There’s something deeply satisfying about finding a delicious way to use up leftovers—and these Crispy Mashed Potato Cheese Puffs are proof that yesterday’s mashed potatoes can become today’s irresistible snack. This recipe is one of my go-tos after a big family dinner or holiday feast. You know the scene—everyone’s full, the fridge is overloaded, and there’s a giant bowl of mashed potatoes just waiting for some love. That’s when this cheesy, crispy magic happens!

I originally made these on a whim when I had a little too much mashed potato and not enough motivation to reheat them the same way. After a little tinkering (and a whole lot of cheese), I ended up with something that my kids now request even when we don’t have leftovers! They’re crunchy on the outside, soft and melty inside, and honestly—kinda addictive. Whether you serve them as a snack, appetizer, or party finger food, they’re always a hit.

And the best part? You don’t need to deep-fry anything. These bake up beautifully in the oven (or the air fryer, if you’re looking for that extra crunch). Let’s get into the recipe and see how easy it is to bring these little flavor bombs to life.

Ingredients You’ll Need

Let’s start with the basics. You probably already have most of these ingredients on hand, especially if you’ve just wrapped up a big dinner.

For the Puffs:

2 cups leftover mashed potatoes (cooled)
½ cup shredded cheddar cheese (or use mozzarella or Monterey Jack if that’s what you have)
¼ cup grated Parmesan cheese
1 large egg, lightly beaten
¼ cup all-purpose flour (you can also use a gluten-free blend)
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste

For the Coating:

½ cup breadcrumbs (panko is best if you want them super crispy)
¼ cup grated Parmesan cheese
1 large egg, beaten

These are totally customizable too. Want to toss in some chopped green onions, crumbled bacon, or even a bit of chopped broccoli? Go for it! The recipe is flexible and really forgiving.

STEP 1: PREP YOUR OVEN AND BAKING SHEET

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. This step is important to keep the puffs from sticking and helps with easy cleanup—because let’s be honest, none of us are excited about scrubbing baking pans.

STEP 2: MIX UP THE POTATO BASE

In a large mixing bowl, combine the leftover mashed potatoes, shredded cheddar, grated Parmesan, lightly beaten egg, flour, garlic powder, onion powder, and a good pinch of salt and pepper. Stir it all together until it’s fully combined and looking nice and uniform.

If your mashed potatoes were made with a lot of butter or cream, your mixture might be on the softer side. If that’s the case, just add a little extra flour—about a tablespoon at a time—until it firms up enough to roll into balls.

STEP 3: SHAPE THE PUFFS

Using a tablespoon or a small cookie scoop, scoop out the potato mixture and roll it into balls. Aim for about the size of a golf ball. They don’t have to be perfect, but try to keep them similar in size so they cook evenly. Place them on a plate or parchment as you go.

I usually get about 18–20 puffs from this amount, depending on how generous I’m being with the scoops.

STEP 4: SET UP YOUR BREADING STATION

Now it’s time to make things crunchy! Set up two shallow bowls: one with the beaten egg, and the other with the breadcrumb and Parmesan mixture.

Take each potato ball and dip it into the beaten egg, making sure it’s fully coated. Then roll it in the breadcrumb mixture, gently pressing so the coating sticks well. This double-coating process gives that perfect golden crust once baked.

Alright, we’ve mixed, rolled, and breaded our little potato puffs—and now it’s time for the best part: baking them to crispy, cheesy perfection. If your kitchen already smells amazing from the prep, just wait until these hit the oven.

This part of the recipe is where everything comes together. The outside gets golden and crunchy while the inside stays soft and melty thanks to all that cheese. Plus, they only take about 20 minutes to bake, so you’re never too far from snack time.

And remember, this recipe is super forgiving and totally open to tweaks. Whether you’re using up what’s in the fridge or getting a little creative with flavors, these puffs are hard to mess up—and that’s one of the reasons I love them so much.

STEP 5: BAKE TO GOLDEN PERFECTION

Preheat your oven to 400°F (if you haven’t already). Once all your puffs are coated and placed on the lined baking sheet, it’s time to pop them in the oven.

Bake for 18–20 minutes, or until the puffs are golden brown and crispy on the outside. If you’re using panko breadcrumbs, you’ll see them turn a beautiful toasted color—this is your sign that they’re ready.

Depending on your oven, you might want to rotate the baking sheet halfway through to ensure even browning. Keep an eye on them in the last few minutes so they don’t go too dark.

STEP 6: COOL SLIGHTLY AND SERVE

When they’re done baking, let the puffs cool for just a few minutes on the tray. They’ll firm up a bit as they sit, and trust me—you’ll want to avoid biting into them right away unless you enjoy burning your mouth on molten cheese (guilty here).

Once they’ve cooled slightly, go ahead and serve them warm. They’re super satisfying on their own, but I highly recommend pairing them with a dipping sauce. A few of our favorites:

Marinara sauce
Ranch dressing
Garlic aioli
Spicy sriracha mayo
Honey mustard

Really, anything creamy or tangy works great here. Just set out a few options if you’re serving a crowd, and watch them disappear.

TIPS FOR SUCCESS

Here are a few extra tips that I’ve learned from making these again and again:

Chill the mixture if it feels too soft or sticky to roll. Even just 20 minutes in the fridge can help firm it up and make shaping easier.
Use a cookie scoop for evenly sized puffs. It makes the shaping faster and ensures they all cook at the same rate.
Add-ins are totally welcome. Crumbled bacon, chopped chives, or even finely diced cooked broccoli or bell pepper can be stirred into the potato mixture before shaping.
Try the air fryer if you want an even crispier finish. Just reduce the baking time slightly—about 12–15 minutes at 375°F should do the trick, depending on your air fryer model.

STORING AND REHEATING

If (and that’s a big if) you have any leftovers, these store really well:

Refrigerator: Store in an airtight container for up to 3 days.
To Reheat: Pop them back in the oven at 375°F for about 8–10 minutes to crisp them up again. Avoid microwaving if you want to keep that crunchy texture.
Freezing: You can also freeze the unbaked puffs after breading. Just lay them out on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding an extra 5–7 minutes to the time.

Crispy Leftover Mashed Potato Cheese Puffs: FAQs and Final Thoughts

By now, you’ve seen just how easy (and seriously satisfying) these crispy little cheese puffs can be. They’re one of those recipes that turns something simple—like leftover mashed potatoes—into something a little magical. And whether you’re making them for your family, game day snacks, or just a fun way to clear out the fridge, they deliver every time.

Before we wrap things up, let’s run through a few common questions I often get about this recipe. Because if you’re like me, you might have that “Can I freeze these?” or “What if I don’t have panko?” moment right before baking. Don’t worry—I’ve got you covered.

Frequently Asked Questions

1. Can I make these ahead of time?

Absolutely! You can shape and bread the puffs, then store them in the fridge (covered) for up to 24 hours before baking. This makes them a great make-ahead option for parties or busy weeknights.

2. Can I freeze them?

Yes! After shaping and breading the puffs, freeze them on a baking sheet until solid. Then transfer to a freezer bag or airtight container. When you’re ready to bake, pop them straight from the freezer into the oven—just add about 5–7 minutes to the baking time.

3. What kind of cheese works best?

Cheddar is our go-to for its flavor and meltability, but mozzarella, Monterey Jack, or a mix of cheeses will also work beautifully. Parmesan adds a salty, savory kick, so I always recommend keeping that in the mix.

4. What if my mashed potatoes are too soft or runny?

If your mashed potatoes are on the softer side (maybe they had a bit more butter or cream), just add a little more flour—start with 1 tablespoon at a time—until the mixture is firm enough to roll.

5. Can I make these gluten-free?

Yes! Swap in a gluten-free flour blend for the all-purpose flour, and use gluten-free breadcrumbs for coating. Panko-style gluten-free crumbs are widely available and give a great texture.

6. How do I keep them crispy when reheating?

Avoid the microwave if possible—it softens the coating. Reheat in a preheated oven at 375°F for about 8–10 minutes or use an air fryer for an extra crispy finish.

7. What sauces pair well with these puffs?

Marinara is a classic choice, but ranch dressing, garlic aioli, sour cream with herbs, or even a little hot sauce work great too. They’re really versatile and pair well with both creamy and tangy dips.

Final Thoughts: From Leftovers to Crowd-Pleasers

I love a recipe that makes you feel like you’re winning at dinner—and these Leftover Mashed Potato Cheese Puffs are exactly that. They take something that might otherwise go to waste and turn it into something everyone fights over.

Even my picky eaters have asked for these again and again, which says a lot. Plus, they’re easy enough to throw together with what you already have in the fridge, and they bake up in under 30 minutes. That’s hard to beat.

So the next time you’ve got a bowl of leftover mashed potatoes sitting in the fridge, don’t just reheat them—transform them. Give this recipe a try and let me know how it goes. Did you add bacon? Try a new cheese combo? I’d love to hear what twists you put on it.

Leftover Mashed Potato Cheese Puffs