Oh yes—leftover mashed potato cheese puffs are a brilliant way to transform cold mashed potatoes into a crispy, cheesy snack! Here’s a solid recipe and method:
Ingredients
- Mashed potatoes: 2 cups (leftover or freshly made, chilled is fine)
- Cheese: 1 cup shredded cheddar (or any melty cheese you like)
- Egg: 1 large (helps bind)
- Flour: 1/4–1/2 cup (adjust for consistency)
- Salt & pepper: to taste
- Optional extras: chopped green onions, garlic powder, paprika, or cooked bacon bits
- Oil: for frying (or spray for baking)
Instructions
Fried Version
- Mix ingredients: In a bowl, combine mashed potatoes, cheese, egg, flour, salt, pepper, and any extras. Mixture should be sticky but moldable.
- Shape puffs: Scoop tablespoon-sized portions and roll into balls or small ovals.
- Heat oil: In a skillet, heat 1/2 inch of oil over medium heat.
- Fry: Cook puffs in batches, turning occasionally, until golden brown and crispy (~3–5 min per side).
- Drain: Place on paper towels and serve hot.
Baked Version
- Preheat oven: 400°F (200°C) and line a baking sheet with parchment.
- Shape puffs: Scoop and form into balls as above.
- Optional coating: Lightly roll in breadcrumbs for extra crunch.
- Bake: 15–20 minutes, flipping halfway, until golden and crisp.
Tips for best results:
- If mixture is too soft, add more flour or a little breadcrumbs.
- For extra cheesy flavor, stuff each puff with a small cube of cheese before cooking.
- Serve with ketchup, ranch, or a spicy aioli for dipping.
If you like, I can also give a super-light, airy version that uses baking powder to make them puff up more like little potato clouds. That one is a crowd-pleaser.
Do you want that version too?
