Crispy Mashed Potato and Cheese Puffs

Don’t let leftover mashed potatoes go to waste! This recipe transforms them from a simple side dish into an irresistible snack: golden, crispy puffs with a warm, fluffy, and cheesy center. Perfect as a crowd-pleasing appetizer, a fun side dish, or a savory snack, these potato puffs are incredibly simple to make.

This recipe was born from a desire to rescue leftovers and turn them into something new and exciting. By adding just a few pantry staples, you can create a delicious treat that will have everyone asking for the recipe. Let’s get cooking!

Recipe At-a-Glance

• Yields: About 12-15 puffs
• Prep time: 10 minutes
• Cook time: 5-10 minutes (frying) or 15-20 minutes (baking)

Ingredients:

• 2 cups cold leftover mashed potatoes
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (panko or regular)
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh chives or green onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• Vegetable oil or other neutral oil, for frying (if using that method)
• Cooking spray or melted butter (if baking)

Equipment:

• Large mixing bowl
• Spatula or large spoon
• Tablespoon or small cookie scoop
• Large skillet (for frying) OR a baking sheet lined with parchment paper (for baking)
• Plate lined with paper towels

Step-by-Step Instructions

1. Combine the Mixture In a large mixing bowl, combine the cold leftover mashed potatoes, shredded cheddar, grated Parmesan, breadcrumbs, beaten eggs, chopped chives, garlic powder, and onion powder. Mix gently until all ingredients are just combined. Season with salt and pepper to taste.

• Pro-Tip: Using cold, firm mashed potatoes is key. Warm or overly moist potatoes can make the mixture too sticky and difficult to shape.

2. Shape the Puffs Using a tablespoon or a small cookie scoop, portion the potato mixture and roll it between your hands to form balls about 1.5 inches in diameter. You can flatten them slightly into patties if you prefer.

3. Cook Your Puffs (Choose Your Method)

Method 1: Frying (For a Crispy, Golden Finish)

1. Pour about 1-2 inches of vegetable oil into a large, heavy-bottomed skillet and heat it over medium-high heat. The oil is ready when a small drop of the mixture sizzles immediately.
2. Carefully place the potato puffs into the hot oil in a single layer, being sure not to overcrowd the pan. Work in batches if necessary.
3. Fry for 2-3 minutes per side, until they are deep golden brown and crispy all over.
4. Remove the puffs with a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.

Method 2: Baking (For an Easier, Lighter Option)

1. Preheat your oven to 400∘F(200∘C). Line a baking sheet with parchment paper.
2. Arrange the shaped potato puffs on the baking sheet, leaving a little space between each one.
3. Lightly spray the puffs with cooking spray or brush them with a little melted butter. This helps them become golden and crispy.
4. Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and heated through.

Serving, Storing, and Customizing

Serving Suggestions: These puffs are best served warm. Pair them with your favorite dipping sauces for a perfect appetizer. Great options include:

• Ranch dressing or sour cream
• Ketchup or honey mustard
• Spicy aioli or marinara sauce

Storage and Reheating:

• Refrigerator: Store cooled puffs in an airtight container for up to 3 days.
• Freezer: For longer storage, first freeze the puffs in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag or container for up to 2 months.
• To Reheat: For the best texture, reheat puffs in an oven or air fryer at 375∘F(190∘C) for 5-10 minutes (or 15-20 minutes from frozen) until they are hot and crispy again.

Variations & Substitutions:

• Change the Cheese: Swap cheddar for Gruyère, Monterey Jack, or a spicy pepper jack.
• Add Some Spice: Mix in a pinch of cayenne pepper, smoked paprika, or finely chopped jalapeños for a kick.
• Include Mix-ins: Add 1/4 cup of cooked, crumbled bacon or finely chopped ham for a heartier puff.

Frequently Asked Questions (FAQ)

1. Why are my potato puffs falling apart? This usually happens if the mashed potatoes are too warm or contain too much moisture (from milk or butter). Ensure you start with cold, firm potatoes. If the mixture still feels too wet, you can add an extra tablespoon or two of breadcrumbs or flour to help bind it.

2. Can I make these in an air fryer? Yes! Arrange the puffs in a single layer in the air fryer basket. Cook at 380∘F(195∘C) for 8-12 minutes, shaking the basket halfway through, until golden and crisp.

3. What’s the best way to ensure a crispy texture when baking? Don’t skip the step of spraying or brushing the puffs with oil. Baking at a high temperature (400∘F/200∘C) and flipping them halfway through will also help them crisp up evenly on all sides.

4. Can I use instant mashed potatoes for this recipe? While leftover homemade mashed potatoes work best due to their firm texture, you can use instant potatoes. Prepare them according to the package directions, but use slightly less liquid to ensure they are thick and firm once cooled.

Conclusion:

Leftover Mashed Potato Cheese Puffs are a fun, creative, and delicious way to breathe new life into leftover mashed potatoes. They’re simple to make, incredibly versatile, and guaranteed to impress anyone who takes a bite. It’s the perfect way to turn leftovers into something fresh and exciting!

Thanks for joining me on this tasty journey of turning leftovers into something truly special! These cheesy potato puffs are a great way to add some flair to your leftovers and are sure to be a crowd-pleaser. Happy cooking — and enjoy every delicious bite!

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