Crispy Mashed Potato Cheese Puffs
Transform leftover mashed potatoes into golden, crispy-on-the-outside, creamy-on-the-inside cheese puffs! These irresistible bites are ready in 30 minutes and perfect for busy weeknights, appetizers, or picky eaters who can't resist that melty cheese center.
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.
Notes
Potato Tips: Use cold, thick mashed potatoes for best results. Warm or watery potatoes will spread instead of holding shape.
Cheese Variations: Try Gruyère, fontina, pepper jack, or a blend of sharp cheddar and Parmesan for different flavor profiles.
Make Ahead: Shape unbaked puffs and refrigerate up to 24 hours, or freeze on a baking sheet, then store in freezer bag for up to 3 months. Bake from frozen, adding 5-7 extra minutes.
Reheating: Best reheated in oven at 375°F for 8-10 minutes or air fryer at 360°F for 4-5 minutes to maintain crispy exterior.