Cheesy Mashed Potato Puffs

I’ve always believed that mashed potatoes deserve more than just being a side dish. They’re creamy, comforting, and packed with flavor—so why not turn them into something exciting?

That’s exactly what happened when I made Cheesy Mashed Potato Puffs for the first time. I had leftover mashed potatoes sitting in my fridge, and rather than reheating them the usual way, I decided to experiment. With a few eggs, some cheese, and a sprinkle of chives, I transformed them into the most irresistible, golden, bite-sized puffs.

The moment they came out of the oven, I knew I had discovered something special. The tops were beautifully crisp, the insides were soft and fluffy, and the cheese melted perfectly into every bite.

They disappeared from the plate faster than I expected, with everyone reaching for seconds (and thirds!). Now, these puffs have become a go-to snack in my kitchen—perfect for brunch, a party appetizer, or a fun twist on a classic comfort food.

If you love mashed potatoes but want to try something new, this recipe is for you. It’s simple, quick, and incredibly satisfying. Let’s get baking!

Short Description

These Cheesy Mashed Potato Puffs are crispy on the outside, fluffy on the inside, and packed with gooey melted cheese. They’re a simple, delicious way to reinvent leftover mashed potatoes into an easy snack, side dish, or appetizer.

Key Ingredients

• 3 eggs
• 2 cups mashed potatoes
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh chives
• Salt and pepper
• Sour cream

Tools Needed

• Large mixing bowl
• Whisk
• Mini muffin tin (24-cup)
• Measuring cups and spoons
• Small scoop or spoon
• Butter knife or offset spatula

Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin to prevent sticking.

Step 2: Prepare the Mixture

In a large mixing bowl, whisk together the mashed potatoes, beaten eggs, ¾ cup shredded cheese, and chopped chives until smooth and well combined. Season with salt and pepper to taste.

Step 3: Fill the Muffin Tin

Using a small scoop or spoon, divide the potato mixture evenly into the prepared mini muffin tin, filling each cup nearly to the top.

Step 4: Add Cheese Topping

Sprinkle the remaining ¼ cup shredded cheese over each portion to create a golden, cheesy crust as they bake.

Step 5: Bake Until Golden

Bake for 15-20 minutes, or until the puffs are set and have a lightly golden brown top. The edges should be crisp while the inside stays soft.

Step 6: Cool and Serve

Let the puffs cool in the tin for about 5 minutes, then use a butter knife or offset spatula to gently lift them out. Garnish with extra chopped chives and serve warm with sour cream if desired.

Why You’ll Love This Recipe

Quick & Easy: Simple ingredients and minimal prep time make this a hassle-free recipe.

Great for Leftovers: A creative way to use up extra mashed potatoes.

Perfectly Portable: Ideal for meal prepping, lunchboxes, or grab-and-go snacks.

Crowd-Pleaser: Kids and adults alike will love these cheesy, crispy bites!

Mistakes to Avoid & Solutions

1. Using Cold Mashed Potatoes
Mistake: Cold potatoes don’t mix well with eggs and can create lumps.
Solution: Let the mashed potatoes come to room temperature before mixing.

2. Overfilling the Muffin Cups
Mistake: Too much filling can cause them to overflow and stick.
Solution: Fill each cup just below the rim for the perfect puff.

3. Skipping the Grease
Mistake: Without greasing, the puffs may stick to the tin.
Solution: Use non-stick spray or butter to ensure easy release.

4. Not Letting Them Cool
Mistake: Removing them too soon can cause them to break apart.
Solution: Let them cool for 5 minutes before lifting them out.

Serving & Pairing Suggestions

Brunch Favorite: Serve alongside scrambled eggs and crispy bacon.

Game-Day Snack: Pair with sour cream or ranch dip.

Dinner Side Dish: A fun alternative to traditional mashed potatoes with roasted meats.

Make it a Meal: Serve with a side salad or a warm bowl of soup.

Storage & Reheating Tips

Storing Leftovers
Store in an airtight container in the fridge for up to 3 days.
Freeze in a single layer for up to 2 months in a freezer-safe bag.

Reheating
Oven: Reheat at 350°F for 5-7 minutes to keep them crisp.
Air Fryer: Heat at 375°F for 3-4 minutes for best results.
Microwave: Use in short 20-second bursts, but they may lose crispiness.

FAQs

1. Can I make these ahead of time?
Yes! Prepare and bake them as instructed, then reheat when ready to serve.

2. What kind of potatoes work best?
Russet or Yukon Gold mashed potatoes give the best texture.

3. Can I use a different cheese?
Absolutely! Try cheddar, mozzarella, or even Parmesan for a different flavor.

4. Can I make these gluten-free?
Yes, as long as your mashed potatoes are made without flour or breadcrumbs.

5. How do I make them crispier?
Bake them a little longer or place them under the broiler for 1-2 minutes at the end.

Tips & Tricks

For Extra Crispiness: Add a tablespoon of melted butter to the potato mixture before baking.
Even Baking: Rotate the muffin tin halfway through baking.
Mini Muffin Tin Alternative: Use a standard muffin tin for larger puffs, increasing bake time by 5 minutes.

Recipe Variations

1. Bacon Cheddar Mashed Potato Puffs
Swap Monterey Jack cheese for sharp cheddar.
Mix in ¼ cup cooked, crumbled bacon before baking.

2. Spicy Jalapeño Potato Puffs
Add 1 finely diced jalapeño to the mixture.
Sprinkle a pinch of smoked paprika for extra heat.

3. Herb & Garlic Potato Puffs
Replace chives with fresh rosemary and thyme.
Stir in ½ teaspoon garlic powder for added depth.

Final Thoughts

Cheesy Mashed Potato Puffs have quickly become one of my favorite ways to turn simple ingredients into something irresistible. They’re crispy on the outside, fluffy on the inside, and packed with cheesy goodness in every bite. I love how versatile they are—perfect for breakfast, a snack, or even a fun party appetizer.

Plus, they’re a great way to use up leftover mashed potatoes while making something that feels completely new. If you give them a try, don’t be surprised if they disappear from the plate faster than you expected!