The Most Amazing Way to Use Up Leftover Mashed Potatoes
Have you ever stared into your fridge at a mountain of leftover mashed potatoes and just felt… uninspired? I have. More times than I can count.
It usually sits there after a big family dinner, looking sad and lonely. You can only reheat a bowl so many times before it becomes a chore.
I used to just let them go to waste. I’m not proud of it. But then I discovered something that changed the leftover game forever.
Transforming that boring bowl of spuds into crispy, cheesy, golden-brown balls of pure joy. These mashed potato cheese puffs are so good, you’ll start making extra mashed potatoes on purpose.
Seriously. They’re that amazing. Let’s turn that leftover frown upside down.
What You’ll Need
Putting these together is surprisingly simple. You probably have most of this stuff in your kitchen right now, especially after a big meal.
Here’s the simple list of ingredients:
* 2 cups cold leftover mashed potatoes
* 1 cup shredded sharp cheddar cheese
* 1/4 cup all-purpose flour
* 1 large egg, beaten
* 2 tablespoons chopped chives or green onions
* 1/2 teaspoon garlic powder
* Salt and black pepper to taste
* Vegetable oil, for frying
Tools Required
You don’t need any fancy chef equipment for this. Just the basics will do the trick.
* Large mixing bowl
* Spoon or spatula
* Small cookie scoop or two spoons
* Deep skillet or a heavy-bottomed pot
* Slotted spoon or spider strainer
* Plate lined with paper towels
Pro Tips
I’ve made my share of mistakes with these, so you don’t have to. Here are a few things I learned that make a huge difference.
1. COLD is Key: Your mashed potatoes absolutely must be cold. Straight from the fridge. Warm or room-temperature potatoes will be too soft to form into balls, and you’ll end up with a goopy mess. Trust me on this one.
2. Don’t Overmix: When you combine the ingredients, mix just until everything comes together. If you work the mixture too much, the potatoes can become gummy and dense. We’re aiming for light and fluffy on the inside.
3. Oil Temperature Matters: Your oil needs to be hot enough (around 350°F or 175°C) but not smoking. If it’s too cool, the puffs will absorb a ton of oil and become greasy. If it’s too hot, the outside will burn before the cheese inside gets beautifully melty. A small drop of batter should sizzle immediately.
4. Fry in Small Batches: Don’t crowd the pot! Frying too many puffs at once will drop the oil temperature and lead to soggy results. Give them some space to float around and get golden brown on all sides.
Possible Substitutions and Variations
One of the best things about this recipe is how forgiving it is. You can swap things out based on what you have or what you like. It’s hard to mess these up.
Here are a few ideas to get you started.
| Original Ingredient | Substitution Idea | Notes |
| :— | :— | :— |
| Sharp Cheddar | Pepper Jack, Gruyère, Mozzarella | Pepper Jack adds a kick. Gruyère is nutty. Mozzarella gives a great cheese pull. |
| All-Purpose Flour | Gluten-Free Flour Blend | Use a 1-to-1 gluten-free baking blend for best results. |
| Chives | Bacon bits, diced jalapeños | Bacon adds a smoky flavor. Jalapeños bring the heat. |
| Garlic Powder | Onion Powder | Adds a slightly different but still delicious savory flavor. |
Make-Ahead Tips
Sometimes you want to get a head start, and I totally get that.
You can mix and form the potato balls up to a day in advance. Just place them on a baking sheet, cover them with plastic wrap, and pop them in the fridge.
When you’re ready to eat, you can fry them straight from the fridge. It’s a great way to prep for a party or a busy weeknight.
How to Make Mashed Potato Cheese Puffs
Alright, let’s get to the fun part. Making these is quick and incredibly satisfying.
Step 1: In a large bowl, combine your cold mashed potatoes, shredded cheddar cheese, beaten egg, chopped chives, all-purpose flour, and garlic powder.
Step 2: Gently mix everything together with a spoon or your hands until just combined. Don’t overwork it! Season with salt and pepper to your liking.
Step 3: Using a small cookie scoop or two spoons, form the mixture into small, 1-inch balls. Place them on a plate or baking sheet.
Step 4: Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat. You’ll know it’s ready when a small piece of the mixture sizzles instantly.
Step 5: Carefully place a few potato balls into the hot oil, making sure not to crowd the pan.
Step 6: Fry for about 2-3 minutes, turning them gently, until they are golden brown and crispy on all sides.
Step 7: Use a slotted spoon to remove the puffs from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve them hot!
The Nitty Gritty: Nutrition, Pairings, and More
Let’s break down some of the details that can help you fit these into your life and meals.
Serving Suggestions
These puffs are fantastic on their own, maybe with a little dipping sauce like sour cream or ranch. But they also make an amazing side dish.
Think of them alongside a simple green salad for a light lunch. Or serve them with grilled chicken or a steak instead of your usual potatoes. They’re a guaranteed hit.
Dietary Swaps
| Diet Concern | Ingredient to Swap | Recommended Swap |
| :— | :— | :— |
| Gluten-Free | All-Purpose Flour | A 1-to-1 Gluten-Free flour blend works perfectly here. |
| Vegetarian | (It’s already vegetarian!) | – |
| Vegan | Egg, Cheddar Cheese | Use a vegan egg replacer and your favorite brand of vegan shredded cheese. |
Cooking Time Efficiency
| Task | Estimated Time | Tip |
| :— | :— | :— |
| Prep Time | 10 minutes | Have all your ingredients measured and ready before you start mixing. |
| Cook Time | 10-15 minutes | While one batch is frying, you can be forming the next set of balls. |
| Total Time | 20-25 minutes | A very quick turnaround for something so delicious. |
Leftovers and Storage
If you somehow end up with leftovers (which is rare in my house), they’re easy to store.
Let the puffs cool down completely. Then, place them in an airtight container and keep them in the fridge for up to 3 days.
To reheat, the best way is in an air fryer or a toaster oven for a few minutes. This will bring back that amazing crispy texture. Microwaving works in a pinch, but they might get a little soft.
Frequently Asked Questions
Q1. Why are my potato puffs falling apart in the oil?
Ans: This usually happens for two reasons. Either your mashed potatoes weren’t cold enough, or the mixture was too wet. Make sure your potatoes are chilled, and if the mix feels too soft, try adding an extra tablespoon of flour.
Q2. Can I bake these instead of frying them?
Ans: Yes, you can! They won’t be quite as crispy, but they’re still delicious. Place them on a baking sheet, spray them with a little cooking oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping them halfway through.
Q3. What’s the best kind of mashed potato to use?
Ans: A drier, fluffier mashed potato works best. If your mashed potatoes are very creamy or have a lot of milk/butter, you might need to add a bit more flour to help them bind together.
Q4. Can I freeze these?
Ans: Absolutely. The best way is to freeze the uncooked balls. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag. You can fry them directly from frozen, just add a couple of extra minutes to the cooking time.
Wrapping Up
There you have it. A simple, almost magical way to turn leftover mashed potatoes into something everyone will fight over.
It’s a recipe that feels a little bit special but is honestly so easy to pull off. It proves that you don’t need to throw out leftovers; you just need to get a little creative.
So go ahead, give these a try the next time you have some spuds sitting in the fridge. I’d love to hear how they turn out for you. Drop a comment below and let me know if you made any fun variations