Mashed Potato Cheese Puffs Recipe

I swear these Mashed Potato Cheese Puffs are the kind of pillowy, golden cheese bombs that disappear off the platter before you can grab a second.

I’m obsessed with Mashed Potato Cheese Puffs and I don’t apologize. I love how a simple Potato Cheese Puffs idea turns plain mashed potatoes into this crunchy, gooey thing that vanishes before you blink.

I crave the contrast, crispy outside, melty inside and the way shredded sharp cheddar cheese threads through every bite. But I don’t care, I find it stupidly satisfying.

And yeah, I make excuses to serve them at parties so I can hog the platter. I call Mashed Potato Cheese Puffs my go-to when I need comfort that tastes exciting.

I want more. Seriously, I never share.

Ingredients

• Mashed potatoes: creamy base that’s comforting and holds everything together.
• Shredded sharp cheddar: melty, tangy punch that makes them irresistible.
• Grated Parmesan: salty, nutty finish that adds depth and umami.
• Beaten egg: basic binder and a bit of protein, keeps puffs intact.
• All purpose flour: gives structure so they don’t fall apart.
• Baking powder: Basically gives a light, airy lift to each bite.
• Garlic powder: warm, savory note without fresh garlic hassle.
• Onion powder: subtle onion flavor that’s mellow and kid-friendly.
• Salt: brings out flavors, don’t skip it unless you have to.
• Black pepper: simple heat that wakes up the other tastes.
• Fresh chives or green onions: bright, oniony pop and color.
• Panko breadcrumbs: crunchy coating that contrasts the soft interior.
• Vegetable oil: for frying or brushing, adds crisp without weird flavor.

Ingredient Quantities

• 2 cups mashed potatoes, cold or day old
• 1 cup shredded sharp cheddar cheese, packed
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives or green onions
• 1/2 cup panko breadcrumbs for coating
• 2 to 3 tablespoons vegetable oil for frying or brushing if baking

How to Make this

1. Put the cold mashed potatoes in a big bowl, add the beaten egg, shredded cheddar, grated Parmesan, flour, baking powder, garlic powder, onion powder, salt, pepper and chopped chives; mix until everything is just combined, don’t overwork it or it’ll get gummy.

2. Taste a tiny bit of the mixture for seasoning, adjust salt or pepper if needed, then chill the bowl in the fridge for 10 to 15 minutes so the mix firms up and is easier to shape.

3. Meanwhile get your panko in a shallow dish for coating, and either heat about 1 inch of vegetable oil in a heavy skillet to 350°F (175°C) or preheat the oven to 425°F and line a baking sheet with parchment.

4. Use a small cookie scoop or a heaped tablespoon to portion the mixture into golf ball size rounds, press each ball lightly so it’s slightly flattened, they puff better that way.

5. Roll each patty in panko to coat evenly, pressing gently so the crumbs stick, set them on a tray while you finish coating the rest.

6. If frying, carefully add a few puffs at a time to the hot oil, do not overcrowd, fry until golden brown and crispy about 2 to 3 minutes per side, flip once, then remove to paper towels to drain.

7. If baking, place the puffs on the prepared sheet, brush or spray the tops lightly with vegetable oil, bake until deep golden and heated through about 18 to 22 minutes, flipping once halfway so both sides get golden.

8. Test one puff to make sure it’s hot all the way through and the center is set; if it falls apart a little, a quick extra minute in the oven or a short fry will fix it.

9. Serve warm with extra chopped chives on top and your favorite dip, they’re best right away but you can reheat leftovers in a hot oven or air fryer to crisp them back up.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk and rubber spatula (or wooden spoon)
4. Small cookie scoop or heaped tablespoon
5. Shallow dish or plate for panko
6. Heavy skillet for frying or rimmed baking sheet lined with parchment for oven method
7. Fry or instant read thermometer and long tongs
8. Paper towels or wire rack for draining and a small brush or oil mister for brushing tops

FAQ

Mashed Potato Cheese Puffs Recipe Substitutions and Variations

• Mashed potatoes: swap with 2 cups mashed sweet potatoes or mashed cauliflower (thawed, well drained) for a lighter option. If you want extra crisp, mix in 1/4 cup instant mashed potato flakes to firm them up.
• Shredded sharp cheddar: use Monterey Jack, Colby, or a 3/4 cup mozzarella + 1/4 cup grated Parmesan for milder melt and stretch. Vegan cheddar works too but add a binder like 1 more egg or 2 tbsp flax + water.
• All purpose flour: substitute with equal parts potato starch or cornstarch for a gluten free puff, or use 1/3 cup almond flour for nuttier flavor (may make them a bit denser).
• Panko breadcrumbs: swap for crushed cornflakes, crushed tortilla chips, or fine breadcrumbs. For gluten free use gluten free panko or crushed rice crackers.

Pro Tips

1) Chill the mixture well before shaping. Cold potato mix holds together way better, so pop it in the fridge for 15 minutes if it feels sticky. If it still seems too soft, wet your hands slightly when shaping.

2) Always check seasoning with a tiny fried or baked test puff. You wont taste salt the same once they are breaded and cooked, so tweak salt and pepper on the test piece before coating the whole batch.

3) For panko that really sticks, press the puffs gently into the crumbs and let them sit for a minute before cooking. If coating is patchy, dip briefly in a thin beaten egg wash first, then re-coat with panko.

4) To keep them crisp after cooking, drain on a rack not paper towels, and if you’re making ahead, reheat in a hot oven or air fryer to re-crisp. Microwaving will make them soggy, so avoid it unless you plan to finish under broil or in a skillet.