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Tasty Mashed Potato Cheese Puffs

Category: Satisfying Main Dishes for Every Occasion

Got extra mashed potatoes? Whip them into cheese puffs everyone grabs for. The crunch on the outside hides a gooey cheddar middle. Just toss with some onion powder, garlic, and fresh parsley for max flavor. A beaten egg and some breadcrumbs bind it all and make them crisp up just right in a skillet. They're awesome straight from the pan for dipping or snacking with friends. Take them to parties, or keep for yourself when you want a cheesy bite at home.

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Barbara Chef
Updated on Thu, 12 Jun 2025 12:45:25 GMT
A plate piled high with cheesy, golden brown mashed potato puffs. Highlight
A plate piled high with cheesy, golden brown mashed potato puffs. | cookwithcarla.com

Crispy cheese balls made from leftover mashed potatoes are the kind of golden snack folks grab up before you can blink. Each one is cheesy inside and crunchy outside—it’s the best way to give leftovers a bold upgrade. Honestly, I feel like a magician cooking these up with stuff I almost tossed.

We first tried these after a holiday feast when leftovers filled the fridge. Now we hope for extra mashed potatoes just to have an excuse for another round of puffs.

Tasty Ingredients

  • Leftover mashed potatoes: this is what holds it all together make sure they aren't too soupy for the best puff
  • Shredded cheddar cheese: toss in for seriously bold flavor fresh grated is the way to go if you’ve got it
  • Breadcrumbs: these stick it all together and add crunch use panko or classic whatever you like
  • Egg: this keeps everything from falling apart go for the freshest you have
  • Garlic powder: gives cozy flavor pick a good one so it stands out
  • Onion powder: deepens the savory taste don’t leave it out if you want full flavor
  • Fresh parsley (optional): gives a pop of color and brightness flat leaf adds the best taste
  • Salt and pepper: brings everything together fresh cracked pepper is extra nice
  • Olive oil or cooking spray: used to fry them choose extra virgin for more flavor

Simple How-To

Mix it Up
Start by piling mashed potatoes shredded cheese egg breadcrumbs garlic and onion powders fresh parsley (if you want) plus salt and pepper into a big bowl. Give it a taste—add more salt if needed. Use your hands or a spoon to stir until everything’s blended and you have a thick sticky mix—no dry bits hiding.
Roll into Balls
Grab a tablespoon of the mix and shape it into a ball by gently rolling it in your palms. Set them all on a tray as you go. If you love crunch, roll each ball in extra breadcrumbs or panko before you move on.
Fry 'em Up
Heat a few spoonfuls of olive oil in a skillet over medium. When the oil’s hot but not smoking, lay in the potato balls. Give them room. Let them sizzle a couple minutes on each side, flipping until they're golden and crisp all around.
Let the Oil Drain
Take the crispy balls out of the pan and straight to a plate covered with paper towels. That helps drain off the extra oil and keeps the outsides nice and crunchy.
Time to Eat
Dig in while they’re hot. They’re great alone or with dip—watch them vanish in no time.
A plate stacked with crispy mashed potato cheese balls. Highlight
A plate stacked with crispy mashed potato cheese balls. | cookwithcarla.com

I always reach for sharp cheddar—it gets super melty and adds flavor bombs all through the puffs. My family loves them right off the pan. They honestly don't stick around at our place.

Keeping Them Fresh

Put cooled puffs in a sealed container and stash in the fridge—they’ll be good for three days. Pop them back in the oven or air fryer if you want to bring back the crisp.

Swaps for Ingredients

If cheddar's out just use your favorite melting cheese like Monterey Jack Gouda or mozzarella. Gluten free breadcrumbs work perfectly too. No fresh parsley? It’s fine to skip or use chopped chives for a hint of onion flavor.

Best Ways to Serve

These are perfect for parties with ranch aioli or spicy marinara on the side. Or serve them next to soup or roasted veggies. Sometimes I flatten them out and pop a fried egg on top for a filling breakfast.

Background and Traditions

Lots of people love turning leftovers into new meals. Stuff like potato patties or croquettes show up in all sorts of cooking—from Indian aloo tikki to Irish boxty. These cheesy puffs are a fun American version meant to save food and bring a little happiness to the table.

Recipe FAQs

→ What can I do if my cheese puffs fall apart while cooking?

Make sure you stick to the amount of liquid the mix needs—don't add more. Toss the shaped puffs in the fridge for about 10–15 minutes to help them set before you fry 'em.

→ Can I change up the cheese in these puffs?

Go for it! Use whatever melts well, like Monterey Jack or mozzarella. Cheddar's got a tangy bite, but mozzarella gives a milder, stretchy texture.

→ When should these be eaten—hot or cold?

They’re at their best piping hot, when the cheese is melty and the outside’s crisp. Leftovers? Pop 'em in the air fryer or oven to crisp 'em up again.

→ Can I bake these cheese puffs?

Totally! Space them out on a baking sheet with parchment, spritz with a bit of oil, then bake at 400°F (200°C) for 15–20 minutes. Flip them halfway so they brown evenly.

→ Which dips go best with these cheese puffs?

Spoon up some ranch, sour cream, spicy ketchup, or garlicky aioli for dipping. Pick whatever makes your mouth happy alongside the cheesy goodness!

Mashed Potato Cheese Puffs

Quickly turn leftover mashed potatoes into cheesy, golden puffs for an unbeatable crunchy snack or side everyone loves.

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Category: Main Dishes

Difficulty: Easy

Cuisine: Western

Yield: Makes around 12 to 15 pieces

Dietary Preferences: Vegetarian

Ingredients

→ Main Ingredients

01 1 tablespoon fresh parsley, finely chopped
02 60 g cheddar, grated
03 Salt to taste
04 30 g breadcrumbs
05 Black pepper to taste
06 1 large egg
07 480 g cold leftover mashed potatoes
08 0.25 teaspoon onion powder
09 0.25 teaspoon garlic powder

→ For Frying

10 Cooking spray or olive oil

Steps

Step 01

Pop the cooked puffs onto a plate lined with paper towels so any extra oil drips off. Dig in while they're hot and dip into whatever sauce you like, or just snack on them plain.

Step 02

Pour a couple tablespoons of olive oil into a big pan on medium heat. Once it’s hot, fry the potato balls in batches. Give them about 2 or 3 minutes per side. Flip them gently so they brown all over and get nice and crunchy.

Step 03

Want more crunch? Just roll each ball in a bit more breadcrumbs or some panko before they hit the pan.

Step 04

Scoop out about a tablespoon of the mix at a time. Shape it into a tight little ball with your hands or a spoon, then lay it on a plate or tray.

Step 05

Mix the cold mashed potatoes, cheddar, egg, fresh parsley, garlic powder, breadcrumbs, onion powder, salt, and pepper all together in your largest bowl. Make sure it’s all really well blended.

Notes

  1. It’s easier if your mashed potatoes are well-chilled so the balls stick together better. Try swapping in different cheeses or stirring in some bacon for a twist.

Required Equipment

  • A big bowl for mixing
  • Plate or tray
  • Big frying pan
  • Spoon or small scoop for forming balls
  • Tongs or something slotted to grab them out
  • A stack of paper towels

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has egg, gluten, and dairy.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 95
  • Fat: 5 g
  • Carbs: 10 g
  • Protein: 3 g