Okay, you guys, get ready for a game-changer! If you’re anything like me, you LOVE a good appetizer, especially one that’s ridiculously easy and tastes out of this world. That’s where these Crispy Mashed Potato Cheese Puffs come in. Seriously, they’re my go-to for everything from last minute game day snacks to impressing friends at a potluck. I first whipped these up when I had a ton of leftover mashed potatoes and zero clue what to do with them, and oh. my. goodness. They were a hit!
They’re delightfully crispy on the outside, wonderfully cheesy and soft on the inside, and honestly, they disappear FAST. You’re going to want to double the recipe, trust me on this one!
Why You’ll Love These Crispy Mashed Potato Cheese Puffs
Honestly, what’s not to love about these little flavor bombs? They’re ridiculously easy to make, perfect for using up leftover mashed potatoes, and they taste absolutely amazing. Plus:
- They’re super versatile – game day, parties, or just a Tuesday night snack!
- That crispy exterior with a soft, cheesy inside is pure magic.
- Everyone goes crazy for them, they’re definitely a crowd-pleaser.
Ingredients for Crispy Mashed Potato Cheese Puffs
Alright, let’s get down to business! The beauty of these crispy mashed potato cheese puffs is that you probably already have half the stuff in your kitchen. The secret? Using cold mashed potatoes; they hold their shape so much better. Trust me on this one!
For the Puffs
You’ll need:
- 2 cups of cold mashed potatoes (leftovers are perfect!)
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
And for that glorious crispiness:
- 1/2 cup vegetable oil
Essential Equipment for Making Crispy Mashed Potato Cheese Puffs
You don’t need a ton of fancy gadgets for these little guys, but having the right tools makes all the difference. A large bowl is essential for easily mixing everything together without making a huge mess. Then there’s your trusty frying pan; this is where all the crispy magic happens. And of course, you’ll want a baking sheet lined with paper towels to catch all that lovely excess oil afterward. Having these ready makes creating your crispy mashed potato cheese puffs a breeze!
Step-by-Step Guide to Crispy Mashed Potato Cheese Puffs
Alright, let’s get these little flavor bombs made! It’s honestly super simple, and before you know it, you’ll have a plate full of crispy goodness. Just follow these easy steps, and you’ll be golden. Think of this as your masterclass in making the perfect Crispy Mashed Potato Cheese Puffs.
Mixing the Puff Base
First things first, grab that big bowl. Toss in your cold mashed potatoes, that yummy shredded cheddar, the flour, your beaten egg, and of course, the salt and pepper. Give it all a good mix – I like to use a sturdy spoon or even my hands for this part. You want everything to be nicely combined, but don’t go crazy overmixing, or they might get tough!
Shaping the Crispy Mashed Potato Cheese Puffs
Now comes the fun part – rolling them out! Take about a tablespoon of the mixture and gently roll it between your palms to form a little ball, about an inch across. If the mixture feels a bit sticky, just lightly dampen your hands with water; it makes rolling them super easy. You should get around 20 of these beauties. See? Making Crispy Mashed Potato Cheese Puffs is a piece of cake… well, potato!
Frying to Golden Perfection
Time to heat up that oil. Pour your vegetable oil into the frying pan and get it over medium heat. You want it hot enough to sizzle, but not so hot that it smokes like crazy. Carefully, and I mean carefully, drop a few puffs into the hot oil. Don’t crowd the pan; give them room to get all crispy! Fry them for about 3-4 minutes on each side, until they’re this beautiful golden brown. They look so tempting! This frying process is key to that amazing crispy texture, much like how we ensure crispy coconut shrimp gets its crunch.
Draining and Serving
Once they’re perfectly golden and crispy, scoop them out with a slotted spoon. Pop them onto that paper towel-lined plate to let any extra oil drip off. And that’s it! Serve these babies up hot. They’re best fresh out of the pan, trust me!
Tips for Perfectly Crispy Mashed Potato Cheese Puffs
Okay, so you’ve mixed, you’ve rolled, and you’re about to fry! To make sure your Crispy Mashed Potato Cheese Puffs are absolutely perfect every single time, listen up. First off, super cold mashed potatoes are your best friend here. They just hold their shape so much better when they hit the hot oil. Also, don’t blast that heat on your stove; medium is usually just right for frying. Too hot and the outside burns before the inside gets melty and perfect, too cool and they get greasy instead of crispy. And for goodness sake, fry in batches! Overcrowding the pan is the quickest way to get soggy puffs. Want more potato goodness? Check out my potato bacon pie!
Ingredient Notes and Substitutions
So, about those ingredients! The star here is, obviously, the mashed potatoes. Make sure they’re cold – seriously, like from the fridge cold. Leftovers are perfect! If you don’t have cheddar, any good melting cheese like Monterey Jack or a Colby blend works great. For extra flavor, try adding a pinch of garlic powder or some chives right into the mix. If you’re feeling fancy and have some caramelized onions hanging around, a tablespoon of those blended in would be amazing too!
Serving Suggestions for Your Crispy Mashed Potato Cheese Puffs
These little puffs are amazing on their own, but let’s be real – they’re even better with a dipping sauce! A classic ketchup or ranch is always good. For something a bit more exciting, try my 3 Quick Dipping Sauces; they’re a game-changer! You could also serve them alongside a hearty soup or a salad for a fun appetizer spread.
Storage and Reheating
Got leftovers? Lucky you! Store any uneaten Crispy Mashed Potato Cheese Puffs in an airtight container in the fridge for up to 3 days. To bring back that amazing crispiness, the oven or air fryer is your best bet. Just pop them in at around 350°F (175°C) for a few minutes until they’re warm and crunchy again. Microwaving them tends to make them a bit soft, so I’d skip that if crisp is what you’re after!
Frequently Asked Questions about Crispy Mashed Potato Cheese Puffs
Got questions about these little golden nuggets of joy? I totally get it! Here are a few things people often ask that might help you out on your crispy potato puff adventure.
Can I bake these instead of frying them?
You sure can try! Baking them on a sheet pan at around 400°F (200°C) until they’re golden brown will give you a lighter version. They won’t be *quite* as crispy as their fried cousins, but they’re still super delicious and a great option if you want to skip the frying. A little spray of oil on top before baking really helps them brown up nicely, kind of like how we get great results with other baked potato treats, like those yummy garlic shrimp mashed potatoes!
What kind of mashed potatoes work best?
Honestly, the colder, the better! Leftover mashed potatoes that have been chilled in the fridge are absolutely ideal because they’re firm and hold their shape really well. Avoid super creamy or runny mashed potatoes, as they can make the mixture too sticky and harder to work with. Simple, classic mashed potatoes are perfect!
Can I make the mixture ahead of time?
You bet! You can totally mix up the mashed potato and cheese base and even roll them into balls a day ahead of time. Just keep them covered tightly in the fridge on your baking sheet. When you’re ready to cook, you can fry them straight from the fridge. They might need an extra minute or two in the oil, but they’ll still turn out perfect and crispy!
Nutritional Information
Alright, let’s talk numbers! While these Crispy Mashed Potato Cheese Puffs are absolutely delicious, keep in mind that figures can change based on your specific ingredients and how much oil they soak up. Generally, you’re looking at roughly 150-200 calories per puff, with around 10-15g of fat, 8-10g of carbs, and 5-7g of protein. For more tips on tracking nutrition, check out my diet and nutrition section!

Crispy Mashed Potato Cheese Puffs
Ingredients
Equipment
Method
- In a large bowl, combine the mashed potatoes, shredded cheddar cheese, flour, beaten egg, salt, and pepper. Mix well until all ingredients are incorporated.
- Roll the mixture into small balls, about 1 inch in diameter. You should get about 20 puffs.
- Heat the vegetable oil in a frying pan over medium heat.
- Carefully place the potato puffs into the hot oil, working in batches to avoid overcrowding the pan.
- Fry the puffs for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove the puffs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot.