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Need a quick crowd-pleaser? Cheesy mashed potato puffs have your back when time's tight. They're always a hit—the insides are full of gooey cheese and the shells crisp up beautifully. They're great for using up leftover taters when you just want a snack that delivers comfort.
I whipped these up one day to jazz up my extra mashed potatoes. Now my crew asks for them all the time at potlucks—people can’t get enough.
Tasty Ingredients
- Breadcrumbs: coat the outside for a crunchy finish try panko or homemade if you like ’em extra crisp
- Garlic powder: toss in some for tasty depth just check it smells nice and fresh
- Ground black pepper: gives a light kick grind your own for max flavor
- Salt: bumps up all the flavors flaky sea salt really stands out
- All purpose flour: keeps things together and makes the puffs hold up—sift it first if you want them super smooth
- Large eggs: work like glue for the mixture stick with free-range if you can for fluffier texture
- Shredded cheddar cheese: lifts the flavor with a sharp, melty bite use aged cheddar if you like it bold
- Mashed potatoes: form the base, giving each bite that soft, comforting inside real butter mashed potatoes always win for taste
Step-by-Step Instructions
- Cool and Serve:
- Let them hang out on the tray for a few minutes—this makes them crispier and helps you dodge hot cheese burns. Dunk in any dip you’re loving, like ranch or sour cream.
- Arrange and Bake:
- Put your coated puffs onto a sheet lined with parchment, leaving room so they don’t crowd. Slide into a hot (400 degree) oven for 20 to 25 minutes. When they’re deep golden and crunchy, they’re good to go.
- Coat in Breadcrumbs:
- Roll each ball around in a bowl of breadcrumbs. Get every side fully covered for that magic crunch and keep the middle soft.
- Shape the Puffs:
- Scoop out portions (think golf balls), then roll gently in your hands so they’re smooth. If it’s a bit loose, toss in a spoonful more flour.
- Mix the Batter:
- Dump mashed potatoes, cheddar, eggs, flour, salt, pepper, and garlic powder into a big bowl. Blend well using a spoon or your hands—keep going till everything’s totally even and flour’s all mixed in. This is what makes them hold up in the oven.
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Cheddar makes these extra melty with that bold zing. After a day playing in the snow, my kid said they were the best thing ever—we now make them every snow day.
Storing Leftovers
Stash cooled potato puffs in a tightly sealed container in the fridge up to three days. Pop them into a hot oven for five minutes and they’ll get crunchy again. If freezing, flash-freeze on a tray, then bag and bake straight from frozen for max crisp.
Swap List
Mix things up—try mozzarella or smoked gouda instead of cheddar. Using instant mashed potatoes? Just make them thicker than usual so your mix isn’t runny. Gluten free flour and bread crumbs swap in easily for a wheat-free batch.
Serving Ideas
Pile these onto a big plate and set out dips like sriracha mayo, sour cream, or just ketchup. Add a salad or roast some veggies on the side for a casual meal. At parties, serve next to fruit or salty snack mixes—everyone digs in.
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Crispy Potatoes Around the World
Potato snacks with crunchy outsides pop up everywhere. These cheesy bites feel classic American but also take hints from croquettes in Europe and stuffed potatoes in South America. Almost every country loves crispy potatoes—so you’re in good company.
Common Questions
- → Can I use freshly made mashed potatoes?
Fresh mashed potatoes work great too! Just let them cool off first so everything mixes together easily.
- → What cheeses work best in the filling?
Cheddar is awesome, but toss in some mozzarella, Monterey Jack, or mix a couple together if you want a different flavor or a gooier center.
- → How do I achieve an even crisp coating?
Coat each ball in breadcrumbs all over, then pop them on a baking tray lined with parchment that’s already hot for extra crispiness.
- → Can these puffs be frozen for later?
Yep! Shape your puffs, freeze them raw, and you can bake straight from the freezer—just give them a few extra minutes to get golden.
- → What dipping sauces pair well?
Ketchup, ranch, garlicky mayo, or sriracha mayo all taste amazing with these little guys.
- → How do I prevent the puffs from falling apart?
Mix until everything sticks together, and make sure you squeeze each puff nice and tight before you crumb them. That keeps them whole in the oven.