Save Mashed Potato Cheese Puffs are my secret to turning leftover mashed potatoes into an irresistible snack or side dish that always disappears at gatherings long before anything else. This recipe brings together the crispy bite of fried bread crumbs and the gooey melt of two cheeses for pure comfort food bliss.
Every time I make these, I remember my little one giggling as she shaped the puffs with floury hands. Now it is a tradition we both look forward to especially around the holidays.
Ingredients
- Mashed potatoes: gives these puffs their fluffy interior so use fresh or well-seasoned leftover mash look for potatoes that are starchy and not watery
- Cheddar cheese: provides sharp flavor and melting texture choose block cheddar and grate it yourself for better melt
- Mozzarella cheese: adds gooiness and a gentle pull select whole milk mozzarella for best creaminess
- Egg: helps everything stay together use a large egg and beat it before mixing
- Flour: binds the mixture I like to use all-purpose for the right structure
- Bread crumbs: create the crisp golden coating panko gives a crunchier bite
- Salt and pepper: seasoning is key taste and adjust the potatoes before mixing
- Oil for frying: helps achieve that crunchy exterior use a neutral oil like canola or sunflower for best results
Instructions
- Mix the Filling:
- Combine your mashed potatoes with cheddar cheese mozzarella egg flour salt and pepper in a large bowl. Mix until everything comes together and the ingredients are evenly distributed. Yield a smooth mixture that holds shape when pressed together with a spoon.
- Shape the Puffs:
- Using your hands or a medium cookie scoop take a portion of the mixture and roll into balls about the size of a golf ball. The mixture should be soft but not sticky and shaping is easier if you chill it beforehand.
- Coat in Bread Crumbs:
- Gently roll each puff in bread crumbs making sure the entire surface is fully coated. Press lightly so that the crumbs adhere and set the shaped balls aside on a plate.
- Heat the Oil:
- In a wide frying pan pour enough oil to cover the bottom generously. Place over medium heat. Test readiness by dropping a small breadcrumb in the oil it should sizzle gently.
- Fry the Puffs:
- Carefully add a few puffs at a time into the hot oil. Avoid overcrowding the pan. Fry for about four to five minutes per batch turning gently so all sides become golden brown and crisp.
- Drain and Serve:
- Lift the golden puffs out of the oil with a slotted spoon and place them on a paper towel lined plate. Allow them to drain for a minute before serving.
Save My favorite part is seeing the cheese melt when you bite into a hot puff. These also remind me of cooking with my grandmother who always added her own blend of cheeses. I now use this step to experiment with different variations.
Storage Tips
Keep any leftovers in a tightly sealed container in the refrigerator. They stay fresh for up to three days and crisp back up when reheated in the oven. Avoid microwaving to preserve the crunchy coating.
Ingredient Substitutions
If you do not have cheddar try using Gruyere or Monterey Jack for a different flavor. Gluten free flour and crumbs work if you need to make these celiac friendly. You can also swap the mozzarella for smoked provolone to add a deeper taste.
Serving Suggestions
These puffs are perfect with a tangy sour cream or a bold marinara dipping sauce. Serve them alongside a crisp green salad or as a cozy companion to a hot soup. For parties present with toothpicks and a variety of dips.
Cultural and Historical Context
Mashed potato and cheese snacks can be found in cuisines around the world from Irish potato cakes to Eastern European dumplings. Every family puts their own spin on the basic formula and it is one of those old fashioned ways to stretch leftovers into something special.
Seasonal Adaptations
In autumn fresh chives or a few pinches of smoked paprika can be stirred in for depth Add chopped cooked bacon or ham over the winter months for extra heartiness Spring versions work well with fresh herbs like parsley or dill mixed into the potatoes
Success Stories
A friend once took a tray of these to a neighborhood potluck and every single puff was gone before the end of the night with several people requesting the recipe. The compliment I hear most often is that they disappear faster than any other finger food on the table.
Freezer Meal Conversion
To freeze completely cool any leftovers and store in a single layer on a sheet tray. Once solid transfer to a freezer bag. Reheat from frozen in a hot oven until crisp and steaming throughout.
Save Serve these while hot and melty for the best experience. Enjoy creating new memories with every delicious bite.
Recipe FAQ
- → Can I bake instead of fry the puffs?
Yes, baking offers a lighter option. Arrange coated puffs on a lined tray and bake at 400°F until golden and crisp.
- → What cheeses work best in the mixture?
Cheddar and mozzarella are classic for great melt and flavor. Try gouda or pepper jack for variations.
- → How can I make the puffs crispier?
Chill the mixture before shaping, coat evenly with breadcrumbs, and avoid overcrowding when frying.
- → Are these suitable for make-ahead?
Yes, shape the puffs and refrigerate before frying or baking when ready to serve for best texture.
- → What dips pair well with these puffs?
Sour cream, marinara, ranch dressing, or a spicy aioli all complement the cheesy, savory flavor.
- → How should leftovers be stored?
Keep in an airtight container in the fridge for up to three days. Reheat in the oven for best results.