Golden Mashed Potato Puffs

This recipe turns those leftover mashed potatoes you weren't sure what to do with into the most incredibly crispy, cheesy, and satisfying little bites. It’s my go to solution for transforming yesterday's side dish into today's most requested appetizer, proving that leftovers can be the best part of the meal.

I first threw these together after a big holiday dinner with a mountain of leftover mashed potatoes in the fridge. Now, my family actually hopes we have leftovers just so I can make a batch of these golden puffs.

Ingredients

• Two cups leftover mashed potatoes: The colder the better, as this helps them hold their shape when you form the puffs.
• One cup shredded cheddar cheese: I prefer sharp cheddar for a more pronounced cheesy flavor, but medium works great too.
• One half cup shredded mozzarella cheese: This is the secret to that glorious, gooey cheese pull when you break them open.
• One quarter cup grated Parmesan cheese: It adds a salty, nutty flavor to the filling and a great crust if you add it to the breading.
• One quarter cup chopped green onions: Fresh chives are a perfect substitute, adding a mild, bright oniony bite.
• One large egg: This is the binder that holds everything together, so don't skip it.
• One half teaspoon garlic powder and one half teaspoon onion powder: These are the foundation of the savory flavor profile.
• Salt and black pepper to taste: Adjust based on how seasoned your original mashed potatoes were.
• One tablespoon chopped fresh parsley: Optional, but it adds a lovely touch of freshness and color.
• Two tablespoons sour cream or Greek yogurt: This adds a subtle tang and makes the inside extra creamy and rich.
• One cup Panko breadcrumbs: Panko provides a superior crunch compared to regular breadcrumbs, but either will work.
• One half teaspoon paprika: For the breading, it gives the puffs a beautiful golden color and a hint of smokiness.
• One beaten egg and one half cup flour: These are for the classic three step breading station that guarantees a crispy exterior.

Step-by-Step Instructions

Create the Potato Mixture:

In a large bowl, combine your cold mashed potatoes, all three cheeses, the large egg, garlic powder, onion powder, salt, pepper, parsley if you're using it, and the sour cream. Use a spatula to gently fold everything together until it's just combined. You want a thick, scoopable mixture, so be careful not to overmix and make it gummy.

Shape and Chill the Puffs:

Using a small cookie scoop or a tablespoon, scoop out portions of the mixture and roll them between your palms to form balls about one to one and a half inches in diameter. I like to slightly flatten them into little discs, as this creates more surface area for maximum crispiness. Place the formed puffs onto a baking sheet lined with parchment paper. This prevents sticking. For the best results, especially if you plan to bread them, pop the tray in the refrigerator for at least 20 minutes. Chilling firms them up, making them much easier to handle and ensuring they don't fall apart during cooking.

Bread the Puffs:

This step is what takes them from good to great. Set up three shallow dishes. Put the flour in the first, the beaten egg in the second, and in the third, mix your Panko breadcrumbs with the extra Parmesan, paprika, and oregano. Take one chilled puff at a time, roll it lightly in the flour to coat, then dip it into the egg wash, letting any excess drip off. Finally, press it firmly into the breadcrumb mixture, making sure it's completely covered. Place it back on the parchment lined sheet.

Cook to Golden Perfection:

You have options here. For the air fryer, preheat to 375°F. Lightly spray the basket and the puffs with cooking spray and cook in a single layer for 10 to 12 minutes, flipping them halfway through. For the oven, preheat to 400°F. Arrange the puffs on your lined baking sheet, spray with oil, and bake for 20 to 25 minutes, flipping once, until they're deeply golden and crisp. If pan frying, heat about a quarter inch of neutral oil in a skillet over medium heat and fry the puffs in batches until golden on all sides, then drain on a paper towel lined plate.

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My absolute favorite ingredient to add is a little bit of crumbled, crispy bacon. The salty, smoky flavor paired with the sharp cheddar and creamy potato is just heavenly. It reminds me of the loaded baked potatoes my dad used to make, and serving these puffs brings back those happy family dinner memories.

Storage and Reheating Tips

To store any leftover puffs, let them cool completely and then place them in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze them. First, place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer safe bag. To reheat and bring back that amazing crunch, skip the microwave. The best way is to use an air fryer at 350°F for about 3 to 5 minutes or a conventional oven at 375°F for about 10 minutes.

Ingredient Substitutions

Don't feel locked into the exact ingredients list. You can easily swap the cheeses; a spicy pepper jack or a smoky gouda would be fantastic. If you're out of green onions, finely minced shallots or chives work beautifully. For the breading, crushed cornflakes or even regular breadcrumbs can stand in for Panko, though the texture will be slightly different. No sour cream? A dollop of mayonnaise or cream cheese can also add that desired creaminess.

Serving Suggestions

These cheese puffs are phenomenal on their own, but a good dipping sauce takes them to the next level. They are a perfect match for a classic ranch dressing, a zesty marinara sauce, or a simple dollop of sour cream topped with more chives. I also love serving them with a spicy aioli for a little kick. They make a wonderful appetizer for a gathering, a fun side dish for a weeknight dinner, or a satisfying late night snack.

Frequently Asked Questions

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with different cheeses to customize the flavor to your liking. Gruyere, Monterey Jack, or even pepper jack would all be delicious.

→ What's the best way to prevent the puffs from sticking to the air fryer basket or baking sheet?

Make sure to generously spray your air fryer basket or baking sheet with cooking spray. You can also use parchment paper for added insurance.

→ Can I make these puffs ahead of time?

Yes, you can! Assemble the puffs and store them in the refrigerator for up to 24 hours before cooking. You may need to add a few minutes to the cooking time.

→ Can I freeze these puffs?

Yes, you can freeze the uncooked puffs. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Cook directly from frozen, adding a few extra minutes to the cooking time.

→ What dipping sauces pair well with these puffs?

These puffs are delicious with a variety of dipping sauces. Ranch dressing, marinara sauce, sriracha mayo, or even a simple sour cream dip are all great options.

→ Can I add other seasonings to the mixture?

Of course! Experiment with different spices and herbs to personalize the flavor. Smoked paprika, cayenne pepper, or Italian seasoning would all be great additions.