Leftover Mashed Potato Cheese Puffs
Turn mashed potatoes into cheesy, golden puffs with a hint of herbs for a delicious, crispy bite.
Ingredients
Scale
- 480 g leftover mashed potatoes
- 120 g shredded cheddar cheese or other preferred cheese
- 25 g grated Parmesan cheese
- 32 g all-purpose flour
- 1 large egg, beaten
- 15 g chopped green onions or chives (optional)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- Neutral oil for frying or brushing
Instructions
- Combine the mashed potatoes, cheddar cheese, Parmesan, flour, beaten egg, green onions or chives if using, garlic powder, onion powder, salt, and black pepper in a large mixing bowl. Mix until the ingredients are fully incorporated.
- Portion out 1–2 tablespoons of the mixture and roll into balls using your hands. If the mixture is sticky, lightly dust your hands with flour or use a scoop for easier handling.
- Heat oil in a skillet over medium heat. Fry the potato puffs in batches, turning occasionally, until golden brown and crisp on all sides, approximately 2–3 minutes per side. Transfer cooked puffs to a plate lined with paper towels to drain excess oil.
- Preheat oven to 200°C. Arrange shaped puffs on a parchment-lined baking sheet and lightly brush or spray with oil. Bake for 15–20 minutes, turning halfway through, until golden and crispy.
- Serve the warm cheese puffs with your choice of dipping sauce, such as sour cream, ranch, or ketchup.
Notes
For extra crispiness, chill the shaped puffs for 20 minutes before cooking. Adjust seasonings to suit your preferred taste.
Nutrition
- Calories: 210
- Fat: 11 g
- Carbohydrates: 22 g
- Protein: 7 g