Crispy Cheesy Mashed Potato Puffs Recipe

I just made Potato Puffs From Mashed Potatoes that are crispy outside, molten cheesy inside, and utterly addictive.

I’m obsessed with these Crispy Cheesy Mashed Potato Puffs. I love that they take boring leftover mashed potatoes and turn them into something electric and crunchy.

They’re buttery, cheesy, and have that silly pop when you bite in. I stash a bowl of mashed spuds in the fridge just so I have an excuse to make them.

Potato Puffs From Mashed Potatoes are the kind of thing people fight over at parties. Recipes Made With Leftover Mashed Potatoes never tasted this reckless.

I fold in 1 cup shredded sharp cheddar cheese and 1 large egg, beaten for extra gooeyness, seriously.

Ingredients

• Leftover mashed potatoes: creamy base that makes these tender and comforting.
• Sharp cheddar: melty, tangy punch that keeps the centers gooey.
• Parmesan: salty, nutty crust bonus; basically adds fancy crisp.
• Beaten egg: binds everything together so the puffs hold up.
• All-purpose flour: gives body and stops the mix from being sloppy.
• Panko breadcrumbs: crunchy coating that gives satisfying outer crisp.
• Chives or green onions: fresh, oniony brightness that cuts richness.
• Garlic powder: subtle savory warmth without being overpowering.
• Onion powder: background depth that makes them taste homemade.
• Salt: essential—brings out all the other flavors, don’t skip it.
• Black pepper: little kick that keeps the bites interesting.
• Melted butter: adds richness and helps the crust brown beautifully.
• Cooking spray or oil: prevents sticking and helps even browning.

Ingredient Quantities

• 2 cups leftover mashed potatoes (about 500 g), cold or room temp, not piping hot
• 1 cup shredded sharp cheddar cheese (about 110 g), packed a bit
• 1/2 cup grated Parmesan cheese (about 50 g), optional but really good
• 1 large egg, beaten
• 1/4 to 1/3 cup all purpose flour (30 to 40 g), add more if mix is too wet
• 1/2 cup panko breadcrumbs for coating (about 50 g), or plain breadcrumbs if thats what you have
• 2 tablespoons chopped chives or green onions, plus extra for garnish if you want
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons melted butter, for brushing or folding in for extra richness
• Cooking spray or a little oil for greasing the baking sheet

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease and spray with cooking spray so the puffs dont stick.

2. In a large bowl combine 2 cups cold leftover mashed potatoes, 1 cup shredded sharp cheddar, 1/2 cup grated Parmesan (optional), 1 beaten large egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold in 2 tablespoons chopped chives and 2 tablespoons melted butter for extra richness.

3. Add 1/4 cup all purpose flour to start and mix gently. If the mixture feels too wet to shape, add up to 1/3 cup total flour, a tablespoon at a time, until it holds together when squeezed. Dont overwork it or youll get gummy texture.

4. Chill the mixture in the fridge for 15 to 30 minutes if it seems soft. This makes shaping way easier and helps them keep their shape while baking.

5. Scoop about 2 tablespoons of potato mixture per puff and shape into balls or small patties with slightly wet hands. You should get roughly 18 to 22 puffs depending on size.

6. Spread 1/2 cup panko breadcrumbs in a shallow bowl. Lightly press each shaped puff into the panko to coat all sides. If the crumbs dont stick well, press gently so they adhere; no extra egg wash needed if the potato mix is moist enough.

7. Place the coated puffs on the prepared baking sheet leaving a little space between each. Brush or spray the tops with a little melted butter or cooking spray to help them brown crispier.

8. Bake on the middle rack until golden brown and heated through, about 20 to 25 minutes. Flip once halfway through baking for even browning. If you want extra crunch, broil 1 to 2 minutes at the end but watch closely so they dont burn.

9. Remove from oven and let rest 3 to 5 minutes so they firm up. Garnish with extra chopped chives or green onions.

10. Serve warm as a side or appetizer with ketchup, sour cream, ranch or your favorite dipping sauce. Leftovers reheat well in a hot oven or air fryer to keep them crispy.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. Baking sheet lined with parchment or lightly greased and sprayed
3. Large mixing bowl
4. Rubber spatula or sturdy wooden spoon for mixing
5. Measuring cups and spoons (for cups, tbsp, tsp)
6. 1/4 cup or tablespoon scoop or a tablespoon and your hands to portion (about 2 tbsp each)
7. Shallow bowl or plate for the panko breadcrumbs
8. Pastry brush or cooking spray for brushing/spraying melted butter or oil
9. Wire rack or plate to rest the baked puffs after they come out of the oven

FAQ

Crispy Cheesy Mashed Potato Puffs Recipe Substitutions and Variations

• Cheddar cheese: swap with shredded Monterey Jack, Colby, or a sharp Gouda for a similar melt and tang. They melt nice and wont make the puffs watery.
• Parmesan: use Pecorino Romano, Asiago, or a finely grated aged cheddar instead if you dont have Parm — gives that salty umami kick.
• Egg (binder): replace with 1/4 cup plain Greek yogurt, 1/4 cup ricotta, or a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) — they help hold the puffs together.
• All purpose flour or panko: for flour try a 1:1 gluten free flour blend or 2 tbsp cornstarch plus a little more moisture; for panko coating use crushed cornflakes, crushed saltine crackers, or plain breadcrumbs if thats what you got.

Pro Tips

1. Chill the mix before shaping if it feels soft. Even 15 minutes in the fridge makes it way easier to form neat puffs and helps them hold together in the oven. If youre in a hurry, pop the bowl in the freezer for 5 to 8 minutes, but dont forget it or itll get too hard.

2. Dont overwork the potatoes when you add flour. Mix just until it holds together. Overmixing makes them gluey and dense. If the batter seems wet, add flour a tablespoon at a time, pressing a small amount together to test the texture.

3. Get extra crunch by using a little melted butter on top before baking and then giving them a quick 1 to 2 minute broil at the end. Watch closely though, because panko goes from perfect to burned fast. Alternatively, air fry at 375°F for 8 to 10 minutes for a crispier exterior.

4. Flavour boosts that actually matter: fold in a tablespoon of Dijon or a teaspoon of hot sauce to the mix for depth, or swap half the cheddar for smoked cheese for a smoky note. Also sprinkle finishing salt or flaky sea salt right after they come out so the salt sticks and you get nice bites of seasoning.