Why You’ll Love This Recipe

I love making these Mashed Potato Cheese Puffs because they transform simple mashed potatoes into a delightful, crispy-on-the-outside, creamy-on-the-inside treat. They’re perfect for using up leftovers or as a fun appetizer for gatherings. The combination of cheddar and Parmesan cheeses adds a rich, savory flavor that’s hard to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups mashed potatoes (preferably chilled)

• 1 cup shredded cheddar cheese

• 1/4 cup grated Parmesan cheese

• 1/4 cup all-purpose flour

• 1 large egg

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• 1/4 cup chopped fresh chives (optional)

• Cooking spray or oil for greasing

Directions

1. Preheat the Oven: I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the Mixture: In a large mixing bowl, I combine the chilled mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, all-purpose flour, egg, garlic powder, onion powder, salt, and pepper. I mix everything until well combined. If I’m using chives, I fold them in at this stage.

3. Shape the Puffs: Using a tablespoon or small cookie scoop, I portion out the mixture and roll each portion into a ball. I then place each ball onto the prepared baking sheet, spacing them about 1 inch apart.

4. Bake: I bake the puffs in the preheated oven for 20–25 minutes, or until they are golden brown and crispy on the outside.

5. Serve: Once baked, I let the puffs cool slightly before serving. They’re best enjoyed warm.

Servings and Timing

• Servings: Approximately 12 puffs

• Prep Time: 10 minutes

• Cook Time: 20–25 minutes

• Total Time: 30–35 minutes

Variations

• Cheese Options: I can experiment with different cheeses like mozzarella, pepper jack, or gouda for varied flavors.

• Add-ins: I sometimes add cooked bacon bits, finely chopped spinach, or jalapeños for an extra kick.

• Gluten-Free Version: I substitute the all-purpose flour with gluten-free flour or breadcrumbs to make them suitable for gluten-sensitive diets.

Storage/Reheating

• Storage: I store any leftover puffs in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, I place them in a preheated oven at 350°F (175°C) for about 5–7 minutes to restore their crispiness.

FAQs

Can I use instant mashed potatoes?

While I prefer using homemade mashed potatoes for their creaminess, I can use instant mashed potatoes if they are prepared with enough moisture and not too dry.

Can I make these ahead of time?

Yes, I can prepare the mixture and shape the puffs ahead of time. I store them in the refrigerator and bake them when ready to serve.

Are these puffs suitable for freezing?

Absolutely! I freeze the unbaked puffs on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, I cook them directly from frozen, adding a few extra minutes to the baking time.

Can I make these puffs without cheese?

Yes, I can omit the cheese for a simpler version. The puffs will still be flavorful, especially if I add herbs or spices.

What can I serve these puffs with?

I enjoy serving them with dipping sauces like ranch, marinara, or sour cream. They also pair well with soups or as a side dish to main courses.

Conclusion

These Mashed Potato Cheese Puffs are a delightful way to enjoy mashed potatoes in a new form. Their crispy exterior and creamy, cheesy interior make them a hit at any gathering or as a comforting snack. I love how versatile they are, allowing me to customize them with different cheeses and add-ins to suit my taste. Whether I’m using up leftovers or making them from scratch, they’re always a crowd-pleaser.

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