Leftover Mashed Potato Cheese Puffs
Leftover Mashed Potato Cheese Puffs
Ingredients
For the Potato Puffs
- 2 cups mashed potatoes, leftover, cold or room temperature
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup green onions, chopped, or chives
- 2 tablespoons sour cream, or Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt
- to taste black pepper
- 1 tablespoon fresh parsley, chopped, optional
For the Optional Crispy Coating
- 1/2 cup all-purpose flour
- 1 egg, large, beaten
- 1 cup Panko breadcrumbs, or regular breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- as needed oil, for spraying
Instructions
- 1
In a large bowl, combine the mashed potatoes, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped green onions (or chives), sour cream (or Greek yogurt), garlic powder, onion powder, salt, black pepper, and chopped fresh parsley (if using). Mix until all ingredients are smooth and well blended.
⏱️ 5 min
- 2
Scoop about 1 tablespoon of the mixture and roll it into 1 to 1 1/2-inch balls. Place the formed balls on a parchment-lined baking sheet.
⏱️ 5 min
- 3
For extra crispiness, prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten egg. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, paprika, and dried oregano. Roll each potato ball first in the flour, ensuring it's fully coated. Then, dip it into the beaten egg, allowing any excess to drip off. Finally, coat it thoroughly in the breadcrumb mixture.
⏱️ 5 min
- 4
To bake: Preheat the oven to 400°F. Arrange the coated potato puffs on a lined baking sheet. Lightly spray the puffs with oil. Bake for 20 to 25 minutes, turning them halfway through the cooking time, until they are golden and crisp.
⏱️ 20 min•🌡️ 400
- 5
To air fry: Preheat the air fryer to 375°F. Spray the air fryer basket and the potato puffs lightly with oil. Cook for 10 to 12 minutes, flipping them halfway through, until they are nicely browned.
⏱️ 12 min•🌡️ 375
- 6
Let the Leftover Mashed Potato Cheese Puffs cool slightly before serving. This allows the centers to set and ensures the cheese remains perfectly melty.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Leftover Mashed Potato Cheese Puffs
For the Potato Puffs
- 2 cups mashed potatoes, leftover, cold or room temperature
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese, grated
- 1 egg, large
- 1/4 cup green onions, chopped, or chives
- 2 tablespoons sour cream, or Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt
- to taste black pepper
- 1 tablespoon fresh parsley, chopped, optional
For the Optional Crispy Coating
- 1/2 cup all-purpose flour
- 1 egg, large, beaten
- 1 cup Panko breadcrumbs, or regular breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- as needed oil, for spraying
Instructions
- 1
In a large bowl, combine the mashed potatoes, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped green onions (or chives), sour cream (or Greek yogurt), garlic powder, onion powder, salt, black pepper, and chopped fresh parsley (if using). Mix until all ingredients are smooth and well blended.
⏱️ 5 min - 2
Scoop about 1 tablespoon of the mixture and roll it into 1 to 1 1/2-inch balls. Place the formed balls on a parchment-lined baking sheet.
⏱️ 5 min - 3
For extra crispiness, prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten egg. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, paprika, and dried oregano. Roll each potato ball first in the flour, ensuring it's fully coated. Then, dip it into the beaten egg, allowing any excess to drip off. Finally, coat it thoroughly in the breadcrumb mixture.
⏱️ 5 min - 4
To bake: Preheat the oven to 400°F. Arrange the coated potato puffs on a lined baking sheet. Lightly spray the puffs with oil. Bake for 20 to 25 minutes, turning them halfway through the cooking time, until they are golden and crisp.
⏱️ 20 min•🌡️ 400 - 5
To air fry: Preheat the air fryer to 375°F. Spray the air fryer basket and the potato puffs lightly with oil. Cook for 10 to 12 minutes, flipping them halfway through, until they are nicely browned.
⏱️ 12 min•🌡️ 375 - 6
Let the Leftover Mashed Potato Cheese Puffs cool slightly before serving. This allows the centers to set and ensures the cheese remains perfectly melty.
⏱️ 5 min