There’s that container of mashed potatoes in the fridge, the one from dinner two nights ago. Instead of letting it go to waste, turn it into something amazing. These mashed potato cheese puffs will completely change how you think about leftovers.
Here’s what happens: you mix those cold mashed potatoes with cheese, a handful of simple ingredients, and thirty minutes later, you’re pulling golden, crispy-on-the-outside, melty-on-the-inside puffs from the oven. They’re the kind of recipe that makes you actually excited to have leftovers.
Whether you’re trying to get dinner on the table fast on a Wednesday night, need an appetizer that doesn’t require a culinary degree, or just want something that’ll make your picky eater actually ask for seconds, this recipe has you covered. The best part? It’s genuinely simple, and the results look like you spent way more effort than you actually did.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional, the aim is to educate, not just instruct.
Why You’ll Love These Puffs
❃ Saves leftovers from the trash: Those 2–3 cups of mashed potatoes turn into something everyone will fight over at dinner
❃ Done in 30 minutes flat: From opening the fridge to serving, this fits into even the craziest weeknight schedule
❃ Freezes beautifully: Make a double batch, freeze the extras, and have a lifesaver ready for those “what’s for dinner?” moments
❃ One-bowl wonder: Minimal dishes means less time at the sink and more time eating these warm from the oven
❃ Picky eater approved: That crispy-creamy combo wins over even the toughest critics (yes, even toddlers)
❃ Totally customizable: Whatever cheese or herbs are hanging out in your fridge work perfectly here
What You’ll Need to Whip Up These Cheesy Puffs
For the Puffs:
• 2½ cups cold mashed potatoes (leftover or freshly made and cooled)
• 1½ cups shredded sharp cheddar cheese, divided. Sharp cheddar gives the best flavor, but Gruyère, fontina, or pepper jack are wonderful too. Pre-shredded works just fine here.
• ⅓ cup all-purpose flour. This is what holds everything together; swap in a 1:1 gluten-free baking blend if needed
• 2 large eggs, lightly beaten. Room temp eggs mix in more smoothly
• ¼ cup finely chopped fresh chives. Green onions or parsley work too; skip dried herbs as they don’t have enough punch
• 2 cloves garlic, minced. Half a teaspoon of garlic powder works in a pinch
• 1 teaspoon kosher salt. Taste your mashed potatoes first, if they’re already well-seasoned, cut this back
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika. Optional but adds such a lovely depth
For Topping:
• 2 tablespoons melted butter
• Extra shredded cheese for sprinkling
• Flaky sea salt
• Fresh herbs for garnish
A quick note on the potatoes:
They need to be cold and fairly thick, not soupy or super loose. If your leftover mash looks a bit watery, just stir in an extra tablespoon or two of flour. Mashed potatoes loaded with heavy cream or tons of butter can be tricky since too much fat prevents the mixture from binding properly. Plain or lightly buttered mash works best here.
Let’s Bring It All Together
1 Get the oven ready
Preheat your oven to 400°F and line a large baking sheet with parchment paper. Give the parchment a light spray with cooking spray or brush it with a bit of oil. This step is non-negotiable if you want those gorgeous golden bottoms without any sticking drama.
2 Mix everything together
Grab a large bowl and add your cold mashed potatoes, 1 cup of the shredded cheese (save that other half cup for topping!), flour, beaten eggs, chives, garlic, salt, pepper, and smoked paprika. Use a sturdy spoon or spatula to fold it all together until just combined. The mixture should look thick and scoopable, think really thick cookie dough consistency. If it seems too wet and won’t hold its shape, add flour one tablespoon at a time until it firms up.
3 Shape your puffs
Using a ¼-cup measuring cup or large cookie scoop, portion the mixture onto your prepared baking sheet. Space them about 2 inches apart, they’ll puff up a tiny bit but won’t spread much. Here’s the trick: lightly dampen your hands or use the back of a spoon to gently flatten each mound into a disc about 2 inches wide and ¾ inch thick. This flattening ensures they cook evenly and gives you maximum crispy surface area (which is what we’re all here for, right?).
4 Add the golden touch
Brush the top of each puff generously with melted butter. This is what creates that irresistible golden-brown crust that makes these so addictive. Sprinkle the remaining half cup of cheese over the tops, pressing down gently so it sticks. That cheese is going to melt and get all caramelized and crispy, trust me, don’t skip this step.
5 Bake until gorgeous
Pop the baking sheet in your preheated oven and bake for 22–26 minutes. Halfway through, rotate the pan so everything browns evenly. You’ll know they’re done when the tops are deeply golden and slightly puffed, and the bottoms have that beautiful caramelized crust. Peek underneath one with a spatula to check, it should be golden-brown, not pale.
6 Let them rest (just for a minute!)
Leave the puffs on the baking sheet for 3–4 minutes after they come out of the oven. This brief rest lets them firm up slightly so they don’t fall apart when you transfer them. Move them to a serving plate, sprinkle with a little flaky sea salt and fresh herbs, and serve them warm. Sour cream, ranch, or garlic aioli make excellent dipping companions.
Don’t Skip These Quick Wins
❃ Cold potatoes are your friend: This isn’t the time for warm leftovers. Cold mashed potatoes hold their shape beautifully while warm ones will spread out flat and get greasy instead of crispy. Pop them in the fridge for 30 minutes if they’re still warm.
❃ Parchment paper is worth it: Even if you have a great non-stick pan, parchment prevents any sticking and makes cleanup so much easier. Plus, the bottoms brown more evenly on parchment.
❃ Mix up your cheese game: Combining different cheeses creates more interesting flavor. Try half sharp cheddar with half Parmesan for a nutty depth, or throw in some crumbled feta for tang. Smoked gouda is absolutely delicious here too.
❃ Make them ahead without stress: Shape the unbaked puffs and refrigerate them for up to 24 hours, or freeze them on a baking sheet until solid, then toss them in a freezer bag. When you’re ready to bake from frozen, just add 5–7 minutes to the cooking time. No thawing needed!
❃ Want extra crispy bottoms? Put your baking sheet in the oven while it preheats. When you add the puffs to that hot pan, they start getting crispy immediately. Game changer.
Nutrition (per serving)
Makes 14 puffs
• Calories: 118
• Carbohydrates: 9g
• Protein: 5g
• Fat: 7g
• Fiber: 1g
• Sugar: 0g
• Sodium: 245mg
❃ Nutrition information is estimated based on standard ingredients and may vary depending on the specific brands you use and any modifications you make.
Got Questions? Let’s Clear Them Up
➲ Can these work with instant mashed potatoes?
Yes! Just prepare them according to the package directions but use about 25% less liquid than called for, you want them stiffer than usual. Let them cool completely before mixing with the other ingredients. Sometimes instant potatoes need an extra tablespoon of flour to bind properly, so add more if the mixture seems too loose.
➲ What’s the best way to reheat leftovers?
The oven keeps that crispy exterior way better than the microwave. Reheat at 375°F for 8–10 minutes on a baking sheet. If you have an air fryer, that’s even better—cook at 360°F for 4–5 minutes and they’ll taste freshly baked. The microwave works if you’re in a rush, but expect them to be softer.
➲ Can things be added to the mixture?
Absolutely! Cooked, crumbled bacon, sautéed mushrooms, caramelized onions, or roasted garlic all fold in beautifully. Just keep add-ins to no more than half a cup total, and make sure they’re dry, excess moisture will mess with the puff structure. If you’re adding spinach, squeeze it really well first.
➲ Why did my puffs spread instead of holding their shape?
This usually happens when the mashed potatoes are too warm or too wet. The mixture needs to be cold and thick enough to hold its shape when you scoop it. If you’re working with loose mashed potatoes, add flour gradually until it firms up. Also make sure the eggs are mixed in thoroughly but not over-mixed, you’re not making a batter.
Let’s Be Honest…
These mashed potato cheese puffs are the kind of recipe that makes you feel like a kitchen genius. You take something that was just sitting in the fridge, add a few simple things, and suddenly you’ve got these golden, crispy, cheesy bites that disappear faster than you can make them.
The best part? You already know they work with what you have. Different cheese in the fridge? Use it. Want to throw in some bacon? Go for it. Need something on the table in thirty minutes that everyone will actually eat? This is your answer.
If you loved these, you’ll probably want to try my:
❃ Crispy Sweet Potato Hash Browns (Ready in 25 Minutes!)
❃ Thai Crab Cakes That’ll Ruin Regular Crab Cakes Forever
❃ Egg Muffins with Spinach and Feta (Your New Morning Lifesaver!)
❃ Fluffy Japanese Souffle Pancakes in 30 Minutes (Jiggly & Easy)
I’d love to hear how you made these your own, share your favorite cheese combo or any fun twists you tried in the comments below! If you enjoyed the recipe, don’t forget to give it a quick rating. And be sure to save this to Pinterest so you’ll have it handy the next time those leftover mashed potatoes are calling your name.
Crispy Mashed Potato Cheese Puffs
Ingredients
- 2½ cups cold mashed potatoes
- 1½ cups shredded sharp cheddar cheese divided
- ⅓ cup all-purpose flour
- 2 large eggs lightly beaten
- ¼ cup finely chopped fresh chives
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons melted butter
- Flaky sea salt for topping
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and lightly grease.
- In a large bowl, combine cold mashed potatoes, 1 cup cheese, flour, eggs, chives, garlic, salt, pepper, and paprika. Mix until thick and scoopable. Add more flour if too wet.
- Using a ¼-cup scoop, portion mixture onto prepared baking sheet, spacing 2 inches apart. Flatten each into 2-inch discs.
- Brush tops with melted butter and sprinkle with remaining ½ cup cheese, pressing gently to adhere.
- Bake 22-26 minutes, rotating pan halfway through, until tops are golden and bottoms are crispy.
- Let rest 3-4 minutes on pan. Transfer to serving plate, garnish with flaky salt and fresh herbs. Serve warm.
