Mashed Potato Cheese Puffs
Crispy on the outside and creamy on the inside, these mashed potato cheese puffs are the ultimate snack or appetizer made from leftovers and loaded with melty cheese.
Equipment
- Mixing bowl
- Cheese grater
- Ice cream scoop (small)
- Frying pan or oven or air fryer
- Baking sheet (if baking or freezing)
- Spatula
- Paper towels
Ingredients
- 2 cups mashed potatoes preferably day-old
- 1 large egg
- 1 egg yolk optional, for extra binding
- 1/4 cup all-purpose flour
- 1/4 cup fine breadcrumbs
- 1 cup shredded cheese sharp cheddar, Gruyère, mozzarella, or mix
- Salt and pepper to taste
- Garlic powder optional
- 1 cup coating breadcrumbs or crushed crackers
- 1 egg beaten, for coating
- Flour for dredging
- Oil for frying if deep-frying
- Optional mix-ins: chopped chives bacon bits, diced jalapeños
Instructions
- In a large bowl, combine mashed potatoes, egg, flour, breadcrumbs, and cheese. Season with salt, pepper, and optional garlic powder.
- Mix gently until well combined. If mixture is too loose, add extra breadcrumbs or flour.
- Shape into golf ball-sized puffs using a scoop or hands.
- Roll each ball lightly in flour, then dip in beaten egg, then coat in breadcrumbs or crushed crackers.
- Choose your cooking method:
- Fry at 350°F for 2–3 minutes until golden and crispy.
- Bake at 400°F for 15–20 minutes, brushing with oil and turning halfway.
- Air fry at 380°F for 8–10 minutes, shaking basket halfway.
- Serve hot with dipping sauces of your choice.
Notes
For best results, use firm mashed potatoes that aren’t too wet.
Freshly grated cheese melts and binds better than pre-shredded.
Freeze uncooked puffs for make-ahead convenience.
Reheat in oven or air fryer for maximum crispiness.
Nutrition
Calories: 210kcalCarbohydrates: 18gProtein: 6gFat: 13gSugar: 1g
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