Cheesy Mashed Potato Puffs

Crispy, golden-brown puffs made from cold leftover mashed potatoes, cheese, and panko, baked to perfection with a gooey center.

Ingredients

• 4 cups cold, leftover mashed potatoes (firm consistency works best)
• 2 large eggs (lightly beaten)
• 1 cup sharp cheddar cheese (freshly shredded)
• 1/2 cup grated parmesan cheese
• 1/3 cup green onions or chives (finely chopped)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt (adjust to taste depending on seasoning in the original potatoes)
• 1/4 teaspoon freshly ground black pepper
• 1 cup panko breadcrumbs (for coating)
• Optional Dipping Sauces: Warm marinara sauce, Ranch dressing, Sriracha mayo

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat and lightly spray with non-stick cooking spray.
2. In a large mixing bowl, combine cold mashed potatoes, beaten eggs, half of the shredded cheddar cheese, parmesan cheese, and chopped green onions. Add garlic powder, onion powder, kosher salt, and black pepper. Stir vigorously until thoroughly incorporated and uniform.
3. Scoop out portions using a 1.5-tablespoon cookie scoop or spoon, rolling them into golf-ball-sized spheres. Optionally, press a tiny cube of leftover cheddar cheese into the center of each ball before sealing it closed.
4. Pour panko breadcrumbs into a shallow bowl. Roll each potato ball in the panko, pressing gently so the crumbs adhere securely. Place coated puffs on the prepared baking sheet, leaving about an inch of space between each one.
5. Lightly spray the tops of the breaded puffs with olive oil or cooking spray. Bake for 18 to 22 minutes, or until the exterior is crisp, golden brown, and the cheese inside is fully melted.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Notes

Use cold mashed potatoes to help them hold their shape; if fresh, chill for at least two hours. Cheese can be substituted with Gruyère, pepper jack, or mozzarella. For an air fryer alternative, cook in a single layer at 380°F (193°C) for 10 to 12 minutes, shaking the basket halfway through.