Mashed Potato Cheese Puffs

Biting into a batch of mashed potato cheese puffs is a joy every time. The contrast between the crunchy golden shell and the soft cheesy middle makes these irresistible as both a party starter or as a comforting snack. I love how they transform humble leftovers into a new family favorite that disappears fast from the plate.

The first time I made these was on a snowy game night and everyone kept coming back for seconds. Now it’s my go to when I need a quick and delicious appetizer.

Ingredients

• Leftover mashed potatoes: this is the foundation for creamy centers try to use ones that are not too wet for the best texture
• Shredded cheddar cheese: brings rich sharpness and melts beautifully use fresh grated if possible for better melt
• Large eggs: help bind everything together for perfectly shaped puffs use room temperature eggs for easier mixing
• All purpose flour: adds structure and keeps the puffs from falling apart choose unbleached for a softer bite
• Salt: seasons the mixture so every bite is flavorful taste your potatoes first in case they are already salty
• Black pepper: gives a gentle kick freshly cracked will always add a little more aroma
• Garlic powder: brings savory depth to the puffs use a good quality pure garlic powder for clean flavor
• Breadcrumbs: create the crispy coating go for panko for extra crunch or homemade if you have dry leftover bread

Step-by-Step Instructions

Mix the Filling:

In a large mixing bowl place your mashed potatoes cheddar cheese eggs flour salt black pepper and garlic powder together. Use a sturdy spoon or your hands to gently mix until the mixture is uniform and you see the cheese evenly distributed. Avoid over mixing so your puffs stay light.

Shape the Puffs:

Take a scoop of the mixture and form it into a ball about the size of a golf ball. If the mixture sticks to your hands dampen your palms with a little water. Lay each ball out on a tray as you go to keep them round.

Coat in Breadcrumbs:

Roll each ball in breadcrumbs pressing lightly all around so the coating sticks well. Check that every part is covered for maximum crunch once baked.

Bake Until Golden:

Preheat your oven to four hundred degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange the coated puffs evenly so there is space between them. Bake for twenty to twenty five minutes or until they turn deep golden brown and the outside firms up. Rotate the tray halfway if your oven heats unevenly.

Cool and Serve:

Let the baked puffs rest for a few minutes so the centers settle. This makes them easier to lift from the pan and serve with dips like sour cream or spicy ketchup.

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The sharp cheddar cheese is always my favorite part since it gets a little crispy on the edges yet stays nice and melty inside. Once my niece helped me shape the puffs and declared them her favorite ever because of the crunchy shell.

Storage Tips

Mashed potato cheese puffs store well refrigerated for up to three days in a tight container. For the crunchiest reheating use an oven or toaster oven rather than a microwave. You can also freeze the baked puffs and crisp them up directly from frozen at three hundred seventy five degrees for ten minutes.

Ingredient Substitutions

If you do not have cheddar try Monterey jack or mozzarella for a milder taste. Gluten free flour and breadcrumbs make these celiac safe without changing the method. Add chopped scallions cooked bacon or even a sprinkle of smoked paprika to switch up the flavors.

Serving Suggestions

Serve hot with cool dipping sauces such as ranch sour cream or a spicy aioli. They are perfect as finger food during movie night or as a warm side for a brunch spread along with eggs and fruit. They transport well for potlucks too.

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Cultural or Historical Context

Turning leftover mashed potatoes into something new is an old home cook trick for stretching meals. These cheese puffs are an American spin on croquettes mixing in lots of cheese and using the oven instead of frying for less mess. They have the nostalgia of comfort food but a party ready crunch.

Recipe FAQs

→ How do I achieve a crispy exterior on the potato cheese puffs?

Rolling each portion in breadcrumbs before baking creates a crisp, golden crust while keeping the inside soft and cheesy.

→ Can I use different cheeses in the mixture?

Absolutely! Try mozzarella, Monterey Jack, or a cheese blend for varied flavors while maintaining meltiness.

→ What dipping sauces pair well with these puffs?

Ranch, sour cream, spicy ketchup, or garlic aioli all complement the cheesy, savory flavor of the puffs.

→ Can I make these ahead of time?

Shape and coat the puffs, then refrigerate until ready to bake. Freshly bake for the best texture and taste.

→ How can I store leftovers?

Store in an airtight container in the refrigerator. Reheat in the oven to restore crispiness before serving.

→ Is it possible to use gluten-free ingredients?

Yes, simply substitute the all-purpose flour and breadcrumbs with gluten-free alternatives to suit your needs.