Crispy Mashed Potato Cheese Puffs
I’ve been making these Crispy Mashed Potato Cheese Puffs since I learned how to turn leftover mash into something that disappears within minutes at parties. They’re golden, gooey in the center, and crisp on the outside — a perfect quick snack, kid-friendly appetizer, or side that elevates a weeknight meal without much fuss. If you want something that uses up mashed potatoes and makes guests cheer, this is it; you can even serve it next to a light fruit salad for contrast: https://usa.mixmirth.com/apple-strawberry-cheesecake-fruit-salad/.
Why you’ll love this dish
These puffs hit a lot of home-cooking sweet spots: they’re budget-friendly, fast to make, and ridiculously adaptable. Leftover mashed potatoes gain new life — the cheese melts into the core while breadcrumbs form a satisfying crust. They’re also a crowd-pleaser for kids and adults alike, and you can scale the batch up or down easily.
“Crispy outside, cheesy inside — the easiest party snack that feels indulgent but costs almost nothing.”
Beyond parties, they’re perfect for:
- Turning leftovers into a refreshed side for dinner.
- Brunch finger food with a runny egg yolk on the side.
- Appetizers when you want something handheld and comforting.
For a heartier spread, pair these puffs with an oven-baked main like this baked cream cheese chicken: https://usa.mixmirth.com/baked-cream-cheese-chicken/.
Step-by-step overview
Before you start: this recipe is a simple mix, shape, and fry. Combine mashed potatoes with cheese, breadcrumbs, green onions, and an egg to bind. Shape into small balls, chill briefly if your mash is warm, then shallow-fry until evenly golden. Drain, serve warm, and enjoy the contrast of crisp exterior and soft, cheesy center.
Time expectations:
- Prep: 10–15 minutes (less if you use already-cooled leftover mash)
- Cook: 10–15 minutes per batch
- Hands-on skill: beginner-friendly
Gather these items
- 2 cups mashed potatoes (about 400–450 g). Use leftover lumpy or smooth mash.
- 1 cup shredded cheese — cheddar for flavor, mozzarella for stretch.
- 1/2 cup breadcrumbs (panko for extra crunch; regular fine crumbs work too).
- 1/4 cup green onions, chopped (scallions).
- 1 egg (acts as a binder).
- Salt and pepper to taste.
- Oil for frying (vegetable, canola, or light olive oil).
Notes and substitutions:
- No breadcrumbs? Use crushed crackers or crushed cornflakes. For gluten-free, use GF breadcrumbs or almond flour (crumb texture will differ).
- Want vegetarian? This recipe already is; for vegan swaps, try a flax egg + vegan shredded cheese (results vary).
- If your mashed potatoes are very wet, add an extra tablespoon or two of breadcrumbs to firm up the mix.
Step-by-step instructions
- Combine ingredients: In a large bowl, add mashed potatoes, shredded cheese, breadcrumbs, chopped green onions, egg, salt, and pepper. Mix until everything is evenly incorporated. The mixture should hold together; if it’s too loose, add a little more breadcrumbs.
- Shape the puffs: With damp hands or a small cookie scoop, form the mixture into bite-sized balls (about 1 to 1 1/2 inches). Press gently so they hold shape.
- Heat the oil: Pour oil into a frying pan to a depth of about 1/4–1/2 inch. Heat over medium to medium-high until shimmering but not smoking. A good target is roughly 320–350°F (160–175°C) for shallow frying — the oil should sizzle when a small piece of bread is dropped in.
- Fry in batches: Add puffs without overcrowding. Fry, turning occasionally, until all sides are golden brown and crisp, about 3–5 minutes per batch depending on size and heat.
- Drain: Remove puffs with a slotted spoon and place on paper towels to absorb excess oil.
- Serve warm: Plate immediately and enjoy while the cheese is melty.
Safety note: Keep an eye on oil temperature — if oil smokes, lower the heat. Don’t leave hot oil unattended.
Best ways to enjoy it
These puffs are versatile — serve them as:
- Appetizers with dipping sauces like garlic aioli, sriracha mayo, or a simple sour cream and chive dip.
- A side to mains — they go wonderfully with saucy dishes and can be a crunchy companion to a cheesy lasagna like this beef veggie lasagna: https://usa.mixmirth.com/beef-veggie-lasagna-with-cottage-cheese/.
- Brunch bites alongside eggs or a green salad.
- Party finger food on a platter with toothpicks and assorted dipping bowls.
Presentation tip: stack a few on a small slate board, scatter chopped chives on top, and serve with two contrasting dips for color and flavor balance.
Storage and reheating tips
Short-term: Store cooled puffs in an airtight container in the refrigerator for up to 3 days.
Freezing: Flash-freeze laid out on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
Reheating (best methods):
- Oven: Preheat to 375°F (190°C). Bake on a wire rack over a tray for 10–12 minutes until crisp.
- Air fryer: 350°F (175°C) for 6–8 minutes, shaking halfway.
- Stovetop: Re-pan-fry in a little oil until heated through and re-crisped.
Avoid microwaving for reheating, as it makes them soggy.
Food safety: Cool puffs to room temperature no longer than 2 hours before refrigerating. Reheat leftovers to 165°F (74°C) before eating.
Pro chef tips
- Chill briefly: If your mashed potatoes are warm, chill the mixed balls for 10–15 minutes so they hold shape better during frying.
- Consistent size: Use a small scoop or tablespoon to portion puffs evenly so cooking time is uniform.
- Breadcrumb choice: Panko yields the crispiest crust. For a seasoned crust, use garlic or herb breadcrumbs.
- Cheese blend: Combining sharp cheddar with a bit of mozzarella gives both flavor and stretch.
- Oil temperature: Keep it steady — too hot and they brown outside while remaining cold inside; too cool and they absorb oil and become greasy.
- Oven-bake option: For a lighter version, brush puffs with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden.
- Add-ins: Fold in cooked bacon bits, roasted garlic, or a pinch of smoked paprika for extra depth.
Creative twists
- Spicy pepper jack: Swap half the cheese for pepper jack and add a pinch of cayenne.
- Herb-forward: Fold in chopped parsley, dill, or chives for freshness.
- Mediterranean: Add crumbled feta and chopped roasted red pepper.
- Bacon & chive: Stir in crispy bacon and extra chives for a savory party version.
- Gluten-free: Use gluten-free breadcrumbs or crushed rice cereal.
- Air-fryer/crisp-baked: For less oil, air-fry at 360°F (182°C) for 8–10 minutes or bake as noted above.
- Dip-stuffed: Press a small cube of cheese or a roasted pepper into the center before shaping for a molten surprise.
Common questions
Q: Can I use leftover mashed potatoes for this recipe?
A: Absolutely — leftover mash is perfect and often gives better texture. If the mash is very dry or very wet, adjust breadcrumbs slightly to reach a cohesive but not sticky mix.
Q: How long do they take to make from scratch?
A: If your potatoes are already mashed, plan 20–30 minutes total (mixing, shaping, frying). If you need to boil and mash potatoes first, add about 25–30 minutes.
Q: Can I bake these instead of frying?
A: Yes. For a lighter result, brush with oil and bake at 400°F (200°C) for about 15–20 minutes, turning halfway to ensure even browning. They won’t be quite as crisp as shallow-fried ones but will still be tasty.
Q: Will they hold together if I make them ahead?
A: You can shape them and refrigerate on a tray, covered, for a few hours. For best texture, fry or bake within the same day. You can also freeze uncooked puffs and cook from frozen (add a few extra minutes).
Q: Any tips for keeping them crispy after frying?
A: Drain on a wire rack (not directly on towels), and if serving buffet-style, keep them in a low oven (about 200°F / 95°C) on a rack to preserve crispness.
Conclusion
If you want inspiration for similar cheesy, crispy snacks, this Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn has helpful technique notes and variations. For another take on cheesy mashed potato bites, check out Cheesy Mashed Potato Puffs – Taste Of Recipe for extra ideas and serving suggestions.
Enjoy turning simple mashed potatoes into a snack that’s irresistible — and don’t be surprised if everyone asks for the recipe.
Crispy Mashed Potato Cheese Puffs
Ingredients
Method
- In a large bowl, add mashed potatoes, shredded cheese, breadcrumbs, chopped green onions, egg, salt, and pepper. Mix until everything is evenly incorporated. The mixture should hold together; if it’s too loose, add a little more breadcrumbs.
- With damp hands or a small cookie scoop, form the mixture into bite-sized balls (about 1 to 1 1/2 inches). Press gently so they hold shape.
- Pour oil into a frying pan to a depth of about 1/4–1/2 inch. Heat over medium to medium-high until shimmering but not smoking.
- Add puffs without overcrowding. Fry, turning occasionally, until all sides are golden brown and crisp, about 3–5 minutes per batch depending on size and heat.
- Remove puffs with a slotted spoon and place on paper towels to absorb excess oil.
- Plate immediately and enjoy while the cheese is melty.
