Why You’ll Love Leftover Mashed Potato Cheese Puffs Recipe
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A creative way to use up leftover mashed potatoes
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Crispy exterior with a creamy, cheesy center
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Quick and easy to prepare in under 30 minutes
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Made with simple pantry ingredients
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Perfect as a snack, party appetizer, or side dish
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Customizable with your favorite cheeses and seasonings
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups leftover mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
½ cup all-purpose flour
1 large egg
½ teaspoon garlic powder (optional) (Add for extra flavor.)
½ teaspoon salt
Oil for frying (At least 1-2 inches deep.)
Directions
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Preparation
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In a large bowl, combine the leftover mashed potatoes, shredded cheese, all-purpose flour, egg, garlic powder, and salt. Mix until all ingredients are well incorporated.
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Form small balls or puffs from the potato mixture, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
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Cooking
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In a deep skillet, heat oil over medium heat until hot (around 350°F/175°C).
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Carefully drop the potato puffs into the oil and fry for about 3–4 minutes per side, until they are golden brown and crispy.
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Transfer the cheese puffs to a plate lined with paper towels to absorb excess oil.
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Serving
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Serve warm with your favorite dipping sauce.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
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Add chopped green onions or fresh parsley for a burst of freshness.
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Mix in cooked and crumbled bacon for extra flavor.
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Add a pinch of smoked paprika or cayenne pepper for a slight kick.
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Stuff each puff with a small cube of cheese for an extra gooey center.
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Bake instead of fry at 400°F (200°C) for about 18–22 minutes, turning halfway through, for a lighter option.
Storage/Reheating
Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in an oven or air fryer at 350°F (175°C) for 5–8 minutes until heated through and crispy again. Avoid microwaving if possible, as it may make them soft instead of crisp.
You can also freeze cooked cheese puffs for up to 2 months. Reheat directly from frozen in the oven until hot and crispy.
FAQs
Can I use instant mashed potatoes?
Yes, as long as they are thick and not too watery. If the mixture feels too soft, add a little extra flour to help bind it.
What type of cheese works best?
Cheddar and mozzarella are popular choices, but you can use any good melting cheese such as Monterey Jack or Colby.
Why are my cheese puffs falling apart?
The mixture may be too wet. Try adding a bit more flour or chilling the mixture for 20–30 minutes before shaping.
Can I bake these instead of frying?
Yes, bake them at 400°F (200°C) for about 18–22 minutes, flipping halfway through for even browning.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before shaping and frying.
How do I know when the oil is ready for frying?
The oil should reach about 350°F (175°C). If you don’t have a thermometer, drop in a small piece of the mixture—if it sizzles and rises to the top, the oil is ready.
Can I air fry these cheese puffs?
Yes, air fry at 375°F (190°C) for about 10–12 minutes, shaking or turning halfway through.
What dipping sauces pair well with these?
Ranch dressing, sour cream, marinara sauce, spicy aioli, or honey mustard are all great options.
Can I freeze them before frying?
Yes, shape the puffs and freeze them on a baking sheet. Once solid, transfer to a freezer bag and fry directly from frozen, adding a few extra minutes to the cooking time.
How can I make them gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Conclusion
Leftover Mashed Potato Cheese Puffs are a simple yet irresistible way to give new life to leftover mashed potatoes. With their crispy golden exterior and warm, cheesy center, they’re sure to become a favorite for snacks, gatherings, or even weeknight sides. Easy to customize and quick to prepare, this recipe proves that leftovers can be just as exciting as the original meal.
Leftover Mashed Potato Cheese Puffs Recipe
Leftover Mashed Potato Cheese Puffs are crispy on the outside, soft and cheesy on the inside, and the perfect way to transform yesterday’s mashed potatoes into a delicious new dish. Ready in just 30 minutes, these golden bites make a satisfying snack, appetizer, or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Deep Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups leftover mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or your favorite)
½ cup all-purpose flour
1 large egg
½ teaspoon garlic powder (optional)
½ teaspoon salt
Oil for frying (1–2 inches deep)
Instructions
- In a large bowl, combine the leftover mashed potatoes, shredded cheese, all-purpose flour, egg, garlic powder, and salt. Mix until well incorporated.
- Form small balls about 1 inch in diameter and place them on a parchment-lined baking sheet.
- Heat oil in a deep skillet over medium heat to 350°F (175°C).
- Carefully drop the potato puffs into the hot oil and fry for 3–4 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
Add chopped green onions or parsley for extra freshness.
Mix in cooked crumbled bacon or a pinch of smoked paprika for added flavor.
For a lighter option, bake at 400°F (200°C) for 18–22 minutes, turning halfway through.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer at 350°F (175°C) until crispy.
Freeze cooked puffs for up to 2 months and reheat from frozen until hot and crisp.
Substitute all-purpose flour with a gluten-free blend if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg
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