Name: Mashed Potato Cheese Puffs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups mashed potatoes (prepared; warm is best) (Leftovers work beautifully; if fresh, make them slightly loose before shaping.); 1 cup shredded sharp cheddar cheese (Sharp cheddar gives bold flavor; can swap for Gruyère or mozzarella.); 2 large eggs (Act as binder; for vegan options, use flax 'eggs'.); 1/2 cup all-purpose flour (For gluten-free, try 1:1 GF flour or a mix of almond and tapioca flour.); 1 tsp salt; 1/2 tsp black pepper; Oil or cooking spray for frying or baking (Use a neutral oil for frying.)

I grew up on comfort-food weeknights where leftovers got a second life — and these mashed potato cheese puffs are one of my favorite reinventions. Crispy outside, pillowy and cheesy inside, they’re the kind of snack or side that disappears fast at family dinners, potlucks, and lazy brunches. Use leftover mashed potatoes or make a quick batch; either way, they come together in a snap and please kids and adults alike. If you like crunchy little bites of mashed-potato goodness, check out a related crunchy version here: crispy mashed potato cheese puffs.

What makes this recipe special

These puffs turn plain mashed potatoes into a handheld treat: golden exterior, cheese-molten center, and simple pantry ingredients. They work as a snack, appetizer, or side to roast meats and salads. They’re budget-friendly (leftover potatoes save money), quick to mix, and flexible — bake them for a lighter option or fry them when you want extra crispness.

“We served these at a family brunch; they vanished in minutes. Golden, cheesy, and perfect with a dollop of sour cream.” — a regular kitchen tester

They’re also great for feeding kids, because the familiar mashed potato flavor keeps picky eaters happy, and you can sneak in extra flavors (herbs, bacon, or veggies) without drama. If you’d like a fruity finish after serving these, they pair wonderfully with fresh fruit salads like this one: apple-strawberry cheesecake fruit salad.

How this recipe comes together

Quick overview so you know what to expect:

Warm mashed potatoes are mixed with cheddar, eggs, flour, salt, and pepper to form a sticky dough.
The mixture is portioned into golf-ball-sized puffs.
Choose baking (healthier, hands-off) or frying (faster, extra-crispy).
Bake 20–25 minutes, turning once; or fry 2–3 minutes per side until deep golden.
Cool briefly and serve warm.

This short roadmap lets you prep mentally: warm potatoes, mix, shape, cook, and enjoy.

What you’ll need

Key ingredients (yields roughly 15–18 puffs):

2 cups mashed potatoes (prepared; warm is best)
1 cup shredded sharp cheddar cheese
2 large eggs
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Oil or cooking spray for frying or baking

Notes and substitutions inline:

Potatoes: Leftovers work beautifully; if fresh, make them a little loose before shaping. Warm them so the cheese melts and the mix binds easier.
Cheese: Sharp cheddar gives bold flavor — swap for Gruyère for nuttiness or mozzarella for extra stretch.
Flour: For gluten-free, try 1:1 GF flour or 1/3 cup almond flour + 1/3 cup tapioca (texture will vary).
Eggs: Act as binder; for vegan attempts, use flax “eggs” but expect a softer texture.

Directions to follow

Preheat and prep. If baking, preheat oven to 375°F (190°C) and line a baking sheet with parchment. If frying, heat 1/2–1 inch of neutral oil in a heavy skillet over medium-high until shimmering.
Prepare potatoes. If using fresh, boil and mash until smooth. If using leftovers, warm gently so they’re pliable and easy to mix.
Combine ingredients. In a large bowl, stir warm mashed potatoes, shredded cheddar, eggs, flour, salt, and pepper until well incorporated and slightly sticky.
Shape. Scoop and roll the mixture into golf ball-sized portions (about 1.5 inches). Wetting your hands slightly prevents sticking.
Cook:
- Baking: Place puffs on the prepared sheet. Lightly spray tops with cooking spray. Bake 20–25 minutes, turning once halfway through, until golden and set.
- Frying: Fry in batches, careful not to crowd the pan. Cook 2–3 minutes per side until deep golden. Drain on paper towels.
Rest and serve. Let puffs cool for 2 minutes so the cheese settles, then serve warm.

A practical tip while frying: maintain oil temperature — too cool and puffs absorb oil; too hot and the outside burns before the inside heats through. If you want cross-reference technique for a creamy-baked approach to other dishes, see this related recipe: baked cream cheese chicken.

Best ways to enjoy it

These puffs are versatile:

Appetizer: Serve with sour cream, chive yogurt, or smoked paprika aioli.
Side dish: Pair with roast chicken, grilled fish, or a green salad for contrast.
Snack or lunchbox: Pack cooled puffs with a small dipping container of ketchup or ranch.
Brunch: Add alongside scrambled eggs and roasted tomatoes.

For a comforting plate, serve three puffs per person with a crisp salad and a little fruit. If you want a heartier meal, include a protein — try serving these with baked cream cheese chicken for a full dinner: baked cream cheese chicken.

Storage and reheating tips

Refrigerator: Store cooled puffs in an airtight container for up to 3 days.
Freezer: Flash-freeze puffs on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen (add a few minutes) or thaw overnight in the refrigerator.
Reheat: For best texture, reheat in a 350°F (175°C) oven until warm and crisp (8–10 minutes). Air-fryer at 350°F for 4–6 minutes works well. Microwaving makes them soft — only use it if texture isn’t a concern.
Food safety: Don’t leave puffs at room temperature for more than 2 hours.

Pro chef tips

Warm potatoes bind better. Cold mashed potatoes can resist blending and yield dense puffs.
Don’t over-flour. Add just enough to make the mix manageable; too much flour makes them cakey.
Use sharp cheddar for maximum flavor. A mix of sharp and melty cheese (e.g., 3/4 cup cheddar + 1/4 cup mozzarella) is a crowd-pleaser.
Uniform size matters. Similar-sized puffs cook evenly; use a small cookie scoop if you have one.
Crisp exterior trick: Lightly spray baked puffs halfway through baking to encourage browning.

Creative twists

Add-ins: Fold in cooked bacon bits, chopped chives, roasted garlic, or finely diced jalapeño for heat.
Herb & spice: Stir in 1 tsp smoked paprika or 2 tbsp chopped parsley for brightness.
Stuffed version: Press a small cube of cheese or a dollop of pesto into the center before shaping.
Dietary swaps: For low-carb, use almond flour and reduce quantity slightly; for vegan, try a chickpea flour binder plus plant-based cheese and a flax egg (results will be softer).
Air-fryer option: Cook at 375°F (190°C) for 8–10 minutes, flipping once.

Common questions

Q: Can I use instant mashed potatoes?
A: Yes — rehydrate per package and warm them. Instant can yield a different texture (smoother/less starchy), so adjust flour slightly to reach a sticky but scoopable consistency.

Q: How long do these take to make from scratch?
A: If you start with fresh potatoes, plan 30–40 minutes (boil, mash, mix, bake). With leftover mashed potatoes, active prep is closer to 10–15 minutes plus cook time.

Q: Are these freezer-friendly?
A: Yes. Flash-freeze on a tray, then store in a single layer in a freezer bag for up to a month. Reheat from frozen in the oven, adding a few minutes to the bake time.

Q: Can I make them ahead for a party?
A: Shape them and place on a parchment-lined tray, cover tightly, and refrigerate for a few hours. Bake or fry right before guests arrive for the best crispness.

Q: What’s the best oil for frying?
A: Neutral high-heat oils like canola, vegetable, or light olive oil are ideal. They give crispness without imparting strong flavors.

Conclusion

These mashed potato cheese puffs are a fast, crowd-pleasing way to use leftovers or turn fresh potatoes into something exciting. For another tested take on a cheesy, crispy puff, see this detailed kitchen-tested version: Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn. If you want additional user-tested variations and reviews, this recipe collection is helpful: Cheesy Mashed Potato Puffs Recipe.