Leftover Mashed Potato Cheese Puffs
There’s a little kind of magic that happens when the savory, buttery scent of mashed potatoes meets the toasty, melty pull of cheese — and it all culminates in a golden, crisp puff you can pop one after another. Imagine steam rising as you bite into a warm puff: a tender, pillowy interior flecked with green onion, the sharp tang of cheddar melting across your tongue, and a satisfying contrast from the crisp exterior. These puffs are comfort food in miniature: nostalgic, cozy, and endlessly snackable.
Whether you’re rescuing last night’s mashed potatoes, setting out an irresistible appetizer at a gathering, or looking for a quick, comforting breakfast with coffee, these cheese puffs deliver. They’re perfect for busy weeknights, potlucks, festive spreads, or anytime you want to turn leftovers into something celebratory. If you like a riff on brunch classics, pair them with eggs or tuck them into a breakfast platter — they even make a clever side to soups and salads. For more leftover inspiration and related recipes, check this savory take on a potato frittata for brunch ideas: Bacon Potato Frittata.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes (baked) / ~6–8 minutes (frying)
- Total Time: 30–35 minutes (baked)
- Servings: About 12 puffs (serves 4 — 3 puffs per person)
- Difficulty Level: Easy
Nutrition Highlights
The following nutrition values are estimates per serving (3 puffs), based on typical ingredient values from USDA FoodData Central and adjusted for a baked preparation (minimal added oil). Actual values will vary depending on your mashed potato composition (amount of butter/milk), cheese type, and whether you fry or bake.
Estimated per serving:
- Calories: ~280 kcal
- Protein: ~12 g
- Carbohydrates: ~30 g
- Fat: ~15 g
- Fiber: ~2.5 g
- Sodium: ~350 mg
Note: These are approximate figures calculated from standard ingredient profiles (USDA FoodData Central). For specific dietary needs or exact tracking, weigh your ingredients and consult the FoodData Central database or a registered dietitian. For general healthy-eating guidance, resources like the CDC and Mayo Clinic offer reliable recommendations on portioning and sodium/fat intake.
Why You’ll Love It
- Taste & Texture: Each puff gives you that craveable contrast — creamy, seasoned interior with a thin, crisp exterior and melty pockets of cheese.
- Waste-Reducing Win: This recipe is a brilliant example of turning leftovers into something clearly intentional and delicious.
- Speed & Ease: From bowl to oven in minutes; great for last-minute entertaining or a quick snack.
- Crowd-pleaser: Bite-sized, handheld, and adaptable — they vanish fast at parties and are great for kids and adults alike.
- Flexible: Bake them for a lighter option or fry for extra crunch; swap cheeses or add mix-ins to suit any mood.
Cooking Directions
Ingredients:
- 2 cups leftover mashed potatoes (about 450 g)
- 1 cup shredded cheese (about 113 g; cheddar recommended)
- 1/2 cup breadcrumbs (about 60 g)
- 1/4 cup chopped green onions (optional)
- 1 large egg
- Salt and pepper to taste
- Oil for frying OR cooking spray for baking
Optional ingredients and substitutions:
- Gluten-free: use gluten-free breadcrumbs or crushed GF crackers.
- Dairy-free/vegan: use a plant-based shredded cheese and replace the egg with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes) and use non-dairy mashed potatoes.
- Extra bind: add 1–2 tbsp flour or more breadcrumbs if mixture is too wet.
- Flavor additions: minced garlic, chopped cooked bacon, chopped herbs (parsley, chives), or a pinch of smoked paprika.
Step-by-step:
- Preheat your oven to 400°F (200°C) if baking.
- In a large mixing bowl, combine the leftover mashed potatoes, shredded cheese, breadcrumbs, green onions (if using), egg, salt, and pepper. Mix until well combined. If the mixture feels very wet, add a tablespoon of breadcrumbs at a time until it holds shape.
- Form the mixture into small puffs (about 1.5–2 tablespoons each) or small patties and place them on a plate or baking sheet.
- If baking: place the puffs on a greased or lined baking sheet and lightly spray the tops with cooking spray. Bake for 20–25 minutes, flipping halfway, until golden brown and heated through. If frying: heat 1/4 inch of oil in a skillet over medium heat and fry puffs in batches, 2–3 minutes per side, until crispy and golden. Drain on paper towels.
- Serve warm as a snack, appetizer, or side.
Practical tips:
- Avoid overmixing to keep the puffs tender — mix just until homogeneous.
- Test one puff first to confirm seasoning and doneness before cooking the whole batch.
- If baking, flipping halfway ensures both sides achieve even color.
- For extra-crispy edges, roll puffs in an extra light coating of breadcrumbs before cooking.
Best Pairings
- Classic dip options: sour cream, garlic aioli, or a spicy ketchup.
- For brunch: serve with scrambled or poached eggs and a simple greens salad.
- Snack platter: include alongside sliced charcuterie, olives, and pickles.
- Beverage matches: coffee or tea for morning bites; light beer or sparkling wine for gatherings.
- Presentation tip: arrange on a wooden board with small bowls of dipping sauces and a sprinkle of chopped chives on top.
Keeping it Fresh
- Room temperature: If left out on a covered platter, consume within 2 hours for food safety (standard perishable food guidance).
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh crispness or briefly in a skillet.
- Freezer: Flash-freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for ~15–20 minutes (flip halfway) until heated through and crisp.
Chef’s Advice
- Cheese choice matters: sharp cheddar gives assertive flavor; mozzarella will be milder and stretchier; smoked gouda adds depth.
- Texture key: balance moisture and binder. If mashed potatoes are very soft and buttery, add more breadcrumbs or a tablespoon of flour to prevent falling apart.
- Don’t crowd the pan: when frying or baking, leave space so each puff gets heat around it for even browning.
- Doneness cues: internal temperature should be hot and steaming; cheese visibly melted helps confirm readiness.
- For uniform puffs, use a small cookie scoop.
Creative Twists
- Bacon & Chive: Fold in 1/4 cup cooked, chopped bacon and extra chives for smoky, savory puffs.
- Herb & Garlic: Add 1 tsp minced garlic and 2 tbsp finely chopped parsley or dill for a bright, savory note.
- Spicy Jalapeño & Pepper Jack: Swap half the cheddar for pepper jack and add finely chopped jalapeño for heat.
- Gluten-Free Crunch: Use crushed gluten-free crackers or GF breadcrumbs; add a dusting of grated Parmesan for extra crisp.
- Vegan Option: Use mashed potatoes made with plant milk and olive oil, a flax “egg,” and vegan shredded cheese; toast panko-style GF crumbs for coating.
Recipe Q&A
Q: Can I use mashed potatoes with gravy or other mix-ins?
A: Avoid mashed potatoes with lots of gravy or large chunks of other ingredients—they make the mixture too wet. If you have gravy-laden mash, drain excess liquid or fold in additional breadcrumbs/flour to bind.
Q: My puffs fall apart. What went wrong?
A: The mixture is likely too wet or under-binded. Add more breadcrumbs or a small amount (1 tbsp) of flour or an extra egg to help hold the shape.
Q: Can I make these ahead?
A: Yes — shape puffs and freeze them on a tray; when solid, transfer to bags. Bake from frozen when needed. If refrigerating shaped puffs, cook within 24 hours.
Q: How can I make them healthier?
A: Bake instead of fry, use low-fat cheese, and limit added butter in your mashed potatoes. Add herbs and veggies (spinach, grated carrot) for fiber and nutrients.
Q: Any allergy-friendly swaps?
A: For egg-free, use a flax egg. For dairy-free, choose plant-based cheese and milk. For gluten-free, use GF breadcrumbs.
Conclusion
There’s something quietly celebratory about turning leftovers into an irresistible snack — these Leftover Mashed Potato Cheese Puffs are comfort food that’s clever, quick, and crowd-pleasing. Try the basic recipe, then riff with mix-ins to make them your own; don’t forget to share photos and tips with our community. For more variations and inspiration, see this classic take on the idea at Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn and an easy, family-friendly version at Cheesy Mashed Potato Puffs Recipe.
If you want another leftover-forward idea, check how these puffs compare to a satisfying potato-based brunch: Leftover Mashed Potato Cheese Puffs.
Print
Leftover Mashed Potato Cheese Puffs
- Total Time: 35 minutes
- Yield: 12 puffs 1x
- Diet: Vegetarian
Description
Transform your leftover mashed potatoes into delicious and snackable cheese puffs that are perfect for any occasion.
Ingredients
- 2 cups leftover mashed potatoes (about 450 g)
- 1 cup shredded cheese (about 113 g; cheddar recommended)
- 1/2 cup breadcrumbs (about 60 g)
- 1/4 cup chopped green onions (optional)
- 1 large egg
- Salt and pepper to taste
- Oil for frying OR cooking spray for baking
Instructions
- Preheat your oven to 400°F (200°C) if baking.
- In a large mixing bowl, combine the leftover mashed potatoes, shredded cheese, breadcrumbs, green onions (if using), egg, salt, and pepper. Mix until well combined.
- If the mixture feels very wet, add a tablespoon of breadcrumbs at a time until it holds shape.
- Form the mixture into small puffs (about 1.5–2 tablespoons each) or small patties and place them on a plate or baking sheet.
- If baking: place the puffs on a greased or lined baking sheet and lightly spray the tops with cooking spray. Bake for 20–25 minutes, flipping halfway, until golden brown and heated through.
- If frying: heat 1/4 inch of oil in a skillet over medium heat and fry puffs in batches, 2–3 minutes per side, until crispy and golden. Drain on paper towels.
- Serve warm as a snack, appetizer, or side.
Notes
Test one puff first to confirm seasoning and doneness before cooking the whole batch. For extra-crispy edges, roll puffs in an extra light coating of breadcrumbs before cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 3 puffs
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2.5g
- Protein: 12g
- Cholesterol: 70mg
