A delightful twist on leftover mashed potatoes, these cheese puffs are crisp on the outside and gooey inside—a comforting treat perfect for snacks or sides.

Mashed Potato Cheese Puffs

Why You’ll Love This Recipe

I love how effortlessly these cheese puffs come together, using simple ingredients I already have. The best part? They turn boring leftovers into a crowd-pleasing bite that disappears fast. The sharp cheddar and Parmesan combo adds rich flavor, while baking gives a satisfyingly crispy crust. They’re vegetarian-friendly and perfect for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups mashed potatoes (preferably cooled and creamy)
1 cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
¼ cup all-purpose flour
1 large egg
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
¼ cup chopped fresh chives (optional)
Cooking spray or oil for greasing the baking sheet

Directions

Preheat the oven to 375 °F (190 °C). Lightly grease a baking sheet or line it with parchment paper.
In a large bowl, combine mashed potatoes, cheddar, Parmesan, flour, egg, garlic powder, onion powder, salt, and pepper. Mix until cohesive. Fold in chives if using.
Use a tablespoon or cookie scoop to form rounds of the mixture. Place them about 1″ apart on the prepared sheet.
Lightly spray or brush the tops with oil to promote crisping.
Bake for 20–25 minutes, until golden and firm.
Let them cool slightly before serving warm.

Servings and timing

Makes approximately 12 cheese puffs.
Prep: 10 minutes
Bake: 20–25 minutes
Total: around 35 minutes

Variations

Swap cheddar for mozzarella, pepper jack, or Gouda.
Stir in diced jalapeños for smoky or spicy notes.
Add fresh herbs like parsley or thyme instead of chives.
For gluten-free puffs, use almond flour or a gluten-free flour blend.

storage/reheating

I store leftovers in a sealed container in the fridge for up to 3 days. To reheat, I place them in a 350 °F oven for 5–7 minutes to restore the crisp exterior—microwaving makes them soggy. You can also freeze cooled puffs on a tray, then bag them; when reheating from frozen, bake at 350 °F for about 10–12 minutes.

FAQs

Can I use instant mashed potatoes?

I prefer homemade for creaminess, but prepared instant mash works fine if it’s not too dry.

Can I make these ahead of time?

Absolutely—I sometimes shape the puffs earlier and refrigerate, then bake fresh when needed.

Are these gluten‑free?

Not with regular flour, but swapping to gluten‑free flour makes them suitable.

Can I freeze them unbaked?

Yes! I freeze shaped balls on a tray, then bake from frozen and add a few minutes baking time.

What can I serve these with?

I enjoy them with ranch, marinara, sour cream, alongside soups, grilled meats, or as a cozy brunch side.

Conclusion

These mashed potato cheese puffs are proof that leftovers can shine. I’m always amazed how a few simple ingredients become crispy, cheesy bites that folks chase after. Whether for family dinner, game night, or just a cozy snack, they hit the spot every time. Enjoy experimenting with flavors and making them your own!