Cheesy Potato Puffs

This mashed potato cheese puff recipe transforms leftover mashed potatoes into crispy, cheesy bites that disappear faster than you can make them. My family discovered these little gems during a particularly cold winter when comfort food was calling our names, and they've been a requested side dish ever since.

I first made these puffs when trying to reinvent some leftover holiday mashed potatoes. What started as an experiment quickly became our favorite way to use up extras, with my children now specifically requesting I make extra mashed potatoes just so we can create these the next day.

Ingredients

• Mashed potatoes: Provide the creamy base, either freshly made or leftover works perfectly
• Sharp cheddar cheese: Offers the best flavor punch, look for aged varieties for extra depth
• Large eggs: Act as the binding agent, farm fresh will give your puffs a richer color
• All purpose flour: Helps create structure, unbleached gives a slightly better texture
• Salt: Enhances all the flavors, kosher salt offers cleaner taste than table salt
• Black pepper: Adds subtle heat, freshly ground provides more aromatic qualities
• Oil or cooking spray: Depends on your cooking method, avocado oil works well for either

Step-by-Step Instructions

Prepare Your Workspace:

Gather all ingredients before beginning and measure everything out. This mise en place approach saves time and prevents mistakes during the mixing process.

Prepare The Mashed Potatoes:

If using fresh potatoes, peel and cut into equal chunks before boiling in salted water for 15 to 20 minutes until completely fork tender. Drain thoroughly and mash with butter and cream until completely smooth with no lumps. For leftover potatoes, warm slightly in the microwave to make mixing easier.

Create The Mixture:

Add warm mashed potatoes to your mixing bowl first, then incorporate the shredded cheese while the potatoes still have some warmth to them. This helps the cheese begin to melt slightly into the mixture. Add the eggs one at a time, mixing well after each. Sprinkle in the flour, salt and pepper, folding gently until everything is fully incorporated but not overmixed.

Form The Puffs:

Use an ice cream scoop or large spoon to portion the mixture into golf ball sized portions. For more uniform cooking, try to make all the puffs approximately the same size. You can gently roll them between your palms to create smoother balls if desired.

Cook To Crispy Perfection:

For baking, arrange the puffs on a parchment lined baking sheet with at least an inch between each. Bake at 375°F for 20 to 25 minutes until golden brown, turning halfway through for even cooking. For frying, heat oil to 350°F and cook in small batches until deep golden brown, about 3 to 4 minutes. Drain on paper towels immediately after cooking.

Serve With Care:

Let the puffs cool for about 3 to 5 minutes before serving. The interior stays molten hot longer than you might expect. This brief rest also helps the structure set up slightly for easier handling.

Save

My grandmother used to make a simpler version of these with just potatoes and cheese during the Depression era. She always said good food never had to be complicated, just made with attention to detail. Watching her hands work this simple mixture into something special remains one of my fondest kitchen memories.

Make Ahead Options

These potato cheese puffs work wonderfully as a make ahead dish. Form the balls and place them on a parchment lined sheet to freeze individually. Once frozen, transfer to a freezer bag where they will keep for up to three months. When ready to use, bake from frozen by adding an extra 5 to 7 minutes to the cooking time. The texture remains nearly identical to freshly made versions, making this an excellent option for busy households or unexpected guests.

Flavor Variations

While the classic cheddar version remains my family favorite, experimenting with different cheese varieties creates entirely new experiences. Try substituting half the cheddar with smoked gouda for a deeper, smokier flavor profile. Blue cheese adds a tangy complexity that pairs beautifully with a drizzle of honey just before serving. For heat lovers, pepper jack cheese and a pinch of cayenne transforms these into spicy treats that disappear quickly at gatherings.

Serving Suggestions

These versatile puffs shine in multiple settings. Serve them alongside a roasted chicken or grilled steak as an upgraded alternative to standard mashed potatoes. For brunch, top each with a tiny spoonful of sour cream and chives or crumbled bacon. As cocktail fare, provide small dishes of various dipping sauces like ranch, spicy ketchup, or even warmed marinara. The neutral potato base complements almost any flavor direction you wish to take.

Recipe FAQs

→ Can I make these potato cheese puffs ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance and keep it refrigerated. You can also fully cook them, cool completely, then refrigerate for 2-3 days or freeze for up to 1 month. Reheat frozen puffs in a 350°F oven until warmed through for best texture.

→ What's the difference between baking and frying these potato puffs?

Baking produces a lighter puff with less fat and more even browning, while frying creates an exceptionally crispy exterior with a faster cooking time. Fried puffs tend to be more golden and have a slightly richer taste, while baked ones are healthier but might not get quite as crispy.

→ Can I add different cheeses or mix-ins to the potato puffs?

Absolutely! Try substituting or combining different cheeses like mozzarella, pepper jack, or gruyere. You can also add mix-ins like cooked bacon bits, chopped chives, minced garlic, or even small diced vegetables like bell peppers or corn. Just be careful not to add too many wet ingredients, which could make the mixture difficult to form.

→ Why are my potato puffs falling apart?

This usually happens if there's too much moisture in your potatoes or not enough binding ingredients. Make sure your mashed potatoes aren't too wet, and that you've added enough flour and eggs. Chilling the mixture for 30 minutes before forming can also help them hold together better. If still too soft, add an additional tablespoon of flour.

→ What can I serve with these potato cheese puffs?

These versatile puffs pair well with many dipping sauces like sour cream, ranch dressing, marinara, hot sauce, or aioli. They make a great appetizer on their own, or can be served alongside a protein main course as a creative alternative to regular mashed potatoes. They're also excellent for brunch alongside eggs.

→ How do I know when the potato puffs are done cooking?

The puffs should be golden brown on the outside and reach an internal temperature of at least 165°F. When baking, they should be firm to the touch and hold their shape when gently pressed. When frying, they should float to the top of the oil and maintain a rich golden color. The interior should be hot throughout but still soft and cheesy.