Name: Cheesy Mashed Potato Puff Bites
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups mashed potatoes (leftover or freshly made); 1 cup shredded cheese (cheddar, mozzarella, or blend); 1 egg; 1/4 cup all-purpose flour or breadcrumbs; 2 tbsp chopped green onions or chives (optional); 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp garlic powder or onion powder (optional); Cooking spray or oil for baking/air frying

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Cheesy mashed potato puff bites are crispy on the outside, soft and fluffy on the inside, and packed with melty cheese and savory flavor. They’re the perfect way to use up leftover mashed potatoes and turn them into something snackable, poppable, and totally addictive. I love making a batch of these for parties, brunches, or just to jazz up a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it turns something simple—leftover mashed potatoes—into golden, cheesy bites of joy. They’re easy to make, freeze well, and can be baked or air fried with great results. Each one has that perfect mix of crispy edges and creamy center, with just enough cheese to keep me coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed potatoes (leftover or freshly made)
Shredded cheese (cheddar, mozzarella, or a blend)
Egg
All-purpose flour or breadcrumbs
Green onions or chives (optional)
Salt and pepper
Garlic powder or onion powder (optional, for extra flavor)
Cooking spray or oil (for baking or air frying)

Directions

I mix the mashed potatoes, shredded cheese, egg, flour or breadcrumbs, and seasonings in a bowl until well combined.
I scoop out the mixture and roll it into small balls or use a mini muffin tin for puff shapes.
I preheat the oven to 400°F (or air fryer to 375°F).
I lightly spray a baking sheet or air fryer basket with oil and arrange the puffs in a single layer.
I bake or air fry for 15–18 minutes, flipping or rotating halfway through, until golden brown and crisp on the outside.
I let them cool slightly before serving—they’re best warm and melty inside.

Servings and timing

This recipe makes about 18–24 small puffs, depending on the size. It takes 10 minutes to prep and 15–18 minutes to cook.

Variations

Sometimes I add cooked bacon bits, diced ham, or chopped jalapeños for a savory kick. I’ve also mixed in sour cream or cream cheese for extra creaminess. For a crispy coating, I roll the balls in breadcrumbs before baking. I also love dipping them in sour cream, ranch, or a spicy aioli.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in the oven or air fryer at 350°F for 5–7 minutes to restore the crisp. They also freeze well—just shape, freeze on a tray, then store in a freezer bag. I bake them straight from frozen, adding a few extra minutes to the cook time.

FAQs

Can I make these with instant mashed potatoes?

Yes, I’ve used well-prepared instant mashed potatoes and they work just fine. Just make sure they’re thick and not too watery.

What kind of cheese works best?

I usually use sharp cheddar for bold flavor, but mozzarella melts beautifully too. A blend of cheeses gives the best texture.

Can I deep fry these?

Yes, I’ve fried them in hot oil (350°F) until golden, about 2–3 minutes per batch. Just drain on paper towels before serving.

Do I need to chill the mixture before shaping?

If the mixture feels too soft or sticky, I chill it for 20–30 minutes. It helps hold the shape better during cooking.

Are they gluten-free?

If I use a gluten-free flour or certified GF breadcrumbs, the recipe is easy to adapt for gluten-free needs.

Conclusion

Cheesy mashed potato puff bites are one of my favorite ways to turn leftovers into something fun, crispy, and crave-worthy. They’re easy to make, endlessly customizable, and perfect for snacking, sharing, or serving alongside almost any meal. Once I started making them, they quickly became a staple in my kitchen.