Baked Cheesy Mashed Potato Puffs Recipe
There’s a special kind of magic in transforming leftovers into something truly spectacular. We’ve all been there: a Tupperware container of cold mashed potato sits in the fridge, looking a little bit sorry for itself. But with a few simple additions, that humble mash can become the star of the show. These Cheesy Mashed Potato Puffs are the glorious result of that transformation – crispy and golden on the outside, with a fluffy, cheesy, chive-flecked centre that is utterly moreish.
This recipe was inspired by a dish I had at a little restaurant in Spain, where they served tiny, fried potato and cheese balls called ‘croquetas de patata’. I wanted to capture that same irresistible texture but create a baked version that we could make at home any night of the week. The result is this fantastic Cheesy Mashed Potato Puffs recipe. They are light, airy, and packed with the savoury flavour of mature cheddar and fresh chives. They are baked, not fried, which gives them a wonderfully crisp exterior without any of the fuss or mess of deep-frying.
These puffs work beautifully for so many occasions. They’re a brilliant side dish for a Sunday roast, a fun addition to a party food platter, or just a delightful snack when you fancy something savoury and satisfying. My children absolutely adore them, and they always get compliments whenever we have friends over for dinner.
Recipe Overview
This Cheesy Mashed Potato Puffs recipe turns leftover mashed potatoes into golden, flavourful bites. Expect a crisp, golden-brown shell giving way to a soft, fluffy interior, punctuated by the sharp, savoury notes of mature cheddar and the mild oniony freshness of chives. I found that letting the potato mixture chill for at least 30 minutes is the secret to getting puffs that hold their shape perfectly during baking.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 10 minutes
- Servings: Makes approximately 20-24 puffs
- Difficulty: Easy
Why You’ll Love This Cheesy Mashed Potato Puffs Recipe
- Genuine Flavour: The taste is a wonderful balance of textures and flavours. The sharpness of a good mature cheddar cheese cuts through the rich potato, while fresh chives add a delicate, herby lift. They taste rich without being heavy.
- Ready in about an hour: From start to finish, including chilling time, these delightful puffs are ready in just over an hour. The active preparation is minimal, making it a very manageable recipe.
- Flexible Recipe: This is a brilliant base recipe. You can swap the cheddar for Gruyère or Red Leicester, add crumbled cooked bacon or finely chopped spring onions, or even stir in a pinch of smoked paprika for a different flavour profile.
- Great for Entertaining: These are ideal when you have guests. They can be prepared ahead of time and baked just before serving, making them a stress-free option for parties or family gatherings.
- Family Tested: This recipe is a firm favourite in my house. My husband enjoys them with a spicy dip, and the kids will happily eat a whole plateful just as they are. They never last long!
Ingredients You’ll Need
The quality of your ingredients, especially the potatoes and cheese, will really make a difference here. I always recommend using cold, day-old mashed potato as it’s drier and helps the puffs hold their shape. For the best flavour, a good block of mature cheddar, which you grate yourself, is far superior to pre-grated cheese.
- 500g cold leftover mashed potato
- 150g mature cheddar cheese, finely grated
- 2 large free-range egg yolks
- 30g plain flour, plus extra for dusting
- 2 tbsp fresh chives, finely chopped
- 1/2 tsp English mustard powder
- 1/4 tsp garlic powder
- A good pinch of salt (to taste)
- Freshly ground black pepper
- 2 tbsp olive oil or melted butter
Sara’s Tip: Use floury potatoes like Maris Piper or King Edward for your mash. They have a lower water content, which creates a fluffier texture. This is a key detail explained well in this guide to making perfect mashed potatoes.
How to Make Cheesy Mashed Potato Puffs
The process for this recipe is very straightforward. The most important part is ensuring the potato mixture is firm and well-chilled before you start shaping the puffs. This little bit of patience pays off with perfectly formed, non-spreading results.
- Combine the Ingredients: In a large bowl, place your cold mashed potato. Add the grated cheddar, egg yolks, plain flour, chopped chives, mustard powder, and garlic powder. Season generously with salt and black pepper.
- Mix Thoroughly: Using a wooden spoon or a spatula, mix everything together until it’s well combined. Be careful not to overmix, as this can make the potato gummy. The mixture should be thick and slightly sticky.
- Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes, or up to 2 hours. I find this step is absolutely essential. Chilling the mixture makes it much less sticky and far easier to handle and shape.
- Preheat and Prepare: When you’re ready to bake, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment.
- Shape the Puffs: Lightly flour your hands. Take about a tablespoon of the chilled mixture and roll it between your palms to form a small ball, about the size of a golf ball. Place it on the prepared baking tray. Repeat with the remaining mixture, spacing the puffs about 2-3 cm apart.
- Bake to Golden Perfection: Brush the tops of the puffs with the olive oil or melted butter. This will help them get extra crispy and golden. Bake in the preheated oven for 20-25 minutes, or until they are puffed up, golden brown, and crisp on the outside.
- Serve Immediately: For the best texture, serve the cheesy mashed potato puffs while they are still warm. The cheese will be gloriously melty in the centre.
Tips From My Kitchen
- Temperature Control: Ensure your mashed potato is completely cold before you start. Warm mash will be too soft and sticky, making the mixture difficult to shape and more likely to flatten in the oven.
- The Secret Step: Don’t skip the chilling time! I used to struggle with this dish until I discovered this technique. Chilling firms up the mixture significantly, which is the key to creating distinct, round puffs rather than flat potato cakes.
- Make-Ahead: You can make and shape the puffs up to a day in advance. Arrange them on the baking tray, cover with cling film, and store them in the fridge. Just bake them from chilled when you’re ready, adding a few extra minutes to the cooking time.
- Storage: Leftover puffs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C for 5-7 minutes to bring back their crispiness.
Common Mistakes to Avoid
- Overcrowding the baking tray: Give the puffs space on the tray. If they are too close together, they will steam rather than bake, resulting in soft, pale sides instead of a uniform golden crispness. Use two trays if necessary.
- Using a ‘wet’ mash: If your initial mashed potato was made with a lot of milk or butter, the mixture for the puffs might be too loose. If it feels overly wet, add an extra tablespoon of flour to help bind it together.
- Skipping the egg yolk: The egg yolk is a crucial binder. It enriches the mixture and helps hold everything together. Using a whole egg would add too much liquid, so stick to just the yolk for the best structure.
Delicious Variations to Try
Once you’ve mastered the basic Cheesy Mashed Potato Puffs Recipe, it’s fun to experiment with different flavours. Here are a few of our favourites:
- Spicy Bacon Puffs: Add 4-5 rashers of finely chopped, cooked streaky bacon and a generous pinch of chilli flakes to the potato mixture for a smoky, spicy kick.
- Herb and Garlic Overload: Swap the chives for a tablespoon of finely chopped parsley and add an extra clove of minced garlic to the mix. A touch of parmesan along with the cheddar works wonderfully here.
- Chorizo and Paprika: Add 50g of finely diced cured chorizo and a teaspoon of smoked paprika to the potato mixture. This gives the puffs a beautiful colour and a deep, smoky flavour. It’s a fantastic side for a simple main like our Bruschetta Chicken.
What to Serve With Cheesy Mashed Potato Puffs
These puffs are incredibly versatile. While they are delicious on their own, they also pair beautifully with other dishes.
- Dipping Sauces: Serve them with a simple sour cream and chive dip, a tangy tomato salsa, or a garlic aioli.
- As a Side Dish: They are a fantastic alternative to roast potatoes or chips. They work wonderfully alongside roasted meats, such as our Juicy Chicken Recipe, or grilled fish.
- Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a light-bodied beer complements the cheesy flavour without overwhelming it. For a non-alcoholic option, a sharp, sparkling apple juice is a lovely choice.
Frequently Asked Questions
Cheesy Mashed Potato Puffs Recipe
Ingredients
Method
- Combine the Ingredients: In a large bowl, place your cold mashed potato. Add the grated cheddar, egg yolks, plain flour, chopped chives, mustard powder, and garlic powder. Season generously with salt and black pepper.
- Mix Thoroughly: Using a wooden spoon or a spatula, mix everything together until it's well combined. Be careful not to overmix, as this can make the potato gummy. The mixture should be thick and slightly sticky.
- Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes, or up to 2 hours. I find this step is absolutely essential. Chilling the mixture makes it much less sticky and far easier to handle and shape.
- Preheat and Prepare: When you're ready to bake, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment.
- Shape the Puffs: Lightly flour your hands. Take about a tablespoon of the chilled mixture and roll it between your palms to form a small ball, about the size of a golf ball. Place it on the prepared baking tray. Repeat with the remaining mixture, spacing the puffs about 2-3 cm apart.
- Bake to Golden Perfection: Brush the tops of the puffs with the olive oil or melted butter. This will help them get extra crispy and golden. Bake in the preheated oven for 20-25 minutes, or until they are puffed up, golden brown, and crisp on the outside.
- Serve Immediately: For the best texture, serve the cheesy mashed potato puffs while they are still warm. The cheese will be gloriously melty in the centre.
Notes
I really hope you enjoy making this Cheesy Mashed Potato Puffs recipe. It’s such a satisfying and delicious way to use up leftovers, turning them into something everyone will be excited to eat. If you give them a go, please let me know how they turned out in the comments below. I love hearing from you! – Sara
