Crispy Mashed Potato Cheese Puffs Your Family Will Crave
Bite-sized mashed potato puffs loaded with cheddar cheese, crispy breadcrumbs, and savory seasoning — golden, crunchy, and irresistible.
Ingredients
Produce
- 1 tsp garlic powder
Refrigerated
- 2 large eggs
Baking & Spices
- ½ cup all-purpose flour
- ½ tsp black pepper
- 1 tsp salt
Bread & Baked Goods
- 1 cup breadcrumbs
Dairy
- 1 cup cheddar cheese shredded
Other
- 2 cups mashed potatoes cold or room temperature
Instructions
Preheat the oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the potato mixture
- In a large bowl, combine mashed potatoes, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until well blended.
Add eggs
- Crack in the eggs and mix thoroughly until the mixture is smooth and cohesive.
Shape the puffs
- Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat with remaining mixture.
Coat the puffs
- Roll each ball in flour, then dip lightly into beaten egg if needed, and finally coat generously in breadcrumbs.
Bake until crispy
- Arrange the coated puffs on the baking sheet. Bake for 18–22 minutes, flipping halfway, until golden brown and crispy.
Cool slightly and serve
- Let rest for 2–3 minutes before serving. Enjoy warm for best texture.
Notes
Tips & Variations
- Extra crispy: Spray lightly with oil before baking or broil for the last 2 minutes
- Air fryer option: Cook at 375°F (190°C) for 10–12 minutes, shaking halfway
- Add herbs: Parsley, chives, or oregano add great flavor
- Spicy version: Add chili flakes or diced jalapeños
- Cheese swap: Try mozzarella, Monterey Jack, or pepper jack
Storage
- Refrigerator: Store cooked puffs up to 3 days in an airtight container
- Freezer: Freeze uncooked puffs up to 2 months
- Reheat: Oven or air fryer at 375°F (190°C) for best crispiness