Leftover Mashed Potato Cheese Puffs

Leftover mashed potato cheese puffs transform yesterday's side dish into today's irresistible treat with their perfect contrast of textures – crispy golden exteriors giving way to soft, cheesy centers. These savory bites elevate humble leftover potatoes into something extraordinary with minimal effort and just a handful of pantry staples. The versatile puffs work beautifully as appetizers, snacks, or sides, making them the perfect solution for reducing food waste while creating something even more delicious than the original dish.

I discovered this recipe years ago when faced with a large bowl of leftover mashed potatoes after a family gathering. Rather than serving the same side dish two nights in a row, I experimented with creating these puffs. My family was so impressed they now deliberately make extra mashed potatoes just to ensure we have enough for these cheese puffs the next day!

Ingredients and Selection Tips

• Leftover Mashed Potatoes: Cold from the refrigerator works best as they're firmer and easier to shape; both creamy and chunky styles work well
• Cheddar Cheese: Freshly shredded melts better than pre-packaged; sharp varieties provide the most flavor impact
• Breadcrumbs: Regular or panko both work, with panko creating an extra-crispy exterior
• Egg: Acts as the essential binder that holds everything together; bring to room temperature for best mixing
• Seasonings: Garlic powder and onion powder add depth without overpowering; adjust to complement your mashed potato base

Pin it

Detailed Cooking Instructions

Step 1:

Begin by properly preparing your workspace and gathering all ingredients before starting. Remove the leftover mashed potatoes from the refrigerator about 15 minutes before mixing to take the chill off, which helps them combine more evenly with other ingredients but still maintains enough firmness for shaping the puffs later.

Step 2:

In a large mixing bowl, combine 2 cups of cold leftover mashed potatoes with 1/2 cup of freshly shredded cheddar cheese, ensuring the cheese is distributed evenly throughout the potato mixture. The cold temperature of the potatoes helps keep the cheese intact until cooking, creating pockets of melted goodness in the finished puffs.

Step 3:

Add 1/4 cup of breadcrumbs to the potato-cheese mixture, which serves the dual purpose of absorbing any excess moisture and helping create that perfect crispy exterior when cooked. If your mashed potatoes are particularly wet, you may need to add an extra tablespoon or two of breadcrumbs until the mixture holds together when shaped.

Step 4:

Crack one egg into the bowl, followed by 1/4 teaspoon each of garlic powder and onion powder, plus salt and pepper to taste. Remember that if your original mashed potatoes were already well-seasoned, you may need less salt than you think – taste a tiny bit of the mixture before adding more seasoning.

Step 5:

Using clean hands or a sturdy wooden spoon, thoroughly mix all ingredients until completely combined and the mixture holds together when pressed. The mixture should be firm enough to roll into balls but still slightly sticky – this consistency ensures the puffs will remain tender inside while crisping beautifully on the outside.

Step 6:

With lightly oiled hands to prevent sticking, scoop approximately one tablespoon of the mixture and gently roll it between your palms to form a ball about 1-1/2 inches in diameter. Place completed balls on a parchment-lined tray or plate, continuing until all the mixture is used – you should get approximately 12-15 puffs depending on their size.

Step 7:

For an extra crispy coating, roll each formed ball in additional breadcrumbs, pressing gently to adhere. This step is optional but creates an even more satisfying textural contrast between the crisp exterior and creamy interior of the finished puffs.

Step 8:

Heat a large skillet over medium heat and add enough olive oil to cover the bottom with a thin layer, approximately 2-3 tablespoons. Allow the oil to heat until it shimmers but doesn't smoke – the proper temperature is crucial for achieving that perfect golden crust without burning.

Step 9:

Carefully place the potato balls into the hot oil, working in batches to avoid overcrowding the pan which would lower the oil temperature and cause the puffs to absorb too much oil rather than crisping properly. Leave enough space between each puff to allow for easy turning.

Step 10:

Cook each puff for approximately 2-3 minutes per side, gently turning with a slotted spoon or tongs until they achieve a beautiful golden-brown color all around. The transformation is remarkable – watch as they develop a crispy, craggy exterior while the cheese inside melts to create pockets of gooey goodness.

These leftover mashed potato cheese puffs represent comfort food at its most clever and resourceful. They embody the satisfying principle of transforming something ordinary into something extraordinary, giving new life to leftovers that might otherwise be overlooked. The contrast between the crispy exterior and the soft, cheesy interior creates a textural experience that far surpasses the original mashed potatoes, proving that leftovers can actually become more exciting than the first serving.

What makes these puffs particularly special is their versatility. While delicious in their classic form, they readily adapt to whatever ingredients you have on hand. Swap the cheddar for mozzarella, Gruyère, or blue cheese for entirely different flavor profiles. Add chopped herbs like chives, parsley, or dill for fresh, aromatic notes. Incorporate crumbled bacon, diced ham, or caramelized onions for hearty variations that could even serve as a main dish when paired with a salad.

The beauty of this recipe extends beyond its flavor and adaptability to its practical benefits. For families trying to reduce food waste, these puffs transform what might be seen as boring leftovers into an exciting new dish that everyone eagerly anticipates. Children who might turn up their noses at reheated mashed potatoes will happily devour these crispy, cheesy bites – a win for parents everywhere.

From an entertaining perspective, these puffs shine brightly. They can be prepared ahead of time and refrigerated or frozen before cooking, making them perfect for stress-free hosting. Serve them as appetizers at a dinner party with a variety of dipping sauces, or include them on a game day spread for a crowd-pleasing finger food that pairs perfectly with cold beverages.

The cooking process itself offers opportunities for customization based on dietary preferences. While traditionally pan-fried for maximum crispiness, they can also be baked at 375°F for 15-20 minutes for a lighter version that still achieves a satisfying golden exterior. This adaptability makes them accessible to various cooking styles and health considerations without sacrificing the essential character that makes them so appealing.

I discovered these important tips through trial and error. My first attempt used warm, freshly made mashed potatoes that were impossible to shape properly. The second time, with cold leftovers, the difference was remarkable – perfectly formed puffs that held their shape beautifully during cooking.

Pin it

The first time I served these at a family gathering, my nephew who notoriously avoids vegetables ate seven of them before anyone told him they were made from potatoes! These puffs have become our family's favorite "planned leftover" recipe – we actually make extra mashed potatoes specifically to ensure we have enough to make these the next day. What I appreciate most about this recipe is how it transforms something humble into something special without requiring expensive ingredients or complicated techniques. It's a perfect example of how a little creativity in the kitchen can elevate everyday cooking into something memorable that brings people together around the table.

Frequently Asked Questions

→ Can I use instant mashed potatoes instead of leftovers?

Yes, instant mashed potatoes will work! Just prepare them according to package directions, but make them slightly thicker than normal by reducing the liquid a bit. Let them cool completely before mixing with the other ingredients.

→ What dipping sauces go well with these potato puffs?

These puffs pair wonderfully with sour cream, ranch dressing, marinara sauce, sweet chili sauce, or even a simple garlic aioli. For something special, try mixing sour cream with fresh chives and a dash of hot sauce.

→ Can I bake these instead of frying?

Absolutely! Place the formed balls on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 425°F for about 15-20 minutes, turning halfway through, until golden brown and crispy on the outside.

→ Can I freeze these potato cheese puffs?

Yes, they freeze well! Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. To reheat, bake frozen puffs at 375°F for about 15 minutes until heated through and crispy again.

→ My potato mixture is too sticky to form into balls. What should I do?

If your mixture is too sticky, try refrigerating it for 30 minutes to firm up, or add more breadcrumbs a tablespoon at a time until you reach a consistency that's easier to handle. Having slightly wet hands when rolling can also help prevent sticking.