Leftover Mashed Potato Cheese Puffs

A Little Introduction

You know those days when you open the fridge and spot a lonely bowl of mashed potatoes from last night’s dinner just sitting there—too good to toss, but not exciting enough to reheat? That’s exactly how these Leftover Mashed Potato Cheese Puffs came to be. Honestly, I think these are one of the best “happy accidents” the kitchen can offer. They’re golden, fluffy on the inside, and perfectly crisp on the outside, with melty cheese that makes every bite feel like a reward for not wasting food.

I make these whenever I need a quick snack or a cozy side dish, and they never fail to disappear faster than I expect. You’ll love how something so humble can turn into something so irresistibly good.

What Are Mashed Potato Cheese Puffs?

Think of them as little savory bites that take your leftover mashed potatoes to a whole new level. You mix the potatoes with eggs, cheese, and a few pantry staples, bake or fry them until puffed and golden, and end up with a snack that’s crisp, cheesy, and surprisingly light inside.

These are perfect for using up leftovers after a big holiday meal—or any night you made a few too many potatoes (we’ve all been there).

Why This Recipe Is Special

What makes this recipe special to me is how it transforms something as ordinary as mashed potatoes into something fun and indulgent. It’s a true “no waste” recipe that doesn’t feel like leftovers—it feels like a treat. Plus, it’s customizable—you can throw in herbs, bits of bacon, or even chopped spinach and make it your own.

And the best part? The smell that fills your kitchen—warm, buttery, cheesy goodness that tells everyone something delicious is about to happen.

💛 Why You’ll Love This Recipe

• Zero waste magic: Turns leftover mashed potatoes into something totally new and crave-worthy.
• Crispy + creamy combo: Golden outside, fluffy inside—exactly what you want in a comfort snack.
• Kid and adult approved: It’s cheesy, snackable, and honestly irresistible.
• Easy ingredients: You probably already have everything you need in your kitchen.
• Versatile: Serve them as a side, appetizer, or even a brunch snack.

🧰 Tools You’ll Need

• Mixing bowl: To combine all your ingredients. A medium-sized one works great.
• Spatula or spoon: For folding the mixture together (and taste-testing, obviously).
• Muffin tin or baking sheet: If baking, the muffin tin helps shape perfect puffs. You can also bake them free-form on parchment paper.
• Non-stick spray or parchment paper: To keep the puffs from sticking—trust me, you’ll thank yourself later.
• Oven or air fryer: Either works beautifully. You can even shallow-fry if you want extra crispiness.
• Measuring cups/spoons: Because even though we’re being casual, a little precision helps with texture.

🧀 Ingredients (US + Metric)

• 2 cups (about 475 g) cold leftover mashed potatoes – the star of the show!
• 1 cup (100 g) shredded cheddar cheese – or any melty cheese you love.
• 2 large eggs, lightly beaten – helps bind everything and gives that puffy lift.
• ¼ cup (30 g) all-purpose flour – keeps them together and gives structure.
• ½ teaspoon baking powder – just a little boost for fluffiness.
• ½ teaspoon garlic powder – optional, but it adds cozy flavor.
• ½ teaspoon salt (adjust if your potatoes were already seasoned).
• ¼ teaspoon black pepper – for that little savory kick.
• 2 tablespoons (30 g) butter, melted – adds richness and helps browning.
• Optional mix-ins: chopped chives, cooked bacon bits, or herbs like parsley.

👩‍🍳 Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C) and lightly grease a muffin tin or line a baking sheet with parchment paper.

Tip: I like using a mini muffin pan because it makes bite-sized puffs—perfect for snacking.

2. Mix It All Together

In a large bowl, combine your mashed potatoes, cheese, eggs, flour, baking powder, salt, and pepper. Stir until everything is just blended.

Don’t overmix—it’s not bread dough. You just want everything evenly distributed and smooth enough to scoop.

3. Add Some Personality

Now’s your chance to get creative. Stir in any extras you like—chopped chives for freshness, a sprinkle of paprika for color, or even crumbled bacon if you want to go all out.

4. Scoop and Shape

Scoop spoonfuls of the mixture into your prepared muffin tin or onto the baking sheet. If you’re baking free-form, use slightly rounded tablespoons.

I usually press them down just a bit so they bake evenly, but not too flat—you want that puffed look!

5. Bake Until Golden

Bake for 20–25 minutes, or until the tops are puffed and golden brown.

If you’re using an air fryer, cook at 375°F (190°C) for about 10–12 minutes—they’ll get extra crisp.

You’ll know they’re ready when you can’t resist the smell anymore. Seriously—it’s that good.

6. Cool (Just a Bit!) and Serve

Let them rest for about 5 minutes before serving. They’ll firm up a little and be easier to handle. Then grab one (or three) and dig in!

🍽️ Serving Ideas

• Serve with sour cream or ranch dip for a party appetizer.
• Pair with scrambled eggs for breakfast or brunch.
• Add a side of tomato soup for a cozy lunch combo.
• Sprinkle extra herbs or grated cheese on top for flair.

🌿 Variations & Customizations

• Spicy twist: Add diced jalapeños or a pinch of cayenne.
• Veggie-loaded: Stir in finely chopped spinach or green onions.
• Meaty version: Fold in cooked, crumbled bacon or ham bits.
• Different cheese: Try mozzarella for gooey stretch or parmesan for a sharper bite.

🧊 Storage & Make-Ahead

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Pop them in the oven or air fryer for a few minutes to crisp back up.
• Freeze: Freeze in a single layer first, then transfer to a freezer bag. They’ll keep up to 2 months.
• Make ahead: You can mix the batter a day before and store it in the fridge. Just scoop and bake when ready.

💡 Pro Tips & Mistakes to Avoid

Here are a few little secrets I’ve learned along the way:

• Use cold mashed potatoes. Warm ones make the mixture too soft and sticky.
• Don’t skip the baking powder. It’s the secret to that beautiful puffed texture.
• Grease your muffin tin well. These babies love to stick if you’re not careful.
• Taste your mash first. If it’s already salty, go easy on the seasoning.
• Don’t crowd them if air frying. Give each puff some breathing space to crisp up.

📋 Recipe Summary

• Yield: About 12–14 puffs
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Nutrition (per puff):

Approx. 90 calories | 4g protein | 5g fat | 8g carbs

💬 Final Thoughts

There’s something so satisfying about taking leftovers and giving them a new life—especially when that new life is golden, cheesy, and snackable. I always say, recipes like this remind you that a little creativity can turn even yesterday’s dinner into today’s favorite treat.