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)
1/2 cup all-purpose flour
1 large egg
1/2 teaspoon garlic powder (optional)
1/2 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
