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These Mashed Potato Cheese Puffs are the solution for using up leftover mashed potatoes in a way that feels both playful and comforting. Imagine crispy little bites with cheesy soft centers — perfect as a party snack or as a creative side dish the whole family will devour.
These puffs became an instant favorite after a cozy family movie night now everyone begs for extra mashed potatoes just so I will make them again.
Ingredients
- Leftover mashed potatoes: Give structure and make this recipe super handy for using up leftovers the fluffier and creamier your mash the better the puffs
- Shredded cheddar cheese: Brings creamy tangy richness sharp cheddar packs a punch so try to choose a quality block and shred it fresh for best melt
- Large eggs: Hold everything together look for eggs with a strong yolk to boost color
- All purpose flour: Firms up the mixture so it holds its shape sift your flour if lumpy
- Salt and black pepper: Balance the flavors choose freshly cracked pepper for best aroma
- Garlic powder: Adds a subtle savoriness look for a fresh jar for robust flavor
- Breadcrumbs: Give that irresistible crisp exterior panko crumbs work best for crunch
Step-by-Step Instructions
- Prep the Oven:
- Start by preheating your oven to 400 degrees Fahrenheit or 200 degrees Celsius this ensures the puffs get a crispy crust from the minute they hit the oven
- Mix the Main Ingredients:
- In a large bowl gently fold together the mashed potatoes cheddar cheese eggs flour salt black pepper and garlic powder until you have a uniformly thick mixture aim for even distribution so every puff tastes just right
- Shape the Puffs:
- Scoop out a portion about the size of a golf ball and gently roll it between your palms to make a round puff work quickly with lightly damp hands if things get sticky
- Coat with Breadcrumbs:
- Carefully roll each ball in a shallow bowl of breadcrumbs until every nook and cranny is coated this is what gives the golden crust so be generous
- Bake to Perfection:
- Arrange the coated puffs on a parchment lined baking sheet leaving enough space for air to flow then bake for about 20 to 25 minutes watching for a deep golden brown color and a crunchy outside
- Cool and Serve:
- Give the puffs a few minutes to cool so the cheese inside stays put then serve warm with your favorite dipping sauce
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My favorite part is the moment you break one open and see the steam and cheese stretching out When we first made these it turned into a competition of who could get the longest cheese pull and it made for some of the best family laughs I have had in the kitchen
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days To reheat just pop them in the toaster oven or bake at 350 Fahrenheit to bring that satisfying crunch back If you want to freeze make sure they cool completely lay them on a tray to freeze individually then transfer to a freezer bag They crisp up again straight from the freezer with a quick bake
Ingredient Substitutions
If cheddar is not your thing swap in Monterey Jack or pepper jack for extra zing You can use gluten free flour and breadcrumbs for a gluten friendly version If your potatoes are very thick you may need a splash of milk to help everything come together
Serving Suggestions
Serve these puffs with a tangy marinara herby ranch or your favorite spicy dipping sauce They are also fantastic on a brunch buffet beside eggs and bacon or tucked inside a lunchbox with some crunchy veggies
Cultural Context
This recipe speaks to that thrifty cook in all of us turning humble leftovers into something everyone wants to eat Mashed potato cheese puffs are a modern twist with roots in classic European croquettes a favorite on tapas menus and family tables worldwide
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This recipe is as fun as it is delicious The real secret is in that golden breadcrumb crust so do not skimp on the coating Your family will ask for these again and again and you will love how easy it is to turn leftovers into something craveworthy
Frequently Asked Questions
- → Can I use instant mashed potatoes?
Yes, instant mashed potatoes can work well, but ensure they’re firm and not too creamy for easier shaping and baking.
- → What cheese substitutes are suitable?
Monterey Jack, mozzarella, or Swiss can be used if you prefer a different taste or have them on hand.
- → Can these be made ahead of time?
Yes, shape the puffs and refrigerate for up to 24 hours before baking, or freeze them unbaked to bake straight from the freezer.
- → How do I achieve extra crispiness?
Use panko breadcrumbs for a crunchier texture, and bake until deeply golden brown for best results.
- → Are these suitable for gluten-free diets?
Swap the flour and breadcrumbs for gluten-free alternatives to make them gluten-free without losing texture.