Cheesy Mashed Potato Puffs

Name: Cheesy Mashed Potato Puffs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups mashed potatoes, chilled; 1 cup cheddar cheese, shredded; 1 large egg; 1/4 cup chives, chopped; 1/4 cup all-purpose flour; 1/2 tsp garlic powder; Salt and pepper to taste; 1/2 cup Parmesan cheese, grated; Cooking spray or butter for greasing the muffin pan

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I still remember the first time I made these Cheesy Mashed Potato Puffs. I had just enough leftover mashed potatoes to feel guilty about tossing them out, and I wasn’t in the mood for plain reheated spuds again. So I did a little experimenting—added cheese, an egg, some pantry staples, and baked them in a muffin tin. What came out of the oven were golden, crispy, cheesy bites that disappeared faster than I could make them.

These potato puffs are perfect for beginner cooks because they’re almost foolproof. No fancy tools. No deep-frying. And they turn leftovers into something magical in just 30 minutes. Whether you’re looking for an easy sheet pan dinner side, a lemon herb chicken recipe companion, or a snack to satisfy midday cravings, these puffs check every box for quick and healthy meals.

Why These Cheesy Mashed Potato Puffs Are Special

This isn’t just a clever use of leftovers—it’s a game-changer for anyone who wants to stretch ingredients and still serve something everyone will love. These puffs are:

Beginner-friendly: Just mix, roll, and bake. It’s that easy.
Versatile: Serve them at parties, alongside dinner, or snack on them solo.
Healthier than fried snacks: No oil splatters, less cleanup, and just as satisfying.

Plus, they offer a brilliant way to sneak in extra protein and flavor using ingredients you already have.

Ingredients and Preparation

These puffs require a handful of everyday ingredients, but each one brings something important to the table.

Mashed Potatoes
The base of this recipe—cold, leftover mashed potatoes work best because they hold their shape and texture when baked.

Cheddar Cheese
Sharp cheddar melts beautifully and adds a rich, creamy bite. It also forms gooey pockets that are hard to resist.

Egg
This is the binder that keeps everything together as the puffs bake. Skipping it can lead to crumbly results.

All-Purpose Flour
Adds structure without making the texture too dense. Just enough to keep the puffs light but formed.

Garlic Powder
Brings a subtle savory kick that enhances the overall flavor without overpowering the dish.

Chives (or Green Onions)
Freshness and a mild onion flavor round out the richness of the cheese and potatoes.

Parmesan Cheese
Rolling the puffs in grated Parmesan before baking gives them a golden, crisp crust with a salty finish.

Alternative Ingredients for Flexibility
No cheddar? Try mozzarella or a mix of Italian cheeses. Out of chives? Use finely chopped onions or parsley. Gluten-free? Swap the flour for a 1:1 gluten-free blend.

Step-by-Step Instructions

Step 1
Preheat your oven to 400°F (200°C) and grease a mini muffin pan thoroughly with butter or cooking spray. This ensures your puffs pop out easily once baked.

Step 2
In a large mixing bowl, combine chilled mashed potatoes, shredded cheddar cheese, chopped chives, flour, garlic powder, and a pinch of salt and pepper. Crack in the egg and mix everything until evenly combined. The mixture should be thick enough to scoop and shape.

Step 3
Use your hands or a small scoop to form 1-inch balls from the mixture. Roll each ball in grated Parmesan cheese, then gently place them into the muffin tin cups. Lightly press down to settle them in without flattening.

Step 4
Bake for 15 to 20 minutes, keeping an eye on them after the 15-minute mark. They’re done when the tops are golden and the edges look crispy.

Step 5
Let the puffs cool in the muffin pan for 5 minutes before removing. This helps them firm up and prevents any cheesy sticking. Serve warm and enjoy.

Beginner Tips and Notes

If the mixture feels too loose, add a little more flour to help it hold its shape.
For extra crispy edges, brush a little melted butter on top before baking.
Don’t overbake—keep an eye on them at the 15-minute mark to avoid dry puffs.

If using fresh mashed potatoes, make sure they’re chilled so the mixture isn’t too soft.
No muffin tin? You can form the puffs and bake them on a parchment-lined baking sheet, but they may spread slightly more.

Serving Suggestions

These puffs are delicious on their own, but here’s how to elevate them:

Dipping sauces: Sour cream, ranch, spicy aioli, or even marinara make great companions.
Main dish pairings: Serve with grilled steak, lemon herb chicken, or alongside a fresh green salad for a full meal.
Add flair: Sprinkle with smoked paprika or hot sauce right before serving for a flavor boost.

Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or toaster oven at 350°F for 5–8 minutes to regain crispiness. For longer storage, freeze the cooled puffs on a tray, then transfer to a zip-top bag. Bake directly from frozen at 350°F for 10–12 minutes.

Conclusion

These Cheesy Mashed Potato Puffs are a warm, crispy, cheesy way to turn leftover potatoes into a crowd-pleasing treat. They’re simple enough for beginners, fast enough for weeknights, and delicious enough to make again and again. If you try them, let me know how they turned out—I’d love to hear your twist on the recipe in the comments below!

FAQ About Cheesy Mashed Potato Puffs

1. Can I make these potato puffs ahead of time?

Yes, you can prepare and shape the puffs in advance and store them in the fridge for up to 24 hours before baking. If you’ve already baked them, they also reheat well in the oven or toaster oven.

2. Do I have to use leftover mashed potatoes?

Leftover mashed potatoes are ideal because they’re firm and hold their shape well. However, freshly made mashed potatoes can work too—just be sure they’re fully cooled before using.

3. What type of cheese works best in this recipe?

Sharp cheddar provides the best flavor and melt, but you can also use mozzarella, Monterey Jack, or a cheese blend. Just avoid very soft cheeses, as they can make the mixture too loose.

4. Can I freeze these mashed potato puffs?

Absolutely! Once baked and cooled, freeze them on a tray until solid, then transfer to a freezer-safe container. Reheat directly from frozen at 350°F for 10–12 minutes.

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