Leftover Mashed Potato Cheese
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.
Calories:
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.