Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs are my easy solution for using up leftovers while making the family grin at the same time. Crispy on the outside with a gooey cheese center these little bites turn classic comfort food into a crowd pleaser ready for parties after school snacks or brunch trays. They smell so good as they bake you can hardly keep little hands away

I tried these first right after Thanksgiving. The kids and I ended up eating them straight from the oven because nobody could wait for dinner

Ingredients

• Mashed potatoes: smooth and thick leftovers work perfectly just avoid runny potatoes
• Shredded cheddar cheese: gives gooey melt and sharp flavor try buying a block and shredding for best melt
• Grated Parmesan cheese: brings salty tang and a crusty finish use real Parmesan for best results
• Large egg: helps bind everything so the puffs hold together well
• All-purpose flour: thickens and stabilizes giving structure to each puff
• Green onions: chopped for freshness and gentle crunch choose bright green fresh stems
• Garlic powder: brings an easy savory background select pure garlic powder for sweet flavor not bitterness
• Salt: boosts all the cheesy flavor use kosher or sea salt for best seasoning
• Black pepper: adds mild warmth crack fresh for a peppery kick
• Breadcrumbs or panko: make the best crispy coating look for golden panko if you love extra crunch
• Cooking spray or extra oil: helps achieve a golden crispy finish without heavy frying

Instructions

Mix the Filling:

In a large bowl combine mashed potatoes shredded cheddar grated Parmesan the egg flour green onions garlic powder salt and fresh black pepper. Use a big spoon to mix thoroughly so every scoop is even and well blended

Shape and Coat the Puffs:

Scoop generous tablespoons of the mixture then roll each into a compact ball between your palms. Coat each ball in breadcrumbs or panko and press gently to ensure a generous even layer sticks all over

Prepare on the Tray:

Put the coated balls into a greased muffin tin or arrange them spaced out on a greased baking sheet to keep them from sticking together as they bake

Finish with Oil:

Spritz the tops of each puff with cooking spray or lightly brush with oil so the surface turns crisp and golden in the oven

Bake to Perfection:

Bake in a preheated 400 degree oven for 20 to 25 minutes. Look for a deep golden color before removing

Cool and Serve:

Let the puffs cool for several minutes so they firm up. Remove gently and enjoy warm possibly with your favorite dip like ranch or marinara

My favorite is the golden edge where cheese leaks and crisps on the pan because everyone fights over those. The smell always reminds me of my grandma’s cheese toast and turns an ordinary potato into something special

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat bake on a tray at 350 until warmed and re crisped. You can also microwave though the outsides will not be quite as crunchy

Ingredient Substitutions

Use mozzarella for the cheddar if you want a milder cheese pull or swap in Swiss or smoked gouda. For gluten free swap flour for your favorite blend and use gluten free panko. Chopped herbs instead of green onions are lovely for spring

Serving Suggestions

Serve alongside roast meats for holiday feasts or pop onto platters as an appetizer with tangy ranch or herby yogurt dips. I love packing them next to a salad for a lunch that feels exciting

Cultural and Historical Context

Potato puffs and croquettes are old world comfort food for a reason. Cultures from France to India have their own crispy cheesy potato bites. This version is a cozy modern twist that feels universal

Seasonal Adaptations

Add fresh chives or dill in spring for herby flavor. Stir in a little cooked bacon for fall heartiness. Try roasted garlic purée in place of powder for winter

Success Stories

My friend Michelle made these for her book club and they vanished before the wine was even poured. They are guaranteed to make you popular at any gathering

Freezer Meal Conversion

Shape and coat the puffs as directed then freeze in a single layer before baking. Once solid transfer to a bag. Bake directly from frozen adding a few extra minutes to the cook time

These puffs are always a hit. Make a double batch if you have extra mashed potatoes and watch them disappear!

Recipe Q&A

→ How can I keep the potato puffs from sticking?

Make sure to grease your muffin tin or baking sheet generously with cooking spray or oil before placing the potato balls to prevent sticking.

→ Can I use leftover mashed potatoes for this dish?

Yes, leftover mashed potatoes work perfectly and add extra flavor. Just ensure they're not too runny for best results.

→ What’s the best cheese blend for extra flavor?

A combination of sharp cheddar and grated parmesan delivers a rich, tangy flavor and melty texture to each puff.

→ Can I prepare them ahead of time?

You can form and bread the potato balls ahead, then bake just before serving for maximum crispness and freshness.

→ Are there gluten-free alternatives for the flour and breadcrumbs?

Yes, substitute with gluten-free flour and gluten-free panko or breadcrumbs to keep the puffs gluten-free and delicious.