Mashed Potato Cheese Puffs: Crispy Outside, Cheesy Inside
Looking for the perfect appetizer, snack, or side dish that’s both comforting and crowd-pleasing? These Mashed Potato Cheese Puffs are the answer. Crispy on the outside, creamy and cheesy on the inside, they’re an irresistible way to use leftover mashed potatoes—or to make a fresh batch just for these little bites of joy.
What Are Mashed Potato Cheese Puffs?
Mashed Potato Cheese Puffs are small, bite-sized balls made from creamy mashed potatoes, loaded with shredded cheese, herbs, and seasonings, then coated in breadcrumbs and baked or fried to golden perfection. They make a perfect finger food for parties, picnics, or as a delicious side dish with your favorite meals.
Ingredients
- 3 cups mashed potatoes (freshly made or leftovers)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 large egg
- 2 tablespoons chopped green onions
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup breadcrumbs (plain or seasoned)
- 2 tablespoons melted butter (for brushing or flavor)
- Oil for frying (if not baking)
Step-by-Step Instructions
1. Prepare the Potato Mixture
In a large mixing bowl, combine:
- Mashed potatoes
- Shredded cheese
- Chopped green onions
- Egg
- Salt, pepper, and garlic powder
Mix everything thoroughly until well combined. The texture should be soft but firm enough to shape. If the mixture feels too loose, you can add a tablespoon of flour or more breadcrumbs to help it bind.
2. Shape the Puffs
Take a tablespoon-sized portion of the mixture and roll it into a ball using your hands. Repeat until all the mixture is used up. You should get about 20–24 puffs, depending on the size.
3. Coat the Puffs
Roll each puff in the breadcrumbs, pressing lightly so they’re fully coated. This will give them a crispy crust once cooked. You can refrigerate the coated puffs for 15–20 minutes to help them hold their shape better.
4. Cooking Options
A. Baking (healthier method)
- Preheat your oven to 400°F (200°C).
- Place the puffs on a baking tray lined with parchment paper.
- Brush the tops with melted butter to enhance browning and flavor.
- Bake for 20–25 minutes or until golden and crisp. Flip halfway through for even browning.
B. Frying (extra crispy)
- Heat oil in a deep skillet or pan over medium heat.
- Once hot, carefully lower a few puffs at a time into the oil.
- Fry until golden brown, about 2–3 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
Tips for Success
- Cheese matters: Sharp cheddar gives a bold flavor, while mozzarella adds stretch. Mix and match!
- Don’t overmix: Mix just until combined. Overmixing can make them dense.
- Use cold mashed potatoes: They’re easier to shape and hold together better.
- Add-ins: Try adding chopped cooked bacon, jalapeños, or parsley for more variety.
Serving Suggestions
These cheese puffs are best served hot with dipping sauces like:
- Sour cream with chives
- Ranch dressing
- Garlic aioli
- Spicy ketchup or sriracha mayo
Pair them with soups, salads, or grilled meats for a complete meal.
Can You Make Them Ahead?
Yes! You can form and bread the puffs, then refrigerate for up to 24 hours or freeze them for later use. Bake or fry directly from the freezer—just add a few extra minutes of cooking time.
Nutritional Highlights
- Potatoes are rich in potassium and fiber.
- Cheese adds protein and calcium.
- Baked version reduces fat and calories.
This recipe is vegetarian-friendly and easy to modify for gluten-free diets by using gluten-free breadcrumbs. Potsticker Soup with Mushrooms Bok Choy
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- Creamy Garlic Mashed Potatoes