Description
Golden, crunchy puffs made from leftover mashed potatoes and gooey cheddar cheese perfect as a party appetizer, game-day snack, or creative way to repurpose leftovers. Easily adapted to gluten-free, vegetarian, or vegan diets.
Ingredients
– 2 cups cold leftover mashed potatoes
– 1 cup shredded cheddar cheese
– 2 large eggs
– ½ cup all-purpose flour
– 1 cup breadcrumbs (regular, panko, or gluten-free)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– Optional: chopped fresh herbs (parsley, chives, or thyme)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine mashed potatoes, shredded cheese, eggs, flour, salt, pepper, and garlic powder. Mix until fully combined.
- Scoop about 1½ tablespoons of mixture and shape into 1½-inch balls with your hands.
- Roll each ball in breadcrumbs, pressing gently to ensure full coating.
- Place puffs on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 20–25 minutes, or until golden brown and crispy.
- Serve warm with dipping sauces like ranch, marinara, or sour cream.
Notes
– Use cold mashed potatoes—they hold shape better. Avoid runny or butter-heavy leftovers.
– For crispier results: Bake on a wire rack or finish under the broiler for 1–2 minutes (watch closely).
– Gluten-free: Use certified GF flour and breadcrumbs.
– Vegan option: Use flax eggs (2 tbsp ground flax + 5 tbsp water), plant-based cheese, and vegan breadcrumbs.
– Prevent falling apart: Chill shaped puffs for 15 minutes before baking.
– Make ahead: Assemble and refrigerate up to 24 hours, or freeze unbaked for up to 3 months (bake from frozen, adding 3–5 minutes).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 puffs
- Calories: 150
- Sugar: 1g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg