There’s a universal truth in the kitchen: leftover mashed potatoes are a treasure waiting to be rediscovered. While they’re perfectly fine reheated, I've always believed they have a grander destiny. This year, as the cooler days call for cozy comfort food, I’m transforming them into something truly spectacular: Crispy Mashed Potato Cheese Puffs.
Imagine biting through a perfectly golden, crunchy shell to reveal a core that’s fluffy, creamy, and loaded with gooey, melted cheese. These little bites are a flavour explosion, combining the comforting taste of mashed potatoes with a savoury, cheesy kick. They are unbelievably simple to make and are the ultimate solution for breathing new life into leftovers. Whether you serve them as a party appetizer, a fun side dish, or a dangerously addictive snack, these puffs are guaranteed to disappear in minutes.
Why You’ll Be Obsessed with These Puffs
The Ultimate Leftover Hack: This recipe magically transforms boring leftover mashed potatoes into a five-star snack.
Incredible Texture Contrast: The crispy, fried exterior gives way to a soft, pillowy, and cheesy interior that’s simply divine.
Quick and Easy: With just a handful of simple ingredients, you can whip these up in under 30 minutes.
A Certified Crowd-Pleaser: Perfect for game days, holiday gatherings, or as a special treat for the family. Kids and adults love them!
Endlessly Customizable: This is a fantastic base recipe. Feel free to add your favourite herbs, spices, or mix-ins.
Ingredients You’ll Need
Let's gather the simple components for these irresistible bites.
For the Puffs:
Cold Mashed Potatoes: This is key! Cold, firm mashed potatoes hold their shape much better than warm or freshly made ones.
Shredded Cheese: Sharp cheddar is a classic for its bold flavour, but a mix of mozzarella and Parmesan or some spicy pepper jack would be fantastic too.
All-Purpose Flour: Acts as a binder, helping the puffs hold together while frying.
Large Egg: Another essential binder that also adds a bit of richness.
Fresh Chives or Green Onions: Finely chopped, they add a mild, fresh onion flavour that cuts through the richness.
Seasoning: Garlic powder, salt, and black pepper. Adjust according to how seasoned your original mashed potatoes were.
For Frying:
Neutral Oil: Vegetable, canola, or peanut oil works perfectly. You’ll need enough for about 1-2 inches of depth in your pot.
How to Make Mashed Potato Cheese Puffs
1. Combine the Ingredients: In a large bowl, add your cold mashed potatoes, shredded cheese, flour, egg, chopped chives, garlic powder, salt, and pepper. Mix with a spatula or your hands until everything is just combined. Don't overmix!
2. Shape the Puffs: Lightly grease your hands with a little oil or cooking spray to prevent sticking. Scoop about two tablespoons of the potato mixture and roll it gently between your palms to form a small ball, about 1.5 inches in diameter. Place the formed puffs on a parchment-lined plate or tray.
3. Heat the Oil: Pour your oil into a heavy-bottomed pot or deep skillet until it’s about 1-2 inches deep. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). If you don’t have a thermometer, you can test it by dropping a tiny bit of the potato mixture into the oil. If it sizzles immediately and floats to the top, the oil is ready.
4. Fry to Golden Perfection: Carefully place 5-6 puffs into the hot oil, being sure not to overcrowd the pot. Fry for 2-4 minutes, turning them occasionally with a slotted spoon, until they are deep golden brown and crispy on all sides.
5. Drain and Serve: Use the slotted spoon to remove the puffs from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve them immediately while they're hot and gooey!
Make-Ahead & Storage Instructions
Make-Ahead: You can form the puffs and store them in the fridge on a parchment-lined tray, covered, for up to 24 hours before you plan to fry them.
Storage: Store leftover cooked puffs in an airtight container in the refrigerator for up to 3 days.
Reheating: For the best results and to revive their crispiness, reheat the puffs in an oven or air fryer at
375°F(190°C) for 5-7 minutes. Avoid the microwave, as it will make them soft.Freezing: These freeze beautifully! You can freeze the uncooked puffs on a baking sheet until solid, then transfer them to a freezer bag. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Variations and Serving Suggestions
Unleash your creativity with these fun twists and perfect pairings!
Bacon Cheddar Puffs: Add 1/2 cup of crispy, crumbled bacon to the potato mixture.
Spicy Jalapeño Puffs: Mix in 1-2 tablespoons of finely diced jalapeños (with or without seeds) for a fiery kick.
Loaded Baked Potato Puffs: Use a cheddar and mozzarella mix, add bacon, and serve with a dollop of sour cream and extra chives.
Perfect Dipping Sauces: These are fantastic on their own, but even better with a dip! Try sour cream, ranch dressing, spicy aioli, or a simple marinara sauce.
Expert Tips for Flawless Puffs
Cold Potatoes are Non-Negotiable: Warm or freshly made mashed potatoes are too soft and will likely fall apart in the hot oil. Chilling them first is the secret to success.
Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting as smoothly. Grating a block of cheese will give you the best gooey texture.
Don't Overcrowd the Pot: Frying in small batches ensures the oil temperature stays high, which is essential for a crispy, non-greasy exterior.
Uniform Size: Try to make your puffs roughly the same size so they all cook evenly in the same amount of time.
Mashed Potato Cheese Puffs FAQs
Can I make these in an air fryer?
Yes! For an air-fried version, preheat your air fryer to 400°F (200°C). Spray the formed puffs and the air fryer basket with cooking spray. Arrange the puffs in a single layer and air fry for 10-15 minutes, flipping halfway through, until golden and crisp.
Why did my puffs fall apart in the oil? This usually happens if the potato mixture is too wet or warm. Ensure your potatoes are cold and firm. If the mixture still feels too loose, you can add another tablespoon or two of flour to help bind it together.
Can I use instant mashed potatoes for this recipe? You can! Just prepare the instant mashed potatoes according to the package directions, but perhaps make them a little stiffer (with slightly less liquid). Then, you must let them cool completely in the refrigerator until they are firm before mixing in the other ingredients.
What are the best kind of potatoes to use for the original mash? Starchy potatoes like Russets or Yukon Golds make the fluffiest mashed potatoes, which in turn make the best puffs.