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Delicious homemade Mashed Potato Cheese Puffs with golden crust

Mashed Potato Cheese Puffs

These crispy and cheesy mashed potato puffs are a delightful way to transform leftovers into a crowd-pleasing snack, appetizer, or side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 15 puffs
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment if baking. If frying, heat 1/2–1 inch of neutral oil in a heavy skillet over medium-high until shimmering.
  2. If using fresh potatoes, boil and mash them until smooth. If using leftovers, warm gently.
  3. In a large bowl, stir warm mashed potatoes, cheddar cheese, eggs, flour, salt, and pepper until well incorporated and slightly sticky.
  4. Scoop and roll the mixture into golf ball-sized portions (about 1.5 inches). Wetting your hands slightly prevents sticking.
Cooking
  1. For baking, place puffs on the prepared sheet, lightly spray tops with cooking spray, and bake for 20-25 minutes, turning once halfway through until golden and set.
  2. For frying, fry puffs in batches, careful not to crowd the pan. Cook for 2–3 minutes per side until deep golden and drain on paper towels.
Serving
  1. Let puffs cool for 2 minutes so the cheese settles, then serve warm.

Notes

These puffs are versatile and can be served as an appetizer, side dish, or snack. Store cooled puffs in an airtight container for up to 3 days, or flash-freeze for up to 1 month.