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Mashed potatoes are often regarded as the epitome of comfort food. With their creamy texture and rich flavor, they have earned a beloved spot on dinner tables and holiday feasts alike. Whether served as a side dish next to a juicy roast or enjoyed on their own, mashed potatoes have a timeless appeal that transcends generations. But what happens when you have leftover mashed potatoes? Instead of simply reheating them, why not elevate them into a delightful new dish? Enter Cheesy Mashed Potato Puffs—a creative twist that transforms those leftovers into a crispy, cheesy snack or side dish that everyone will love.

Cheesy Mashed Potato Puffs

Transform your leftover mashed potatoes into Cheesy Mashed Potato Puffs, the ultimate comfort food with a delicious twist! These puffs have a golden, crispy exterior and a warm, cheesy center that's sure to please everyone. With ingredients that include creamy mashed potatoes, a variety of cheeses, and fresh green onions, this recipe is perfect for any occasion, from family dinners to game day snacks. Try it today for a fun way to enjoy a classic dish!
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Ingredients
  

2 cups mashed potatoes (preferably leftover and chilled)

1 cup shredded cheese (cheddar or a blend of your choice)

1/2 cup grated Parmesan cheese

1/4 cup green onions, finely chopped

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp paprika

Salt and pepper to taste

1/2 cup breadcrumbs (for coating)

2 large eggs

Oil for frying (vegetable or olive)

Instructions
 

Preparation of the Mixture: In a large mixing bowl, combine the chilled mashed potatoes, shredded cheese, grated Parmesan, green onions, garlic powder, onion powder, paprika, salt, and pepper. Stir until well combined and the mixture is smooth.

    Forming the Puffs: Using your hands (or a cookie scoop), take a small amount of the potato mixture and shape it into small balls or patties, about the size of a golf ball. Place them on a parchment-lined baking sheet. Repeat until all the mixture is used.

      Coating: In one bowl, beat the eggs. In another bowl, place the breadcrumbs. Take each potato puff, dip it in the egg wash, and then roll it in the breadcrumbs until coated evenly. Place back on the baking sheet.

        Chilling: Transfer the coated puffs to the fridge for about 30 minutes. This helps them set and prevents them from breaking apart while frying.

          Frying: In a deep skillet or frying pan, heat oil over medium heat. To check if the oil is ready, drop a small piece of the puffs in; it should sizzle. Once the oil is hot, carefully add a few puffs at a time (don’t overcrowd the pan) and fry for 3-4 minutes on each side, or until golden brown.

            Draining: Once they’re golden and crispy, remove the puffs with a slotted spoon and place them on paper towels to drain any excess oil.

              Serving: Serve the cheesy mashed potato puffs warm with your favorite dipping sauce, such as ranch dressing or spicy ketchup.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings