Leftover mashed potatoes are one of those things I used to shove to the back of the fridge, unsure what to do with them. That changed once I discovered how easy it is to turn them into golden, cheesy puffs of deliciousness. Crispy on the outside, creamy and gooey on the inside, these puffs are a brilliant way to breathe new life into a basic side dish. Whether I’m making a quick snack, prepping for a party, or just craving something comforting, this recipe is now a go-to. I love that they’re freezer-friendly, customizable, and work great in the oven, air fryer, or even pan-fried for a richer finish.
Why You’ll Love This Recipe
I’ve made these puffs countless times, and they always impress. Here’s why I keep making them:
I reduce food waste by using up leftover mashed potatoes.
They’re incredibly satisfying with a gooey, cheesy center and crispy shell.
I can customize them with whatever I have on hand—bacon, jalapeños, herbs.
They freeze beautifully, so I make big batches and reheat whenever I want.
They’re fun to make and eat, and perfect for all ages.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For The Main Mixture:
2 Cups Cold Or Room Temperature Leftover Mashed Potatoes
1 Cup Shredded Cheddar Cheese (Sharp Or Medium Works Best)
1/2 Cup Shredded Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1/4 Cup Chopped Green Onions Or Chives
1 Large Egg
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
Salt And Black Pepper To Taste
1 Tablespoon Chopped Fresh Parsley (Optional)
2 Tablespoons Sour Cream Or Greek Yogurt (For Extra Creaminess)
For The Breading (Optional, For Crispy Coating):
1 Cup Panko Breadcrumbs Or Regular Breadcrumbs
1/2 Teaspoon Paprika
1/4 Teaspoon Dried Oregano
2 Tablespoons Grated Parmesan Cheese
1 Beaten Egg (For Egg Wash)
1/2 Cup All-Purpose Flour (For Dredging)
Optional Add-Ins (Use As Desired):
Cooked Crumbled Bacon
Jalapeños Or Chili Flakes For Heat
Minced Sautéed Onions Or Caramelized Shallots
Shredded Cooked Chicken
Directions
Step 1: Prepare The Mixture In a large bowl, I combine the cold mashed potatoes, shredded cheddar, mozzarella, Parmesan, green onions, garlic powder, onion powder, salt, pepper, and parsley. I add the sour cream or Greek yogurt and the egg, then mix everything together with a spatula or my hands until it forms a thick, cohesive mixture.
If the mixture feels too soft or sticky, I mix in a tablespoon or two of flour or breadcrumbs until it firms up enough to shape.
Step 2: Shape The Puffs Using a small cookie scoop or tablespoon, I scoop out the mixture and roll it into balls about 1 to 1.5 inches wide. If I want more crispiness, I gently flatten each ball into a disc. I place them onto a parchment-lined baking sheet.
If I’m planning to bread them, I chill the shaped puffs in the refrigerator for 20 minutes so they firm up before coating.
Step 3: Coat The Puffs (Optional But Recommended) For extra crunch, I set up a three-part breading station: one bowl with flour, one with the beaten egg, and one with the breadcrumb mixture (breadcrumbs mixed with Parmesan, paprika, and oregano).
Each puff goes through the flour, then egg wash, then breadcrumbs. I gently press to make sure the coating sticks well.
Step 4: Cook The Puffs
Air Fryer Method:
I preheat the air fryer to 375°F (190°C).
I spray the basket and the puffs with a little oil.
I cook them in batches for 10–12 minutes, flipping halfway through, until they’re golden and crisp.
Oven Method:
I preheat the oven to 400°F (200°C).
I place the puffs on a lined baking tray and spray the tops with cooking oil.
I bake for 20–25 minutes, flipping them halfway, until golden and crunchy.
Pan-Fried Method:
I heat about 1/4 inch of oil in a skillet over medium heat.
I fry each puff until both sides are golden brown.
I transfer them to a paper towel-lined plate to drain off excess oil.
Servings And Timing
Servings: 20–24 Cheese Puffs (Depending On Size) Preparation Time: 20 Minutes Cook Time: 20–25 Minutes Total Time: 45 Minutes Calories Per Puff: Approximately 90 Kcal
Variations
I love how easy it is to adapt this recipe based on what I have:
For a spicy version, I add diced jalapeños or a pinch of chili flakes.
For smoky richness, I mix in some crumbled cooked bacon.
For a Mediterranean twist, I use feta instead of cheddar and stir in spinach.
Sometimes I double-coat them in breadcrumbs for extra crunch.
Crushed Ritz crackers or cornflakes also work well in place of breadcrumbs.
Storage/Reheating
To Refrigerate: I store cooked cheese puffs in an airtight container for up to 4 days.
To Freeze (Uncooked): I place shaped puffs on a tray and freeze until solid. Then I transfer them to a freezer-safe bag. I cook them straight from frozen, adding 3–5 extra minutes to the cooking time.
To Freeze (Cooked): After they’ve cooled, I freeze them in a single layer. I reheat in the oven or air fryer at 375°F (190°C) until hot and crispy—no need to thaw first.
FAQs
Can I Use Fresh Mashed Potatoes Instead Of Leftovers?
I recommend using cold mashed potatoes. Freshly made ones are too soft and warm, and the texture won’t hold together well unless cooled completely.
What’s The Best Cheese To Use In These Puffs?
I love using a mix of cheddar, mozzarella, and Parmesan. Cheddar melts beautifully, mozzarella adds stretch, and Parmesan brings salty, nutty flavor.
How Do I Prevent The Mixture From Being Too Wet?
If my mashed potatoes are very soft, I add a bit of flour or breadcrumbs to the mixture. I also make sure they’re completely cool before mixing.
Can I Make These Gluten-Free?
Yes. I simply use gluten-free flour and gluten-free breadcrumbs, and they turn out just as crispy and delicious.
How Do I Keep Them Crispy When Reheating?
I reheat them in the oven or air fryer at 375°F (190°C). It only takes 5–7 minutes to restore the crispy exterior without drying out the inside.
Conclusion
These Leftover Mashed Potato Cheese Puffs have become a favorite in my kitchen. They’re a clever, delicious way to turn simple leftovers into something that feels special and indulgent. I love how they crisp up perfectly, melt in the middle, and adapt to whatever ingredients I have lying around. Whether I serve them at a party or snack on them fresh out of the air fryer, they always hit the spot.
Golden, cheesy puffs made from leftover mashed potatoes, perfect as a snack or appetizer. Crispy on the outside and creamy inside, these versatile bites are customizable, freezer-friendly, and can be baked, air-fried, or pan-fried.
Ingredients
2 cups cold or room temperature leftover mashed potatoes
1 cup shredded cheddar cheese (sharp or medium)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions or chives
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (optional)
2 tablespoons sour cream or Greek yogurt
1 cup panko breadcrumbs or regular breadcrumbs (optional for coating)
Optional add-ins: cooked crumbled bacon, jalapeños or chili flakes, minced sautéed onions or caramelized shallots, shredded cooked chicken
Instructions
In a large bowl, mix the mashed potatoes, cheddar, mozzarella, Parmesan, green onions, garlic powder, onion powder, salt, pepper, parsley, sour cream or Greek yogurt, and egg until well combined. Add flour or breadcrumbs if too sticky.
Scoop and roll mixture into 1 to 1.5-inch balls. Flatten slightly for crispier texture and place on a parchment-lined baking sheet. Chill for 20 minutes if breading.
Optional: Set up a breading station with flour, beaten egg, and breadcrumb mixture (breadcrumbs, Parmesan, paprika, oregano). Coat each puff in flour, then egg, then breadcrumbs.
For air frying: Preheat to 375°F (190°C), spray puffs and basket with oil, cook in batches for 10–12 minutes, flipping halfway.
For oven: Preheat to 400°F (200°C), place puffs on lined tray, spray with oil, bake 20–25 minutes, flipping halfway.
For pan-frying: Heat 1/4 inch of oil over medium heat, fry puffs until golden brown on both sides, then drain on paper towels.
Notes
Use cold mashed potatoes for better texture.
Add flour or breadcrumbs if mixture is too wet.
Customize with add-ins like bacon, jalapeños, or herbs.
Double coat in breadcrumbs for extra crunch.
Freeze before or after cooking for easy reheating.
