There are some recipes that transport you right back to a specific moment. For me, these Mashed Potato Cheese Puffs do just that. They were inspired by a dish I had at a little tapas restaurant tucked away on a cobbled street in southern Spain, where they served these glorious, golden orbs of potato and cheese called croquetas de patata. I was so taken with them that I spent the rest of the holiday trying to figure out their secret. Back in my own kitchen, I set about recreating that magic, and this recipe is the delicious result of that quest.

What started as an experiment has become a staple in my home. I’ve been making this for over 7 years, and it never disappoints. It’s my go-to recipe for using up leftover mashed potato from a Sunday roast, transforming it from a simple side dish into the star of the show. There’s something truly satisfying about taking humble ingredients and creating these delightful, crispy potato puffs with a molten, cheesy centre. They are perfect as a snack, an appetiser, or even a side dish for a more substantial meal.

We’re going to walk through every step together, from choosing the right potatoes to getting that perfect golden-brown crust. I’ll share all the little tips I’ve picked up over the years to ensure your Mashed Potato Puffs turn out brilliantly every single time. So, let’s get our aprons on and turn some leftover mash into something truly special.

Recipe Overview

• Prep Time: 25 minutes (plus 1 hour chilling time)
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Servings: Makes approximately 18 puffs
• Difficulty: Medium

Why You’ll Love This Mashed Potato Cheese Puffs

• The Ultimate Use for Leftovers: This recipe gives leftover mashed potato a glorious second life, preventing food waste in the most delicious way possible.
• Irresistible Texture Contrast: You get a wonderfully crisp, golden-brown exterior that gives way to a soft, fluffy potato and a molten, gooey cheese centre.

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• Adaptable and Forgiving: You can easily tweak the seasonings, add different herbs, or switch up the cheeses to suit what you have in the fridge.

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• A Satisfying Kitchen Project: From mixing and shaping to that final sizzle in the pan, making these potato puffs is a genuinely enjoyable process with a rewarding result.

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• Perfect for Any Occasion: They work beautifully as a pre-dinner bite with drinks, a side dish for a main course, or simply as a comforting snack on a lazy afternoon.

Mashed Potato Cheese Puffs

20 min prep  •  20 min cook  •  4 servings

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Ingredients You’ll Need

• 600g cold, pre-cooked mashed potato
• 150g mature Cheddar cheese, grated
• 50g Mozzarella cheese, grated
• 3 spring onions, finely sliced
• 1 large egg yolk
• 2 tbsp plain flour, plus extra for dusting
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• For the coating:
• 75g plain flour
• 2 large eggs, beaten
• 150g panko breadcrumbs
• Vegetable or sunflower oil, for frying (about 500ml)

Tip: Using cold mashed potato is crucial. Warm mash is too soft and sticky to shape properly. If you’re making mash specifically for this, allow it to cool completely in the fridge first. For the best texture, use a starchy potato variety like Maris Piper or King Edward, as detailed in this guide to perfect mash from BBC Good Food.

How to Make Mashed Potato Cheese Puffs

1. Combine the Puff Mixture: In a large mixing bowl, combine your cold mashed potato, grated Cheddar and Mozzarella, finely sliced spring onions, the single egg yolk, 2 tablespoons of plain flour, smoked paprika, and garlic powder. Season generously with salt and pepper.
2. Mix Thoroughly: Using a wooden spoon or your hands, mix everything together until it’s well combined. Be careful not to overmix, as this can make the potato gummy. The mixture should be firm enough to hold its shape.
3. Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator to chill for at least one hour. This step is essential as it firms up the mixture, making the puffs much easier to shape and handle. Do not skip this!
4. Shape the Puffs: Once chilled, take the mixture out of the fridge. Lightly flour your hands and a baking tray. Scoop out portions of the mixture (about a heaped tablespoon each) and roll them into small balls or short, fat cylinders. Place the shaped puffs on the floured tray.
5. Set Up Your Coating Station: Prepare three shallow dishes. Put the 75g of plain flour in the first, the two beaten eggs in the second, and the panko breadcrumbs in the third.
6. Coat the Potato Puffs: Working one at a time, gently roll each potato puff first in the flour (tapping off any excess), then dip it into the beaten egg, letting any excess drip off, and finally, roll it in the panko breadcrumbs until it’s completely coated. Place the coated puffs back on the tray.
7. Heat the Oil: Pour the vegetable oil into a large, deep frying pan or skillet until it’s about 3-4 cm deep. Heat the oil over a medium-high heat to 180°C (350°F). If you don’t have a thermometer, you can test if the oil is ready by dropping in a small breadcrumb; it should sizzle and turn golden in about 30 seconds.
8. Fry the Puffs: Carefully place the puffs into the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning them gently, until they are a deep golden brown on all sides and the cheese inside has melted.
9. Drain and Serve: Using a slotted spoon, remove the cooked mashed potato puffs from the pan and place them on a wire rack to drain any excess oil. This keeps them crispier than using paper towels. Serve them warm.

Tips From My Kitchen

• Use Dry Mash: When making the mashed potato, go easy on the milk or cream. A drier, stiffer mash works best for forming these puffs.
• Panko is Key: While you can use regular breadcrumbs, panko breadcrumbs give a much lighter, crunchier coating. I highly recommend them for the best texture.
• Chill Again Before Frying: For extra firm puffs that are guaranteed to hold their shape, you can pop the coated puffs back in the fridge for 20-30 minutes before frying.
• Uniform Size: Try to make your puffs a similar size to ensure they all cook evenly in the same amount of time. An ice cream scoop can be a great tool for this.
• Season Well: Don’t be shy with the salt and pepper. Cold potato needs robust seasoning to bring out its full flavour, especially when paired with rich cheese.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Slotted spoon
• Wire rack

Common Mistakes to Avoid

• Overcrowding the pan: Frying too many puffs at once will significantly lower the oil’s temperature. This leads to the puffs absorbing more oil, resulting in a greasy, soggy finish instead of a light, crispy one. Fry in batches of 4-5 for the best results.
• Wrong temperature: If the oil is too cool (below 175°C), the puffs will become oily. If it’s too hot (above 190°C), the breadcrumbs will burn before the cheese inside has a chance to melt. Aim for that sweet spot of 180°C for a perfect, golden cook.
• Skipping the rest time: The chilling time is non-negotiable. It allows the starches in the potato to firm up and the flavours to meld. A well-chilled mixture is firm, easy to roll, and much less likely to fall apart when it hits the hot oil.

Delicious Variations to Try

• Spicy Version: Add 1/2 teaspoon of chilli flakes or some finely diced fresh jalapeño to the potato mixture for a welcome kick of heat.
• Vegetarian/Vegan Option: This recipe is already vegetarian! For a vegan version, use a plant-based mashed potato (made with dairy-free butter and milk), a good quality vegan cheddar, and a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water) in place of the egg yolk. For the coating, use plant-based milk instead of beaten eggs.
• Different Protein: Add some finely chopped cooked bacon, chorizo, or shredded ham to the potato mixture for an extra savoury dimension. If you like burgers, you could even try crumbling in some cooked meat from my White Cheddar Spinach Chicken Burgers.

What to Serve With Mashed Potato Cheese Puffs

These cheesy potato puffs are fantastic on their own, but they are also brilliant with a dip or as part of a larger meal. Here are a few ideas:

• A simple dip of sour cream and chives
• Sweet chilli sauce for a sweet and spicy contrast
• As a side dish alongside roasted chicken or a juicy steak
• Served with a fresh, crisp green salad with a vinaigrette dressing
• Alongside a flavourful main like this Honey Pineapple Salmon for a complete meal.

Frequently Asked Questions

Mashed Potato Cheese Puffs

Crispy, golden-fried puffs made from cold mashed potatoes, filled with melted Cheddar and Mozzarella cheese, seasoned with smoked paprika and garlic, and coated in crunchy panko breadcrumbs. A perfect appetizer or side dish.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 600 g cold pre-cooked mashed potato
• 150 g mature Cheddar cheese grated
• 50 g Mozzarella cheese grated
• 3 spring onions finely sliced
• 1 large egg yolk
• 2 tbsp plain flour plus extra for dusting
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste

For the coating

• 75 g plain flour
• 2 large eggs beaten
• 150 g panko breadcrumbs
• Vegetable or sunflower oil for frying (about 500ml)

Method

 

1. Combine the Puff Mixture: In a large mixing bowl, combine your cold mashed potato, grated Cheddar and Mozzarella, finely sliced spring onions, the single egg yolk, 2 tablespoons of plain flour, smoked paprika, and garlic powder. Season generously with salt and pepper.
2. Mix Thoroughly: Using a wooden spoon or your hands, mix everything together until it's well combined. Be careful not to overmix, as this can make the potato gummy. The mixture should be firm enough to hold its shape.
3. Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator to chill for at least one hour. This step is essential as it firms up the mixture, making the puffs much easier to shape and handle. Do not skip this!
4. Shape the Puffs: Once chilled, take the mixture out of the fridge. Lightly flour your hands and a baking tray. Scoop out portions of the mixture (about a heaped tablespoon each) and roll them into small balls or short, fat cylinders. Place the shaped puffs on the floured tray.
5. Set Up Your Coating Station: Prepare three shallow dishes. Put the 75g of plain flour in the first, the two beaten eggs in the second, and the panko breadcrumbs in the third.
6. Coat the Potato Puffs: Working one at a time, gently roll each potato puff first in the flour (tapping off any excess), then dip it into the beaten egg, letting any excess drip off, and finally, roll it in the panko breadcrumbs until it's completely coated. Place the coated puffs back on the tray.
7. Heat the Oil: Pour the vegetable oil into a large, deep frying pan or skillet until it's about 3-4 cm deep. Heat the oil over a medium-high heat to 180°C (350°F). If you don't have a thermometer, you can test if the oil is ready by dropping in a small breadcrumb; it should sizzle and turn golden in about 30 seconds.
8. Fry the Puffs: Carefully place the puffs into the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning them gently, until they are a deep golden brown on all sides and the cheese inside has melted.
9. Drain and Serve: Using a slotted spoon, remove the cooked mashed potato puffs from the pan and place them on a wire rack to drain any excess oil. This keeps them crispier than using paper towels. Serve them warm.

Notes

It is essential to use cold, firm mashed potatoes. Chilling the mixture for at least one hour is a crucial step to ensure the puffs are easy to shape and hold together during frying. Fry in small batches to maintain oil temperature and achieve a crispy exterior.

I hope you enjoy making—and eating—these Mashed Potato Cheese Puffs as much as I do. They are a true testament to the joy of simple, well-made food. Once you’ve mastered the basic recipe, you can have so much fun with different flavours and fillings. For another treat that’s just as rewarding, why not try my Biscoff Truffles for dessert? I’d love to hear how your potato puffs turn out, so please leave a comment below and let me know if you tried any variations!