Mashed potato cheese puffs are a golden, crispy delight filled with creamy mashed potatoes and gooey, melty cheese. I like to think of them as the perfect snack or appetizer—comfort food in bite-sized form. Whether I’m throwing a party or just need something cozy and satisfying, these puffs always hit the spot.

Mashed Potato Cheese Puffs

Why You’ll Love This Recipe

I love how quick and easy these are to make, especially if I’ve got leftover mashed potatoes sitting in the fridge. Each puff comes out with a crisp coating and a tender, cheesy center that’s hard to resist. I often bring them out during game nights, and they disappear faster than anything else on the table.

Super simple with everyday ingredients
They bake up crispy on the outside, fluffy inside
Great way to use up leftover mashed potatoes
A crowd-pleaser for all ages—kids and adults both love them
Easily customizable with different cheeses or herbs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed potatoes
Shredded cheddar cheese
Eggs
All-purpose flour
Salt
Black pepper
Garlic powder
Breadcrumbs

Directions

I start by preheating my oven to 400°F (200°C).
Then, I combine the mashed potatoes, shredded cheddar cheese, eggs, flour, salt, pepper, and garlic powder in a large bowl. I stir until the mixture is smooth and fully combined.
Using a scoop or my hands, I shape the mixture into golf ball-sized portions.
Each puff gets a roll in breadcrumbs so that they’ll crisp up perfectly in the oven.
I place them on a parchment-lined baking sheet and bake for 20–25 minutes, until they’re beautifully golden and crisp.
Once they’re done, I let them cool slightly and serve with a dipping sauce—ranch or marinara are both favorites in my house.

Servings and timing

Servings: About 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Sometimes I switch things up by using mozzarella instead of cheddar, or even tossing in a bold cheese like blue cheese for more punch. When I want a bit of color and freshness, I add chopped chives or parsley to the mix. For a spicier version, I’ve added diced jalapeños or red pepper flakes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes—they come out just as crispy as when freshly baked. I avoid microwaving because it tends to make them soggy.

FAQs

How can I make my mashed potato cheese puffs crispy?

I always make sure to coat them generously in breadcrumbs and bake them on parchment paper. This helps them get that irresistible golden crust.

Can I freeze mashed potato cheese puffs?

Yes, I freeze them after shaping but before baking. When I’m ready to cook, I bake them straight from frozen, adding a few extra minutes to the cooking time.

What cheeses work best for this recipe?

Cheddar is my go-to, but mozzarella works great for stretchiness. I’ve also tried a mix of cheeses like Monterey Jack and parmesan for more depth.

Can I use instant mashed potatoes?

I prefer real mashed potatoes for texture and flavor, but instant works in a pinch. I just make sure they’re thick and not too runny.

What dipping sauces pair well with these puffs?

I love serving them with ranch, marinara, or even a garlic aioli. If I’m feeling adventurous, I whip up a spicy sriracha mayo for an extra kick.

Conclusion

Mashed potato cheese puffs are one of those recipes I keep coming back to. They’re comforting, fun to eat, and so easy to pull together. Whether I’m feeding a crowd or treating myself to something special, these cheesy bites never disappoint.