Ingredients:

  • 2 cups (450g) leftover mashed potatoes (ideally made with butter and milk), room temperature
  • 1 cup (115g) all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten
  • 1/2 cup (57g) shredded sharp cheddar cheese (or your favorite cheese), plus extra for sprinkling
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste, depending on salt content of mashed potatoes)
  • Pinch of cayenne pepper (optional)
  • 1 large egg yolk (Optional)
  • 1 tablespoon milk or water (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together flour, baking powder, garlic powder, salt, pepper, and cayenne pepper (if using).
  3. Add the mashed potatoes, egg, melted butter, and cheddar cheese to the dry ingredients.
  4. Gently mix until just combined. Do not overmix. Cover the bowl with plastic wrap and chill in the refrigerator for at least 45 minutes to allow the dough to firm up.
  5. Using an ice cream scoop or tablespoon, portion the dough onto the prepared baking sheet, leaving space between each puff. You can keep them roughly round, or roll them lightly for a more uniform shape.
  6. Whisk the egg yolk with milk or water to create an egg wash. Brush the tops of the puffs with the egg wash. (Optional)
  7. Sprinkle the tops of the puffs with additional shredded cheese.
  8. Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. The internal temperature should reach 165°F (74°C).
  9. Remove from the oven and let cool on a wire rack for a few minutes before serving.