Name: Cheesy Mashed Potato Puffs
Prep time: 15 min
Cook time: PT-488454H56M42S
Total time: PT-488454H56M42S
Cuisine: American
Ingredients: 3 cups mashed potatoes (leftover or freshly made); 1 cup shredded cheddar cheese; 2 large eggs; 1/4 cup breadcrumbs (plus extra for coating); 1/4 cup grated Parmesan cheese; 2 tbsp unsalted butter, melted; 1/4 tsp garlic powder; 1/4 tsp onion powder; Salt and pepper, to taste

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These Cheesy Mashed Potato Puffs are a delicious way to turn mashed potatoes into something new, crispy, and cheesy. I love how they come out of the oven with a golden crust and a warm, soft center that’s packed with flavor. Whether I’m working with leftovers or making mashed potatoes just for this recipe, they always hit the spot.

Cheesy Mashed Potato Puffs

Why You’ll Love This Recipe

I like this recipe because it’s quick, simple, and versatile. It’s perfect for using up leftover mashed potatoes, and it turns them into something totally different and snack-worthy. These puffs are great for parties, lunchboxes, or even as a side dish. The cheesy flavor and crispy outside make them a favorite every time I make them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups of mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese
2 large eggs
1/4 cup breadcrumbs (plus extra for coating)
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I mix together the mashed potatoes, cheddar cheese, eggs, breadcrumbs, garlic powder, onion powder, melted butter, salt, and pepper.
I stir everything until it’s well combined and easy to shape.
Then I roll the mixture into 1-inch balls using my hands or a small scoop.
I coat each ball in extra breadcrumbs or Parmesan cheese for a crunchy finish.
I place them on the baking sheet and bake for 15–20 minutes, until they’re golden and crispy.
After baking, I let them cool for a few minutes before serving.

Servings and timing

This recipe makes about 20–24 potato puffs. Prep time is around 15 minutes, and bake time is 15–20 minutes. I can have these ready to enjoy in about 30–35 minutes total.

Variations

When I want to change things up, I mix in chopped chives or green onions for extra flavor. I’ve also swapped the cheddar for mozzarella or pepper jack when I want a different cheese experience. A pinch of paprika or cayenne pepper adds a little heat if I’m in the mood.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a 375°F oven for 8–10 minutes so they get crispy again. They can also be frozen before baking—just shape and freeze on a tray, then store in a freezer bag. I bake them straight from frozen, adding a few extra minutes to the cook time.

FAQs

What kind of mashed potatoes work best for this recipe?

I prefer using chilled, firmer mashed potatoes because they hold their shape better and make the puffs easier to roll.

Can I make these ahead of time?

Yes, I often prepare the mixture and shape the balls earlier in the day. I keep them in the fridge until I’m ready to bake.

Can I air fry these instead of baking?

Yes, I air fry them at 375°F for about 10–12 minutes, shaking the basket halfway through so they cook evenly.

Are these gluten-free?

As written, the recipe uses breadcrumbs which contain gluten. I can use gluten-free breadcrumbs to make the recipe gluten-free.

What dips go well with these puffs?

I like serving them with sour cream, ranch dressing, or a garlic aioli. They’re also good on their own or alongside soup.

Conclusion

Cheesy Mashed Potato Puffs are a fun and flavorful way to make the most of mashed potatoes. I enjoy how easy they are to prepare and how versatile they can be. Whether I serve them as a snack, a side, or a party bite, they’re always a crowd-pleaser in my kitchen.