Cheesy Mashed Potato Puffs: A Comforting Side Dish Recipe
Mashed potatoes are a classic comfort food, and when you turn them into cheesy mashed potato puffs, they become even more fun to eat. These crispy bites mix creamy mashed potatoes with melted cheese and simple seasonings. They make a great side dish for family dinners or holiday meals.
This recipe uses leftover mashed potatoes to cut down on waste, but you can make fresh ones too. Each puff is golden on the outside and soft inside, with flavors from cheddar cheese and herbs. Ready to make some? Follow this easy guide for cheesy potato puffs that pair well with roast chicken, steak, or veggies.
Ingredients for Cheesy Mashed Potato Puffs
Gather these simple items to make about 24 puffs. This list keeps things basic for home cooks.
- 2 cups leftover mashed potatoes (or freshly made from 4 medium potatoes)
- 1 cup shredded cheddar cheese (use sharp for more flavor)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko works best for crunch)
- 2 tablespoons chopped green onions or chives (for fresh taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter (optional, for richer mashed potatoes)
- Vegetable oil for frying (if not baking)
These ingredients create puffs that are cheesy and flavorful. Adjust salt if your mashed potatoes are already seasoned.
Step-by-Step Instructions
Making cheesy mashed potato puffs takes about 45 minutes. Start with cooled mashed potatoes for easier handling.
Step 1: Prepare the Mashed Potato Mixture
If using fresh potatoes, boil 4 medium Yukon Gold potatoes until soft, about 15 minutes. Drain and mash them with 2 tablespoons butter, salt, and pepper. Let them cool for 10 minutes.
In a large bowl, mix the mashed potatoes with 1 cup shredded cheddar cheese, 2 tablespoons chopped green onions, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until everything blends well. The cheese should start to soften from the potato warmth.
Taste the mixture and add more seasoning if needed. This base gives the puffs their creamy, savory filling.
Step 2: Shape the Puffs
Take about 1 tablespoon of the potato mixture and roll it into a small ball, roughly 1 inch in diameter. Repeat until you use all the mixture, making around 24 balls.
Place the balls on a baking sheet lined with parchment paper. Chill them in the fridge for 15 minutes. This step helps them hold shape during cooking and prevents sticking.
Step 3: Set Up the Breading Station
Prepare three shallow bowls. In the first, add 1/2 cup flour. In the second, beat 2 eggs with a fork. In the third, pour 1 cup breadcrumbs.
Take a chilled potato ball and roll it in the flour to coat lightly. Dip it in the egg, letting excess drip off. Then roll it in the breadcrumbs until fully covered. Set it back on the baking sheet. Repeat for all balls.
The breading adds the crispy layer that makes these puffs stand apart from regular mashed potatoes.
Step 4: Cook the Puffs
You can bake or fry the puffs. Baking is healthier and uses less oil.
For baking: Preheat your oven to 400°F (200°C). Place the breaded balls on a greased baking sheet. Brush the tops with a little oil for extra crispiness. Bake for 20-25 minutes, flipping halfway, until golden brown.
For frying: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the balls in batches for 3-4 minutes per side until crispy. Drain on paper towels.
Both methods work well. Fried puffs have more crunch, while baked ones are lighter. Serve hot for the best cheese melt.
Serving Suggestions
Cheesy mashed potato puffs shine as a side dish. Pair them with grilled meats like chicken or beef for a full meal. They also go great with salads or steamed vegetables to balance the richness.
For holidays, serve them with turkey and gravy. As appetizers, offer a dipping sauce like ranch or marinara. One batch feeds 4-6 people, making it perfect for gatherings.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the crispiness. They freeze well too, for up to a month.
Tips for Perfect Cheesy Mashed Potato Puffs
Success comes from a few key steps. Use cold mashed potatoes to avoid sticky hands. If the mixture is too wet, add a bit more flour.
For extra cheese flavor, mix in some parmesan with the cheddar. Experiment with add-ins like cooked bacon bits or diced ham for variety.
If baking, line your sheet with foil for easy cleanup. Watch the frying oil temperature to prevent soggy puffs.
These tips help you make fluffy, cheesy bites every time. Practice once, and it becomes quick.
Variations on Cheesy Mashed Potato Puffs
Keep things interesting with changes. Try mozzarella instead of cheddar for a milder cheese pull. Add herbs like parsley or thyme for an Italian twist.
For spicy puffs, mix in diced jalapeños or a dash of paprika. Make them vegetarian by skipping meat add-ins, or go vegan with plant-based cheese and egg substitutes.
Sweet potato versions swap regular potatoes for a colorful option. Each variation keeps the core recipe simple while adding new tastes.
FAQs
Can I make cheesy mashed potato puffs ahead of time?
Yes, prepare and bread the puffs up to 24 hours in advance. Store them covered in the fridge, then bake or fry when ready. This saves time for busy days.
Are cheesy mashed potato puffs gluten-free?
They can be. Use gluten-free flour and breadcrumbs. Check labels for cross-contamination. The rest of the recipe stays the same.
What if my mashed potatoes are too watery?
Drain excess liquid or add more flour to the mixture. Cold, thick mashed potatoes work best for firm puffs that hold together.
How do I know when the puffs are done frying?
They should be golden brown and float to the top. Use a thermometer for 350°F oil, and fry in small batches to maintain heat.
Can I air fry cheesy mashed potato puffs?
Absolutely. Preheat your air fryer to 375°F. Cook the breaded balls for 10-12 minutes, shaking halfway. Spray with oil for crispiness.
Cheesy Mashed Potato Puffs
Crispy on the outside and soft inside, these cheesy mashed potato puffs are a fun way to use leftover mashed potatoes. Mixed with cheddar, herbs, and simple seasonings, they bake, fry, or air fry beautifully. Great as a side dish, appetizer, or holiday bite.
Ingredients
- 2 cups leftover mashed potatoes (or freshly made from 4 medium Yukon Gold potatoes)
- 1 cup shredded cheddar cheese (sharp recommended)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko preferred for crunch; use gluten-free if needed)
- 2 tablespoons chopped green onions or chives
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste based on mashed potatoes)
- 1/4 teaspoon black pepper
- 2 tablespoons butter (optional, for richer fresh mashed potatoes)
- Vegetable oil (for frying or light brushing/spraying if baking/air frying)
Instructions
- If making fresh mashed potatoes, peel and cube 4 medium Yukon Gold potatoes. Boil in salted water until tender, about 15 minutes. Drain, mash with 2 tablespoons butter, salt, and pepper, and let cool 10 minutes.
- In a large bowl, combine 2 cups cooled mashed potatoes, 1 cup shredded cheddar, 2 tablespoons chopped green onions or chives, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and taste; adjust seasoning if needed.
- Scoop about 1 tablespoon of mixture and roll into a 1-inch ball. Repeat to make roughly 24 balls. Place on a parchment-lined baking sheet.
- Chill the potato balls in the refrigerator for 15 minutes to firm up.
- Set up breading: place 1/2 cup flour in one shallow bowl, 2 beaten eggs in a second, and 1 cup breadcrumbs in a third.
- Bread each chilled ball: roll in flour (shake off excess), dip in egg (let excess drip), then coat evenly in breadcrumbs. Return to the baking sheet.
- For baking: preheat oven to 400°F (200°C). Lightly grease or line a baking sheet. Arrange puffs, brush or spray lightly with oil, and bake 20–25 minutes, turning halfway, until golden and crisp.
- For frying: heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry in batches 3–4 minutes per side until golden and crispy. Drain on paper towels.
- For air frying: preheat air fryer to 375°F (190°C). Spray puffs lightly with oil, air fry 10–12 minutes, shaking halfway, until golden and crisp.
- Serve hot. Optional dips: ranch, sour cream and chive, or marinara.
Notes
- Cold, thicker mashed potatoes are easiest to shape. If mixture feels too soft, mix in a little more flour.
- For extra cheesy flavor, add a couple tablespoons of grated Parmesan to the mix.
- If baking, a light oil brush/spray improves crispness. Flip halfway for even browning.
- Shape and bread up to 24 hours in advance; refrigerate covered. Bake, fry, or air fry just before serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 86Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 180mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 3g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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