Ever stared at a bowl of leftover mashed potatoes and felt a little sad? They were so good yesterday, but today they just look… blah. We’ve all been there.
Don’t you dare throw them out. We’re about to give those leftovers a second chance at greatness. With just a few simple things, we can turn that boring bowl into crispy, cheesy, golden-brown balls of pure happiness.
These Mashed Potato Cheese Puffs are a game-changer. They are perfect as a snack, a side dish, or the star of your party appetizer plate. Let’s get cooking.
Mashed Potato Cheese Puffs
What You’ll Need
- 2 cups cold leftover mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 1/4 cup all-purpose flour
- 2 tablespoons chopped chives or green onions
- 1 large egg, lightly beaten
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil, for frying
Tools You’ll Use
- Large mixing bowl
- Spoon or spatula
- Small cookie scoop (or a tablespoon)
- Baking sheet lined with parchment paper
- Heavy-bottomed pot or deep skillet
- Slotted spoon
- Plate lined with paper towels
How to Make Them
Step 1: In your large bowl, mix the cold mashed potatoes, shredded cheese, flour, chives, egg, and garlic powder.
Step 2: Add salt and pepper. Go easy on the salt at first, since your mashed potatoes might already be seasoned. Mix until everything is just combined.
Step 3: Use a cookie scoop or tablespoon to portion out the mixture. Roll each portion into a small ball, about 1 to 1.5 inches wide.
Step 4: Place the potato balls on the parchment-lined baking sheet. Let them chill in the refrigerator for at least 30 minutes. This step is super important to help them hold their shape.
Step 5: Pour about 2 inches of vegetable oil into your pot or skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
Step 6: Carefully place a few potato balls into the hot oil. Don’t crowd the pan! Fry them for 2-3 minutes, or until they’re golden brown and crispy.
Step 7: Use a slotted spoon to move the cooked puffs to the paper towel-lined plate. Let them cool for a minute before you eat them.
Pro Tips
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Use Cold Potatoes: This is the most important tip. Warm or freshly made mashed potatoes are too soft and will fall apart when you try to fry them. Cold potatoes are firmer and hold together perfectly.
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Don’t Overmix: Mix the ingredients just until they come together. If you work the mixture too much, the potatoes can become gummy.
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Test Your Oil: If you don’t have a thermometer, drop a tiny bit of the potato mixture into the oil. If it starts bubbling and frying right away, the oil is ready. If it sinks or bubbles slowly, the oil is too cold.
Substitutions and Variations
Want to mix things up? No problem. This recipe is super flexible.
- Cheeses: Try pepper jack for a little kick, or smoked gouda for a richer flavor.
- Add-Ins: A little bit of crumbled bacon or finely diced jalapeños can be mixed in for extra flavor.
- Herbs: Not a fan of chives? Use fresh parsley or a little bit of dill instead.
- Gluten-Free: You can swap the all-purpose flour for a gluten-free 1-to-1 baking blend.
Nutritional Info & Meal Pairings
Here’s a quick look at what you’re eating and what to serve it with. These are just estimates, of course.
| Nutrition Facts (Per 3 Puffs) | Amount |
|---|---|
| Calories | Approx. 220 kcal |
| Protein | 8g |
| Carbohydrates | 15g |
| Fat | 14g |
These puffs are great on their own, but they also play well with others.
| Serving Suggestions | Why It Works |
|---|---|
| Sour Cream or Ranch Dip | A cool dip balances the warm, savory puffs. |
| With a Steak or Roast Chicken | They make a fantastic side dish instead of regular potatoes. |
| On a Salad | Add a couple on top for a fun, crunchy element. |
Make-Ahead Tips
You can prepare the potato balls a day ahead of time. Just follow the steps up to forming the balls.
Place them on the baking sheet, cover them with plastic wrap, and keep them in the fridge. When you’re ready, just fry them up straight from the fridge.
Leftovers and Storage
Got leftovers? Lucky you. Store them in an airtight container in the refrigerator for up to 3 days.
To reheat, don’t use the microwave unless you want soggy puffs. Pop them in an oven or an air fryer at 375°F (190°C) for a few minutes until they are hot and crispy again.
Frequently Asked Questions
Q1. Can I bake these instead of frying them?
Ans: Yes. Place the chilled balls on a baking sheet and spray them with cooking spray. Bake at 400°F (200°C) for 20-25 minutes, flipping them halfway through, until they’re golden brown. They won’t be quite as crispy as the fried version, but they are still very good.
Q2. Why did my potato puffs fall apart in the oil?
Ans: This usually happens for two reasons. Either your mashed potatoes were too warm and soft, or your oil wasn’t hot enough. Make sure the potatoes are cold and the oil is fully heated before you start frying. Chilling the formed balls also helps a lot.
Q3. Can I use instant mashed potatoes for this?
Ans: You can. Prepare the instant potatoes according to the package directions, but maybe use a little less liquid to make them thicker. Let them cool completely in the fridge before you use them in the recipe.
Wrapping Up
See? Those leftovers had so much potential. Now you have a super simple recipe for a snack that everyone will love.
The crispy outside and the warm, cheesy inside are just too good to pass up. Go ahead and give this one a try.
When you do, drop a comment below and let me know how they turned out. I’d love to hear if you tried any fun variations
