These leftover mashed potato cheese puffs are crispy on the outside, fluffy inside, and perfect for using up mashed potatoes 🥔🧀
Ingredients
- 2 cups leftover mashed potatoes (cold works best)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 large egg
- 1/4 cup all-purpose flour
- 2 tbsp grated Parmesan (optional but tasty)
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
- Optional add-ins: chopped green onions, bacon bits, or parsley
- Oil for frying or cooking spray for baking/air frying
Instructions
Option 1: Pan-Fried (crispiest)
- In a bowl, mix mashed potatoes, cheese, egg, flour, Parmesan, seasonings, and any add-ins.
- Heat about 1/4 inch oil in a skillet over medium heat.
- Scoop tablespoon-sized portions and gently flatten slightly.
- Fry 2–3 minutes per side until golden brown and crispy.
- Drain on paper towels.
Option 2: Oven-Baked
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Scoop and shape potato mixture into small balls.
- Lightly spray with cooking oil.
- Bake 18–22 minutes, flipping halfway, until golden.
Option 3: Air Fryer
- Preheat air fryer to 375°F (190°C).
- Spray basket lightly with oil.
- Air fry puffs for 10–12 minutes, shaking halfway, until crisp.
Dipping Sauce Ideas
- Sour cream or ranch
- Spicy mayo (mayo + sriracha)
- Garlic aioli
- Ketchup or cheese sauce
Tips
- If your mashed potatoes are very soft, add a little more flour.
- Cold mashed potatoes hold their shape best.
- These freeze well—freeze uncooked puffs, then cook straight from frozen.
If you want, I can also give you a loaded version (like loaded baked potato puffs with bacon, cheddar, and chives) or a no-egg version.
