My fridge after a big holiday meal often looks like a potato party has just ended, with a hefty bowl of mashed potatoes inevitably lingering. Instead of simply reheating them, I started experimenting and discovered a true game-changer: Leftover Mashed Potato Cheese Puffs. These aren’t just a way to use up leftovers; they transform them into something entirely new, delightful, and incredibly addictive, proving that culinary magic can happen even when you’re just trying to clear out the fridge.
Why You’ll Love This Dish
These cheese puffs aren’t just good; they’re great, and here’s why they deserve a spot in your leftover rotation. First off, they tackle the age-old problem of food waste head-on. No more tossing out perfectly good mashed potatoes! Second, they transform a humble side into a star-quality snack or appetizer. Imagine golden, crispy exteriors giving way to a soft, cheesy, savory interior – it’s pure comfort in every bite. They’re also incredibly versatile, equally at home as a party snack, a fun side dish for dinner, or even a quick, satisfying lunch. Plus, they’re wonderfully kid-friendly, making them a fantastic way to sneak in some potato goodness without any fuss.
> “I used to dread leftover mashed potatoes, but these cheese puffs have completely changed my mind! They’re so easy to make and everyone absolutely devours them. A brilliant way to get a second life out of a holiday staple.” – A happy home cook
The Cooking Process Explained
Making these delicious cheese puffs is surprisingly straightforward. You’ll begin by combining your chilled mashed potatoes with a few key ingredients to give them structure and flavor: an egg, flour, baking powder, and a generous helping of cheese. Once everything is mixed, you’ll roll them into small, bite-sized balls. The real magic happens next, as you either bake them to a golden crisp in the oven or pan-fry them for an extra-indulgent crunch. Either way, the result is a savory, cheesy treat that will have everyone asking for more.
What You’ll Need
To whip up a batch of these irresistible puffs, you’ll likely have most of these ingredients on hand:
- 2 cups leftover mashed potatoes, cold: The colder, the better! This helps with the texture. Avoid exceptionally runny mashed potatoes.
- 1 large egg: Acts as a binder.
- 1/4 cup all-purpose flour: Gives them structure and helps with crispiness.
- 1/2 teaspoon baking powder: For a little lift and lightness.
- 1 cup shredded cheddar cheese: Or your favorite melty cheese like Gruyere, Monterey Jack, or a blend.
- 2 tablespoons fresh chives, minced (optional): Adds a lovely oniony bite.
- 1/4 teaspoon garlic powder (optional): Boosts the savory flavors.
- Salt and black pepper to taste: Remember your mashed potatoes are already seasoned, so adjust carefully.
- 2 tablespoons olive oil or vegetable oil (for pan-frying, if chosen): For that crisp, golden exterior.
Directions to Follow
Let’s get those mashed potatoes transformed!
- Prepare the Mixture: In a large mixing bowl, combine the cold mashed potatoes, egg, flour, baking powder, shredded cheese, chives (if using), and garlic powder (if using).
- Season Carefully: Gently mix everything until just combined. Taste a small bit and add salt and pepper as needed, remembering your mashed potatoes are already seasoned. Overmixing can make the puffs tough.
- Form the Puffs: Lightly flour your hands. Roll the mixture into small balls, about 1-1.5 inches in diameter. You should get roughly 18-24 puffs, depending on size.
- Choose Your Cooking Method:
- Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the potato balls on the prepared baking sheet, leaving a little space between them. Bake for 20-25 minutes, or until golden brown and heated through, flipping them halfway for even browning.
- Pan-Frying: Heat the olive oil or vegetable oil in a large non-stick skillet over medium heat. Once hot, carefully add the potato balls, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, turning occasionally, until golden brown and crispy all over. You may need to do this in batches.
- Serve Warm: Remove the puffs from the oven or skillet and serve immediately.
What to Serve It With
These leftover mashed potato cheese puffs are incredibly versatile! They shine as a standalone appetizer, perhaps with a simple dipping sauce. I love serving them with a dollop of sour cream or Greek yogurt, maybe even jazzed up with a sprinkle of extra chives. A little sweet chili sauce offers a delightful contrast, or a classic marinara works well too. As a side dish, they’re fantastic alongside roasted chicken, a juicy steak, or even a simple green salad for a lighter meal. For a fun brunch, pair them with poached eggs and a sprinkle of hot sauce.
Keeping Leftovers Fresh
If you happen to have any leftover cheese puffs (a rare occurrence in my house!), they store quite well. Let them cool completely, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 3 days.
Reheating: To bring them back to their crispy glory, I recommend reheating them in a toaster oven or conventional oven at 350°F (175°C) for about 8-10 minutes, or until heated through and crisp again. A quick pan-fry can also work if you’re looking for that fresh-from-the-skillet crunch. Microwaving is an option, but they won’t retain their crispiness.
Freezing: You can also freeze the formed, uncooked potato balls. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to 2 months. When ready to cook, bake them from frozen, adding an extra 5-10 minutes to the baking time, or thaw partially before pan-frying.
Tricks for Success
- Cold Potatoes are Key: Using cold mashed potatoes makes them much easier to handle and shape. Warm or fresh mashed potatoes will be too sticky.
- Don’t Overmix: Mix just until the ingredients are combined. Overworking the potatoes can lead to a tougher texture.
- Adjust Seasoning: Remember your existing mashed potatoes are already seasoned. Taste a small bit of the mix before forming the balls and adjust salt and pepper if necessary.
- Even Sizing: Try to make your puffs roughly the same size so they cook evenly.
- Don’t Overcrowd the Pan/Baking Sheet: Give the puffs space to breathe, whether baking or pan-frying, to ensure even browning and crispiness.
Creative Twists
Feeling adventurous? Here are a few ways to customize your potato cheese puffs:
- Spice It Up: Add a pinch of cayenne pepper, smoked paprika, or a dash of your favorite hot sauce to the mixture for a spicy kick.
- Herb Garden: Experiment with different fresh herbs like parsley, dill, or thyme, finely minced, for varying flavor profiles.
- Cheese Please: Swap out some of the cheddar for Parmesan, a spicy pepper jack, or crumbles of blue cheese for a more sophisticated flavor.
- Loaded Puffs: Incorporate finely crumbled cooked bacon, a tablespoon of finely chopped green onions, or even a tiny amount of finely diced jalapeño for a “loaded” potato flavor.
- Sweet Potato Version: If you have leftover mashed sweet potatoes, these puffs can be made in a similar fashion, perhaps with a touch of cinnamon or nutmeg and a white cheese like Monterey Jack.
FAQ
Can I use instant mashed potatoes for this recipe?
While technically possible, for the best flavor and texture, I highly recommend using actual leftover mashed potatoes from scratch. Instant mashed potatoes often have a different consistency and may require adjustments to the flour and egg.
My mashed potato mixture is too sticky to roll. What can I do?
If your mixture is too sticky, it likely means your mashed potatoes were a bit loose to begin with. Try adding an extra tablespoon of flour at a time until the mixture is firm enough to handle. Chilling the mixture in the fridge for 20-30 minutes can also help firm it up.
How do I know when the cheese puffs are fully cooked?
Whether baking or pan-frying, they should be golden brown on the outside and feel firm. If you’re unsure, you can break one open (carefully, as it will be hot!) to ensure the inside is warmed through and the cheese is melted.
Crispy Cheddar & Chive Mashed Potato Puffs
Equipment
- Large mixing bowl
- Small cookie scoop or spoons
- Baking sheet
- Parchment paper (optional)
- Heavy-bottomed pot or deep skillet
- Slotted spoon
- Paper towels
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes, chilled
- 1 large egg, beaten
- ½ cup all-purpose flour
- 1 cup shredded cheddar cheese
- ¼ cup finely chopped fresh chives
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch salt
For Frying (Optional)
- Vegetable oil or canola oil for frying (optional)
Instructions
Preparation
- In a large mixing bowl, combine the chilled mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, black pepper, and salt. Mix thoroughly until well combined and a cohesive “dough” forms.
Form the Puffs
- Using a small cookie scoop or spoons, scoop out 1 to 1.5-inch portions of the mixture. Gently roll them into small balls, lightly flouring your hands if the mixture is too sticky.
Cooking Method Options
- Choose between baking or frying your potato puffs based on your preference.
To Bake
- Preheat oven to 400°F (200°C) and lightly grease a baking sheet. Place potato balls one inch apart and bake for 20-25 minutes until golden brown and crispy, flipping halfway.
To Fry
- Heat 2-3 inches of vegetable oil in a pot/skillet to 350-375°F (175-190°C). Carefully drop a few potato balls into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve
- Serve the hot potato cheese puffs immediately with your favorite dipping sauce.