Save Pin
When I need a crowd-pleaser and I’m short on time, these mashed potato cheese puffs save the day every time. Expect crispy outsides and cheesy, melty insides—they’re always the first thing gone at any family event. Whether your mashed potatoes are leftovers or you’re craving a cheesy snack, you won’t believe what you can whip up with just a few pantry staples.
I first whipped these up to save leftover mashed potatoes from being boring, and now my friends demand them every time we eat together.
Irresistible Ingredients
- Breadcrumbs: roll these on last for that crunchy crust, try panko or use homemade if you’ve got extra bread
- Garlic powder: toss this in for a deep, savory layer, just make sure it still smells strong and fresh
- Ground black pepper: brings a gentle kick, freshly cracked is best
- Salt: cranks up all the flavors, flaky sea salt is especially punchy
- All purpose flour: keeps the puffs together and rises slightly for a soft middle, sifting first makes everything smoother
- Large eggs: hold all the ingredients together, go for free-range if you can for better texture
- Shredded cheddar cheese: melts into gooey pockets and adds tons of flavor, the sharper the better
- Mashed potatoes: the creamy foundation, real butter makes them extra tasty
Easy-to-Follow Steps
- Cool and Munch:
- Let them rest a few minutes right on the baking tray so they finish getting crispy and you don’t burn your fingers. Grab your favorite dip—ranch or sour cream are perfect.
- Pop Them in the Oven:
- Put the breadcrumb-coated puffs onto a sheet lined with parchment. Leave space between each and bake at 400 till the outside turns crispy deep gold, 20 to 25 minutes does it.
- Roll in Breadcrumbs:
- Toss each potato ball in a shallow dish of breadcrumbs so they’re covered on all sides. That’s how you get the craveable crust.
- Shape It Up:
- Grab a bit of the mix (size of a golf ball), roll it in your hands until smooth. If it feels too wet or loose, sprinkle in a bit more flour and try again.
- Stir It All Together:
- In a large bowl, dump in mashed potatoes, cheese, eggs, flour, salt, pepper, and garlic powder. Mix by hand or with a wooden spoon till the mixture looks blended and you see no dry bits. That keeps the puffs from falling apart later.
Save Pin
The cheddar doesn’t just melt—it adds that strong, cheesy punch that makes these so addictive. My kid calls them the best after-snow treat ever, so now they’re our go-to snow day snack.
Keeping Them Fresh
Store any leftovers in a sealed container in the fridge for up to three days. Pop them in a hot oven for five minutes and they’ll get their crunch back. If you want to freeze, lay them out on a tray first, then bag once they’re solid, and bake straight from the freezer for best results.
Swap It Up
No cheddar? Mozzarella or smoked gouda will work for a fun switch. Using instant mashed potatoes? Make them nice and firm so your puffs don’t get soggy. Gluten-free flour and gluten-free bread crumbs totally work if you’re skipping wheat.
Serving Ideas
Pile these puffs on a plate and set out dips like ketchup, creamy sriracha mayo, or good old sour cream. Add a crisp salad or roasted veggies and you’ve got dinner. At parties, serve with fruit and crunchy snack mixes for easy grazing.
Save Pin
Potato Crunch Around the World
From Latin America’s stuffed spuds to Europe’s breaded croquettes, just about everyone has their own take on crispy potato treats. These cheesy puffs are America’s twist on the global love for crunchy potatoes.
Common Questions
- → Can I use freshly made mashed potatoes?
Yep, fresh mashed potatoes work fine. Just let them cool off before you toss everything together so the mix holds up.
- → What cheeses work best in the filling?
Cheddar’s a favorite, but mozzarella, Monterey Jack, or mixing a few types works for even tastier and melty puffs.
- → How do I achieve an even crisp coating?
Coat every puff evenly with breadcrumbs and set them on hot, parchment-lined baking trays. That gives you the crunchiest crust.
- → Can these puffs be frozen for later?
Definitely. Shape and freeze them before baking. You can bake straight from the freezer—just let them cook a little longer.
- → What dipping sauces pair well?
Ketchup is a classic. You can also dip them in ranch, garlicky mayo, or spicy sriracha mayo—anything you like.
- → How do I prevent the puffs from falling apart?
Mix your ingredients really well and press the puffs tight before breading. That way, they won’t break apart in the oven.