Crispy Leftover Mashed Potato Cheese Puffs Recipe

Leftover Mashed Potato Cheese Puffs are a testament to that culinary alchemy, turning what might have been a side dish into a delightful appetizer or snack.

Why This Leftover Mashed Potato Cheese Puffs Recipe Works

This recipe leverages the inherent starchiness and flavor of mashed potatoes to create a delicious binder for cheese and other savory additions. The process is straightforward, making it accessible even for less experienced cooks, and the results are consistently enjoyable.

Ingredients

• 2 cups cold, leftover mashed potatoes (plain or with simple butter and milk is best)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend work well)
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour, plus more for dusting
• 2 tablespoons finely chopped chives or other fresh herbs (optional)
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Vegetable oil or other neutral frying oil, for frying

Gathering your ingredients is the first step towards deliciousness. Ensuring your mashed potatoes are cold is key to their ability to hold their shape during the forming process.

How to Make It

1. In a medium bowl, combine the cold mashed potatoes, shredded cheese, and beaten egg. Mix gently until just combined. Be careful not to overmix, as this can make the puffs tough.
2. Add the 1/4 cup of flour, chives (if using), garlic powder, salt, and pepper. Stir until a cohesive mixture forms. The dough should be slightly sticky but manageable. If it’s too wet, you can add a tablespoon more flour at a time, but avoid making it too dry.
3. Lightly dust your hands with flour. Scoop about 1 to 1.5 tablespoons of the mixture and roll it into a small ball or a small oval shape. You can also gently press them flat on the bottom if you prefer.
4. Place the formed puffs on a plate or baking sheet lined with parchment paper. If you aren’t frying them immediately, you can chill them in the refrigerator for about 30 minutes to help them firm up.
5. Pour about 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a tiny bit of the potato mixture in; it should sizzle immediately and float to the surface.
6. Carefully add a few puffs to the hot oil, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy puffs.
7. Fry for 3-5 minutes, turning occasionally, until they are golden brown and heated through. The exact time will depend on the size of your puffs and the temperature of your oil.
8. Using a slotted spoon or spider strainer, remove the fried puffs from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Season them with a little extra salt immediately, if desired.

Following these steps will guide you to creating perfectly golden and delightful cheese puffs from your leftover mashed potatoes.

Nutrition at a Glance

• Calories: Varies based on potato content, cheese type, and frying oil absorption.
• Protein: Primarily from the egg and cheese.
• Fat: From the cheese and the frying oil.
• Carbohydrates: Primarily from the mashed potatoes and flour.
• Sodium: Contributes from salted mashed potatoes (if used), cheese, and added salt.
• Fiber: Present in mashed potatoes, though processing can reduce it.
• Sugar: Naturally present in potatoes, and potentially from added seasonings.

How to Serve It

• As an Appetizer: Serve warm with your favorite dipping sauce like ketchup, ranch, sriracha mayo, or a sweet chili sauce.
• Part of a Brunch Spread: These can be a savory addition alongside eggs, bacon, or a fresh fruit salad.
• Light Snack: Enjoy them on their own as a satisfying snack, particularly good when the craving for something warm and cheesy strikes.
• With Soup: They make a fantastic complement to a hearty bowl of soup, especially tomato or vegetable soup.

These versatile puffs can be enjoyed in numerous ways, adapting to your meal or snacktime needs.

A recipe worth trying: The Best Creamy Potato Soup

Common Mistakes

• Using warm mashed potatoes: Cold potatoes are more firm and easier to shape, preventing them from falling apart during frying. Warm potatoes will likely be too soft and may lead to a messy frying experience.
• Overmixing the dough: Similar to making biscuits or pie crusts, overworking the potato mixture can develop gluten in the flour, resulting in tough, dense puffs instead of light and airy ones.
• Crowding the frying pan: Adding too many puffs at once will significantly lower the oil temperature, leading to greasy, unevenly cooked snacks. Fry in batches to maintain optimal oil temperature for crispiness.
• Oil not hot enough: If the oil isn’t at the correct temperature (around 350°F/175°C), the puffs will absorb too much oil before they have a chance to crisp up, making them heavy and oily rather than delightfully crunchy on the outside and soft on the inside.
• Not draining properly: Allowing the puffs to sit and drain on paper towels is crucial. If they aren’t drained sufficiently, they will retain excess oil, diminishing their crispness and making them less pleasant to eat.

Avoiding these common pitfalls will significantly increase your chances of achieving beautifully golden and satisfying cheese puffs with every batch you make.

Storage and Reheating

• Storage: Once cooled completely, store leftover puffs in an airtight container in the refrigerator for up to 2-3 days. They are best the day they are made, but still quite good for a couple of days.
• Reheating in Oven/Toaster Oven: For the crispiest results, reheat them on a baking sheet in a preheated oven at 350°F (175°C) for 8-10 minutes, or until heated through and slightly re-crisped. This method helps to restore some of their original texture.
• Reheating in Air Fryer: Place puffs in a single layer in your air fryer basket and cook at 350°F (175°C) for 5-7 minutes, shaking halfway through, until heated through and crispy.
• Reheating in Microwave (Less Ideal): While the microwave will heat them through, it will likely make them soft and a bit chewy rather than crispy. If you must use the microwave, heat in short intervals (15-30 seconds) until just warm.

Proper storage and reheating will help you enjoy these delicious puffs even after they’ve been made.

Leftover Ideas

• Savory Snack Bites: Serve cold or at room temperature as a quick and easy snack.
• “Fried” Rice Addition: Chop them up and add them to your next batch of fried rice for a cheesy, potato-y surprise.
• Soup Topper: Reheat gently and crumble them over a creamy soup for added texture and flavor.
• Breakfast Hash Component: Dice and pan-fry them alongside other breakfast ingredients for a hearty start to your day.
• Base for Mini Shepherd’s Pies: If you have a larger quantity, you could flatten them slightly, top with a bit of cooked ground meat and gravy, and bake briefly.

Don’t let those delicious potato puffs go to waste; they can be creatively repurposed into a variety of other tasty dishes.

Print