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Cheesy Mashed Potato Puffs

Crispy on the outside, pillowy and cheesy inside — these Cheesy Mashed Potato Puffs transform leftover mashed potatoes (or freshly made) into irresistible bite-sized snacks. Perfect as an appetizer, side, or party finger food.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 320 kcal

Ingredients
  

  • 2 cups mashed potatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped chives or parsley
  • 2-3 tablespoons olive oil or melted butter

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. If you prefer frying, heat oil in a deep skillet over medium heat.
  • If your mashed potatoes are warm, cool them in the refrigerator until they’re easy to handle. Cold mashed potatoes are simpler to form into puffs and keep their shape better.
  • In a large bowl, combine the mashed potatoes, shredded cheddar, grated Parmesan, egg, garlic powder, salt, pepper, and chopped chives or parsley. Mix until uniform. Taste a small pinch (if safe) and adjust seasoning.
  • Stir in the flour a little at a time. The mixture should be sticky but firm enough to hold a small scoop. Add additional flour (1 tablespoon at a time) if needed — avoid making it dry.
  • Using a cookie scoop or two spoons, portion the mixture into 1 1/2–2 tablespoon mounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
  • Brush each puff lightly with olive oil or melted butter. This helps them brown and crisp in the oven. For extra crunch, sprinkle a little extra Parmesan or panko on top.
  • Bake for 18–22 minutes, turning the baking sheet once halfway through, until the puffs are golden brown and slightly firm to the touch.
  • If frying, add puffs to the hot oil in batches, turning as needed, until they’re golden and crisp, about 3–4 minutes per side. Drain on paper towels.
  • Remove from the oven and let the puffs rest for 2–3 minutes — this helps them set so the cheese doesn’t immediately ooze out when bitten.
  • Serve warm with dipping sauces like sour cream and chive, spicy ketchup, or a simple herbed yogurt dip. Garnish with extra chopped chives or a light dusting of Parmesan.
  • Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness, or crisped up in a skillet for a few minutes per side.