Crispy Mashed Potato Cheese Puffs
I first made these Crispy Mashed Potato Cheese Puffs when I had a fridge full of leftover mashed potatoes and a hungry family at 8 p.m. They’re little golden bites with gooey cheese inside, crisped exterior, and just enough green onion brightness to make everyone reach for more. Perfect for weeknight snacks, party platters, or turning leftovers into something celebratory — and if you’re curious about other leftover mashed potato ideas, check out this handy guide: Leftover Mashed Potato Cheese Puffs.
Why you’ll love this dish
These puffs are the kind of recipe that solves multiple problems at once. They’re fast, forgiving, and budget-friendly — using simple pantry staples to produce a crunchy outside and soft, cheesy center. Kids tend to love the bite-sized shape, while adults appreciate the texture contrast and the flexibility to tweak flavors (smoked paprika, herbs, or bacon bits). Make them for an appetizer tray, game day snacking, or as an easy side to a weeknight protein.
“Golden, cheesy, and dangerously moreish — we made a double batch and still ran out before the main course.” — a quick home-test review
How this recipe comes together
- Mix mashed potatoes with cheese, breadcrumbs, egg, and green onion.
- Form into uniform 1–1.5 inch balls so they cook evenly.
- Shallow-fry in 1/4–1/2 inch oil until deeply golden and crisp.
- Drain briefly, serve warm for best melt and texture.
This overview helps you see the whole process before you start. Expect roughly 15–25 minutes active time depending on batch frying and about 30–40 minutes total including prep and frying.
What you’ll need
- 2 cups mashed potatoes (about 400–450 g) — day-old or freshly made, but not overly loose.
- 1 cup shredded cheese (mix cheddar for flavor and mozzarella for stretch).
- 1/2 cup breadcrumbs (panko for extra crunch or fine crumbs).
- 1/4 cup green onions, chopped (scallions).
- 1 egg (binds the mixture).
- Salt and pepper to taste.
- Oil for frying (vegetable, canola, or light olive oil).
Substitution notes: use gluten-free breadcrumbs to make them GF, swap in grated Gruyère for nuttier flavor, or add a spoonful of sour cream to the mash for extra tang. For extra crisp, roll puffs in additional breadcrumbs just before frying.
Step-by-step instructions
- Combine ingredients: In a large bowl, add the mashed potatoes, shredded cheese, breadcrumbs, chopped green onions, egg, and a pinch of salt and pepper. Mix until everything is evenly incorporated.
- Shape the puffs: Scoop and roll the mixture into bite-sized balls about 1 to 1.5 inches across. Keep them uniform so they cook at the same rate.
- Heat the oil: Pour oil into a frying pan to a depth of 1/4 to 1/2 inch. Heat over medium to medium-high heat until shimmering but not smoking. A small breadcrumb dropped in should sizzle immediately.
- Fry in batches: Place a few puffs in the pan without crowding. Fry until each edge is golden brown and crisp, about 3 to 5 minutes per side (turn carefully with tongs or a slotted spoon).
- Drain and serve: Transfer cooked puffs to paper towels to drain briefly. Serve warm so the cheese stays melty.
Short tip: don’t skip frying in batches — overcrowding drops the oil temperature and yields soggy puffs.
Best ways to enjoy it
Serve these puffs straight from the pan with dipping options like:
- Classic: ketchup or a spicy ketchup-mayo.
- Tangy: sour cream mixed with chives and lemon zest.
- Smoky: chipotle aioli.
- As part of a plate: pair with a crisp green salad and roasted chicken for a casual dinner.
For parties, arrange them on a platter with toothpicks and small bowls of assorted dips for variety.
Storage and reheating tips
- Refrigerate: Store cooled puffs in an airtight container in the fridge for up to 3 days.
- Reheat: For best texture, reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes until crisp. Microwaving will warm them but makes them soft.
- Freeze: Freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 12–15 minutes or until hot and crisp.
Food safety: cool puffs to room temperature no longer than 2 hours before refrigerating. Reheat to an internal temperature of 165°F (74°C) when serving.
Helpful cooking tips
- Texture balance: If your mashed potatoes are very wet, add an extra tablespoon or two of breadcrumbs to help bind. If too dry, a splash of milk or a bit of egg white will help.
- Uniform size: Use a small cookie scoop for even balls; consistent size equals consistent cooking.
- Oil temperature: Keep oil at a steady medium-high — too cool = greasy puffs, too hot = burnt outside, raw inside.
- Make-ahead trick: Form the balls and refrigerate them on a tray until firm before frying; this shortens active cooking time. For more cheesy variations and inspiration, try this alternative preparation: Cheesy Mashed Potato Puffs.
Recipe variations
- Bacon & Herb: Fold in cooked, crumbled bacon and chopped parsley.
- Jalapeño Cheddar: Add diced jalapeño and extra sharp cheddar for heat.
- Vegan: Use vegan cheese and a chickpea-flour “egg” binder; shallow-fry or bake for a vegan-friendly version.
- Oven-baked: Roll in oil or melted butter and bake on a parchment-lined sheet at 425°F for 18–22 minutes, turning once for even browning.
- Greek twist: Mix in crumbled feta and dill; serve with tzatziki.
For a slightly different potato bite using smashed potatoes with fresh herbs and citrus, see this take on a potato side: Crispy Smashed Potato Salad.
Your questions answered
Q: Can I use instant mashed potatoes?
A: Yes — rehydrate them to a thicker consistency so the mixture holds. Add extra breadcrumbs if they seem too soft.
Q: Can these be baked instead of fried?
A: Absolutely. Brush or toss lightly with oil and bake at 425°F for about 18–22 minutes, turning halfway. They’ll be less oily and still satisfyingly crisp.
Q: How long does prep and cook take?
A: Active prep is about 10–15 minutes (mixing and shaping). Frying in batches usually takes another 10–20 minutes depending on pan size.
Q: Are these safe to refreeze after cooking?
A: Cooked puffs can be frozen once. Thaw and re-crisp in the oven or air fryer. Avoid refreezing after reheating.
Q: What’s the best cheese ratio?
A: A 50/50 mix of cheddar and mozzarella works well — cheddar for flavor and mozzarella for stretch. Adjust to taste.
Conclusion
These Crispy Mashed Potato Cheese Puffs turn humble mashed potatoes into an irresistible snack or side. For a similar tested approach to cheesy potato puffs, see this detailed version from The Kitchn: Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn. If you want another home-cook perspective with tweaks and serving ideas, check out this take on the recipe: Cheesy Mashed Potato Puffs – Taste Of Recipe.
Enjoy turning leftovers into something crunchy and cheesy — once you master one batch, you’ll find plenty of reasons to make them again.
Crispy Mashed Potato Cheese Puffs
Ingredients
Main Ingredients
- 2 cups mashed potatoes about 400–450 g, day-old or freshly made
- 1 cup shredded cheese mix cheddar for flavor and mozzarella for stretch
- 1/2 cup breadcrumbs panko for extra crunch or fine crumbs
- 1/4 cup green onions, chopped also known as scallions
- 1 large egg binds the mixture
- to taste salt and pepper
- as needed oil for frying vegetable, canola, or light olive oil
Instructions
Preparation
- In a large bowl, add the mashed potatoes, shredded cheese, breadcrumbs, chopped green onions, egg, and a pinch of salt and pepper. Mix until everything is evenly incorporated.
- Scoop and roll the mixture into bite-sized balls about 1 to 1.5 inches across.
- Pour oil into a frying pan to a depth of 1/4 to 1/2 inch and heat over medium to medium-high heat until shimmering but not smoking.
- Place a few puffs in the pan without crowding, and fry until each edge is golden brown and crisp, about 3 to 5 minutes per side.
- Transfer cooked puffs to paper towels to drain briefly. Serve warm.
