Highlight
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.
Highlight
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!