Leftover Mashed Potato Cheese Puffs

Leftover Mashed Potato Cheese Puffs feel like the kind of thing someone makes when company’s late but the oven is on and you want everyone to be happy. Leftover Mashed Potato Cheese Puffs hit that soft, cheesy, quiet-the-room moment.

Most days I pull things together without fuss. If you like easy ideas for leftover dinners, you might also enjoy a roasted sweet potato and goat cheese salad for when you want something bright and simple: roasted sweet potato and goat cheese salad.

They come out warm, a little crisp outside, gooey inside. No one needs a recipe to comfort them like that.

Why This Dish Feels Like Home

There’s a reason mashed potatoes stick around weeks after a holiday. They warm back up into something familiar. These puffs take that feeling and make it hand-held.

They work for tired weeknights, for a snack while watching a show, or as a side at a small Sunday supper. They don’t try too hard and they just fill the kitchen with a smell that says, “Sit.”

If you’ve ever turned leftovers into a whole new thing and surprised yourself, you know this feeling. And yes, this part matters.

How It Comes Together in the Kitchen

No special gear. Just a bowl and either a pan or an oven. Mix. Shape. Cook. That’s it.

If you like the idea of other simple, cozy bowls, try this sweet potato cottage cheese bowl for another quick, comforting meal: sweet potato cottage cheese bowl.

The timing’s forgiving. Don’t worry about perfection. These puffs are forgiving too wet? Add a bit more breadcrumbs. Too dry? Fold in a little milk or another spoon of mashed potato. You’ll get to the shape and texture that makes you want another.

What You’ll Need To Make Leftover Mashed Potato Cheese Puffs

2 cups leftover mashed potatoes, 1 cup shredded cheese (cheddar or mozzarella), 1/2 cup breadcrumbs, 1/4 cup chopped green onions, 1 egg, Salt and pepper to taste, Oil for frying or cooking spray

Simple. That’s the list. Nothing fancy. The crumbs help crisp them. The cheese makes them gooey inside. The green onions add a little lift.

Steady Steps To Make the Recipe Leftover Mashed Potato Cheese Puffs

1. Preheat the oven to 400°F (200°C) or prepare a frying pan with oil.
2. In a mixing bowl, combine the leftover mashed potatoes, shredded cheese, breadcrumbs, green onions, egg, salt, and pepper.
3. Mix until well combined.
4. Scoop spoonfuls of the mixture and shape them into small puffs or balls.
5. If baking, place them on a baking sheet and spray the tops lightly with cooking spray. Bake for 20-25 minutes until golden brown. If frying, cook in hot oil until golden and crispy on all sides.
6. Serve hot as a snack, appetizer, or side dish.

Follow that and you’ll be eating them in no time. If you bake, turn them once halfway so they brown evenly. If you fry, don’t crowd the pan. A quick tip: a small cookie scoop keeps puffs the same size and speeds things up.

How to Serve It at the Table

Serve them hot. That’s all. A little sour cream on the side, maybe ketchup for the kids, and a simple salad so there’s something green. No need for a parade.

For a breakfast-for-dinner twist, pop a few puffs beside scrambled eggs. Or set them on the table with taco fixing they play nice with a simple taco-style bowl like this sweet potato taco meat and cottage cheese bowl if you want to stretch the meal: sweet potato taco meat and cottage cheese bowl.

They’re happiest passed around on a big plate. People will reach.

Keeping Leftovers for Later

You can save them. Cool them first. Then store in an airtight container. They last 3–4 days in the fridge. Reheat in the oven or air fryer so they crisp up again. Microwave will reheat, sure, but you lose that outside crunch.

If you want another cozy idea for leftover potatoes, try turning a few into a 4-ingredient potato soup the day after it’s quick and gentle.

Little Comfort-Building Tips Leftover Mashed Potato Cheese Puffs

• Use a mix of cheeses if you have it. Cheddar adds flavor; mozzarella adds stretch.
• If the mixture feels too sticky, wet your hands to shape the puffs. It helps.
• Don’t overwork the potatoes. Fold, don’t beat. You want them soft inside.
• If frying, keep the oil at medium heat. Too hot and the outside burns before the middle warms. Too cool and they soak oil.
• Sprinkle a little extra salt right after they come out of the oven. Flavor hits you better warm. (I learned this the hard way.)

Cozy Variations You Can Try

Keep it small and simple. A few easy ideas:

• Add a spoonful of cooked bacon bits for a smoky note.
• Stir in a pinch of smoked paprika for depth.
• Swap green onions for chives if you want something milder.
• Mix in a handful of frozen peas that you thaw first for a pop of color.

These are optional. Don’t feel you must. The base is already good.

Make-Ahead and Freezer Notes

You can make a batch, cool them, and freeze on a tray. Once frozen solid, bag them. They’ll keep about 1 month. Reheat from frozen in a 400°F oven for 15–20 minutes, flipping once. They crisp back up nicely that way.

If you want a quick serve idea later, warm a few and tuck them into a simple flatbread the same comfort you get from a 2-ingredient cottage cheese flatbread and a quick salad.

Questions People Often Ask

Q: Can I use instant mashed potatoes?
A: It depends. Instant will work in a pinch but the texture changes. If they seem too loose, add more breadcrumbs.

Q: Do I need an egg?
A: The egg helps bind them. If you must skip it, try a little flour or extra breadcrumbs, but expect a different texture.

Q: Can I bake them instead of frying?
A: Yes. Baking is easier and cleaner. Spray the tops lightly so they brown.

Q: How big should the puffs be?
A: About 1 to 1.5 tablespoons each. Small puffs cook more evenly. You can make them larger if you like just watch the cooking time.

Q: Are these safe to freeze?
A: Yes. Freeze on a tray first, then transfer to a bag. Reheat from frozen in a hot oven for best texture.

A Warm Closing Note

Go easy on yourself. These puffs aren’t about perfection. They’re about filling bowls and smoothing out a busy day. Make a few extra. Someone will thank you. Or you’ll quietly eat the rest standing at the counter. Either way, it’s good.

Conclusion

If you want another take on cheesy potato bites, I like this version from The Kitchn for comparison: Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn.

Print