Cheesy Mashed Potato Puffs

ByMadison Rae
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why make this recipe

Cheesy mashed potato puffs are a delightful snack or side dish that combines two comfort foods: mashed potatoes and cheese! They are crispy on the outside and soft on the inside, making them a perfect treat for any occasion. Whether you are looking for a tasty appetizer for a party or a cozy addition to a family dinner, these puffs are sure to please everyone. Plus, they are simple to make and can be enjoyed either fried or baked.

how to make Cheesy Mashed Potato Puffs

Ingredients:

  • 2 cups mashed potatoes
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup green onions (chopped)
  • 1/2 cup breadcrumbs
  • 1 egg
  • Salt and pepper to taste
  • Oil for frying (optional)

Directions:

  1. In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan, green onions, egg, salt, and pepper. Mix until well combined.
  2. Using your hands, form small balls or puffs from the potato mixture.
  3. Roll each puff in breadcrumbs to coat.
  4. Optionally, heat oil in a skillet over medium heat and fry the puffs until golden brown, about 3-4 minutes on each side. Alternatively, you can bake them at 400°F (200°C) on a greased baking sheet for about 20 minutes or until crispy.
  5. Serve hot and enjoy your cheesy mashed potato puffs!

how to serve Cheesy Mashed Potato Puffs

These cheesy mashed potato puffs are best served hot. You can present them with a dipping sauce like sour cream, ranch dressing, or even a spicy mayo for added flavor. They also make a great side dish alongside your favorite main courses.

how to store Cheesy Mashed Potato Puffs

If you have leftovers, store the cheesy mashed potato puffs in an airtight container in the refrigerator. They will stay fresh for 2-3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10 minutes, or until heated through. If they have become a bit soggy, a quick trip in the oven will help restore their crispy texture.

tips to make Cheesy Mashed Potato Puffs

  • Use leftover mashed potatoes for a quicker preparation time.
  • Feel free to experiment with different cheeses to customize the flavor!
  • Make sure the puffs are not too large for even cooking.
  • If you want them extra crispy, double-coat them in breadcrumbs.

variation

You can add cooked bacon bits, spinach, or herbs to the potato mixture for added flavor and variety. If you’re looking for a healthier option, consider baking them instead of frying.

FAQs

Can I freeze Cheesy Mashed Potato Puffs?
Yes! You can freeze the puffs before or after cooking. If freezing before, shape them and place them on a baking sheet to freeze individually, then transfer them to a bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I serve with Cheesy Mashed Potato Puffs?
They pair well with a variety of dishes like grilled meats, salads, or soups! They also make a great party snack with dips.

Can I make these puffs vegan?
Yes! You can use plant-based mashed potatoes, cheese, and a flax egg as a substitute for the regular egg, adjusting the other ingredients accordingly.

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Cheesy Mashed Potato Puffs

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Crispy on the outside and soft on the inside, these cheesy mashed potato puffs are a delightful snack or side dish combining mashed potatoes and cheese.

Ingredients

Scale
  • 2 cups mashed potatoes
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup green onions (chopped)
  • 1/2 cup breadcrumbs
  • 1 egg
  • Salt and pepper to taste
  • Oil for frying (optional)

Instructions

  1. In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan, green onions, egg, salt, and pepper. Mix until well combined.
  2. Using your hands, form small balls or puffs from the potato mixture.
  3. Roll each puff in breadcrumbs to coat.
  4. Optionally, heat oil in a skillet over medium heat and fry the puffs until golden brown, about 3-4 minutes on each side. Alternatively, bake them at 400°F (200°C) on a greased baking sheet for about 20 minutes or until crispy.
  5. Serve hot and enjoy your cheesy mashed potato puffs!

Notes

Use leftover mashed potatoes for a quicker preparation. Feel free to experiment with different cheeses!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Baking or Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 40mg

Keywords: mashed potato puffs, cheesy snacks, comfort food, vegetarian side dish

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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