Mashed Potato Cheese Puffs

Oh my gosh, you have to try these mashed potato cheese puffs! They're my absolute favorite way to use up leftover mashed potatoes – golden, crispy on the outside with the most deliciously cheesy center that just melts in your mouth. The first time I made them, my husband ate half the batch straight from the baking sheet before they even cooled! (Okay, maybe I helped with that too.)

What I love most is how these little puffs turn that boring bowl of leftover mashed potatoes into something magical. They're perfect for parties, game day snacks, or just treating yourself when you need something crunchy and cheesy. Trust me, once you've tried these, you'll never look at leftover mashed potatoes the same way again!

Why You’ll Love These Mashed Potato Cheese Puffs

Let me tell you why these little bites of joy will become your new obsession:

• Crispy magic: That golden breadcrumb crust gives you the most satisfying crunch with every bite – like a tiny potato cloud with armor!
• Cheese explosion: The cheddar melts into gooey perfection inside, creating these irresistible cheesy pockets that'll make you close your eyes and sigh.
• Too easy: Just mix, roll, and bake – no fancy skills needed. Even my 8-year-old niece can make them (and she does, constantly!).
• Endless possibilities: Breakfast? Snack? Party appetizer? Side dish? These puffs do it all. I've even packed them cold in lunchboxes – they're that good.

Honestly, the hardest part is waiting for them to cool enough to eat!

Ingredients for Mashed Potato Cheese Puffs

Here's everything you'll need to make these irresistible cheesy puffs (measurements matter - I learned that the hard way!):

• 2 cups leftover mashed potatoes (cold works best - trust me)
• 1 cup shredded cheddar cheese (please grate it fresh - the pre-shredded stuff just doesn't melt right)
• 2 large eggs (room temperature helps them mix in smoother)
• ½ cup all-purpose flour (just scoop and level - no packing needed)
• 1 teaspoon salt (I use kosher - adjust if your mashed potatoes were already salted)
• ½ teaspoon black pepper (freshly cracked makes all the difference)
• 1 teaspoon garlic powder (my secret flavor booster)
• 1 cup breadcrumbs (panko gives extra crunch, but regular works too)

That's it! Simple pantry staples transform into something magical. Now let's get mixing!

Equipment You’ll Need

Don't worry – you probably have everything already! Here's what I grab from my kitchen:

• A big mixing bowl (I use my favorite chipped blue one – it's seen many batches!)
• Baking sheet (half-size sheet pan works perfectly)
• Parchment paper (trust me, it saves so much cleanup)
• Spoon or spatula for mixing
• Small ice cream scoop or tablespoon for portioning

That's seriously all you need – no fancy gadgets required!

How to Make Mashed Potato Cheese Puffs

Ready to turn those simple ingredients into golden, cheesy perfection? Here's my foolproof method - I've made these so many times I could probably do it in my sleep (but don't worry, I won't)!

Step 1: Preheat and Prep

First things first - crank that oven to 375°F (190°C). While it's heating up, line your baking sheet with parchment paper. This little step saves so much cleanup later when those cheesy bits try to stick!

Step 2: Mix the Dough

Now, throw everything except the breadcrumbs into your mixing bowl - mashed potatoes, cheese, eggs, flour, and all those tasty seasonings. Here's my trick: mix it just until combined, then give it one last vigorous stir. You'll know it's ready when you can scoop it without the mixture sticking to your fingers too much.

Step 3: Shape and Coat

Time to get messy (the fun part)! Scoop about a tablespoon of the mixture - I use my small cookie scoop, but a regular spoon works too. Roll it gently between your palms, then coat it completely in breadcrumbs. Pro tip: use one hand for rolling and one for breading to keep your fingers somewhat clean!

Step 4: Bake to Perfection

Arrange your little beauties on the prepared sheet and pop them in the oven for 20-25 minutes. You'll know they're done when they're gloriously golden and make that magical hollow sound when tapped. Try to wait at least 5 minutes before eating - that first cheesy bite is worth the wait!

Tips for Perfect Mashed Potato Cheese Puffs

After burning (literally!) through countless batches, here are my hard-earned secrets for puff perfection:

• Spray 'em! A quick spritz of cooking oil before baking gives that extra crispy crunch we all crave.
• Cheese matters: Skip the pre-shredded stuff - it's coated in anti-caking agents that ruin the melt. Grating your own cheddar makes all the difference!
• Cold potatoes work best: Leftover mashed potatoes straight from the fridge hold their shape better when forming the puffs.
• Don't overcrowd: Give each puff some breathing room on the pan so they crisp up evenly all around.

Follow these tricks and you'll get restaurant-quality puffs every time!

Variations to Try

Oh my gosh - the fun part! These mashed potato cheese puffs are like a blank canvas for your cravings. Here are my favorite twists:

• Herb it up: Mix in a tablespoon of fresh chives or parsley for a pop of color and freshness.
• Cheese swap: Try pepper jack for some heat or smoked gouda for a deeper flavor - just keep it melty!
• Bacon bits: Stir in some crispy crumbled bacon (because bacon makes everything better, right?).
• Everything bagel: Roll them in everything bagel seasoning instead of breadcrumbs for serious snack cred.

The possibilities are endless - what will you try first?

Serving Suggestions for Mashed Potato Cheese Puffs

These little golden puffs are ridiculously versatile! My family goes wild when I serve them with:

• Creamy dips: Ranch, sour cream & chive, or spicy sriracha mayo - they're all perfect for dunking!
• Soup sidekick: They're amazing floating on top of a steamy bowl of broccoli cheddar soup.
• Brunch star: Serve alongside scrambled eggs for the ultimate comfort food breakfast.
• Salad buddy: They add the perfect crunch to a simple green salad - way better than croutons!

Honestly? They rarely make it past the baking sheet in our house - we just eat them straight up!

Storage and Reheating

Here's the good news - these mashed potato cheese puffs actually keep beautifully! Pop any leftovers (if you have any!) into an airtight container and they'll stay delicious for up to 3 days in the fridge. Want that crispy magic back? Just reheat them in a 350°F oven for 5-7 minutes - way better than microwaving!

For longer storage, freeze them unbaked on a sheet pan until solid, then transfer to freezer bags. When cravings hit, bake straight from frozen, adding an extra 5 minutes to the cooking time. Easy peasy!

Nutritional Information

Just so you know - these numbers are estimates based on standard ingredients. Each fluffy, cheesy puff comes in around 85 calories, with 3g protein and 10g carbs. Not bad for such delicious little bites of happiness!

FAQs About Mashed Potato Cheese Puffs

Q1. Can I freeze mashed potato cheese puffs?
Absolutely! They freeze beautifully either before or after baking. For unbaked puffs, freeze them solid on a sheet pan first, then transfer to freezer bags. Bake straight from frozen, adding 5-7 extra minutes. Already baked? Just pop them in the toaster oven to crisp back up!

Q2. My puffs fell apart - what went wrong?
Oh no! This usually means your mashed potatoes were too wet. Next time, try draining any excess liquid or adding an extra tablespoon of flour to help bind everything together. And don't skip the chilling step - cold mashed potatoes hold their shape better!

Q3. Can I make these without eggs?
You can try, but the eggs really help bind everything. If you must, substitute with ¼ cup mashed banana or applesauce per egg - just know the texture will be softer. My vegan friend swears by flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg) with decent results!

Q4. What's the best cheese to use?
Hands down, freshly grated sharp cheddar gives the best flavor and melt. But feel free to experiment! I've had great success with pepper jack, gruyère, and even a mix of mozzarella and parmesan. Just avoid pre-shredded cheeses - they don't melt as nicely.

Q5. Can I make mini versions?
Yes! Use a teaspoon instead of tablespoon to portion them - just reduce baking time by 5 minutes. These tiny bites disappear even faster at parties! I call them "one-bite wonders" because, well... that's what they are.

Share Your Feedback

Did your mashed potato cheese puffs turn out golden and delicious? I'd love to hear about it! Leave a comment below or snap a photo - your kitchen success stories make my day!

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