Name: Cheesy Mashed Potato Puffs: Irresistibly Crispy Comfort Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups chilled mashed potatoes; 1 large egg; 1 cup shredded cheddar cheese; Chopped chives (to taste); Flour (as needed); Garlic powder (to taste); Salt (to taste); Pepper (to taste); Parmesan cheese (for coating)

Jump to Recipe

You know that moment when you’re craving something crispy, cheesy, and downright comforting? That’s exactly how I felt last Thanksgiving when I found myself staring at a giant bowl of leftover mashed potatoes. What started as a desperate attempt to use them up turned into my new favorite snack – these irresistible cheesy mashed potato puffs.

They’re the perfect marriage of fluffy potato interiors and golden crispy outsides, with that glorious cheese pull we all love. My kids now beg me to make extra mashed potatoes just so we can have these puffs the next day! Whether you need a quick appetizer, a fun side dish, or just a cozy snack, these little golden bites will become your new go-to. Trust me, once you try them, you’ll never look at leftover mashed potatoes the same way again.

Why You’ll Love These Cheesy Mashed Potato Puffs

Okay, I know I’m obsessed – but hear me out! These little puffs are absolute magic because:

They’re stupid easy: Literally mix, roll, and bake. No fancy skills needed.
That crispy-cheesy crunch: The Parmesan coating turns golden and gives this amazing texture contrast to the fluffy potato inside.
Flavor bombs: Garlic, cheese, chives – every bite is packed with cozy deliciousness.
Leftover superheroes: They transform boring mashed potatoes into something exciting.

Perfect for Any Occasion

Game day snacks? Check. Fancy dinner party appetizers? Absolutely. Quick weeknight side dish? You bet. These cheesy mashed potato puffs adapt to whatever you need – I’ve served them at everything from backyard BBQs to holiday dinners and they always disappear first!

Ingredients for Cheesy Mashed Potato Puffs

Gather these simple ingredients – you probably have most in your kitchen already! The secret is starting with cold mashed potatoes (trust me, warm ones turn into a sticky mess). Here’s what you’ll need:

3 cups chilled mashed potatoes – leftover or freshly made (but chilled!)
1 large egg – for binding everything together
1 cup shredded cheddar cheese – sharp cheddar gives the best flavor
Chopped fresh chives – about 2 tablespoons, or to taste
2 tablespoons flour – helps hold the shape
1/4 teaspoon garlic powder – or more if you’re garlic obsessed like me
Salt and pepper – season to your liking
1/2 cup grated Parmesan cheese – for that golden crispy coating

See? Nothing fancy! Just good, simple ingredients that create something magical together. Now let’s get mixing!

How to Make Cheesy Mashed Potato Puffs

Alright, let’s turn those simple ingredients into golden bites of heaven! I promise this is easier than you think – just follow these steps and you’ll have perfect cheesy mashed potato puffs every time.

Step 1: Mix the Ingredients

First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab a large bowl and dump in your cold mashed potatoes. Cold is key here, people! Add the egg, shredded cheddar, chives, flour, garlic powder, salt, and pepper. Now get in there with your hands (yes, hands!) and mix until everything is beautifully combined. The dough should hold together when you squeeze it – if it’s too sticky, add a tiny bit more flour. Too dry? A teaspoon of milk will fix it right up.

Step 2: Shape and Coat

This is the fun part! Scoop about 2 tablespoons of the mixture and roll it between your palms to form a ball – about the size of a walnut. Pour your Parmesan into a shallow bowl and roll each ball in it until fully coated. Pro tip: use one hand for rolling the balls and one for coating to keep things less messy. Arrange your little cheesy globes on a parchment-lined baking sheet about an inch apart – they’ll puff up a bit while baking.

Step 3: Bake to Perfection

Slide those beauties into your preheated oven and let them work their magic for 20-25 minutes. You’ll know they’re done when they’re golden brown and the cheese is bubbling slightly around the edges. For extra crispiness, I sometimes switch to broil for the last 2 minutes – but watch them like a hawk so they don’t burn! Let them cool just enough so you don’t burn your tongue (though I won’t judge if you can’t wait – I never can!), then serve warm. That first bite through the crispy Parmesan shell into the fluffy, cheesy potato center? Pure bliss!

Tips for the Best Cheesy Mashed Potato Puffs

After making these cheesy mashed potato puffs more times than I can count (okay, maybe I have a slight obsession), I’ve learned all the tricks for perfect results every time! Here are my absolute must-know tips:

Keep those potatoes chilled – I can’t stress this enough. Room temperature mashed potatoes turn into glue when you try to shape them. If your leftovers are warm, pop them in the fridge for at least an hour first. Don’t skip the parmesan coating – it’s what gives that irresistible crispy shell. For extra flavor, try mixing some garlic powder into the parmesan!

If your dough feels too soft when shaping, a sprinkle more flour helps. And here’s my secret: let the shaped puffs sit for 10 minutes before baking – they’ll hold their shape better in the oven! Watch them closely in those last few minutes – that perfect golden brown can turn dark brown real quick.

Variations for Cheesy Mashed Potato Puffs

One of the best things about these little puffs is how easily you can customize them! Here are some of my favorite twists when I’m feeling adventurous:

Meat lovers: Mix in crumbled cooked bacon (about 1/2 cup) or diced ham for extra protein and smoky flavor. Herb garden special: Swap chives for fresh rosemary or thyme if you want something fancier. Spice it up: Add a pinch of cayenne or some chopped jalapeños if you like heat!

My kids adore when I mix in frozen peas and corn for a fun “everything but the kitchen sink” version. The possibilities are endless – that’s the beauty of this recipe!

Serving Suggestions

Oh, the possibilities! These cheesy mashed potato puffs are amazing all on their own (I may or may not eat them straight from the pan), but they really shine with some fun pairings. Try them with:

A creamy ranch or garlic aioli dip for game day
Next to roasted chicken or pot roast as a fancy side
On a brunch spread with eggs and bacon
With marinara sauce for a fun twist on potato bites

Seriously, they go with just about anything – that’s why I make a double batch every time!

Storage and Reheating Instructions

These cheesy mashed potato puffs keep beautifully! Store leftover puffs in an airtight container in the fridge for up to 3 days – if they last that long! To reheat, pop them in a 350°F (175°C) oven for about 10 minutes to get that crispiness back. The microwave works in a pinch, but they won’t stay as crispy. For longer storage, you can freeze the unbaked balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time. Easy peasy!

Nutritional Information

Each cheesy mashed potato puff packs about 85 calories, with 4g protein and 9g carbs. Remember, nutrition varies based on ingredients – like how much cheese you use or if you add mix-ins! These numbers are estimates based on my standard recipe, but your version might differ slightly depending on your tweaks.

FAQs About Cheesy Mashed Potato Puffs

After sharing this recipe with friends and family (and making it about a million times myself), I’ve answered these questions more than any others. Here’s everything you need to know for perfect cheesy mashed potato puffs every time!

Can I use fresh mashed potatoes?

Absolutely! Just make sure they’re thoroughly chilled first. Warm mashed potatoes turn into a sticky mess when you try to shape them. I usually make my mashed potatoes the night before, or if I’m in a hurry, I spread fresh ones on a baking sheet and pop them in the freezer for about 30 minutes to cool them down quickly.

How do I make them crispier?

My secret weapon? The broiler! After baking for the full time, I switch to broil for just 1-2 minutes at the end – but you’ve gotta watch them like a hawk so they don’t burn. Also, make sure you’ve got a good coating of Parmesan on each puff – that’s what gives them that golden, crispy shell we all love.

Can I freeze these?

You bet! I freeze the unbaked balls on a parchment-lined tray first, then transfer them to a freezer bag once solid. When you’re ready, bake from frozen – just add about 5 extra minutes to the cooking time. They make the perfect quick snack or emergency appetizer when guests drop by unexpectedly!

Ready to Try This Recipe?

Well, what are you waiting for? Grab those leftover mashed potatoes and get baking! I’d love to hear how your cheesy mashed potato puffs turn out – leave a comment below or tag me when you share photos of your golden creations. Happy (and delicious) cooking, friends!