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Crispy Mashed Potato Cheese Puffs

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December 24, 2025

Let’s Talk Mashed Potato Cheese Puffs (And Yes, They’re Seriously Addictive)

I swear, every time I make these crispy mashed potato cheese puffs, I end up sneaking a couple straight off the cooling rack before anyone else even knows they’re ready. Don’t judge – what’s a cook to do when the kitchen smells like golden potatoes and bubbly cheese? Actually, the first time I tried this was after a fridge cleanout (and a tiny potato crisis), and what started as a leftover rescue mission turned into, well, a minor obsession. My sister calls them “the potato clouds,” which probably gives you some idea of how very un-serious we are about formal recipes in my family. So, grab your apron – or just a clean jumper, whatever floats your boat – and let’s get messy.

Why I Keep Coming Back to This Recipe

I make these whenever the weather is a bit dreary and the couch is calling my name (which, let’s be honest, is most weekends in winter). My family devours them in record time, which means that magical post-bake moment where I can just sit with a cuppa and munch quietly lasts about four minutes. They’re the tasty answer to leftover potatoes, or lunchtime cravings, or even late-night movie snacks – and, of course, cheese makes everything dazzle. The only real snag? Sometimes I mash a little too enthusiastically and end up with a stickier dough than planned. But hey, if you wanted perfect, you probably wouldn’t be here. (Pro tip: flour really is your friend.)

What You’ll Need (But Feel Free to MacGyver It)

About 2 cups cold mashed potatoes (leftovers work best; if you’re in a hurry, those instant mashed potato packets actually hold up pretty well, don’t tell my gran)
1 cup shredded cheese (cheddar is king, but I’ve swapped in mozzarella; once used some smoky gouda—yum!)
1 large egg (or two small ones, if that’s all you’ve got left)
¼ cup plain flour or you can go rogue with cornstarch if you like them a tad crispier
2 spring onions, sliced – optional, but adds zing
A handful chopped fresh parsley or chives (dried herbs are fine too, no one’s judging here)
Salt and black pepper to taste (I usually go heavy on the pepper, but that’s just me)
Oil for frying, or you can brush with melted butter if baking (admittedly, butter makes the kitchen smell unreal)
Optional: garlic powder, a sprinkle of paprika, or a pinch of chili flakes for some heat

How I Make Them (Or, “Don’t Overthink It”)

Mash your potatoes if they’re not already mashed. (Sometimes, if I’m feeling lazy, I just zap the bowl in the microwave for 30 seconds to soften them up—saves my arms!)
Stir in the cheese, egg, flour, spring onions, herbs, salt, and a good twist of pepper. Don’t be shy – use your hands if the spoon isn’t doing the trick. It should come together like sticky dough but not like wallpaper paste. If it’s too wet, add a bit more flour; too dry, tiny splash of milk, though I barely ever need this.
Scoop out small heaping spoonfuls (roughly golf ball size, but honestly who’s counting?) and roll them between your palms. No need for perfect spheres – wonky ones get crunchier edges anyway.
If frying: Heat a generous slick of oil in a big skillet over medium-high heat. Add the puffs, turning gently every couple of minutes until golden brown and deeply crisp – about 2-3 minutes per side, give or take. (This is usually where I burn my mouth. Patience has never been my strong suit.)
If baking: Line a tray with parchment, brush each puff lightly with melted butter (or don’t, they’re still good), and bake at 220°C (about 425°F) for 20-25 minutes until they get their golden jacket. Turn halfway if you have the energy.
Cool for about 10 minutes (important! They hold together better – at least that’s the idea). Then dig in.

Notes (From A Cooker-Upper Who’s Messed This Up)

If your puffs are falling apart, it’s probably too much moisture – just work in a spoonful more flour.
I’ve forgotten to add the egg once. They still cooked, but were more fragile than a Yorkshire spring.
If you use mashed sweet potato instead, just know they won’t crisp as much (still tasty, though!)

Some Twists (And a Fiasco or Two)

Try swapping in crumbled cooked bacon for pure indulgence. I once added leftover roast veg in cubes—wasn’t a hit with the kids, but I liked it.
Mixing a little cream cheese in makes them extra fluffy. I did this by accident the first time—best sort of kitchen disasters.
Attempted a gluten-free version with only cornstarch. Texture was a bit odd, almost chewy like mochi—so, proceed with caution!

No Fancy Tools? No Worries

I usually cobble these together with just a big bowl and a fork (my potato masher ran off ages ago). If you don’t have a baking tray, any oven-safe dish works; they’ll just snuggle up close and get extra crispy where they touch.

Storing (If There’s Anything Left to Store)

These puffs are definitely best fresh, but you can keep ’em in the fridge, loosely covered, for a day or two. Reheat in the oven to crisp them back up. In my house, though, that’s really just theory—they vanish before I even get out a Tupperware.

How I Like to Serve ‘Em

Honestly, piling them up in a big bowl and letting everyone grab with their fingers is my favorite. They’re ace with spicy ketchup, sour cream, or even a bit of ranch (my cousin eats them with sriracha, but that’s just chaos).

Take It From Me – A Few Pro Tips (Hard-Won Lessons)

Don’t fry them too hot or the outsides go dark before the middles get puffy enough. I learned this the usual way—by charring a batch I tried to rush.
Chill the mixture for 10 minutes if it’s super sticky. Helps with shaping and gives you time for, I dunno, a quick scroll on r/Cooking. Or tea.
Use real cheese you grate yourself, if you can. Pre-shredded has its place, but fresh-melted is just dreamier.

Your (Real) Questions, Answered

Can I use leftover instant potatoes? Absolutely! If they’re a bit stiff, just loosen with a drop of milk. Tastes grand either way.
Freezer friendly? Kinda. Once cooked, freeze flat and reheat straight from the freezer. They’re never exactly like day one, but pretty close!
Can I make them dairy free? Sure – dairy-free cheese works, but honestly, it doesn’t brown the same. Maybe just don’t skip the seasoning.
Egg allergy? Hm, I’ve heard folks swap in a flax egg-from Minimalist Baker–but I haven’t tried it myself.
What do I serve with these? Up to you! Personally I snack as-is, but they’re great alongside a soup or as a lighter side at a BBQ. Oh, and excellent with a pint, if you ask my uncle.

By the way, if you’re a real potato fan (I mean, who isn’t?), check out these ideas from Serious Eats—I swipe their roastie trick every Christmas!