Mashed Potato Cheese Puffs
Transform leftover mashed potatoes into golden, cheesy puffs that are perfect as appetizers or snacks, offering a comforting bite-sized treat.
Ingredients
Main Ingredients
- 2 cups mashed potatoes (prepared; warm is best)
- 1 cup shredded sharp cheddar cheese reserve a little for topping, optional
- 2 large eggs
- 1/2 cup all-purpose flour (see substitutions)
- 1 tsp salt
- 1/2 tsp black pepper
- Oil or cooking spray for frying or baking
Instructions
Preparation
- Preheat your oven to 375°F (190°C) if baking. If frying, fill a heavy skillet with 1–2 inches of neutral oil and heat to medium-high.
- If using fresh potatoes, boil until fork-tender and mash with butter and cream until smooth. For leftover mash, warm gently in the microwave or on the stove until pliable.
Mixing
- In a large bowl, combine the warm mashed potatoes, shredded cheddar, eggs, flour, salt, and pepper. Stir until everything is fully incorporated into a slightly sticky mixture.
Shaping
- Scoop out portions (about 1.5 inches) and roll between your hands to form smooth balls. If the mixture sticks, lightly oil your hands or wet them.
Cooking
- For the baking option, place puffs on a parchment-lined baking sheet sprayed with cooking spray. Lightly spray tops. Bake for 20–25 minutes, turning halfway until golden and crisp.
- For the frying option, carefully add puffs to hot oil in batches. Fry for 2–3 minutes per side until deep golden. Drain on paper towels.
Serving
- Let the puffs cool for 2 minutes before serving warm for the best cheesy pull.
Notes
For lower gluten, swap flour with a 1:1 gluten-free blend or use cornstarch and rice flour. For a crunchy texture, roll puffs in panko breadcrumbs before cooking.