Go Back

Crispy Mashed Potato Cheese Puffs

These crispy mashed potato cheese puffs are golden, gooey in the center, and crisp on the outside. They’re a perfect quick snack or appetizer that turns leftover mashed potatoes into a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 large egg Acts as a binder.
  • to taste salt and pepper
  • as needed oil for frying Vegetable, canola, or light olive oil.

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
Cooking
  1. 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.
  2. Remove puffs with a slotted spoon and place on paper towels to absorb excess oil.
Serving
  1. Plate immediately and enjoy while the cheese is melty.

Notes

These puffs are versatile — serve them as appetizers with dipping sauces or as a side to mains. Store cooled puffs in an airtight container in the refrigerator for up to 3 days. For freezing, flash-freeze and store for up to 2 months, reheating from frozen.