Leftover Mashed Potato Cheese Puffs

by

Crispy on the Outside, Fluffy and Cheesy on the Inside

Leftover mashed potatoes are one of the most versatile ingredients in the kitchen, and these Mashed Potato Cheese Puffs are proof that leftovers can be transformed into something truly irresistible. Golden, crispy, cheesy, and soft in the center, these puffs are perfect as an appetizer, snack, side dish, or even a brunch item. They’re easy to make, customizable, and a guaranteed crowd-pleaser.

Whether you’re trying to reduce food waste, elevate your leftovers, or just craving something comforting and indulgent, this recipe delivers both flavor and texture in every bite.

Ingredients

Main Ingredients

  • 2 cups leftover mashed potatoes
    (Plain or lightly seasoned mashed potatoes work best. Avoid mashed potatoes that are overly thin or loaded with gravy.)

  • 1 cup shredded cheddar cheese
    (Sharp cheddar gives the most flavor, but mild or medium cheddar also works.)

  • 1/4 cup grated Parmesan cheese
    (Adds depth, saltiness, and helps with browning.)

  • 2 large eggs
    (Bind the mixture and give structure to the puffs.)

  • 1/2 cup breadcrumbs
    (Use plain breadcrumbs or panko for extra crunch.)

Seasonings & Flavor Enhancers

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

  • 2 tablespoons chopped chives (optional)
    (Green onions or parsley are great substitutes.)

For Cooking

  • Cooking spray or oil for greasing
    (Nonstick spray, olive oil, or melted butter all work.)

Equipment Needed

  • Large mixing bowl

  • Whisk or fork

  • Spatula or spoon

  • Muffin tin or mini muffin tin

  • Measuring cups and spoons

  • Oven (or air fryer, optional)

Step-by-Step Instructions

Step 1: Prepare the Mashed Potatoes

Start by checking the consistency of your leftover mashed potatoes. They should be thick and scoopable, not runny. If your mashed potatoes are very soft or creamy, place them in the refrigerator for 20–30 minutes to firm up.

Cold mashed potatoes actually work better for this recipe because they hold their shape and mix more evenly with the other ingredients.

Step 2: Preheat the Oven

Preheat your oven to 400°F (200°C).

Generously grease a standard muffin tin or mini muffin tin with cooking spray or oil. This step is crucial to prevent sticking and to ensure the puffs release easily after baking.

Step 3: Mix the Base

In a large mixing bowl, add:

  • 2 cups mashed potatoes

  • 2 large eggs

Whisk or mix thoroughly until the eggs are fully incorporated. The mixture should become smooth and slightly lighter in texture.

Step 4: Add Cheese and Seasonings

Stir in:

  • Shredded cheddar cheese

  • Grated Parmesan cheese

  • Garlic powder

  • Salt and pepper

  • Chopped chives (if using)

Mix until evenly distributed. The cheese should be well blended throughout the potato mixture.

Step 5: Add Breadcrumbs

Gradually fold in the breadcrumbs. This step helps absorb moisture and gives the puffs structure.

Texture Check:
The mixture should be thick but scoopable, similar to a soft dough. If it’s too wet, add an extra tablespoon or two of breadcrumbs. If too dry, add a tablespoon of milk or cream.

Step 6: Fill the Muffin Tin

Using a spoon or cookie scoop, divide the mixture evenly among the muffin cups.

  • Fill each cup about ¾ full

  • Smooth the tops gently with the back of a spoon

For extra crispiness, lightly spray or brush the tops with oil or melted butter.

Step 7: Bake

Place the muffin tin on the center rack of the oven and bake for 20–25 minutes, or until:

  • The tops are golden brown

  • The edges are crispy

  • The centers are set

For extra browning, broil for 1–2 minutes at the end, watching carefully to avoid burning.

Step 8: Cool and Release

Remove from the oven and let the puffs cool in the pan for 5 minutes. This helps them firm up and release cleanly.

Carefully run a knife around the edges and lift them out.

Serving Suggestions

Mashed Potato Cheese Puffs are incredibly versatile. Serve them:

  • As an appetizer with sour cream, ranch, or garlic aioli

  • As a side dish with roasted chicken, steak, or grilled vegetables

  • For brunch, alongside eggs and bacon

  • As a snack with a spicy dipping sauce

Flavor Variations

1. Bacon & Cheddar

Add:

  • 1/3 cup cooked, crumbled bacon

2. Loaded Potato Puffs

Add:

  • Sour cream swirl on top

  • Extra cheese

  • Green onions

3. Spicy Jalapeño

Add:

  • 1–2 tablespoons finely diced jalapeños

  • A pinch of cayenne pepper

4. Italian Style

Swap cheddar for:

  • Mozzarella

  • Add Italian seasoning and parsley

Air Fryer Method (Optional)

  1. Preheat air fryer to 375°F (190°C)

  2. Grease silicone muffin cups or shape into small balls

  3. Air fry for 10–12 minutes, flipping halfway

  4. Cook until golden and crispy

Make-Ahead & Storage Tips

Make Ahead

  • Prepare the mixture up to 24 hours in advance

  • Store covered in the refrigerator

Refrigeration

  • Store cooked puffs in an airtight container for up to 4 days

Freezing

  • Freeze baked puffs in a single layer

  • Transfer to freezer bag for up to 2 months

Reheating

  • Oven: 375°F for 10 minutes

  • Air fryer: 350°F for 5–6 minutes

  • Avoid microwaving if you want crispiness

Common Troubleshooting

Too Soft or Falling Apart

  • Add more breadcrumbs or Parmesan

Not Crispy Enough

  • Increase oven temperature slightly

  • Broil briefly at the end

Sticking to the Pan

  • Grease generously

  • Use silicone muffin liners if needed

Final Thoughts

These Leftover Mashed Potato Cheese Puffs prove that leftovers can be just as exciting as a freshly cooked meal. Crispy, cheesy, comforting, and endlessly customizable, they’re perfect for using up mashed potatoes in a way that feels brand new.

Leave a Comment