Leftover Mashed Potato Puffs

This flavorful transformation of leftover mashed potatoes has become my secret weapon for impressive appetizers with minimal effort. These cheese puffs deliver the perfect combination of crispy exterior and soft, cheesy interior that makes everyone ask for the recipe.

I first created these when faced with a container of leftover mashed potatoes after Thanksgiving. What started as a kitchen experiment has become a requested favorite whenever we have potato leftovers.

Ingredients

• 2 cups leftover mashed potatoes: the base of our recipe works best when cold from the refrigerator
• 1/2 cup shredded cheddar cheese: adds rich flavor and that essential cheese pull try sharp cheddar for more pronounced flavor
• 1/4 cup breadcrumbs: creates structure and helps form the crispy exterior
• 1 egg: acts as a binder to hold everything together
• 1/4 teaspoon garlic powder: provides subtle savory depth
• 1/4 teaspoon onion powder: complements the potatoes with aromatic flavor
• 1 tablespoon fresh parsley: adds color and fresh herbaceous notes
• Salt and pepper to taste: enhances all the flavors
• Olive oil or cooking spray: for achieving that golden crispy exterior

Step-by-Step Instructions

Combine the Base Mixture:

Take your cold leftover mashed potatoes and add them to a large mixing bowl. Add the shredded cheese, breadcrumbs, egg, garlic powder, onion powder, and chopped parsley. Season with salt and pepper according to your preference. The cold potatoes work best as they are easier to handle and shape into balls. Mix everything thoroughly until you have a cohesive mixture where the cheese is evenly distributed.

Form the Puffs:

Using a tablespoon as your measuring guide, scoop portions of the mixture and roll between your palms to form balls approximately 1.5 inches in diameter. The mixture should be slightly sticky but hold its shape well. If it feels too wet, add a sprinkle more breadcrumbs. Place each formed ball on a parchment lined tray. For best results, make them uniform in size to ensure even cooking.

Fry to Golden Perfection:

Heat a few tablespoons of olive oil in a nonstick skillet over medium heat. You want enough oil to cover about 1/4 inch of the pan. Once the oil is shimmering but not smoking, carefully add the potato balls in batches, being careful not to overcrowd the pan. Cook each puff for 2 to 3 minutes per side, gently turning with a spatula or tongs until they develop a beautiful golden brown crust all around. The cheese inside will melt to create that perfect gooey center.

Rest and Serve:

Transfer the cooked puffs to a paper towel lined plate to absorb any excess oil. Let them rest for just 1 to 2 minutes which allows the interior to set slightly while maintaining that wonderful molten cheese center. Serve immediately while hot for the best eating experience.

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The secret ingredient here is truly the breadcrumbs. I discovered through multiple attempts that breadcrumbs not only help bind everything but create that irresistible crispy exterior that makes these puffs so addictive. My family now specifically requests I make extra mashed potatoes just so we can enjoy these puffs the next day.

Dipping Sauce Ideas

These cheese puffs pair beautifully with a variety of dipping sauces that complement their savory profile. Try serving them with sriracha mayo for a spicy kick, ranch dressing for a classic pairing, or a simple sour cream and chive dip for something refreshing. I personally love them with a homemade garlic aioli that takes just minutes to prepare. The creamy sauces provide a wonderful contrast to the crispy exterior of the puffs.

Make Ahead Options

You can prepare these puffs in advance to make entertaining easier. Form the potato mixture into balls and store them in the refrigerator for up to 24 hours before cooking. Place them in a single layer on a parchment lined tray and cover with plastic wrap. When ready to serve, simply fry as directed. You can also freeze the uncooked puffs for up to 1 month. Freeze them individually on a baking sheet first, then transfer to a freezer bag once solid. Cook directly from frozen, adding 1 to 2 minutes to the cooking time.

Flavor Variations

The basic recipe is wonderfully adaptable to different flavor profiles. For an Italian twist, use mozzarella cheese and add a teaspoon of Italian seasoning to the mixture. For a Mexican inspired version, substitute pepper jack cheese and add a teaspoon of taco seasoning. You can also fold in crispy bacon bits, chopped green onions, or even finely diced jalapeños for heat. The versatility of this recipe makes it perfect for experimenting with your favorite flavor combinations.

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Frequently Asked Questions

→ Can I use other types of cheese?

Absolutely! You can swap cheddar for mozzarella, Parmesan, or your favorite melting cheese.

→ Can I bake instead of fry them?

Yes, you can bake them at 375°F (190°C) for 15-20 minutes, turning halfway through for even crispiness.

→ How do I make them extra crispy?

For a crunchier texture, coat the potato balls in panko breadcrumbs before frying or baking.

→ Can I freeze them for later use?

Yes, freeze the uncooked puffs on a baking sheet, then transfer them to an airtight container. Cook straight from frozen.

→ What dipping sauces pair well with these puffs?

Try serving them with sour cream, spicy mayo, ranch dressing, or even marinara for a flavor boost.

→ Can I add additional seasonings or ingredients?

Of course! Feel free to add bacon bits, green onions, or spices like paprika to enhance the flavor.