Crispy Mashed Potato Cheese Puffs

Have you ever opened the fridge after a big dinner and spotted that lonely container of leftover mashed potatoes? You know the one—tucked behind the milk and looking a little sad. Well, friend, I’m here to tell you that those leftovers are about to become the most crave-worthy snack or side dish you’ve had all week: Crispy Mashed Potato Cheese Puffs.

These golden bites are everything you could want—crispy on the outside, fluffy and cheesy on the inside, and bursting with flavor in every bite. They come together with simple ingredients, and the best part? No one will ever guess they started as leftovers.

I first made these on a lazy weekend when I didn’t feel like cooking a full meal but wanted something warm, savory, and satisfying. I had cold mashed potatoes and some shredded cheese in the fridge—and that’s all it took to get started. What came out of the pan was pure comfort food magic.

Whether you’re making them as a snack, party appetizer, or a fun twist on your usual side dish, these potato puffs will become a go-to in your kitchen. Plus, you can fry or bake them, so they’re totally customizable depending on your mood (or your energy level).

Let’s jump into the first steps of this easy, cheesy recipe.

Ingredients You’ll Need

• 2 cups cold mashed potatoes (thick and chilled work best)

• 1 cup shredded cheddar cheese

• 1 egg

• ¼ cup chopped green onions

• ¼ cup grated Parmesan cheese

• ½ teaspoon garlic powder

• Salt and black pepper to taste

• ½ cup breadcrumbs (for coating)

• Vegetable oil for frying or olive oil for brushing if baking

STEP-BY-STEP: MIX AND ROLL

Step 1: Combine the Flavor Boosters

In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar, one egg, chopped green onions, grated Parmesan, garlic powder, salt, and black pepper. Give everything a really good stir until it’s fully combined.

A tip from my kitchen: if your mashed potatoes are super stiff, let them sit at room temperature for 10-15 minutes before mixing. It’ll be much easier to blend everything together.

Also, don’t skip the green onions—they add a little pop of freshness and just the right amount of bite to balance out all the creamy richness.

Step 2: Roll Into Bite-Sized Balls

Scoop out about a tablespoon of the mixture at a time and roll it into a ball using your hands. You don’t want them too big—think bite-sized for the perfect crispy-to-creamy ratio.

Once you’ve got your potato balls shaped, roll each one in breadcrumbs until completely coated. The breadcrumbs give that satisfying crunch on the outside, and you’ll definitely notice the difference once they’re cooked.

You can lay them out on a parchment-lined baking sheet or plate as you go—it makes the next step easier whether you’re baking or frying.

Now that your cheesy little mashed potato balls are prepped and ready to go, it’s time for the fun part—cooking! Whether you’re in the mood to fry them for that ultimate crunch or bake them for a lighter, hands-off option, I’ve got you covered.

When I first tested this recipe, I actually split the batch in half—fried one set and baked the other—just to see which one I liked best. Spoiler: I couldn’t decide. Both versions turned out irresistibly crispy on the outside and soft and cheesy on the inside. So don’t stress about which method you choose. There’s really no wrong way to make these.

Step 3: Fry Until Golden (If You’re Frying)

To fry your mashed potato cheese puffs, heat about 1 inch of vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a breadcrumb sizzles gently upon contact.

Fry the puffs in batches—don’t overcrowd the pan. Give them about 2 to 3 minutes per side, turning as needed until they’re golden brown and beautifully crisp.

Once they’re done, transfer them to a plate lined with paper towels to soak up any excess oil. I recommend a light sprinkle of salt while they’re still hot—it just makes the flavor pop.

Step 4: Bake for a Lighter Option (If You’re Baking)

Prefer to skip the frying? No problem. These bake up beautifully with a little olive oil and high heat.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the coated potato balls on the tray, leaving a bit of space between each one.

Brush the tops lightly with olive oil—this helps them crisp up in the oven—and bake for 20 to 25 minutes. Be sure to turn them halfway through so they brown evenly on all sides.

Once they’re golden and crisp, pull them out and let them cool slightly before serving.

SERVING SUGGESTIONS

These little puffs are totally addictive on their own, but they’re also fantastic with dipping sauces. Here are a few of my go-to options:

• Sour cream with a sprinkle of chives

• Ranch dressing (because ranch goes with everything)

• Spicy mayo or sriracha aioli for a little kick

• Marinara sauce for an Italian twist

They’re also a great side dish alongside burgers, grilled chicken, or even soup. I’ve even made them for brunch once—served with scrambled eggs and fruit on the side. Not traditional, but it worked!

TASTY VARIATIONS TO TRY

Once you’ve made the classic version, feel free to get creative. Here are a few ideas to switch things up:

• Add bacon or ham: Crumbled cooked bacon or small bits of ham mix in perfectly and add a savory depth.

• Make it spicy: A dash of cayenne, red pepper flakes, or some finely chopped jalapeños adds a delicious kick.

• Switch the cheese: Try mozzarella for a gooey center, or pepper jack for a bit of spice.

• Add herbs: Fresh parsley, dill, or thyme can give the puffs a garden-fresh boost.

These also freeze really well, which makes them perfect for meal prepping or entertaining. Just roll them, coat them in breadcrumbs, and freeze them raw on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to a month. When you’re ready to cook, just add a few extra minutes to your cooking time—no need to thaw.