Golden Cheddar Parmesan potato puffs

Ingredients

Potatoes: 3 cups cold, firm mashed potatoes, prepared without extra milk or cream.

Cheddar: 1 cup shredded sharp cheddar cheese, divided.

Parmesan: ½ cup finely grated Parmesan cheese, divided.

Egg: 1 large egg, lightly beaten.

Flour: ¼ cup all-purpose flour, plus 1–2 tablespoons if needed.

Butter: 2 tablespoons melted unsalted butter.

Garlic powder: 1 teaspoon.

Onion powder: ½ teaspoon.

Seasoning: ¼ teaspoon black pepper and salt to taste, depending on how salty your potatoes are.

For the tray: 1 tablespoon vegetable oil or enough cooking spray to coat the lining.

Instructions

Preheat your oven to 425°F (220°C).

Line a large baking sheet with foil and grease thoroughly. Alternatively, use parchment rated for this temperature.

Place the cold mashed potatoes in a large mixing bowl. Break up any firm lumps with a fork.

Add the beaten egg and melted butter. Stir until evenly combined.

Mix in the garlic powder, onion powder, black pepper, and salt.

Fold in ¾ cup cheddar and ¼ cup Parmesan. Reserve the remaining cheese for topping.

Sprinkle in the flour and stir gently until the mixture holds together.

If the mixture is too soft to shape, add extra flour, 1 tablespoon at a time. Avoid adding more than necessary.

Refrigerate the mixture for 20–30 minutes to make shaping easier.

Divide into approximately 12 portions, using about ¼ cup per puff.

With lightly oiled hands, shape each portion into a compact mound with a slightly flattened base.

Arrange on the prepared tray, leaving about 2 inches between them.

Sprinkle the reserved cheddar and Parmesan evenly over the tops.

Bake for 25–30 minutes, until the puffs are set, hot throughout, and golden around the edges.

For deeper browning, broil briefly for 1–2 minutes, watching closely to prevent burning.

Rest on the tray for 5 minutes before lifting with a thin spatula. Serve warm.

Variation

Herb version: Add 2 tablespoons chopped chives or parsley to the potato mixture.

Spicy version: Add ¼ teaspoon cayenne pepper or a small amount of finely chopped, well-drained jalapeño.

Different cheese: Replace the cheddar with Monterey Jack or Gruyère, keeping the same quantity.

Mini bites: Shape smaller portions and begin checking after 15 minutes; bake until golden and set.

Storage

Refrigerate leftovers within 2 hours of baking, placing them in a shallow container.

Keep refrigerated in an airtight container for 3–4 days.

Reheat on a baking sheet at 375°F (190°C) for about 10–15 minutes, until hot throughout.

To freeze, chill the baked puffs, freeze individually on a tray, then transfer to a freezer bag for up to 2 months.

Reheat from frozen at 375°F (190°C) for approximately 20–25 minutes, until the centers are hot. An oven preserves the crisp edges better than a microwave.