Ingredients
Scale
- 2 cups cold, leftover mashed potatoes (plain or lightly seasoned)
- 1 cup shredded sharp cheddar cheese
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 2 tablespoons finely chopped chives or green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup vegetable or canola oil (for pan-frying)
Instructions
- Step 1: In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar cheese, lightly beaten egg, all-purpose flour, chopped chives, garlic powder, and salt. Mix thoroughly until the ingredients are uniformly incorporated and the mixture is firm enough to handle.
- Step 2: Scoop the mixture using a tablespoon or small ice cream scoop and roll gently into 1.5-inch balls or small patties. If the mixture is too sticky, chill the bowl for 15 minutes before shaping the puffs.
- Step 3: Heat the vegetable oil in a large non-stick skillet over medium-high heat until the oil is shimmering. Carefully place the potato puffs into the hot oil, leaving space between them to prevent sticking.
- Step 4: Cook the puffs for 3 to 4 minutes per side, turning gently with tongs, until they are deep golden brown and have a firm, crispy exterior. Work in batches to avoid overcrowding the pan, adding more oil if necessary.
- Step 5: Remove the crispy puffs from the skillet and immediately transfer them to a plate lined with paper towels to drain any excess oil. Serve hot, optionally with sour cream or ranch dressing.
Notes
- To save time on a busy night, shape the potato mixture ahead of time and freeze the uncooked puffs on a sheet tray until solid; transfer them to a freezer bag and cook directly from frozen, adding a couple of minutes to the frying time.
- If you have leftovers, avoid the microwave and instead restore the crunchy exterior by reheating the puffs in a 350°F (175°C) oven or air fryer for 5 to 8 minutes until they are piping hot and crispy again.
- Serve these golden puffs as a fun appetizer dipped in spicy sriracha mayo or homemade caramelized onion dip, or swap them for hash browns at your next weekend brunch.
- For perfect shaping and stability, ensure your mashed potatoes are truly cold, and if the mixture still feels sticky or loose after mixing, add one additional tablespoon of flour until it holds its form cleanly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American