Mashed Potato Cheese Puffs

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Golden on the outside and incredibly creamy on the inside, these Mashed Potato Cheese Puffs have become a favorite in my kitchen for good reason. I first made them as a way to use up leftover mashed potatoes, but they were so addictive that now I make mashed potatoes just so I can have these the next day. They’re crispy, cheesy, and packed with comfort—everything you want in a warm, bite-sized treat.

What I love about this recipe is how versatile and easy it is to put together. Whether you’re cooking for a party, whipping up a cozy side dish, or sneaking a delicious midnight snack, these puffs deliver every single time. With a few simple ingredients and a quick fry or bake, you’re rewarded with a crispy crust that gives way to a gooey, cheesy center that melts in your mouth.

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Why You’ll Love Mashed Potato Cheese Puffs

• Crispy outside, soft and cheesy inside – the contrast in textures is incredibly satisfying.
• Uses pantry staples – a great way to repurpose leftover mashed potatoes.
• Customizable – you can add herbs, spices, or even bits of bacon.
• Perfect for any occasion – parties, family dinners, or solo indulgence.

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What Kind of Potatoes Work Best for Mashed Potato Cheese Puffs?

For the creamiest and fluffiest puffs, starchy potatoes like Russets or Yukon Golds are your best choice. They mash smoothly and absorb cheese and seasonings beautifully. If you’re using leftover mashed potatoes, just make sure they’re not too wet—moisture control is key for crispy exteriors.

If you’re making mashed potatoes from scratch for this recipe, keep them simple: butter, a touch of milk, and salt. Avoid overly creamy or runny mashed potatoes, as they can make the mixture difficult to shape into balls.

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Options for Substitutions

Whether you’re working with dietary needs or simply out of an ingredient, there are plenty of flexible swaps you can make:

• Cheese: Use sharp cheddar, mozzarella, gouda, or even pepper jack for extra kick. A mix works beautifully too.
• Flour: Swap with almond flour for a gluten-free option, or even a bit of cornstarch to help with binding.
• Eggs: If you’re avoiding eggs, mashed sweet potatoes or a flaxseed mixture can serve as a binder.
• Seasonings: Add garlic powder, paprika, or finely chopped chives to customize the flavor.
• Add-ins: Try cooked bacon bits, caramelized onions, or jalapeños for extra flavor and texture.

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Ingredients for Mashed Potato Cheese Puffs

Each ingredient in this recipe plays a specific role in creating the perfect balance of creaminess, structure, and that irresistible crisp bite.

• Mashed Potatoes: The heart of the recipe. They should be smooth but firm enough to shape—too wet and the puffs will fall apart.
• Shredded Cheese: Brings richness and melty, gooey goodness. Sharp cheddar is classic, but any good melting cheese will work.
• Egg: Acts as a binder to hold the mixture together and add a bit of lift when cooked.
• All-Purpose Flour: Helps firm up the mixture and adds structure for better shaping and crisping.
• Salt & Pepper: Essential for seasoning—don’t skip them or your puffs may taste flat.
• Garlic Powder (optional): Adds a subtle savory depth without overpowering the cheese.
• Chopped Parsley (for garnish): Not only adds a pop of color but a bit of freshness to balance the richness.
• Oil or Butter (for frying or baking): Creates the golden, crispy crust on the outside.

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Step 1: Prepare the Mashed Potato Mixture

In a large bowl, combine the mashed potatoes, shredded cheese, egg, flour, salt, pepper, and garlic powder if using. Mix thoroughly until all ingredients are evenly incorporated. The mixture should be thick and able to hold its shape—adjust with a little more flour if it feels too wet.

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Step 2: Shape Into Balls

Using your hands or a small cookie scoop, roll the mixture into bite-sized balls, about the size of a golf ball. Place them on a tray lined with parchment paper. If the mixture sticks to your hands, lightly oil your palms for easier rolling.

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Step 3: Chill the Balls (Optional but Helpful)

For easier handling and better shape retention during cooking, refrigerate the formed balls for 15–30 minutes. This helps firm them up and prevents them from falling apart while frying or baking.

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Step 4: Cook the Cheese Puffs

To Fry: Heat oil in a skillet over medium heat. Fry the puffs in batches, turning to brown all sides, about 3–4 minutes total per batch. Remove and drain on paper towels.
To Bake: Preheat oven to 400°F (200°C). Arrange the puffs on a baking sheet lined with parchment, lightly spray or brush with oil, and bake for 20–25 minutes, flipping once halfway through for even crispness.

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Step 5: Garnish and Serve

Sprinkle with chopped parsley while still warm. Serve immediately while the centers are melty and soft.

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How Long to Cook Mashed Potato Cheese Puffs

The cooking time depends slightly on your chosen method:

• Frying: Each batch takes about 3 to 4 minutes in hot oil, just enough to form a golden crust on all sides.
• Baking: In a preheated oven at 400°F (200°C), the puffs should bake for 20 to 25 minutes, flipping them halfway through for even browning.

No matter the method, the goal is to get that crispy, golden exterior while heating the center thoroughly.

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Tips for Perfect Mashed Potato Cheese Puffs

• Use cold mashed potatoes for easier handling—they’re less sticky and hold their shape better.
• Don’t overdo the cheese or your puffs may leak as they cook. A good balance creates gooey centers without bursting.
• Chilling the puffs before cooking helps them stay intact during frying or baking.
• Use a cookie scoop for evenly sized puffs. They’ll cook uniformly and look neater on the plate.
• Drain fried puffs on paper towels to avoid excess oil and sogginess.
• Don’t overcrowd the pan if frying—give each puff space to crisp up.

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Watch Out for These Mistakes While Cooking

• Using overly creamy mashed potatoes: Too much milk or butter in the mash can make the mixture too soft and difficult to shape. Stick to a firmer consistency.
• Skipping the binder: Don’t forget the egg and flour—they’re essential to hold everything together.
• Overcrowding the pan: If frying, give the puffs space or they’ll steam instead of crisp.
• Not preheating the oven or oil: Starting with a cold oven or pan results in soggy rather than crispy puffs.
• Underseasoning: The cheese adds flavor, but you still need salt and spices to bring the whole bite to life.
• Handling them too soon after frying: Let them rest briefly so the texture settles and the cheese inside doesn’t burn your tongue.

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What to Serve With Mashed Potato Cheese Puffs?

Spicy Aioli or Garlic Mayo

A creamy dip with a bit of kick adds an amazing contrast to the warm, cheesy puffs.

Marinara Sauce

Classic and tangy, marinara cuts through the richness and brings a comforting Italian twist.

Sour Cream and Chive Dip

Cool and herby, this dip highlights the potatoes while refreshing your palate.

Grilled Chicken or Steak

Pairing with protein makes these puffs a fantastic side for dinner.

Crisp Garden Salad

Balance out the richness with something green and light like a vinaigrette-dressed salad.

Pickles or Pickled Veggies

The acidity helps cleanse the palate between bites.

Tomato Soup

For a cozy combo, serve these puffs alongside a warm bowl of tomato soup.

Roasted Veggies

Colorful, seasoned vegetables round out the plate and add fiber to your meal.

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Storage Instructions

Mashed Potato Cheese Puffs store well, making them a great make-ahead snack or side:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Let them cool fully before sealing to avoid sogginess.
• Freezer: Arrange cooled puffs on a baking sheet and freeze until solid. Transfer to a freezer bag or container for up to 2 months. No need to thaw before reheating—just bake or air-fry straight from frozen.
• Reheating: For best results, reheat in a preheated oven at 375°F (190°C) for 10–12 minutes or in an air fryer for 5–6 minutes until heated through and crisp.

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Estimated Nutrition

Here’s a rough estimate per puff (assuming about 20 puffs total from the recipe):

• Calories: 85
• Protein: 3.2g
• Fat: 4.6g
• Carbohydrates: 8.4g
• Fiber: 0.6g
• Sugar: 0.4g
• Sodium: 160mg

Note: These values vary depending on exact ingredients used, cheese type, and size of the puffs.

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Frequently Asked Questions

Can I make these with sweet potatoes instead of regular ones?

Yes! Sweet potatoes add a naturally sweet, earthy flavor and work well as long as they’re mashed and not too watery.

Can I make Mashed Potato Cheese Puffs ahead of time?

Absolutely. You can prepare and shape the puffs a day in advance and store them in the fridge. Cook them fresh when you’re ready to serve.

What cheese works best in these puffs?

Sharp cheddar is a favorite for its bold flavor and excellent melt, but mozzarella, gouda, or a blend will also work beautifully.

Can I bake these instead of frying?

Yes, baking is a great option. They won’t be quite as crisp as fried, but with a light oil spray, they’ll still come out golden and delicious.

How do I keep them from falling apart?

Be sure to use a binding agent like egg and flour, and don’t skip chilling the puffs before cooking—it helps them hold their shape.

Are these gluten-free?

Not by default, but you can substitute the flour with gluten-free alternatives like almond flour or a 1:1 gluten-free baking mix.

Can I reheat them in the microwave?

Technically yes, but they’ll lose their crisp texture. Use an oven or air fryer if you want to keep them crispy.

How many puffs does this recipe make?

You should get about 20–24 puffs, depending on the size you shape them.

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Conclusion

Mashed Potato Cheese Puffs are one of those recipes that blur the line between comfort food and gourmet snacking. They’re cheesy, crispy, endlessly adaptable, and incredibly satisfying. Whether you’re serving them as a fun appetizer, a cozy side dish, or using them to breathe new life into leftovers, they never disappoint. Once you try them, don’t be surprised if they become a permanent addition to your rotation. Ready to print, prep, and puff? Let’s move on to the printable version!

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