Introduction

Mashed Potato Cheese Puffs are a delicious and comforting snack that’s crispy on the outside and soft inside. Perfect for using leftover mashed potatoes, these puffs combine cheddar cheese and simple ingredients for a satisfying treat.

The image shows two golden brown cheese muffins stacked on a white plate, with melted cheese and small bits of green herbs visible inside and on top. The muffins have a crispy, slightly browned exterior with a soft, gooey inside texture. Small green herb pieces are sprinkled around the plate as garnish. The background is softly blurred with a white marbled surface below the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mashed potatoes (prepared)
1 cup shredded sharp cheddar cheese
2 large eggs
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Oil or cooking spray for frying/baking

Instructions

Step 1: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, eggs, flour, salt, and black pepper. Mix until the ingredients are well incorporated.
Step 2: Heat oil in a deep pan to 350°F (175°C) if frying, or preheat your oven to 400°F (200°C) if baking. If baking, lightly grease a baking sheet with cooking spray.
Step 3: Scoop spoonfuls of the potato mixture and shape them into small balls or puffs.
Step 4: For frying, carefully drop the puffs into the hot oil and cook until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Step 5: For baking, place the puffs on the prepared baking sheet and bake for 20-25 minutes, turning halfway through, until golden and crispy.
Step 6: Serve warm as a snack or side dish, and enjoy the melty cheese inside with the crispy exterior.

Tips & Variations

For extra flavor, add finely chopped herbs like chives or parsley to the potato mixture.
You can substitute sharp cheddar with mozzarella or a cheese blend for a different taste.
If the mixture feels too loose, add a bit more flour to help the puffs hold their shape.
Try baking instead of frying for a lighter version that’s still crispy.

Storage

Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to maintain their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

The image shows two golden-brown mini quiches stacked on a white plate, placed on a white marbled surface. Each quiche has a crispy, browned outer crust with a soft, creamy yellow filling inside, dotted with green herbs. The top quiche clearly shows the cheesy, slightly browned top layer, while the bottom one reveals a fluffy, smooth middle layer with bits of herbs. The background is softly blurred, drawing focus to the textured layers of the quiches. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant mashed potatoes for this recipe?

Yes, instant mashed potatoes can be used, but homemade mashed potatoes usually provide a better texture and flavor for the puffs.

Can I freeze the mashed potato cheese puffs?

Yes, freeze the shaped but uncooked puffs on a baking sheet first, then transfer them to a freezer bag. Cook from frozen by frying or baking, adding a few extra minutes to the cooking time.

Cheesy Mashed Potato Puffs Recipe

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★★★★★

4.8 from 126 reviews

These Mashed Potato Cheese Puffs are crispy on the outside and soft, cheesy on the inside. Made with creamy mashed potatoes, sharp cheddar cheese, and a simple batter, they are perfect as a snack or appetizer. Whether fried or baked, these puffs deliver a delightful combination of flavors and textures that’s sure to please any crowd.

Author: Tara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 20–25 puffs 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Mashed Potato Mixture

2 cups mashed potatoes (prepared)
1 cup shredded sharp cheddar cheese
2 large eggs
1 tsp salt
1/2 tsp black pepper

Batter and Coating

1/2 cup all-purpose flour
Oil or cooking spray for frying/baking

Instructions

Prepare the mixture: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, eggs, salt, and black pepper. Mix everything thoroughly until you achieve a uniform, creamy mixture.
Add the flour: Gradually add the all-purpose flour to the potato mixture. Stir well to incorporate, making sure the mixture is thick enough to shape into puffs without being too sticky.
Shape the puffs: Using your hands or a spoon, form the mixture into small bite-sized balls or puffs, about 1 to 1.5 inches in diameter.
Choose cooking method: For frying, heat oil in a deep pan or fryer to 350°F (175°C). For baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Cook the puffs: If frying, carefully drop the puffs into the hot oil in batches, frying them for about 3-4 minutes or until they are golden brown and crispy. Remove and drain on paper towels. If baking, arrange the puffs evenly on the prepared baking sheet and lightly spray or brush them with oil. Bake for 20-25 minutes, turning halfway through, until golden and crisp.
Serve: Let the puffs cool slightly before serving. Enjoy them warm as a delicious snack or appetizer.

Notes

You can use leftover mashed potatoes or freshly made ones for best results.
For a spicier twist, add chopped jalapeños or a pinch of cayenne pepper to the mixture.
Baking is a healthier alternative to frying and still yields crispy puffs.
For extra crunch, coat the puffs lightly with breadcrumbs before cooking.
Serve with dipping sauces like sour cream, ketchup, or a spicy aioli.

Keywords: mashed potato, cheese puffs, snack, appetizer, crispy potato balls, cheddar cheese