Tasty Mashed Potato Cheese Puffs

I first made these on a whim when I had too many mashed potatoes left from Sunday dinner. My kids were skeptical until the first bite, and now they deliberately ask me to make extra mashed potatoes just so we can have these puffs the next day.

Ingredients

• Mashed potatoes: The foundation of the recipe, cold leftover potatoes work best as they hold shape better
• Shredded cheese: Adds gooey texture and flavor, sharp cheddar gives the most flavor punch but any cheese works
• Egg: Acts as the binder that holds everything together and adds richness
• Chopped green onions: Provide a fresh contrast to the richness, spring onions work wonderfully too
• Breadcrumbs: Create that essential crispy exterior, panko gives extra crunch if you have it
• Melted butter: Brushed before baking ensures golden perfection and rich flavor
• Salt and pepper: To taste, remember your potatoes may already be seasoned
• Garlic powder: Adds depth without overpowering, fresh minced garlic works too

Step-by-Step Instructions

Mix the Base:

Combine cold mashed potatoes with shredded cheese, beaten egg, finely chopped green onions, salt, pepper, and garlic powder in a large bowl. Work everything together until completely incorporated but avoid overmixing which can make the mixture gummy.

Shape the Puffs:

With slightly wet hands to prevent sticking, scoop about 2 tablespoons of the mixture and roll into balls approximately 1½ inches in diameter. The mixture should be firm enough to hold shape but still soft enough to mold. If too soft, refrigerate for 30 minutes.

Coat with Breadcrumbs:

Place breadcrumbs in a shallow bowl and gently roll each potato ball until completely coated. Press lightly to help the crumbs adhere. This step creates that irresistible crispy exterior that contrasts with the creamy interior.

Prepare for Baking:

Arrange the coated puffs on a parchment-lined baking sheet, leaving about an inch between each one. Using a pastry brush, lightly brush each puff with melted butter to ensure even browning and extra crispiness.

Bake to Perfection:

Bake in a preheated 375°F oven for 20-25 minutes until the outside is golden brown and crispy. For extra browning, turn on the broiler for the final minute but watch carefully to prevent burning.

You Must Know

• Can be made ahead and refrigerated before baking perfect for party prep
• Each puff contains approximately 70 calories great for portion control
• Works with instant mashed potatoes when you are short on time

The green onions are my secret ingredient here. My grandmother always added them to her potato dishes, and that subtle flavor brings me back to her kitchen every time. I remember watching her hands work the potato mixture, telling me that the key was to treat the potatoes gently to keep them light and fluffy.

Make-Ahead Options

These puffs are perfect for planning ahead. You can prepare the entire recipe up to the baking stage, then refrigerate the coated puffs for up to 24 hours. When ready to serve, simply brush with butter and bake. They may need an extra minute or two if coming straight from the refrigerator. I often make a double batch and freeze half before baking simply allow them to thaw in the refrigerator overnight before baking as directed.

Customization Ideas

The beauty of these potato puffs lies in their versatility. Try adding crispy bacon bits, different herb combinations like rosemary or thyme, or experiment with cheese varieties. For a spicy kick, incorporate diced jalapeños or a dash of cayenne pepper. My family loves when I add a small cube of cheese to the center of each puff for an extra gooey surprise when you bite into them. Remember that additional wet ingredients may require more breadcrumbs to maintain the proper consistency.

Pro Tips

• Allow mashed potatoes to cool completely before mixing ingredients for easier handling
• If mixture is too soft to form balls, add a tablespoon of flour to help bind
• For maximum crispiness, avoid crowding the baking sheet giving each puff room to develop golden edges