Cheesy mashed potato puffs served on a baking tray, golden and crispy

Cheesy Mashed Potato Puffs

BySavannah Brooks
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Why Make This Recipe

Cheesy Mashed Potato Puffs are a delightful twist on traditional mashed potatoes. They are crispy on the outside and soft on the inside, making them the perfect snack or appetizer. This recipe is easy to follow and is sure to impress your family or guests. Plus, who can resist the creamy goodness of cheese mixed with fluffy mashed potatoes?

How to Make Cheesy Mashed Potato Puffs

Ingredients:

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

Directions:

  1. Preheat your oven to 400°F (if baking) or heat oil for frying.
  2. In a large bowl, mix together the mashed potatoes, cheese, breadcrumbs, green onions, egg, salt, and pepper until well combined.
  3. Scoop out small portions of the mixture and form them into puffs or balls.
  4. If frying, carefully place the puffs in hot oil and fry until golden brown, about 3-4 minutes. If baking, place them on a greased baking sheet and bake for 20-25 minutes, or until golden.
  5. Serve hot as a snack, appetizer, or side dish.

How to Serve Cheesy Mashed Potato Puffs

These puffs are best served hot. You can enjoy them on their own or with your favorite dipping sauce, such as ranch dressing, sour cream, or even ketchup. They make a great snack for game day or a fun side dish for any meal.

How to Store Cheesy Mashed Potato Puffs

If you have any leftover puffs, let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to three days.

Tips to Make Cheesy Mashed Potato Puffs

  • For extra flavor, add herbs like parsley or garlic powder to the mashed potatoes.
  • Make sure the oil is hot enough if you are frying, so the puffs crisp up nicely.
  • For a healthier option, try baking instead of frying. Use cooking spray to help them crisp up in the oven.

Variation

You can customize the flavor of these puffs by adding cooked bacon bits, jalapeños for a spicy kick, or different types of cheese like mozzarella or pepper jack.

FAQs

1. Can I use leftover mashed potatoes for this recipe?
Yes! Leftover mashed potatoes work perfectly for making these puffs.

2. Can I freeze Cheesy Mashed Potato Puffs?
Yes, you can freeze the puffs before cooking. Just freeze them in a single layer, then transfer to a container. Cook them straight from the freezer when you’re ready.

3. What dipping sauces go well with these puffs?
They pair well with ranch dressing, sour cream, ketchup, or even a spicy aioli for a little heat.

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Cheesy Mashed Potato Puffs

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Delightful crispy puffs made with creamy mashed potatoes and cheese, perfect for snacking or as an appetizer.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (if baking) or heat oil for frying.
  2. In a large bowl, mix together the mashed potatoes, cheese, breadcrumbs, green onions, egg, salt, and pepper until well combined.
  3. Scoop out small portions of the mixture and form them into puffs or balls.
  4. If frying, carefully place the puffs in hot oil and fry until golden brown, about 3-4 minutes. If baking, place them on a greased baking sheet and bake for 20-25 minutes, or until golden.
  5. Serve hot as a snack, appetizer, or side dish.

Notes

These puffs are best served hot and can be enjoyed with your favorite dipping sauce like ranch dressing or sour cream.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Frying or Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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