This recipe began as a rescue mission for a bowl of leftover mashed potatoes and quickly became a permanent favorite in my kitchen. I discovered these crunchy little puffs on a busy weeknight when I needed something fast, comforting, and a little indulgent. They’re crisp on the outside, pillowy and cheesy on the inside, and they make the perfect bridge between pantry-stretching frugality and feel-good comfort food. Every bite is a balance of savory cheddar, gentle garlic notes, and the familiar creaminess of mashed potatoes transformed into a playful finger food.

I first made them for a casual family gathering — the kind of night when coats are tossed on chairs and everyone wants something to nibble while conversation flows. The first tray disappeared in minutes, with kids and adults both returning for seconds. What makes these bites special is their versatility: they’re equally at home on a snack board, as a side to roasted chicken, or tucked into a lunchbox. They require minimal prep, use common ingredients, and reward you with a crunchy exterior that belies the creamy interior.

Ingredients

• Leftover mashed potatoes (2 cups): Smooth or slightly chunky both work. Use cooled mashed potatoes made with milk/butter for flavor — if very dry, add a tablespoon of milk. Brands aren’t important; focus on texture.
• Shredded sharp cheddar (1 cup): Sharp cheddar gives flavor and good melt. Pre-shredded is convenient, but shredding from a block melts better. Look for classic cheddar or an aged variety for more bite.
• Large eggs (2): Bind the mixture and add richness. Room temperature eggs mix more evenly; if taken cold from the fridge, let them sit 5 minutes.
• All-purpose flour (1/2 cup): Provides structure and helps set the puffs. Measure by spooning into the cup and leveling for accuracy.
• Salt (1 tsp) & black pepper (1/2 tsp): Basic seasoning; kosher salt works well but reduce if using salty mashed potatoes.
• Garlic powder (1 tsp): A subtle garlic lift without raw garlic bite. Substitute onion powder for a milder note.
• Breadcrumbs (1 cup): Use plain or panko for extra crunch. Panko yields a lighter, crispier crust; regular breadcrumbs give a more even coating.

Instructions

Preheat and prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy release and cleanup. Arrange a shallow bowl for breadcrumbs and keep a spoon handy. A convection setting speeds browning; if using convection, check earlier. Mix batter: In a large mixing bowl combine 2 cups cooled mashed potatoes, 1 cup shredded cheddar, 2 large eggs, 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Stir until evenly distributed — the mixture should be moist but firm enough to shape. If it feels too wet, add a tablespoon more flour at a time; if too dry, add a teaspoon of milk. Form balls: Use a small cookie scoop or two spoons to portion the mixture into roughly 1-inch balls. Wet your hands lightly to prevent sticking and roll each portion between your palms until compact. Press gently to shape; avoid overworking which can make them dense. Bread the puffs: Roll each ball in a cup of breadcrumbs until fully coated, pressing lightly so the crumbs adhere. For a thicker crust double-dip: first a light egg wash (1 beaten egg) and then breadcrumbs again for extra crunch. Place them spaced about 1 inch apart on the prepared sheet. Bake until golden: Bake in the preheated oven for 20–25 minutes until golden brown and crisp. Rotate the pan halfway through baking for even browning. Visual cues: the crust should be a deep golden color and the interior should feel set when pressed gently. Rest and serve: Allow the puffs to rest 3–5 minutes on the sheet before transferring to a rack or platter. This brief rest helps the interior finish setting and keeps the crust crisp. Serve warm with your favorite dip or toppings.

Storage Tips

To store cooled puffs, place them in a single layer in an airtight container with a paper towel to absorb moisture; refrigerate for up to 3 days. Re-crisp in a 375°F oven for 8–10 minutes. For longer storage, freeze raw, breaded puffs on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 400°F for 25–30 minutes, checking for deep golden color. Avoid microwave reheating — it makes the coating soggy.

Ingredient Substitutions

For a gluten-free version, substitute a 1:1 gluten-free flour blend for all-purpose and use gluten-free breadcrumbs or crushed cornflakes. To make them dairy-free, swap cheddar for a firm dairy-free shredded cheese and ensure mashed potatoes were made without milk or butter (or use plant-based milk and oil). For a lower-carb spin, mix in almond flour instead of breadcrumbs for coating and use a small amount of crushed pork rinds for extra crispness—keep in mind texture will change.

Serving Suggestions

Serve warm with sour cream or Greek yogurt for dipping, or try a simple mustard-mayo sauce (2 parts mayo to 1 part Dijon). They pair beautifully with roasted meats, a crisp green salad, or as part of a brunch spread alongside scrambled eggs. For party platters, garnish with chopped chives and offer a trio of dips: tangy sour cream, spicy sriracha mayo, and herby chimichurri for contrast.

Cultural Background

Turning leftovers into new dishes is a tradition across many cuisines; these puffs echo the spirit of croquettes and potato fritters found worldwide. In Europe and South America you'll find variations that bind potatoes with cheese or meat, coat them, and fry or bake until crisp. This version leans American in flavor with sharp cheddar and a panko-friendly breadcrumb exterior, reflecting home-cooking habits that prize thrift and comfort.

Seasonal Adaptations

Summer: stir in fresh chopped herbs like basil or parsley and serve with a chilled yogurt dip. Fall/Winter: fold in roasted garlic and replace half the cheddar with smoked Gouda for deeper flavor. Holiday entertaining: add finely diced cooked ham and a pinch of nutmeg for festive warmth. Small tweaks make these appropriate for every season.

Meal Prep Tips

For efficient meal prep, shape the mixture into balls and freeze them on a sheet until solid, then store in labeled freezer bags. Portion two puffs into small containers for grab-and-go lunches; reheat in an air fryer at 375°F for 6–8 minutes. If preparing for a crowd, double the mix and bake in batches; keep finished puffs warm on a low oven setting with a sheet pan and rack to avoid steaming the bottoms.

These golden puffs are a small, joyful reminder that leftovers can surprise you. They require little effort but deliver on texture and flavor — and once you start making them, you’ll find new moments to share them with friends and family.