Cheesy Mashed Potato Puffs 🧀🥔
Crispy on the outside, fluffy on the inside—these golden puffs transform leftover mashed potatoes into irresistible, bite-sized cheesy delights! Perfect as a side or party appetizer.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Makes: 18-20 puffs
Ingredients
- 2 cups cold mashed potatoes (leftovers work great!)
- 1 large egg, beaten
- ½ cup (50g) shredded cheddar cheese
- ¼ cup (25g) grated Parmesan cheese
- 2 tbsp chopped chives or green onions
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup (60g) panko breadcrumbs (for coating)
- Olive oil spray (or melted butter)
(Optional add-ins: Crumbled bacon, diced jalapeños, or a pinch of smoked paprika!)
Instructions
1. Mix the Batter:
- In a bowl, combine mashed potatoes, egg, cheddar, Parmesan, chives, garlic powder, salt, and pepper.
- (Optional) Fold in bacon or jalapeños for extra flavor.
2. Shape & Coat:
- Scoop 1-tbsp portions and roll into balls.
- Press gently to flatten slightly, then roll in panko breadcrumbs.
3. Bake or Air Fry:
- Oven method: Arrange on a parchment-lined tray. Spray with oil. Bake at 400°F (200°C) for 20-25 mins until golden.
- Air fryer method: Spray basket with oil. Cook at 375°F (190°C) for 10-12 mins, flipping halfway.
4. Serve:
- Enjoy hot with sour cream, ranch, or marinara sauce for dipping!
Pro Tips
✔ Extra crispy? Double-coat in breadcrumbs.
✔ No panko? Crushed cornflakes or almond flour work too.
✔ Make ahead: Freeze unbaked puffs on a tray, then transfer to a bag. Bake from frozen (+5 mins).
Serving Ideas
- 🍽️ Brunch: Pair with eggs and avocado.
- 🎉 Game day: Serve with spicy aioli.
- 🥗 Light meal: Add a side salad.
These puffs are cheesy, crispy, and kid-approved—great for using up leftovers! Let me know if you’d like a gluten-free or vegan version. 😊
(Store leftovers in the fridge for 3 days. Reheat in the oven for best texture!)