The day after a holiday always brings a certain kind of calm, doesn’t it? The big meal is over, the kitchen looks like it survived a storm, and yet the refrigerator is filled with little treasures waiting to be turned into something new.
I’ve always loved that quiet pause, when the house is still and I can shuffle around in my slippers, thinking about what to do with all those odds and ends. On one of those mornings, with a cup of tea warming my hands, I spotted a bowl of mashed potatoes sitting in the back of the fridge.
Now, in my family, mashed potatoes never go to waste. My mother used to stir them into bread dough, and my grandmother would fry them up with onions for breakfast. This time, though, I wanted something different—something snackable and fun, especially with my grandchildren running in and out of the kitchen.
That’s how these little mashed potato cheese puffs came to be. Golden on the outside, melty in the center, and so good you might wish for extra mashed potatoes next time.
When I pulled out the first batch from the oven, my husband, who claims he isn’t much of a “snack person,” reached for three before I could even set them down. That’s when I knew this recipe had a place in my kitchen storybook.
Short Description
These crispy leftover mashed potato cheese bites are the perfect way to transform holiday leftovers into something new. Packed with cheddar, mozzarella, and Parmesan, they’re golden, gooey, and irresistible—whether baked, fried, or air-fried.
Key Ingredients
- 2 cups cold or room temperature leftover mashed potatoes
- 1 cup shredded sharp or medium cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions or chives
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- 2 tablespoons sour cream or Greek yogurt
Breading (Optional for crisp coating):
- 1 cup Panko or regular breadcrumbs
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- 1 large egg, beaten
- ½ cup all-purpose flour
Optional Add-ins:
- Cooked crumbled bacon
- Chopped jalapeño or chili flakes
- Minced sautéed onions or caramelized shallots
- Shredded cooked chicken
Tools Needed
- Large mixing bowl
- Mixing spoon or spatula
- Baking sheet with parchment paper
- 3 shallow bowls (for breading)
- Air fryer, oven, or skillet
- Cookie scoop or tablespoon
Cooking Instructions
Step 1: Make the Mixture
In a large bowl, mix mashed potatoes, cheddar, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, pepper, parsley, sour cream or Greek yogurt, and green onions. Add optional ingredients if desired. Stir until the mixture holds its shape.
Step 2: Shape the Puffs
Scoop the mixture into tablespoon-sized portions. Roll into balls and slightly flatten if you prefer a crispier finish. Place on a parchment-lined baking sheet. If breading, chill them for 20 minutes.
Step 3: Coat with Breading (Optional)
Set up three bowls: flour, beaten egg, and breadcrumb mixture (Panko, Parmesan, paprika, oregano). Roll each puff in flour, dip in egg, and coat with breadcrumbs.
Step 4: Cook in Your Preferred Way
Air fryer: Preheat to 375°F. Lightly spray basket and puffs with cooking spray. Cook 10–12 minutes, turning halfway.
Oven: Preheat to 400°F. Bake 20–25 minutes, flipping halfway, until golden.
Skillet: Heat ¼ inch oil over medium heat. Fry puffs until golden, turning as needed. Drain on paper towels.
Tip: If the mixture feels too soft to form, stir in 2–3 tablespoons of flour or breadcrumbs to firm it up.
Why You’ll Love This Recipe
Cheesy Comfort: Three cheeses melt into creamy bites with crisp edges.
Waste Not: Perfect for stretching leftover mashed potatoes into something exciting.
Versatile: Bake, fry, or air fry—choose what suits your kitchen.
Crowd Pleaser: Kids, adults, and even picky eaters can’t resist them.
Customizable: Spice them up, add bacon, or keep them simple.
Mistakes to Avoid & Solutions
Mixture too soft: Add a little flour or breadcrumbs until firm.
Burning in skillet: Keep oil at medium heat and fry in small batches.
Cheese leaking out: Chill shaped puffs before cooking to help them hold.
Too dry: Use sour cream or Greek yogurt to keep the mixture moist.
Uneven browning: Flip or turn halfway through cooking, no matter the method.
Serving and Pairing Suggestions
Serve hot with sour cream, ranch, or marinara dipping sauce.
Pair with roasted chicken or a crisp green salad for a light dinner.
Perfect for game-day platters, potlucks, or family-style buffets.
Tuck them into a lunchbox for a fun treat.
Storage and Reheating Tips
Refrigerate: Store in an airtight container up to 3 days.
Freeze: Arrange cooked puffs on a tray, freeze solid, then store in freezer bags for 2 months.
Reheat: Warm in oven at 350°F for 8–10 minutes, or air fryer for 5–6 minutes. Avoid microwaving—it softens the crispiness.
FAQs
1. Can I use instant mashed potatoes?
Yes, as long as they’re thick and not too watery.
2. Do I have to bread them?
No, you can skip breading for a softer bite, but the coating adds crunch.
3. Can I make them ahead?
Yes, shape and refrigerate up to 24 hours before cooking.
4. What cheeses work best?
Sharp cheddar, mozzarella, and Parmesan are classic, but Monterey Jack or Gouda also melt beautifully.
5. Can I bake instead of fry for a healthier version?
Absolutely, baking gives a lighter crisp, especially with a quick spray of oil.
Tips & Tricks
Use a cookie scoop for even sizes.
Lightly butter your hands before shaping to prevent sticking.
For extra crispiness, double coat with breadcrumbs.
Add smoked paprika or cayenne for a subtle heat.
Recipe Variations
Bacon Cheddar Bites: Add ½ cup crumbled bacon to the mixture.
Spicy Jalapeño Puffs: Mix in 2 tablespoons chopped jalapeño and ½ teaspoon chili flakes.
Herb Lovers: Stir in 1 tablespoon fresh dill or thyme for a fragrant twist.
Chicken Ranch Puffs: Add ½ cup shredded cooked chicken and 1 teaspoon ranch seasoning.
Final Thoughts
Leftovers are often overlooked, but with a little creativity, they can turn into something unforgettable. Watching my grandchildren sneak these puffs off the tray before I even set them on the table made me laugh out loud. It brought me back to my own childhood kitchen, where stealing bites before dinner was practically a family sport.
These puffs may start with something simple like mashed potatoes, but they end up being so much more—comforting, resourceful, and shared with love. I hope they bring the same warmth to your table.
Leftover Mashed Potato Cheese
Ingredients
- 2 cups cold or room temperature leftover mashed potatoes
- 1 cup shredded sharp or medium cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions or chives
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley optional
- 2 tablespoons sour cream or Greek yogurt
Breading (Optional for crisp coating):
- 1 cup Panko or regular breadcrumbs
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- 1 large egg beaten
- ½ cup all-purpose flour
Optional Add-ins:
- Cooked crumbled bacon
- Chopped jalapeño or chili flakes
- Minced sautéed onions or caramelized shallots
- Shredded cooked chicken
Instructions
- In a large bowl, mix mashed potatoes, cheddar, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, pepper, parsley, sour cream or Greek yogurt, and green onions.
- Stir until the mixture holds its shape, adding optional ingredients if you like.
- Scoop into tablespoon-sized portions, roll into balls, and slightly flatten for extra crispiness. Place on a parchment-lined sheet and chill for 20 minutes if breading.
- For breading, coat each puff in flour, dip in beaten egg, then cover with a breadcrumb mixture of Panko, Parmesan, paprika, and oregano.
- To cook: air fry at 375°F for 10–12 minutes, flipping halfway; bake at 400°F for 20–25 minutes, turning once; or fry in ¼ inch oil over medium heat until golden, draining on paper towels.
