There is a special kind of joy in transforming simple leftover mashed potatoes into something utterly irresistible, and these Crispy Mashed Potato Cheese Puffs deliver exactly that. Light, airy, crisp on the outside, and fluffy inside, they make a perfect snack, appetizer, or side dish. I love how quickly they come together and how customizable they are—you can adjust the cheese, add herbs, or even mix in cooked vegetables. Once, I tried using a splash of almond milk in the mash to loosen the texture before mixing, and it still produced beautifully crisp puffs. Best of all, these bake or fry up in just minutes, making them an easy crowd-pleaser that vanishes fast. Whether you are serving them at a gathering or simply elevating a weeknight dinner, these cheese puffs are the kind of comfort food your family will request again and again.
Why You’ll Love This Recipe
These puffs offer the perfect combination of crisp exterior and soft, cheesy interior. They use everyday ingredients, reduce waste by repurposing mashed potatoes, and cook quickly. You can season them however you like, making them a versatile option for all occasions.
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Crispy Mashed Potato Cheese Puffs Your Family Will Crave
- Total Time: 35 minutes
- Yield: 20–24 mini puffs
- Diet: Vegetarian
Description
Light, crispy, cheesy mashed potato puffs baked until golden—an addictive side dish or snack your family will love.
Ingredients
- 2 cups mashed potatoes (cold, leftover works best)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 2 tbsp melted butter
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- 2 tbsp chopped chives (optional)
Instructions
- Preheat the oven to 400°F (200°C) and grease a mini muffin pan.
- In a bowl, combine mashed potatoes, cheddar cheese, Parmesan, eggs, melted butter, milk, garlic powder, salt, pepper, and chives.
- Mix until smooth and creamy with no large lumps.
- Scoop the mixture into the mini muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until puffed and golden brown on top.
- Let cool for a few minutes before removing from the pan. Serve warm.
Notes
- Using cold mashed potatoes helps the puffs keep their structure.
- Add bacon bits or chopped green onions for variation.
- These freeze well—reheat in the oven for best crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Mashed potatoes
The base of the recipe. Cold, leftover mashed potatoes work best because they are firmer and easier to shape.
Eggs
Eggs help bind the mixture while adding lightness to the texture.
Cheddar cheese
Shredded cheddar melts beautifully, providing sharpness and richness.
Parmesan cheese
This adds a salty, nutty depth that complements the mashed potatoes.
All-purpose flour
A small amount helps the mixture hold together and crisp up during cooking.
Butter
Adds richness and helps enhance the flavor of the mash.
Garlic powder
A simple way to boost flavor without overwhelming the cheese.
Salt and black pepper
Essential seasonings that balance the creaminess of the potatoes and cheese.
Fresh herbs
Parsley, chives, or dill add brightness and color to the finished puffs.
Directions
Begin by placing cold mashed potatoes into a mixing bowl. Add shredded cheddar, Parmesan, eggs, garlic powder, flour, melted butter, salt, and black pepper. Stir until the mixture is fully combined and smooth. The texture should be firm enough to scoop; if it seems too soft, add a little more flour. Let the mixture rest for a few minutes to hydrate.
Preheat your oven to 400°F or heat oil in a deep pan if frying. If baking, lightly grease or line a baking sheet with parchment. Scoop tablespoon-sized portions of the potato mixture and shape them into small mounds or balls. Arrange them on the baking sheet with space between each puff.
Bake for 18 to 22 minutes, or until golden and crisp on the edges. If frying, cook in small batches until deep golden brown, turning occasionally. Remove each puff with a slotted spoon and drain on paper towels. Allow the puffs to cool for a few minutes before serving—they crisp up even more as they rest. Garnish with fresh herbs for a beautiful finish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6 to 8 as an appetizer
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 6 to 8 minutes to restore crispiness. Avoid microwaving, as it can make the puffs soft. These can be frozen for up to 2 months; bake directly from frozen, adding a few extra minutes to the cooking time.
Variations and Customizations
Bacon and Cheddar Puffs
Stir in finely chopped cooked bacon for smoky, savory flavor.
Herb and Garlic Puffs
Add minced fresh garlic and a mix of parsley and thyme for an aromatic twist.
Jalapeño Cheddar Puffs
Fold in minced jalapeños for a spicy kick.
Mozzarella Center Surprise
Insert a small cube of mozzarella in the center of each puff for a gooey core.
Veggie-Loaded Puffs
Grated zucchini or finely chopped broccoli adds nutrition and color.
Gluten-Free Version
Replace the flour with a gluten-free all-purpose blend.
Extra Crispy Puffs
Roll the shaped puffs in breadcrumbs before baking or frying.
Truffle Infusion
A touch of truffle oil adds luxurious depth.
Mediterranean Twist
Incorporate feta cheese, dill, and a hint of lemon zest.
Ranch-Seasoned Puffs
Use ranch seasoning in place of garlic powder for tangy flavor.
FAQs
Can I use instant mashed potatoes?
Yes, as long as they are thick enough to hold their shape once cooled.
Why are my puffs falling apart?
The mixture may need more flour or another egg for better binding.
Can I bake instead of fry?
Yes, baking produces a lighter but still crisp exterior.
Can I use different cheeses?
Absolutely—mozzarella, Gouda, or pepper jack all work well.
How do I make them extra fluffy?
Ensure your mashed potatoes are not overly dense; whipping them helps.
Can these be made ahead?
You can form the puffs and refrigerate them for up to 24 hours before cooking.
What dipping sauces pair well?
Garlic aioli, ranch dressing, or marinara are excellent choices.
Can I air fry them?
Yes, air fry at 380°F for 10 to 12 minutes, shaking halfway.
Do they need peeling potatoes beforehand?
If making fresh mash, peeling is optional and depends on your texture preference.
How do I keep them warm for serving?
Place them in a low oven (around 200°F) until ready to serve.
Conclusion
Crispy Mashed Potato Cheese Puffs transform humble leftovers into a delightful, crowd-pleasing dish that works for nearly any occasion. With their irresistible texture and customizable flavor options, they offer a fun and versatile way to enjoy mashed potatoes in a brand-new form. Whether baked, fried, or air-fried, these golden puffs are guaranteed to become a family favorite you will return to often.
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