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To make these tasty leftover mashed potato cheese puffs, gather the following ingredients: - 2 cups leftover mashed potatoes - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 1/4 cup chopped green onions - 1 large egg - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Vegetable oil for frying These ingredients work together to create a crunchy outside and a creamy inside. The sharp cheddar adds a rich flavor, while the Parmesan brings a nice depth. Green onions give a fresh touch, making every bite special. Feel free to adjust the spices based on what you like. This recipe uses common items that many have at home. You can check the Full Recipe for more details on how to prepare them. Start by mixing the ingredients together. In a large bowl, combine the leftover mashed potatoes, sharp cheddar cheese, Parmesan cheese, and chopped green onions. Use a sturdy spoon to mix until everything is even. Next, beat the egg in a separate bowl. Add the egg to the potato mix and stir well to combine. Now, sprinkle in the flour, garlic powder, onion powder, salt, and pepper. Mix until you have a thick, sticky dough. This dough is what will make your cheese puffs delicious! Shaping the cheese puffs comes next. With clean hands, scoop out tablespoon-sized portions of the potato mixture. Roll them gently into small balls. Make sure they are uniform in size for even cooking. For the frying process, heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat. Use a thermometer to check the temperature; it should reach 350°F (175°C). Safety is key, so be careful when handling hot oil. Once the oil is hot, drop the potato balls into it. Fry them in batches to avoid overcrowding the pot. Fry each side for about 3-4 minutes until they turn golden brown and crispy. Remove the cheese puffs with a slotted spoon and place them on paper towels to drain excess oil. Let them cool slightly before serving. To determine if your oil is ready for frying, drop a small piece of dough into the oil. If it sizzles and rises to the top, the oil is good to go. When frying, always cook in batches. This helps to keep the oil temperature steady. If you add too many puffs at once, they will not cook evenly. You want each cheese puff to be crispy and golden all around. For the full recipe, check out the detailed instructions provided above. To make your cheese puffs pop with flavor, add spices or herbs. You can try mixing in: - 1 teaspoon smoked paprika for a smoky kick. - Fresh herbs like parsley or chives for a fresh taste. Choosing the right type of cheese is also key. Sharp cheddar gives a bold flavor, while Parmesan adds a nutty twist. Feel free to mix different cheeses for more depth. One common mistake is overmixing the dough. This can make your puffs tough instead of light. Mix just until combined, and don’t worry if some lumps remain. Another mistake is not heating the oil to the right temperature. If the oil is too cold, your puffs will soak up oil and become greasy. If it’s too hot, they will burn on the outside while staying raw inside. Aim for 350°F (175°C) for perfect frying. For more details and step-by-step guidance, check the Full Recipe. {{image_2}} You can change the flavor of your cheese puffs by using different leftovers. Try mixing in leftover vegetables, like broccoli or spinach. These veggies add color and nutrition. You can also use sweet potatoes for a twist. For cheese, swap sharp cheddar with mozzarella or gouda. Each cheese gives a unique taste. Parmesan adds a nice salty bite, but you can skip it if you want a milder flavor. Mixing different cheeses can make your puffs even better. If you prefer a healthier option, baking works great. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Shape your mashed potato mixture into balls, just like before. Place the balls on the sheet, leaving space between them. Lightly spray or brush them with oil for a crunchy texture. Bake for about 20-25 minutes. Keep an eye on them. They should turn golden brown and firm. This method cuts down the oil but keeps the puffs tasty. For both methods, you can find the full recipe in the main article. Enjoy experimenting! After frying your cheese puffs, let them cool down. This step is key to keeping them tasty. Place them on a wire rack to avoid steam. Steam can make them soggy. Once cooled, wrap the cheese puffs in plastic wrap or aluminum foil. This keeps them fresh. You can also use a food storage bag. Be sure to squeeze out as much air as possible. This helps prevent freezer burn. For best results, store the leftover cheese puffs in an airtight container. A glass or hard plastic container works great. Keep them in the fridge if you plan to eat them within a few days. If you want to save them for longer, freeze them. They can stay fresh for up to three months in the freezer. To enjoy your cheese puffs again, reheat them properly. You have two great options: the oven or the microwave. Oven Method: Preheat your oven to 350°F (175°C). Place the cheese puffs on a baking sheet. Heat them for about 10-15 minutes. This method keeps them crispy and warm. Microwave Method: If you’re in a hurry, use the microwave. Place your cheese puffs on a microwave-safe plate. Heat them for about 30 seconds to 1 minute. However, this method may make them soft. To avoid this, try placing a paper towel under the puffs. This helps absorb extra moisture. Remember, the goal is to keep them crispy. Always check if they are heated through before serving. Enjoy your tasty leftovers! Yes, you can! For a gluten-free option, use almond flour or rice flour instead of all-purpose flour. These alternatives work well to bind the ingredients. They also add a unique flavor that enhances the cheese puffs. You can store leftover cheese puffs in an airtight container for up to three days in the fridge. Make sure they cool completely before sealing to keep them fresh. If you want to keep them longer, consider freezing them. Absolutely! To freeze leftover mashed potatoes, place them in a freezer-safe bag or container. Remove excess air to prevent freezer burn. They can last up to three months in the freezer. When ready to use, thaw them in the fridge overnight. Then, reheat them on the stove or in the microwave. In this blog post, you learned to make delicious cheese puffs using leftover mashed potatoes. We covered all the key ingredients and detailed steps for mixing, shaping, and frying. I shared tips to boost flavor and avoid common mistakes. You also discovered fun variations, storage tips, and answers to FAQs. Now you can create tasty snacks and reduce waste in your kitchen. Enjoy experimenting with flavors and impressing your friends and family!

Leftover Mashed Potato Cheese Puffs

Revitalize your leftovers with these delicious leftover mashed potato cheese puffs! Perfect for a quick snack or party appetizer, these crispy bites are packed with sharp cheddar, Parmesan, and green onions. Making them is easy and takes just 20 minutes. Get ready to impress your family and friends with this creative twist on traditional mashed potatoes. Click through to explore the full recipe and start cooking today!
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Ingredients
  

2 cups leftover mashed potatoes

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped green onions

1 large egg

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Vegetable oil for frying

Instructions
 

In a large mixing bowl, combine the leftover mashed potatoes, sharp cheddar cheese, Parmesan cheese, and chopped green onions. Mix well until everything is evenly incorporated.

    Beat the egg in a separate bowl and add it to the potato mixture. Stir until combined.

      Sprinkle in the flour, garlic powder, onion powder, salt, and pepper. Mix until a thick, sticky dough forms.

        Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

          With clean hands, scoop tablespoon-sized portions of the potato mixture and shape them into small balls.

            Carefully drop the potato balls into the hot oil, working in batches to avoid overcrowding. Fry for about 3-4 minutes on each side until golden brown and crispy.

              Remove the cheese puffs using a slotted spoon and place them on paper towels to drain excess oil.

                Allow them to cool slightly before serving.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Serve the cheese puffs warm, garnished with additional chopped green onions and a small bowl of sour cream or your favorite dipping sauce on the side.