These cheesy mashed potato puffs are one of my favorite ways to turn simple mashed potatoes into something extra special. I get a crispy golden crust on the outside while keeping the inside soft, creamy, and packed with cheesy flavor. I love serving them as a comforting side dish or as a crowd-pleasing appetizer for family gatherings.
Ingredients
4 cups mashed potatoes (prepared ahead of time)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup breadcrumbs (plus extra for coating)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)
Olive oil or cooking spray (for greasing)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, I preheat my oven to 375°F (190°C). I lightly grease a baking sheet or line it with parchment paper so the puffs don’t stick.
If I don’t already have mashed potatoes ready, I boil peeled potatoes until tender, then mash them with butter, milk, salt, and pepper until smooth.
In a large mixing bowl, I combine the mashed potatoes, shredded cheddar cheese, grated Parmesan, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper. I stir everything together until the mixture is well blended.
Next, I scoop about 1 to 2 tablespoons of the mixture and roll it into a small ball or mound using my hands or a spoon. I lightly coat each one with extra breadcrumbs to help create that crispy exterior.
I place the potato puffs on the prepared baking sheet, leaving a little space between each one. I lightly spray them with cooking spray or drizzle a small amount of olive oil over the top.
I bake them for 20 to 25 minutes, until they turn golden brown and crisp on the outside. I like to serve them hot, sometimes with a sprinkle of fresh parsley on top.
Servings and timing
This recipe makes about 20 to 24 potato puffs, depending on the size I shape them.
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Total time: About 40 minutes
I usually find this amount serves about 4 to 6 people as a side dish or appetizer.
Variations
I sometimes swap the cheddar for mozzarella or Monterey Jack when I want a milder flavor. I also like adding cooked bacon bits or finely chopped green onions for extra flavor.
For a little heat, I mix in a pinch of paprika or a small amount of diced jalapeños. If I want a more herby flavor, I add dried Italian seasoning or fresh chives to the mixture.
When I want an extra crispy texture, I use panko breadcrumbs instead of regular breadcrumbs.
Storage/Reheating
I store any leftover potato puffs in an airtight container in the refrigerator for up to 3 days.
When I reheat them, I prefer using the oven at 350°F (175°C) for about 10 minutes to help them crisp up again. If I’m in a hurry, I use the microwave, but I know they won’t be as crispy. I sometimes use an air fryer for a few minutes to bring back that golden crust.
I can also freeze them after baking. I let them cool completely, freeze them on a tray, then transfer them to a freezer-safe bag. I reheat them straight from frozen in the oven until heated through.
FAQs
Can I use leftover mashed potatoes?
Yes, I often use leftover mashed potatoes for this recipe. I just make sure they are not too runny, or the puffs may not hold their shape well.
Can I make these ahead of time?
I like shaping the puffs ahead of time and storing them in the refrigerator for a few hours before baking. I bake them just before serving for the best texture.
Why are my potato puffs falling apart?
If my mixture feels too soft, I add a bit more breadcrumbs to help bind everything together. I also make sure I don’t skip the eggs, since they help hold the puffs in shape.
Can I make these gluten-free?
I substitute regular breadcrumbs with gluten-free breadcrumbs, and they turn out just as delicious.
Can I fry them instead of baking?
Yes, I can shallow-fry them in a pan with hot oil until golden brown on all sides. I make sure to handle them gently so they don’t break apart.
Conclusion
These cheesy mashed potato puffs are a simple yet impressive dish that I love making again and again. I enjoy how they transform basic mashed potatoes into crispy, golden bites full of cheesy goodness. Whether I serve them as a side dish or an appetizer, they always bring comfort and flavor to my table.
📖 Recipe:
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Cheesy Mashed Potato Puffs
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These cheesy mashed potato puffs have a crispy golden crust with a soft, creamy, cheesy center. Perfect as a comforting side dish or crowd-pleasing appetizer, they transform simple mashed potatoes into irresistible bites.
Ingredients
4 cups mashed potatoes (prepared ahead of time)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup breadcrumbs (plus extra for coating)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (optional)
Olive oil or cooking spray (for greasing)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- If mashed potatoes are not prepared, boil peeled potatoes until tender, then mash with butter, milk, salt, and pepper until smooth.
- In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Scoop 1 to 2 tablespoons of the mixture and shape into small balls or mounds. Lightly coat each with extra breadcrumbs.
- Place the puffs on the prepared baking sheet, leaving space between each. Lightly spray with cooking spray or drizzle with olive oil.
- Bake for 20 to 25 minutes, until golden brown and crisp on the outside.
- Serve hot, optionally garnished with fresh parsley.
Notes
Swap cheddar with mozzarella or Monterey Jack for a milder flavor.
Add cooked bacon bits, green onions, jalapeños, or Italian seasoning for variation.
Use panko breadcrumbs for extra crispiness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for about 10 minutes or in an air fryer to restore crispiness.
Freeze after baking and reheat from frozen until heated through.
For a gluten-free option, substitute with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 potato puffs
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 85 mg
