Leftover Mashed Potato Cheese Puffs

Name: Leftover Mashed Potato Cheese Puffs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups leftover mashed potatoes; 1 cup shredded cheese (cheddar or your choice); 1/2 cup all-purpose flour; 1/4 cup chopped green onions (optional); 1 egg; Salt and pepper to taste; Oil for frying or baking

Author: Emily

Published: 12 June 2025

Updated: 6 January 2026

why make this recipe

I love little kitchen wins. These puffs use up leftover mashed potatoes. They turn scraps into something cozy and crunchy. They make weeknight dinners feel special. They also pair nicely with a creamy pasta like Boursin cheese pasta when you want a cheesy meal.

how to make Leftover Mashed Potato Cheese Puffs

Ingredients:
2 cups leftover mashed potatoes, 1 cup shredded cheese (cheddar or your choice), 1/2 cup all-purpose flour, 1/4 cup chopped green onions (optional), 1 egg, Salt and pepper to taste, Oil for frying or baking

Leftover Mashed Potato Cheese Puffs

Directions:

Preheat the oven to 400°F (200°C) if baking.
In a mixing bowl, combine the leftover mashed potatoes, shredded cheese, flour, green onions, egg, salt, and pepper.
Mix until well combined.
Form the mixture into small puffs or balls.
If baking, place on a greased baking sheet and bake for 20-25 minutes or until golden brown. If frying, heat oil in a skillet and fry the puffs until golden and crispy on all sides.
Remove from heat and let cool slightly before serving. Enjoy your tasty cheese puffs!

If you are feeding a crowd who loves comfort food, these go great beside creamy Colby Jack mac and cheese for a dreamy, cheesy spread.

how to serve Leftover Mashed Potato Cheese Puffs

Serve them warm. They hold their shape well. Put a small bowl of sour cream or your favorite dip in the middle. I love serving these with cheesy ranch potatoes with smoked sausage for an easy, cozy meal. Add a crisp salad to cut the richness.

how to store Leftover Mashed Potato Cheese Puffs

Let them cool completely first. Store in an airtight container. Keep them in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crisp. You can freeze cooked puffs on a tray, then transfer to a bag for up to 1 month. Reheat from frozen in a hot oven until warmed through.

tips to make Leftover Mashed Potato Cheese Puffs

Use cold mashed potatoes for firmer puffs. Don’t overwork the mixture. If it feels too wet, add a little more flour. For extra flavor, swap some cheddar for a creamy cheese and fold it in gently. If you want a little sweetness for dessert later, try my simple trick and finish the meal with cream cheese sugar cookies — they are a hit with kids.

variation (if any)

Make them mini for party bites. Add cooked bacon bits or chopped herbs for more flavor. Try a spicy kick with a pinch of cayenne. For an after-dinner treat idea, pair savory bites with something sweet like caramel cheesecake cookies to balance the meal.

FAQs

Q: Can I use instant mashed potatoes?
A: I recommend real leftover mashed potatoes for best texture. Instant flakes will change the consistency. If you must, use less water and test a small batch.

Q: Can I bake these instead of frying?
A: Yes. Baking gives a lighter puff and cuts oil. Place them on a greased sheet and bake at 400°F (200°C) for 20–25 minutes. Turn once for even browning.

Q: How do I keep them from falling apart?
A: Use a binding egg and don’t over-handle the mixture. Chill the formed puffs for 10 minutes before frying or baking. That helps them hold their shape.

Leftover Mashed Potato Cheese Puffs

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