9 Reasons to Make Crispy Cheesy Mashed Potato Puffs Today

Using up leftovers can feel like a chore, but it also presents an opportunity to transform yesterday’s meal into something totally new. Leftover mashed potatoes often lose their creamy texture when reheated; reheating can turn them dry and grainy, and most people end up eating them grudgingly or throwing them away. Cheesy mashed potato puffs solve this problem by combining mashed potatoes with cheese, eggs and seasonings to create bite‑sized morsels that are crisp on the outside and soft and creamy on the inside. These puffs have a surprisingly long history: 19th‑century French chefs turned mashed potatoes into airy pommes soufflées and pommes dauphine, while mid‑century Americans reinvented the concept as Tater Tots. The recipe in this article lands somewhere between those traditions, simple enough to make at home yet refined enough for holiday appetizers.

Why You’ll Love This Recipe

• A fun use for leftovers: Leftover mashed potatoes are the star. Crisping them in the oven brings back their fluffy texture so you never feel like you’re eating leftovers. As The Kitchn notes, these puffs are “the perfect way to use leftover mashed potatoes” and transform them into something new.
• Versatile and crowd‑pleasing: These puffs can be a quick breakfast, side dish or appetizer. Kids love bite‑sized, cheesy snacks, and grown‑ups appreciate the golden crust and creamy center. They work for holiday gatherings, potlucks or game day.
• Crispy without frying: Unlike croquettes, potato puffs are baked, so you skip the mess of frying. Taste Of Recipe points out that there’s no frying, no mess just roll them, bake and you’re done.
• Customizable: The basic recipe is a blank canvas. You can add bacon, herbs or spices; use different cheeses; or experiment with variations like loaded baked potato, curried, goat‑cheese spinach or Italian‑inspired versions.
• Freezer‑friendly: They freeze and reheat beautifully. Leftover puffs can be stored in the refrigerator for up to three days and re‑crisped in a hot oven; they also freeze for up to two months and can be reheated from frozen.

A Short History of Potato Puffs

Potato puffs have evolved over centuries. French chefs in the 19th century developed pommes soufflées—sliced potatoes fried twice so they puff up, and pommes dauphine, which combines mashed potatoes with choux pastry and is deep‑fried into airy croquettes. In 1886, cookbook author Sarah Tyson Rorer published a recipe for “potato puff” that mixed mashed potatoes with cream, eggs, butter, salt and pepper before baking. These dishes hinted at what would become a household favourite when an American company introduced Tater Tots in the 1950s shredded potatoes pressed into nuggets and fried. Today’s oven‑baked mashed potato puffs borrow techniques from all of these versions: they use beaten eggs to lighten the mixture, cheese for richness and breadcrumbs or Parmesan for a crisp coating.

Ingredient Breakdown and Substitutions

Below we discuss each ingredient and its role in the recipe. Feel free to adjust amounts or substitute ingredients depending on what you have on hand.

Mashed Potatoes (3 cups)

The base of the puffs is chilled mashed potatoes. Chilled leftovers hold their shape better and create fluffier puffs. You can use homemade mashed potatoes or instant, but homemade yields better flavour. When making mashed potatoes from scratch, Baked Bree recommends seasoning them with salt, garlic powder and butter for extra flavour. If your leftovers are already seasoned, taste them before adding more salt.

Substitute: Sweet potatoes or root vegetable mash can be used for a different flavour profile. You may need to add a bit more flour to compensate for moisture.

Cheddar Cheese (1 cup)

Sharp cheddar provides rich flavour and melty texture. Taste Of Recipe uses sharp Cheddar to deliver rich, melted goodness in each bite. You can mix varieties, Allrecipes uses both sharp cheddar and white Vermont cheddar, while The Kitchn suggests any grated cheese like Parmesan or Gruyère. Mixing cheeses adds depth.

Substitute: Monterey Jack, Colby, Gouda, or pepper jack are all delicious. For a tangy note, incorporate a few tablespoons of cream cheese.

Parmesan Cheese (¼ cup for the mixture + extra for coating)

Parmesan adds nuttiness and saltiness. Taste Of Recipe suggests rolling the puffs in grated Parmesan for a crisp, golden finish. The coating creates a savoury crust reminiscent of fried croquettes without the oil.

Substitute: Asiago, Pecorino Romano or nutritional yeast can stand in for Parmesan. If you don’t want to roll them in cheese, you can use breadcrumbs or crushed cracker crumbs.

Eggs (2 large)

Eggs bind the mixture and help the puffs set during baking. The Kitchn notes that eggs help bind the mixture, while Baked Bree emphasises that eggs create a lighter texture and hold the puffs together. Beat the eggs before adding them to ensure even distribution.

Substitute: For an egg‑free version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg replacer, but note that the texture may be denser.

Breadcrumbs (¼ cup + extra for coating)

Breadcrumbs provide structure and help the puffs hold their shape. They also create a crispy exterior. Our version uses plain or panko breadcrumbs, but seasoned breadcrumbs can add extra flavour. If you prefer gluten‑free puffs, substitute gluten‑free breadcrumbs or crushed rice cereal.

Alternative coating: Rolling the puffs in grated Parmesan, as suggested by Taste Of Recipe, yields an even crisper crust with nutty flavour.

Melted Butter (2 tablespoons)

Butter adds richness and moisture. It helps brown the puffs and keeps them tender inside. Baked Bree adds a few tablespoons of butter to homemade mashed potatoes for a buttery base.

Substitute: Olive oil or melted ghee can be used instead of butter. For a dairy‑free version, use plant‑based margarine.

Garlic Powder (¼ teaspoon) and Onion Powder (¼ teaspoon)

These pantry spices provide savoury depth. Garlic powder adds a subtle roasted garlic flavor, while onion powder offers mild onion sweetness. You can adjust the amounts to taste. Fresh minced garlic or grated onion can be used, but fresh ingredients may release moisture, so adjust the flour accordingly.

Salt and Pepper

Season the mixture to your preference. Taste Of Recipe suggests tasting before adding salt, since leftover mashed potatoes may already be seasoned. Freshly ground black pepper adds a gentle heat.

Optional Add‑Ins

• Chives or green onions: For fresh onion flavour. Taste Of Recipe uses chopped chives, and Baked Bree adds chives and grated onion. You can also use parsley or cilantro.
• Cooked bacon or ham: Small dice of cooked bacon or ham add smokiness and meatiness. The Kitchn lists diced cooked bacon or ham as an optional ingredient; Allrecipes adds bacon and bacon fat.
• Spices: Curry powder, smoked paprika or cayenne pepper add complexity. Variations like curried puffs or Italian‑inspired versions with sun‑dried tomatoes and basil are suggested by The Kitchn.

Step‑by‑Step Instructions

Below is an in‑depth explanation of how to make cheesy mashed potato puffs. We’ll follow a process similar to multiple tested recipes and incorporate our own tips for fool‑proof results.

1. Prepare the oven and baking equipment. Arrange a rack in the centre of your oven and preheat to 375 °F (190 °C). If you’re using a mini muffin tin or baking sheet, grease it generously with butter or cooking spray to prevent sticking. Mini muffin tins yield neatly shaped puffs, but you can also use a regular baking sheet just leave enough space between puffs.
2. Mix the base. In a large bowl, combine 3 cups chilled mashed potatoes, 1 cup shredded cheddar, ¼ cup Parmesan, 2 beaten eggs, ¼ cup breadcrumbs, 2 tablespoons melted butter, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and a pinch of salt and pepper. Stir until everything is evenly mixed. If your mashed potatoes are very firm, you can break them up with a fork before mixing. Allrecipes recommends mixing mashed potatoes, cheese and eggs together then folding in extras like chives and bacon; feel free to add chives, herbs or cooked bacon at this stage.
3. Shape the puffs. Scoop about 1 to 2 tablespoons of the mixture at a time and roll into a ball or puff shape. To keep your hands clean, use a small cookie scoop or spoon. Taste Of Recipe instructs forming 1‑inch balls, which create snack‑sized bites.
4. Coat for crunch. For a crispy exterior, roll each ball in extra breadcrumbs or grated Parmesan before placing it on the baking sheet. Taste Of Recipe emphasizes that coating the puffs in Parmesan adds a salty, umami layer and crunch. Alternatively, you can sprinkle grated cheese over the tops of the puffs like The Kitchn does.
5. Bake until golden. Arrange the puffs on the prepared baking sheet or in muffin cups, leaving space so they crisp instead of steaming. Bake for 20–25 minutes, until the puffs are golden brown and crispy on the outside. Baking times vary depending on the size of your puffs and your oven, so start checking around the 15‑minute mark. They should feel set when gently pressed and have browned edges.
6. Cool slightly and serve. Let the puffs cool for about 5 minutes in the pan before removing them; this prevents them from falling apart. Use a small knife or spoon to gently release them. Serve warm, optionally with sour cream, ranch dressing or marinara sauce. The Kitchn suggests dollops of sour cream on top; you can also drizzle hot sauce or sprinkle smoked paprika.

Recipe Card

Ingredient	Amount
Mashed potatoes, chilled	3 cups
Shredded cheddar cheese	1 cup
Grated Parmesan cheese	¼ cup (plus extra for coating)
Large eggs	2
Breadcrumbs	¼ cup (plus extra for coating)
Melted butter	2 tbsp
Garlic powder	¼ tsp
Onion powder	¼ tsp
Salt & pepper	To taste
Optional additions	Chives, bacon, ham, herbs, spices

Directions:

1. Preheat oven to 375 °F (190 °C) and grease a baking sheet or mini muffin tin.
2. Combine mashed potatoes, cheddar, Parmesan, eggs, breadcrumbs, melted butter, garlic powder, onion powder, salt and pepper in a bowl; mix well.
3. Scoop the mixture into balls; roll each ball in extra breadcrumbs or Parmesan for crunch.
4. Place on the prepared pan, leaving space between each puff.
5. Bake for 20–25 minutes until golden brown; let cool briefly before serving.

Variations and Serving Ideas

One of the joys of mashed potato puffs is how easily they adapt to different flavour profiles. The Kitchn provides several variations to try, and we expand upon them here:

• Loaded baked potato puffs: Stir in shredded cheddar, crumbled bacon, chopped green onions and a pinch of smoked paprika. Serve with sour cream and extra chives on top. For a slightly healthier take, replace bacon with diced turkey ham.
• Curried potato puffs: Add 1 teaspoon curry powder, chopped red onion and minced jalapeño to the mixture. Serve with yogurt and cucumber raita for a fusion snack.
• Goat cheese & spinach puffs: Fold finely chopped spinach, minced garlic and crumbled goat cheese into the base. These puffs have a tangy, creamy center and pair well with tomato jam.
• Italian‑inspired puffs: Stir in finely chopped sun‑dried tomatoes, basil and shallots, and serve with a smear of tomato sauce. A sprinkle of mozzarella on top before baking gives them a pizza‑like quality.
• Vegetarian or vegan puffs: Omit bacon and use plant‑based cheese. Baked Bree notes that leaving out the bacon yields a delicious vegetarian version. For a vegan version, use dairy‑free cheese, vegan butter and flax eggs.
• Spicy puffs: Add cayenne pepper, smoked paprika or cumin to the mix. Baked Bree encourages experimenting with spices like paprika or red pepper flakes to customise the flavour.
• Herbaceous puffs: Add chopped fresh herbs like rosemary, parsley, dill or thyme. Herbs brighten the richness of the potatoes and cheese.

Storage, Freezing and Reheating

Refrigeration: Leftover puffs keep well in the refrigerator. The Kitchn suggests storing them in an airtight container for up to three days. To re‑crisp, arrange them on a baking sheet and bake at 400 °F for about 15 minutes, or heat them in an air fryer for a few minutes.

Freezing: Taste Of Recipe recommends cooling the puffs completely, freezing them on a tray so they don’t stick together and then transferring them to a zip‑top bag for up to two months. Reheat frozen puffs at 350 °F for 10–12 minutes until hot and crispy.

Make‑ahead: You can shape and coat the puffs ahead of time and refrigerate them, unbaked, for up to a day. Bake right before serving. The puffs also reheat well in a toaster oven or air fryer.

FAQs

1. Can I use instant mashed potatoes? Yes. While homemade mashed potatoes provide the best flavour and texture, you can use instant mashed potatoes prepared according to package instructions. Baked Bree notes that you can use instant mashed potatoes, but they’re not as good as homemade. If using instant, season them well with butter, salt and garlic powder to enhance their taste.
2. What type of cheese can I use? The recipe is flexible. The Kitchn lists Parmesan or Gruyère as options; Allrecipes uses sharp cheddar and white Vermont cheddar; Baked Bree uses Monterey Jack. Feel free to mix cheeses, sharp cheddar for flavour, mozzarella for stretch, Parmesan for saltiness or goat cheese for tang.
3. How do I keep the puffs from falling apart? The eggs act as a binder. Make sure to use enough egg (two for 3 cups of potatoes). Chilled mashed potatoes also help the mixture hold together. Let the puffs cool for five minutes before removing them from the pan.
4. Can I make them gluten‑free? Absolutely. Substitute gluten‑free breadcrumbs or crushed rice cereal for the breadcrumb component. Many brands of Parmesan are naturally gluten‑free; always check labels if you have a severe sensitivity.
5. Can I fry the puffs instead of baking? Traditional croquettes are deep‑fried, but these puffs are designed for the oven. Baking yields a crisp exterior without extra oil. If you prefer frying, shape the puffs slightly smaller, roll in breadcrumbs and shallow‑fry in oil until golden brown.
6. How can I make the puffs ahead for a party? Prepare the mixture and form the puffs the day before. Refrigerate them on a baking sheet covered with plastic wrap. Bake just before serving. You can also bake them in advance and reheat for 10 minutes in a 400 °F oven.
7. What dips or sauces pair well? Sour cream is classic. Ranch dressing, marinara sauce, garlic aioli, honey mustard or even spicy ketchup all work. For the curried variation, serve with yogurt and cucumber; for Italian, try tomato sauce.
8. Are these puffs kid‑friendly? Yes. Bite‑sized, cheesy snacks are popular with children. You can sneak in vegetables (spinach, finely shredded carrots) without altering the flavour much. Adjust spices to match your family’s palate.
9. Are potato puffs healthy? Each puff is relatively small and baked, not fried. The nutritional profile depends on your ingredients. For example, The Kitchn lists around 189 calories per serving of its version. Using low‑fat cheese, reduced butter or adding vegetables can lighten the dish. Puffs are best enjoyed as a treat alongside a balanced meal.

Conclusion

Cheesy mashed potato puffs take a humble leftover and turn it into something crave‑worthy. By combining chilled mashed potatoes with cheese, eggs and seasonings, rolling the mixture into bite‑sized spheres and baking until golden, you create a snack that is crisp on the outside and creamy on the inside. The technique has roots in 19th‑century French cuisine and American comfort food, yet it feels modern because of its simplicity and adaptability. Whether you’re clearing out your fridge after a holiday feast or planning an appetizer for a party, these puffs deliver flavour and texture without much fuss. Try the classic recipe first, then experiment with variations like curried, loaded baked potato or Italian‑inspired versions. With each batch, you’ll discover new reasons to love this creative way to enjoy leftovers.