If you’ve ever wondered what to do with leftover mashed potatoes—or simply want a fun, comforting side dish—these Crispy Mashed Potato Cheese Puffs are the answer. They’re crispy on the outside, fluffy on the inside, and packed with cheesy goodness in every bite. I first made these after a holiday meal when I had extra mashed potatoes sitting in the fridge. Once I added cheese and herbs, shaped the mixture, and baked them until golden, they became an instant family favorite. These puffs are simple, satisfying, and incredibly versatile. Serve them as a side dish, appetizer, snack, or even a lunchbox treat—they disappear fast.
Why You’ll Love This Recipe
These Crispy Mashed Potato Cheese Puffs deliver everything you love about comfort food with an easy, crowd-pleasing twist. They require minimal ingredients, can be made ahead, and bake up beautifully golden and crisp. The cheesy centers create a warm, melty surprise, and the mashed potatoes keep the interior soft and creamy. Whether you’re using leftover potatoes or making a fresh batch, this recipe is flexible, foolproof, and satisfying for both kids and adults.
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Crispy Mashed Potato Cheese Puffs Your Family Will Crave – Golden, Cheesy & Impossible to Resist
- Total Time: 35 mins
- Yield: 12 puffs
- Diet: Vegetarian
Description
Light, airy, and crispy-on-the-outside mashed potato cheese puffs that bake to golden perfection—an irresistible snack or side dish your family will crave.
Ingredients
- 2 cups mashed potatoes (cold, leftover works best)
- 1 cup shredded cheddar or mozzarella cheese
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 1/3 cup flour (or 1/4 cup cornstarch for extra crispiness)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 tbsp melted butter (for brushing)
Instructions
- Preheat oven to 400°F (200°C). Grease or line a muffin tin.
- In a bowl, mix mashed potatoes, cheddar/mozzarella, eggs, Parmesan, flour, garlic powder, onion powder, paprika, salt, and pepper.
- Stir until a thick, scoopable batter forms.
- Spoon the mixture into each muffin cup, filling about 3/4 full.
- Brush tops lightly with melted butter for extra crispiness.
- Bake 20–25 minutes, or until puffed, golden, and crispy around the edges.
- Cool slightly before removing and serve warm.
Notes
- Use cold mashed potatoes so the puffs hold shape.
- Add chopped chives or bacon bits for variation.
- For extra-cheesy centers, place a small cheese cube in the middle before baking.
- These freeze well—reheat in the oven or air fryer.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish / Snack
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mashed potatoes – The creamy base that forms the fluffy interior.
Shredded cheese – Cheddar, mozzarella, or a blend for melty richness.
Eggs – Help bind the mixture and create a light, puffed texture.
Flour – Adds structure and helps the puffs hold their shape.
Baking powder – Creates lift and gives the puffs a slight airy quality.
Salt and black pepper – Essential for seasoning.
Garlic powder – Adds subtle savory depth.
Chopped fresh herbs (optional) – Chives, parsley, or green onions add brightness.
Breadcrumbs (optional) – For a crispier exterior.
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine mashed potatoes, shredded cheese, eggs, flour, baking powder, salt, pepper, and garlic powder. Mix just until combined. If the mixture feels too wet, add a little more flour. Fold in herbs if using.
Use a scoop or spoon to portion the potato mixture onto the baking sheet. You can shape them into balls or slightly flatten them depending on your texture preference. For extra crispiness, roll each puff in breadcrumbs before baking.
Bake for 20–25 minutes or until golden brown and crispy on the outside. Let cool slightly before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Makes 16–20 puffs depending on size.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Storage/reheating
Store leftover puffs in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness. Freeze baked puffs for up to 2 months and warm in the oven straight from frozen.
Variations and Customizations
Bacon Cheddar Puffs – Add crispy bacon bits.
Mozzarella-Stuffed Puffs – Hide a cube of mozzarella inside each puff.
Spicy Potato Puffs – Add jalapeños or crushed red pepper flakes.
Parmesan Herb Puffs – Swap some cheese for Parmesan and increase herbs.
Cream Cheese Swirl Puffs – Add small bits of softened cream cheese for extra creaminess.
Loaded Potato Puffs – Mix in sour cream, bacon, chives, and cheddar.
Gluten-Free Option – Use gluten-free flour.
Air Fryer Puffs – Air fry at 390°F for 10–12 minutes.
Garlic Parmesan Puffs – Increase garlic powder and add Parmesan to the coating.
Ranch Potato Puffs – Stir in ranch seasoning for a flavorful twist.
FAQs
Can I use leftover mashed potatoes?
Yes—this recipe is perfect for leftovers, just ensure they’re not too runny.
Can I fry these instead of baking?
Yes—pan-fry until golden for an even crispier exterior.
What cheese works best?
Cheddar for flavor, mozzarella for stretch, or a blend for both.
Why are my puffs too soft?
Add a bit more flour or bake slightly longer.
Can I freeze them?
Yes—freeze after baking and reheat from frozen.
Can I make them ahead?
Shape and refrigerate the mixture for up to 24 hours before baking.
Do these need dipping sauce?
Optional—but ranch, sour cream, or garlic aioli pair beautifully.
Can I make them dairy-free?
Use dairy-free cheese and mashed potatoes made without dairy.
Can I use instant potatoes?
Yes—prepare them slightly thicker than usual.
Can I air fry them?
Absolutely—air frying gives great crispiness.
Conclusion
These Crispy Mashed Potato Cheese Puffs are everything comfort food should be—warm, cheesy, crispy, and easy. Whether you’re feeding a crowd, using up leftovers, or just craving something satisfying, these puffs deliver. They’re simple to prepare, endlessly customizable, and guaranteed to be devoured quickly.
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