This simple idea—taking leftover mashed potatoes and turning them into crisp, cheesy puffs—has been my go-to for rescuing side-dish leftovers and turning them into something everyone asks for again. I discovered this combination one weekend when we had an abundance of mashed potatoes after a family dinner; rather than reheat them, I mixed in sharp cheddar and an egg, shaped them into little rounds, and fried a few to test. The contrast between the crunchy exterior and pillowy, cheesy interior was immediate: the kids wanted more, my sister insisted on seconds, and within an hour the skillet was empty. What makes these puffs special is their simplicity and flexibility. They carry the comforting creamy flavor of potatoes with the sharpness of cheddar and a whisper of pepper—all while being adaptable to baking for a lighter version or frying for a golden, indulgent finish. They’re fast to assemble, use pantry staples, and can be scaled from a small family snack to a crowd-pleasing appetizer. I’ll walk you through clear visual cues and timing so you get consistent results whether you choose the skillet or oven route.

Ingredients

• Mashed potatoes (2 cups): Use smooth, slightly cooled mashed potatoes—classic homemade with butter and a splash of milk works best. Avoid very loose, watery mash; if yours is thin, fold in a tablespoon of flour until it holds shape. I often use leftover Yukon Gold mash for its naturally buttery flavor.
• Sharp cheddar (1 cup, shredded): Choose a block-cheddar and shred it yourself for better melting and texture—brands like Cabot or Tillamook melt beautifully and offer a clean sharpness.
• Eggs (2 large): Acts as the binder. Room-temperature eggs incorporate more evenly into the mash; if your potatoes are cold, let the eggs sit out five minutes.
• All-purpose flour (1/2 cup): Adds structure so puffs hold during frying/baking. For a gluten-free option, substitute a 1:1 gluten-free baking flour blend.
• Salt (1 tsp) and black pepper (1/2 tsp): Simple seasoning is key—season to your taste, keeping in mind the cheddar contributes saltiness.
• Oil or cooking spray: Use a neutral oil like vegetable or canola for frying, about 1–2 cups depending on fryer depth; for baking, lightly oil or spray the baking sheet so puffs release easily.

Instructions

Mix the base: In a large bowl, combine 2 cups mashed potatoes, 1 cup shredded sharp cheddar, 2 large eggs, 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use a sturdy spoon or rubber spatula to fold until just combined—don’t overwork, you want the cheese distributed in small pockets. If the mixture feels too wet to shape, add flour a tablespoon at a time until it holds a scoop. Shape the puffs: Scoop heaping tablespoonfuls and roll gently between lightly floured palms into 1 to 1 1/4-inch balls, or use a small cookie scoop for uniformity. Place formed puffs on a parchment-lined tray, leaving a little space between them. For crisper edges when baking, press slightly to flatten the top. Choose your method—fry or bake: For frying: heat 1–1 1/2 inches of neutral oil in a heavy skillet to 350°F (use a thermometer). Fry in batches without crowding for 2–3 minutes per side until deep golden. Drain on paper towels. For baking: preheat oven to 400°F, arrange puffs on a greased baking sheet, spray lightly with oil, and bake 18–22 minutes, turning once, until edges are golden and center is set. Finish and rest: Let puffs rest 2–3 minutes to set the interior before serving—this prevents the cheese from running and helps the interior settle. Taste one and adjust seasoning for the next batch if needed. Serve warm: Arrange on a platter with dipping sauces like sour cream mixed with chives or a spicy ketchup. Keep a warm oven at 200°F to hold large batches briefly while serving.

Storage Tips

To maintain texture and flavor, cool leftovers completely before storing. Refrigerate in a single layer or separated by parchment to avoid sticking—use an airtight container for up to 3 days. For long-term storage, flash-freeze shaped puffs on a tray until solid, then transfer to a freezer bag; they keep up to 3 months. Reheat frozen puffs in a 375°F oven for 12–15 minutes (turn once) or fry directly from frozen adding a couple of minutes per side. Avoid microwaving when you want crispness—microwaving makes them soft and soggy.

Ingredient Substitutions

If you need to adapt ingredients, swap all-purpose flour for an equal amount of gluten-free 1:1 flour for a gluten-free option; the texture will be slightly different but acceptable. Replace sharp cheddar with gruyère or Monterey Jack for a milder or nuttier profile—use the same volume. For dairy-free diets, use a plant-based shredded cheese and omit butter in the mashed potatoes; add a little nutritional yeast for savory depth. To make them extra hearty, fold in 1/4 cup cooked, chopped bacon or 2 tablespoons finely chopped fresh chives.

Serving Suggestions

Serve warm as a party finger food with dipping options like sour cream with chives, chipotle aioli, or tangy mustard. For a comforting meal, pair with a crisp green salad and roasted chicken. Garnish with finely chopped parsley or a little extra grated cheddar. For brunch, serve alongside smoked salmon and a microgreen salad—these bites bridge savory flavors and feel indulgent yet familiar.

Cultural Background

The idea of repurposing mashed potatoes into fried or baked fritters appears in many home-cooking traditions; from British bubble-and-squeak to Latin American croquettes, transforming leftover starch into a new textural experience is universal. These puffs lean on that tradition, combining the comfort of mashed potatoes with American-style cheddar for a snack that feels both nostalgic and modern—a testament to the creativity of home cooks turning leftovers into stars.

Seasonal Adaptations

In winter, add warm spices like a pinch of smoked paprika or a tablespoon of caramelized onion; in spring and summer, fold in fresh herbs like chives, dill, or parsley and serve with a lemony yogurt dip. For holiday gatherings, mix in roasted garlic and a little nutmeg for a festive twist. The base formula is forgiving—small seasonal swaps keep the core technique the same while reflecting fresh produce and flavors of the season.

Meal Prep Tips

Make a double batch and shape all puffs in one session; freeze half raw and refrigerate the other half for a weeknight shortcut. When planning for lunches, pack reheated puffs alongside a vinaigrette-dressed salad in a lunch container and reheat briefly in an office toaster oven to regain crispness. Store dips separately to avoid sogginess and use small silicone cups for portion control when serving at gatherings.

These mashed potato cheese puffs are such a simple pleasure: crunchy on the outside, tender and cheesy inside, and endlessly adaptable. Whether you make them as a snack, side, or party bite, they’re an easy way to turn a humble pantry into something delightful—so give them a try and make them your own.