Cheesy Mashed Potato Puffs

These cheesy mashed potato puff bites are the ultimate comfort food when you want something fun and snackable yet surprisingly easy to make. Each crispy little bite is golden on the outside and gooey with melted cheese inside—the kind of treat both kids and adults fall for instantly.

My kids absolutely devour these every time I make them and even my pickiest nephew asks for the recipe. The first time I brought them to a potluck there were none left by the end of the night.

Ingredients

• Mashed potatoes: essential for structure and perfect for using up leftovers try to use ones without too much added liquid
• Shredded cheese: like cheddar or mozzarella melt beautifully and create that irresistibly gooey center select good quality for best flavor
• Breadcrumbs: ensure a crispy coating on the outside use panko for extra crunch if you like
• Green onions: add a pop of freshness and color pick ones that are firm and brightly colored
• Large egg: binds the mixture so your bites do not fall apart fresh eggs work best
• Salt and pepper to taste: help balance flavors season your potatoes first so you do not overdo it
• Oil for frying or cooking spray if baking: choose a neutral oil like canola for frying

Step-by-Step Instructions

Prepare the Mashed Potatoes:

Boil peeled potatoes in salted water until fork tender then mash until completely smooth and lump free. Cool to room temperature so the cheese does not melt right away in the next step.

Mix in the Flavor:

In a large bowl combine mashed potatoes shredded cheese chopped green onions and a lightly beaten egg. Season with salt and pepper. Stir until everything comes together without overmixing.

Shape the Bites:

Scoop a tablespoon of the mixture and roll it between your hands to form a ball slightly smaller than a golf ball. Place each ball on a parchment lined tray.

Coat the Bites:

Pour breadcrumbs into a shallow dish. Gently roll each potato ball in the breadcrumbs until fully coated. Press lightly to help them stick.

Cook to Perfection:

For frying heat oil in a deep skillet until shimmering then carefully add the puffs in batches turning gently until golden and crisp all over usually about three to four minutes. For baking preheat oven to four hundred degrees Fahrenheit arrange puffs on a greased baking sheet and spray with cooking spray then bake for twenty minutes until golden and firm.

Serve and Enjoy:

Let the puffs cool for a few minutes on a wire rack so they stay crisp then serve with your favorite dipping sauce like sour cream or spicy ketchup.

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For me green onions make all the difference in both taste and presentation. They are my secret weapon when I want something a little more than just cheesy mash. Once at a family gathering my uncle Todd swore I had added something fancy but it is just those fresh green onions every time.

Storage Tips

Store any leftover puffs in an airtight container in the fridge for up to three days. To reheat place them back in the oven or air fryer for a few minutes so they crisp up again—you do not want to microwave and risk soggy bites. They can also be frozen on a sheet until solid then stored in a zip top bag for up to two months. Reheat from frozen in the oven for best results.

Easy Ingredient Swaps

You can use any melting cheese you like such as Monterey Jack or a little pepper jack for some kick. If you don’t have green onions chopped chives or even a spoonful of caramelized onion works. Regular breadcrumbs or panko both do the job though panko is crunchier.

Serving Ideas

Serve these bites as a starter with ranch dip blue cheese sauce or a tangy marinara. Sometimes I put them out as a game day snack or pair them with roasted veggies and salad to turn them into a quirky vegetarian dinner. For brunch they are next level with eggs and a spoonful of salsa on the side.

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A Little History

Mashed potato pies and croquettes are popular in many cultures and these cheesy puffs are a fun spin on those classic comfort foods. Using breadcrumbs for a golden crust is a trick borrowed from old school European kitchens and makes all the difference in texture.

Recipe FAQs

→ How do I prevent the mashed potato puffs from falling apart during frying?

Make sure the mashed potatoes aren't too wet and chill the shaped puffs before frying. This helps them hold their shape better in hot oil.

→ Can I bake these instead of frying?

Yes, arrange the puffs on a lined baking sheet, spray with cooking oil, and bake at 400°F (200°C) until golden, about 20 minutes.

→ What cheeses work best for this dish?

Cheddar and mozzarella are both excellent, as they melt nicely and add rich flavor. Feel free to mix your favorites for variety.

→ How can I make these ahead of time?

Shape and bread the puffs in advance, refrigerate them, and fry or bake just before serving for the best texture.

→ What dips pair well with these puff bites?

Creamy dips like sour cream, ranch, aioli, or spicy ketchup complement the flavors perfectly.