The first time I made these Crispy Cheesy Mashed Potato Puffs, my kitchen smelled like a mix of buttery potatoes, toasted breadcrumbs, and warm Parmesan, and it instantly transported me back to every cozy family dinner I’ve ever loved. I made them on a whim because I had leftover mashed potatoes in the fridge and didn’t want them to go to waste, and what came out of the oven completely surprised me. They were golden, crispy on the outside, soft and cheesy on the inside, and so addictive I immediately knew I’d be making them again and again.
Why You’ll Love This Recipe
You’ll love these potato puffs because they transform simple ingredients into something restaurant-worthy with barely any effort. They’re the kind of snack or side dish you can pull together with leftover mashed potatoes and a few pantry staples, and they always come out crispy, cheesy, and irresistible. They work for parties, weeknight dinners, game nights, and even breakfast. Once you taste that crunchy exterior and gooey center, you’ll understand exactly why I never let leftover potatoes go untouched again.
Ingredients
- 3 cups prepared mashed potatoes (cooled)
- 1 cup shredded Colby Jack cheese
- ½ cup grated Parmesan cheese
- 1 cup Italian-style panko breadcrumbs
- 1 large egg
One thing I’ve learned is that cold mashed potatoes work far better than warm ones—they hold their shape, mix cleanly with the cheese, and help the puffs stay structured in the oven. Colby Jack melts beautifully and stays creamy inside, but cheddar works just as well if that’s what you have on hand. The Parmesan adds a salty, nutty depth, and the Italian panko brings that golden crunch. The egg is the binder that keeps everything together, so don’t skip it unless you want a pan full of melted potato puddles.
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups
- Spoon or cookie scoop
I like using parchment paper because it guarantees the potato puffs release easily and crisp evenly without sticking. A cookie scoop helps me form uniform balls, which means they all bake at the same rate and come out perfectly round. No special tools are required, but having a big mixing bowl really does make the combining process easier. If you don’t have parchment, a lightly greased baking sheet works, but the bottoms may brown a bit more—still delicious, but different.
Step-by-Step Instructions
I start by making sure my mashed potatoes are cold—straight-from-the-fridge cold. When I scoop them into the bowl, they already feel sturdier than warm mashed potatoes ever could. I add the shredded Colby Jack, grated Parmesan, and egg, and I mix everything together until it forms a thick, slightly sticky dough. This step always feels like uncovering the potential hiding inside leftover potatoes.
Once the mixture is fully combined, I pour the Italian panko into a shallow dish. Using a scoop or spoon, I portion out small mounds of the potato mixture and roll them gently into balls. Then I press each one lightly into the panko, coating the entire outside. The panko sticks beautifully because the potato mixture is naturally tacky. It always reminds me of breading croquettes, except this is so much easier and cleaner.(See the next page below to continue…)