Crispy Cheesy Potato Puffs
The perfect “second life” for leftover mashed potatoes.
| Ingredient | Amount |
| Mashed Potatoes | 3 cups |
| All-Purpose Flour | 1 cup |
| Shredded Cheese (Cheddar or Monterey Jack) | 1 cup |
| Grated Parmesan | 1/4 cup |
| Sour Cream | 1/3 cup |
| Green Onions or Chives | 2 tbsp (chopped) |
| Fresh Parsley | 1/4 cup (chopped) |
| Eggs | 2 (whisked) |
| Sea Salt | To taste |
Preparation Steps
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The Mix: In a large bowl, combine the mashed potatoes, flour, shredded cheese, Parmesan, green onions, sour cream, parsley, and salt. Mix until well incorporated.
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Bind: Fold in the whisked eggs. The mixture should be thick enough to hold its shape.
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Shape: Roll the mixture into small, uniform balls (about the size of a golf ball) or press them into small discs for a “fritter” style.
Cooking Options
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Bake (The Lighter Way): Preheat your oven to 200°C (400°F). Line a tray with parchment paper and bake for 15–20 minutes until golden and firm.
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Fry (The Crispiest Way): Heat a thin layer of oil in a skillet over medium-high heat. Fry in batches for 3–4 minutes per side until a deep golden brown. Drain on paper towels.
Quick Tip: If your mashed potatoes were already very buttery or creamy, you might need an extra tablespoon or two of flour to ensure they don’t fall apart in the pan!