Leftover Mashed Potato Cheese Puffs Recipe

Jump to Recipe Print Recipe

Cozy Leftover Mashed Potato Cheese Puffs Recipe, Made Simple

There’s something incredibly satisfying about transforming those trusty leftover mashed potatoes into a fresh, warm snack. I love how this Leftover Mashed Potato Cheese Puffs Recipe feels like a kitchen little magic trick—turning what could be a boring leftover into crispy, toasty bites that smell like comfort itself.

You’ll find that with just a handful of ingredients and simple steps, you can whip up a batch of golden, buttery puffs that practically melt in your mouth. Whether it’s a casual weekend treat or an unexpected party appetizer, these cheese puffs reliably impress without any fuss.

And here’s the best part: the recipe is forgiving and flexible, welcoming whatever cheese or herbs you have on hand. So, grab that bowl of leftover mash, and I’ll walk you through this cozy, satisfying recipe.

Ingredient Lowdown

• Leftover Mashed Potatoes (2 cups): The star foundation—moist and creamy, they give your puffs that soft, fluffy interior.
• Cheese (1 cup shredded): I recommend sharp cheddar for its tang and meltiness, but mozzarella or a blend works great too. The cheese adds gooey, golden pockets of flavor inside.
• Flour (1/2 cup): Acts as the binder, giving the puffs structure so they hold together without getting heavy.
• Egg (1 large): Another binding agent that helps everything meld and brown beautifully.
• Seasonings: Salt and pepper keep it classic, but I love adding fresh chives or parsley for a green, fragrant lift.

Set Up for Success

Before diving in, line your baking sheet with parchment paper to help your puffs crisp up nicely without sticking. Set your oven to 400°F (200°C)—this temperature is key for that golden-brown exterior that snaps delightfully when you bite in.

Gather all your ingredients in one spot; I find having everything within arm’s reach makes the mixing and shaping feel effortless—and a little less messy.

Step-by-Step: Leftover Mashed Potato Cheese Puffs Recipe

1. Prepare the Mixture: In a large bowl, combine your leftover mashed potatoes with the shredded cheese, flour, egg, and seasonings. I like to use my hands to gently fold everything together—this gives you a good feel for the consistency. You want it soft but moldable, not sticky or crumbly.
2. Shape the Puffs: Scoop the mixture into golf-ball-sized portions. I find lightly wetting my hands keeps the mixture from sticking and lets you form smooth, rounded balls or even little patties if you prefer. Place them spaced evenly on your parchment-lined baking sheet.
3. Bake to Perfection: Pop the tray in your preheated oven and let those puffs bake for 20-25 minutes. You’ll see them puff up, turn a lovely golden hue, and develop a crisp exterior that crackles gently under your fork.
⭐

Chef’s Notes & Success Tips

Use cheese with good melting qualities for that ooey-gooey surprise inside. If the mixture feels too wet, add just a touch more flour—too much can dry out the puffs, so balance is key. Baking on parchment helps crisp the bottoms without sticking, and letting the puffs cool just a few minutes gives their texture a chance to set perfectly.

4. Cool and Serve: After baking, let your cheese puffs rest a bit so the centers stay warm but not molten lava-hot. These are best enjoyed fresh and warm—perfect alongside a fresh salad or a tangy dipping sauce for extra flair.

Flavor Twists for Leftover Mashed Potato Cheese Puffs Recipe

• Add cooked, crumbled bacon or diced ham for some smoky savory depth.
• Stir in a teaspoon of smoked paprika or chipotle powder to give a subtle, warming kick.
• Mix in finely chopped jalapeños or green chilies if you like a bit of heat.
• Swap in blue cheese or feta for sharp, tangy variations that elevate the flavor.
• Toss fresh minced herbs like dill or basil in the mixture for a garden-fresh brightness.
• Top each puff with a sprinkle of coarse sea salt or Parmesan before baking for a crisp, salty crust.

Storage & Make-Ahead Tips

• Refrigerate: Store leftover puffs in an airtight container for up to 3 days. Reheat them in a toaster oven or oven to keep the crispness intact.
• Freeze: Shape and freeze the puffs raw on a lined sheet tray, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
• Make Ahead: Prepare the mixture the day before, keep it chilled, and shape/bake just before serving to save time.

Leftover Mashed Potato Cheese Puffs Recipe FAQs

• Can I use fresh mashed potatoes instead of leftovers? Yes! Just make sure your mashed potatoes are fairly thick and not too watery for best results.
• What’s the best cheese for this recipe? Sharp cheddar is my go-to for flavor and melt, but mozzarella offers a mild, gooey texture. Mixing cheeses can be fun too!
• Can I pan-fry these instead of baking? Absolutely! Frying in a bit of oil will give you a crispier, richer puff, but watch the heat to avoid burning.
• How do I make these dairy-free? Use a plant-based cheese and a flax egg substitute to keep the texture and taste satisfying.
• Will adding herbs affect baking time? Not really—feel free to add them liberally for an herbal burst without adjusting cook times.

Print