Crispy Golden Mashed Puffs

This leftover mashed potato transformation creates golden, crispy-on-the-outside, fluffy-on-the-inside bites that elevate ordinary spuds into something extraordinary. These potato puffs have become my holiday season secret weapon when I need to reinvent yesterday's side dish into today's showstopper.

I created these after a particularly ambitious Thanksgiving dinner left me with a mountain of mashed potatoes. Now my family actually hopes for leftovers so these puffs can make an appearance the next day.

• Chilled mashed potatoes: provide the perfect base and work better than warm potatoes
• Large egg: acts as the binding agent ensuring your puffs hold their shape
• Shredded cheddar cheese: melts throughout giving delicious savory pockets
• Chopped chives: add a mild onion flavor and beautiful flecks of color
• All purpose flour: helps absorb excess moisture creating the perfect texture
• Onion salt: seasons the mixture with aromatic flavor
• Salt and pepper: allow you to adjust seasoning to your taste preference
• Grated Parmesan cheese: creates that irresistible crispy golden crust when baked

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 400 degrees Fahrenheit ensuring it reaches full temperature before baking. Thoroughly grease a muffin pan with either cooking spray or butter. The grease prevents sticking and helps create that desirable crispy exterior.

Mix Your Base:

In a large bowl combine the chilled mashed potatoes with the egg working it through completely. Add the shredded cheddar cheese chives flour onion salt salt and pepper. Mix until everything is evenly distributed but avoid overmixing which can make the potatoes gummy.

Form the Puffs:

With clean hands roll the potato mixture into uniform 1 inch balls. This size ensures they cook evenly and have the perfect crispy to fluffy ratio. Roll each ball in the grated Parmesan cheese ensuring complete coverage as this creates the golden crust.

Prepare for Baking:

Place each Parmesan coated ball into your prepared muffin pan. Gently press down to create a slight puff shape while maintaining their structure. Leave a small amount of space at the top as they will expand slightly during baking.

Bake to Perfection:

Bake for 15 to 20 minutes watching carefully near the end. Look for a deep golden brown color on the tops and edges. The exterior should develop a visible crispness while the centers remain tender and fluffy.

Rest and Serve:

Allow the puffs to cool in the pan for about 5 minutes. This resting period helps them set up and makes them easier to remove without breaking. Serve while still warm for the best texture and flavor experience.

The Parmesan cheese coating is truly the magic ingredient in this recipe. I discovered its transformative power accidentally when I ran out of breadcrumbs one day. The cheese creates an irresistibly crispy shell that my children now specifically request. Our Sunday family dinners often feature these puffs as the pregame appetizer while everyone gathers.

Storage Success

These potato puffs maintain their quality remarkably well when stored properly. Allow them to cool completely before transferring to an airtight container. They will keep in the refrigerator for up to 3 days. To reheat simply place them on a baking sheet in a 350°F oven for about 10 minutes until heated through and crispy again. Microwaving works in a pinch but sacrifices the crispy exterior.

Freezer Friendly

Make a big batch of these potato puffs when you have extra mashed potatoes and freeze them for future meals. Once completely cooled place them on a baking sheet in a single layer and freeze until solid about 2 hours. Transfer the frozen puffs to an airtight freezer container or heavy duty freezer bag where they will keep for up to 3 months. Reheat directly from frozen in a 375°F oven for 15 to 20 minutes.

Creative Variations

The basic recipe provides an excellent canvas for creativity. Try incorporating cooked crumbled bacon and a dollop of sour cream for loaded baked potato flavor. Swap the cheddar for pepper jack and add diced jalapeños for a spicy kick. Mix in caramelized onions and gruyere cheese for a French onion soup inspired version. You can even go Italian with sun dried tomatoes basil and mozzarella cheese in the mix and marinara for dipping.

Serving Suggestions

These versatile puffs work beautifully as an appetizer served with dipping sauces like sour cream sriracha mayo or warm cheese sauce. They also make an elevated side dish alongside roasted meats or as part of a holiday spread. For brunch serve them topped with a poached egg and hollandaise sauce. Kids particularly love them as an after school snack that feels special but uses up leftovers.

Frequently Asked Questions

→ Can I use instant mashed potatoes?

Yes, you can use instant mashed potatoes as long as they are thick and well-chilled to hold their shape for rolling and baking.

→ How do I store leftover potato puffs?

Store leftover potato puffs in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer for best results.

→ Can I freeze mashed potato puffs?

Absolutely! Let the puffs cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Reheat directly from the freezer for convenience.

→ What other cheeses can I use?

You can experiment with cheeses like mozzarella, gouda, or pepper jack for different flavor profiles. Ensure the cheese complements the mashed potato base.

→ Can these puffs be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these potato puffs gluten-free.