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Cheesy Mashed Potato Puff Bites Recipe
Ben Carraoli

Cheesy Mashed Potato Puff Bites Recipe

If you’re anything like me, you’ve probably looked at leftover mashed potatoes and wondered how to make them exciting again. That’s exactly how I ended up creating these Cheesy Mashed Potato Puff Bites, and they instantly became a favorite at home. I turned simple mashed potatoes into crispy, golden bites loaded with melted cheese that everyone kept reaching for.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups mashed potatoes – Cold leftover potatoes work best because they’re thicker and easier to shape.
  • 1 cup shredded cheddar cheese – Freshly grated cheese melts better and adds stronger flavor.
  • ½ cup grated Parmesan cheese – Adds a slightly salty nutty taste that balances the potatoes.
  • ¼ cup sour cream – Gives creaminess and a slight tang that boosts flavor.
  • 1 large egg – Helps bind everything together while keeping the bites light.
  • ¼ cup chopped green onions – Adds freshness and mild onion flavor.
  • 1 teaspoon garlic powder – Enhances savory taste without overpowering.
  • Salt and black pepper to taste – Essential for balanced seasoning.
  • 1 cup panko breadcrumbs – Creates a crispy outer coating when baked.
  • Cooking spray or oil – Prevents sticking and helps achieve golden color.

Method
 

  1. Preheat the oven to 400°F (200°C) so it’s fully heated before baking. Line or grease your baking sheet to prevent sticking. Preparing this first ensures the bites cook evenly.
  2. Combine mashed potatoes, cheddar, Parmesan, sour cream, green onions, garlic powder, seasoning, and egg in a large bowl. Stir until evenly mixed but avoid overmixing. The mixture should be thick and easy to scoop.
  3. Use a spoon or cookie scoop to portion small balls of the mixture. Place them on the baking sheet with space between each. Uniform sizes help them cook evenly.
  4. Roll each portion lightly in panko breadcrumbs to coat. This outer layer gives the bites their signature crunch. Return them to the tray after coating.
  5. Lightly spray or brush the tops with oil for better browning. Bake for 20–25 minutes until crisp and golden outside while soft and cheesy inside.

Notes

  • I always chill the mixture briefly if it feels too soft to shape.
  • I grate cheese fresh because it melts smoother than packaged shreds.
  • I avoid overmixing to keep the bites light and fluffy.
  • I let them cool for a few minutes before serving so they hold shape better.