🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
For the Puffs:
2 cups leftover mashed potatoes (cooled but not cold)
1 cup (100g) shredded cheese (cheddar, mozzarella, Gruyère, or pepper jack!)
2 large eggs, beaten *(binder & fluff!)
¼ cup (25g) grated Parmesan cheese (for crispiness!)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika or smoked paprika (warmth + color)
Salt & black pepper to taste
Optional: 2 tbsp chopped chives or green onions
For Coating & Frying:
½ cup (60g) all-purpose flour (or GF flour blend)
1 extra egg, beaten (for dredging)
1 cup (100g) panko breadcrumbs (extra crunch!)
Cooking oil for frying (vegetable, canola, or avocado oil)
→ Or use spray for baked version!
That’s it.
No milk.
No butter needed (it’s already in the mash!).
💡 Pro tip: For extra fluff, add 1 tsp baking powder to the mix!
🔥 How to Make It: Step-by-Step, Bite-by-Bite
Let’s cook this like we’re making edible sunshine—one golden forkful at a time.
Step 1: Mix the Dough
In a bowl:
Combine mashed potatoes, shredded cheese, eggs, Parmesan, garlic powder, onion powder, paprika, salt, pepper, and herbs.
Stir until smooth and well blended.
👉 Batter should hold together—if too sticky, chill 15 mins.
Step 2: Shape the Puffs
Scoop 1-tbsp portions and roll into smooth balls (~1.5 inches wide).
Optional: Flatten slightly into mini patties.
Place on a tray and chill 10–15 minutes (helps them hold shape when cooking).
Step 3: Bread Them (The Crispy Secret!)
Set up a dredging station:
Flour (in bowl #1)
Beaten egg (in bowl #2)
Panko breadcrumbs (in bowl #3)
Roll each ball:
In flour → shake off excess
In egg → let excess drip
In panko → press gently to coat
🔁 Repeat for all puffs.
Step 4: Cook Your Way
Choose your method:
🍳 Option 1: Pan-Fry (Most Crispy!)
Heat ½ inch oil in skillet over medium heat.
Fry puffs in batches 2–3 mins per side until deep golden brown.
Drain on paper towels.
🧈 Option 2: Air Fry (Healthier!)
Preheat air fryer to 375°F (190°C).
Spray puffs with oil.
Cook 8–10 mins, shaking halfway, until golden.
🌡️ Option 3: Bake
Preheat oven to 400°F (200°C).
Place on greased baking sheet, spray with oil.
Bake 20–25 mins, flipping halfway.
Step 5: Serve & Savor
Sprinkle with extra parsley or chives.
Serve hot—with:
Marinara sauce 🍅
Ranch dressing 🥣
Sour cream & chive dip 🥄
Or all by itself—it’s that good
Bonus: Leftovers reheat beautifully in the air fryer (3 mins at 375°F)—never soggy!
💡 Pro Tips for Next-Level Success
Tip
Why It Works
✅ Use cooled mashed potatoes
Holds shape better
✅ Don’t skip chilling
Prevents flattening during cooking
✅ Add baking powder
Makes puffs lighter and puffier
✅ Make ahead: Shape & bread unbaked; refrigerate overnight
Saves time the next day
✅ Freeze it: Freeze uncooked puffs on tray, then bag
Cook straight from frozen (+2 mins)
🍽️ When to Serve These Golden Gems
🍷 Cocktail parties with toothpicks
🍔 Weeknight dinners as a fun side
🎉 Game day snacks with dipping sauces
🫶 To someone who says, “I don’t eat leftovers” —watch them ask for seconds
Because once they taste that cheesy-potato, crunchy-golden magic?
They’ll be converted.
❤️ Final Thought: Great Food Doesn’t Have to Be Complicated
You don’t need 17 ingredients or a culinary degree to make something magical.
Sometimes, all it takes is:
A bowl of leftovers
A sprinkle of cheese
And the courage to say: “Today, I’m making joy.”
And when your partner says, “Did you get these from a restaurant?”
Or your kid hugs you after the first bite…
You’ll know:
You didn’t just make snacks.
You made love.