Cheesy Mashed Potato Puffs – Crispy, Comforting, and Completely Crave-Worthy
If you’ve ever found yourself staring at a bowl of leftover mashed potatoes, wondering what on earth to do with them, you’re not alone. But rather than letting them linger in the fridge until they become a science experiment, why not transform them into something utterly delicious? Enter: Cheesy Mashed Potato Puffs—a snack that’s equal parts comforting and clever.
These golden bites are crisp on the outside, soft and fluffy inside, and packed with flavour. Whether you’re rustling up something for unexpected guests, need a quick lunch, or simply want to reinvent leftovers, these puffs are a practical yet mouth-watering solution.
Ingredients (Makes around 20 puffs, depending on size)
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3 cups mashed potatoes (smooth or slightly chunky, but not too runny)
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1 cup all-purpose flour
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¼ cup grated Parmesan cheese
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⅓ cup sour cream
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2 tablespoons chopped fresh chives (or substitute parsley for a more neutral flavour)
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2 eggs, beaten
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Sea salt, to taste
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Optional additions: A pinch of garlic powder, black pepper, or a handful of grated cheddar for extra indulgence.
Method
Step 1: Mix the Base
Start by placing your mashed potatoes in a large mixing bowl. Add the flour, Parmesan cheese, sour cream, chopped chives, and a pinch of sea salt. Stir everything together until it forms a thick, cohesive mixture. The texture should be soft but not overly wet—think pliable enough to shape, but not so dry that it crumbles.
Step 2: Bind with Eggs
Add the beaten eggs and incorporate them fully into the mixture. The eggs will help hold everything together and give the puffs their lovely, slightly fluffy texture once cooked. If your mash was particularly soft or buttery to begin with, you may need to add a touch more flour at this point—do so gradually, a tablespoon at a time, until the mixture firms up.
Step 3: Shape the Puffs
Scoop out small amounts of the mixture and roll them into balls about the size of a walnut. If you’d prefer a more uniform look, use a small ice cream scoop or lightly oiled hands. Place them on a tray lined with baking parchment as you go.
Cooking Options
Baking Method (Healthier, Hands-Free)
Preheat your oven to 200°C (400°F). Arrange the puffs on a baking tray lined with parchment paper. Bake for 15 to 20 minutes, or until they’ve developed a golden, crispy crust. You can give them a quick flip halfway through if you’d like even browning.
Frying Method (Extra Crispiness)
Heat a little oil in a non-stick skillet over medium heat. Once hot, add the puffs in batches, being careful not to overcrowd the pan. Fry each batch until they’re evenly browned and crispy on all sides—about 2 to 3 minutes per side. Drain on paper towels to remove excess oil before serving.
Serving Suggestions
These puffs are best enjoyed warm, ideally straight from the oven or skillet. They pair beautifully with a tangy sour cream dip, a spicy sriracha mayo, or even a simple tomato sauce. Serve them as an appetiser, tuck them into a lunchbox, or stack them up for a fun finger-food dinner.
Planning a party? Make a large batch in advance, then reheat them in the oven just before guests arrive. Leftovers (if there are any) can be stored in the fridge for up to three days and reheated to regain their crisp texture.
Tips & Variations
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For extra cheesiness: Add ½ cup of grated sharp cheddar or crumbled feta.
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Add some heat: A pinch of paprika or chopped fresh chilli can give your puffs a kick.
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Make it gluten-free: Use a gluten-free flour blend in place of plain flour.
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Want them more golden? Brush lightly with oil or melted butter before baking.
Final Thought
These cheesy mashed potato puffs aren’t just a recipe—they’re a gentle reminder that with a bit of creativity, even the humblest ingredients can become something extraordinary. They’re cosy, satisfying, and bound to become a regular feature on your kitchen table.
