This recipe is absolutely amazing! Transform leftover mashed potatoes into golden, cheesy puffs that make the perfect snack, appetizer, or light meal. With simple pantry ingredients and a quick bake or fry, you’ll have crisp-on-the-outside, tender-on-the-inside bites ready in under 30 minutes.
Why You’ll Love These Puffs
- Quick & Easy: Mix, shape, and cook in under half an hour.
- Versatile: Bake or pan-fry—both methods deliver delicious results.
- Customizable: Swap in your favorite cheeses, herbs, or spices.
- Crowd-Pleaser: Perfect for parties, game day, or lunchboxes.
- Leftover Hero: Give mashed potatoes a tasty second life.
Ingredients (Makes ~24 Puffs)
- 3 cups mashed potatoes (cooled)
- 1 cup all-purpose flour
- 2 tablespoons finely chopped green onions (or chives)
- ¼ cup grated Parmesan cheese
- ⅓ cup sour cream
- 2 large eggs, lightly whisked
- Sea salt and freshly ground black pepper, to taste
- Optional add-ins: shredded cheddar, chopped parsley, garlic powder, paprika
Equipment
- Large mixing bowl
- Baking sheet and parchment paper (for baking)
- Frying pan and oil (for frying)
- Ice-cream scoop or small cookie scoop (for uniform puffs)
Step-by-Step Instructions
1. Mix the Base
In a large bowl, combine:
- Mashed potatoes
- Flour
- Chopped green onions
- Parmesan cheese
- Sour cream
- A pinch each of sea salt and black pepper
Stir until all ingredients are evenly distributed and the mixture holds together when pressed. If it feels too wet, add another tablespoon of flour; if too dry, stir in a splash of milk or one more spoonful of sour cream.
2. Incorporate the Eggs
Pour the whisked eggs over the potato mixture and gently fold them in until the batter becomes glossy and slightly elastic. The eggs will help bind everything and give the puffs lift.
3. Shape the Puffs
Use a small scoop or two spoons to portion out roughly 2-tablespoon mounds of the mixture. Roll each portion lightly between your palms to form small balls, or simply drop rounds onto your work surface and flatten slightly into patties.
4A. Bake Method (Healthier)
- Preheat your oven to 400 °F (200 °C).
- Line a baking sheet with parchment paper and lightly grease it.
- Arrange the puffs 1 inch apart.
- Optional: Brush or spray the tops with a little oil for extra crispness.
- Bake 15–20 minutes, flipping once halfway through, until both sides are golden brown and crisp.
4B. Fry Method (Classic)
- Heat ¼ inch of vegetable or canola oil in a heavy skillet over medium-high heat.
- Once the oil shimmers, add puffs in batches (do not crowd).
- Fry for 2–3 minutes per side, until deeply golden and crisp.
- Transfer to a paper towel–lined plate to drain excess oil.
5. Serve Immediately
Enjoy your potato puffs hot, dipped in ketchup, sour cream, aioli, or your favorite sauce. They’re best eaten fresh to maintain their crunch.
Variations & Flavor Boosters
- Classic Cheddar: Fold ½ cup shredded sharp cheddar into the base.
- Herb Garden: Stir in 1 tablespoon each of chopped parsley and dill.
- Spicy Kick: Add ½ teaspoon smoked paprika and a pinch of cayenne.
- Garlic Lover’s: Mix in 1 teaspoon garlic powder and top with a sprinkle of minced garlic.
Make-Ahead & Storage
- Prep Ahead: Shape the puffs, arrange on a tray, cover, and refrigerate for up to 4 hours before cooking.
- Leftovers: Store cooled puffs in an airtight container in the fridge for up to 3 days. Reheat in a 350 °F oven or in a hot skillet to restore crispness—avoid the microwave, which turns them soggy.
- Freezing: Freeze uncooked shaped puffs in a single layer on a baking sheet. Once solid, transfer to a freezer bag for up to one month. Cook from frozen—add a couple of extra minutes to bake or fry time.
Final Thoughts
With minimal effort and maximum flavor, these Crispy Cheese Mashed Potato Puffs turn plain leftovers into a crave-worthy treat. Whether you choose to bake or fry, each bite delivers a delightful contrast of textures and a comforting, cheesy center. Give this recipe a try at your next gathering—or popcorn-nights—and watch them disappear!