A couple of weeks ago, my neighbor knocked on the door with a small container of leftover mashed potatoes and said, “Thought you might want to make something fun with these.”
It was such a simple gesture, but it sparked a full afternoon of kitchen tinkering. I had just enough cheese, eggs, and odds and ends in the fridge to turn that humble tub into something way more exciting: Cheesy Mashed Potato Puffs.
The smell alone was enough to make everyone pause what they were doing. Crisp edges, soft centers, and that golden, cheesy crust—it was the kind of recipe that made people wander into the kitchen, peeking into the oven, asking, “What are those?” We ended up crowding around the counter, grabbing them hot from the pan, dipping them in ketchup and sour cream, laughing at how something made from scraps could taste like comfort food from a cozy bistro.
Since then, I’ve made them with both fresh and leftover mash. They never last more than a day. These puffs are proof that you don’t need fancy ingredients to make something special—just a little inspiration, a hot oven, and someone to share them with.
Short Description
Cheesy Mashed Potato Puffs are crispy on the outside, soft and cheesy inside, and perfect for using up leftover mashed potatoes. Quick to prep and bake, they make a comforting snack, appetizer, or side dish.
Key Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 2 green onions, chopped
- Salt and pepper
Tools Needed
- Muffin tin
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Silicone spatula or spoon
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin or line it with paper or silicone cupcake liners.
Step 2: Mix the Ingredients
In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, milk, and green onions. Season with salt and pepper. Stir until the mixture is smooth and well blended.
Step 3: Fill the Muffin Tin
Spoon the potato mixture into each muffin cup, filling them about 3/4 full. Smooth the tops gently with the back of the spoon.
Step 4: Bake Until Golden
Bake for 20–25 minutes or until the tops are golden brown and slightly crispy. The edges should look toasted, and the centers should be set.
Step 5: Cool & Serve
Let the puffs rest for a few minutes before removing them from the tin. Serve warm with sour cream, ketchup, or your favorite dipping sauce.
Why You’ll Love This Recipe
– Uses up leftover mashed potatoes in a fun, tasty way
– Crispy outside and creamy, cheesy inside
– Family-friendly and great for parties
– Quick prep and simple ingredients
Mistakes to Avoid & Solutions
Overfilling the muffin tin: This can lead to uneven cooking. Stick to 3/4 full.
Undermixing or overmixing: Stir just until the ingredients are combined. Overmixing makes them dense.
Skipping greasing or liners: These help release the puffs easily without sticking.
Using watery mashed potatoes: Drain excess liquid or add 1 tbsp of flour to thicken.
Not letting them cool before removing: They might break apart if taken out too soon—wait 3–5 minutes.
Serving and Pairing Suggestions
– Serve with sour cream, chive dip, or garlic aioli
– Pair with soups or stews as a hearty side
– Make them mini for party appetizers
– Add a leafy salad for a light lunch
– Serve family-style at brunch with eggs and fruit
Storage and Reheating Tips
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Freeze in a single layer, then transfer to a freezer bag. Reheat directly from frozen.
To reheat in oven: Bake at 350°F (175°C) for 10–12 minutes until heated through.
To reheat in air fryer: Air fry at 375°F (190°C) for 5–7 minutes for crispier texture.
Avoid microwaving: It softens the exterior and ruins the crispy finish.
FAQs
1. Can I use instant mashed potatoes?
Yes, just make sure they’re thick and not runny. You may need to reduce the milk slightly.
2. Can I make these ahead of time?
Absolutely. Mix and store the batter in the fridge for up to 24 hours before baking.
3. How can I make these gluten-free?
The basic recipe is already gluten-free. Just make sure your mashed potatoes and seasonings are too.
4. Can I add other veggies or meats?
Definitely! Try chopped cooked bacon, sautéed mushrooms, or finely chopped bell peppers.
5. How do I keep them from falling apart?
Make sure your mixture isn’t too wet. Let them cool before removing and don’t skip the egg—it helps bind them.
Tips & Tricks
– Use silicone muffin cups for easier removal and no sticking.
– Shred your own cheese for better melt and flavor—pre-shredded can be dry.
– Taste the mashed potatoes before adding salt; some leftovers are already seasoned.
– Add a pinch of paprika or garlic powder for extra depth.
– Sprinkle extra cheese on top before baking for a golden, bubbly finish.
Recipe Variations
1. Broccoli Cheddar Potato Puffs
Swap half the mashed potatoes with finely chopped cooked broccoli. Use sharp cheddar. Bake as usual for a veggie-packed bite.
2. Spicy Jalapeño Potato Puffs
Add 1 small chopped jalapeño and a dash of cayenne pepper to the mix. Replace cheddar with pepper jack for a zesty upgrade.
3. Sweet Potato & Feta Puffs
Use mashed sweet potatoes in place of white potatoes. Replace cheddar with crumbled feta and add chopped parsley for a savory-sweet combo.
4. Bacon & Chive Potato Puffs
Stir in 1/4 cup chopped cooked bacon and 2 tablespoons chopped fresh chives. Serve with a dollop of sour cream on top.
5. Mediterranean-Style Puffs
Add chopped sun-dried tomatoes, olives, and a handful of crumbled feta. Swap cheddar for mozzarella.
Final Thoughts
A while back, I brought a tray of these cheesy puffs to a small backyard get-together. No one asked what they were—people just grabbed, dipped, and smiled. By the time I turned around, the platter was empty and someone was already asking for the recipe. That’s the kind of response that sticks with you.
These little bites aren’t fancy or complicated, but they hit the spot. They feel nostalgic and new all at once, the kind of food that fits into any setting—weeknight dinner, game day snack, or just a quiet moment at home. They’re simple enough to make with kids, satisfying enough to serve guests, and comforting enough to keep on repeat.
And that’s the kind of recipe worth hanging onto.
Cheesy Mashed Potato Puffs
Ingredients
- 2 cups mashed potatoes leftover or freshly made
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup milk
- 2 green onions chopped
- Salt and pepper
Instructions
- Set your oven to 400°F (200°C). Lightly grease a muffin tin or line it with paper or silicone liners.
- In a large bowl, stir together mashed potatoes, cheddar, Parmesan, eggs, milk, and green onions. Season with salt and pepper until well combined.
- Spoon the mixture into each cup, filling them about 3/4 full. Smooth the tops with the back of a spoon.
- Bake for 20–25 minutes, until the tops are golden and the edges look crispy.
- Let the puffs rest for a few minutes, then carefully remove from the tin. Serve warm with sour cream, ketchup, or your favorite dip.
