If you’re looking for a brilliantly simple and wildly satisfying snack or side, Cheesy Mashed Potato Puffs are about to change the way you see leftovers forever. These golden, crispy-topped bites combine creamy mashed potatoes with a blend of sharp cheddar, tangy Parmesan, and fresh green onions, all baked in a neat muffin tin package. They’re the ultimate answer to leftover potatoes and a crowd-pleaser at any gathering, deliciously cheesy in every single bite!

Cheesy Mashed Potato Puffs Recipe - Recipe Image

Ingredients You’ll Need

The real beauty of Cheesy Mashed Potato Puffs is how just a handful of kitchen staples come together to create something totally irresistible. Each ingredient plays its part: creamy, comforting, tangy, or gooey — nothing is wasted and every bite counts!

Mashed Potatoes (2 cups, cold): The creamy base – leftover mashed potatoes are perfect, just make sure they’re cold so the puffs hold their shape.
Cheddar Cheese (1 cup, shredded): Adds melty, rich sharpness that makes these puffs cheesy and bold.
Eggs (2 large): These bind everything together for a light, soufflé-like texture inside.
Parmesan Cheese (¼ cup, grated): Delivers nutty, salty zing plus a gorgeous golden crust.
Green Onions (¼ cup, chopped): Brings fresh pops of color and a subtle onion flavor.
Sour Cream (2 tablespoons): Makes the filling extra creamy and adds tanginess.
Garlic Powder (½ teaspoon): Gives a mild garlicky aroma with no chopping required!
Salt (¼ teaspoon): Enhances flavor – feel free to adjust based on your potatoes.
Black Pepper (¼ teaspoon): Adds gentle heat and essential balance.
Nonstick Cooking Spray: Ensures those crispy puffs pop out of the pan perfectly every time.

How to Make Cheesy Mashed Potato Puffs

Step 1: Preheat and Prepare

Start by getting your oven nice and hot at 400°F. Grab your trusty 12-cup muffin tin and lightly spritz each cup with nonstick spray. This will guarantee that your Cheesy Mashed Potato Puffs come out golden and pull away easily for that satisfying first bite. A well-greased tin is the secret to those crispy, poufy edges!

Step 2: Mix the Magic

In a large bowl, pile in your mashed potatoes, cheddar, eggs, Parmesan, green onions, sour cream, garlic powder, salt, and pepper. Give it all a thorough mix – you’re looking for a smooth, evenly blended batter where every spoonful carries all the cheesy, creamy goodness. Don’t be afraid to really combine everything; the eggs need to be fully incorporated for the puffs to turn out fluffy inside.

Step 3: Portion and Fill

Scoop the mixture into your muffin tin, aiming for each cup to be about three-quarters full. This gives the puffs plenty of space to rise and get their delicious, mounded look. You can use a scoop or even a spoon, just make sure each puff is packed in gently and evenly distributed for consistent baking.

Step 4: Bake to Perfection

Slide your muffin tin into the oven and set the timer for 25 to 30 minutes. Watch closely for that golden brown, slightly crispy top – that’s when you know your Cheesy Mashed Potato Puffs are ready. The outside should be firm and beautifully browned, while the inside stays soft and fluffy.

Step 5: Cool and Unmold

Once baked, let your puffs cool in the tin for about five minutes. This quick pause helps them set and makes removal a breeze. Run a butter knife gently around the edges if needed, lift out each puff, and get ready for the most savory, cheesy treat!

How to Serve Cheesy Mashed Potato Puffs

Garnishes

If you want to take your Cheesy Mashed Potato Puffs to the next level, try sprinkling freshly chopped chives, extra green onions, or even a pinch more Parmesan over each puff just before serving. A dollop of sour cream on top adds irresistible creaminess. For a touch of spice, a dusting of smoked paprika or a tiny hot sauce drizzle will wake up the flavors!

Side Dishes

These savory puffs are versatile enough to show up at breakfast, lunch, or dinner. Serve them alongside eggs and fruit for brunch, or as a hearty side next to roast chicken, grilled steak, or even a bright salad. They’re also a playful substitute for bread rolls at classic Sunday suppers.

Creative Ways to Present

Cheesy Mashed Potato Puffs look adorable stacked on a platter for a party, or individually plated as appetizers at a fancy meal. You can also try mini versions in a mini muffin tin for bite-size snacks. For a fun twist, tuck a small cube of mozzarella or cooked bacon inside each puff before baking for a gooey or smoky surprise!

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few extras (honestly, it’s rare), simply let the puffs cool completely before storing them in an airtight container. Place them in the fridge, where they’ll stay fresh and tasty for up to three days. Perfect for snack attacks or quick side dish additions!

Freezing

Yes, Cheesy Mashed Potato Puffs are wonderfully freezer-friendly. Arrange cooled puffs in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. They’ll keep well for up to two months. Just grab the number you need—no thawing required!

Reheating

To recapture that crispy outside, reheat puffs in a 350°F oven or the air fryer for 5–8 minutes. Avoid microwaving if you can, as it tends to soften the edges. From frozen, bake until heated through and golden – it’s just like freshly made!

FAQs

Can I use instant mashed potatoes for Cheesy Mashed Potato Puffs?

Absolutely! If you’re short on leftovers or need to whip these up quickly, instant mashed potatoes work well. Just make sure they’re thick and fully cooled before combining with the other ingredients.

What types of cheese can I use besides cheddar?

This recipe is super flexible. Swap cheddar for mozzarella for a milder flavor, use Gruyère for a nuttier profile, or mix in a little pepper jack if you like it spicy. A good melting cheese gives the best puffs!

Can I make Cheesy Mashed Potato Puffs gluten-free?

Definitely! The basic recipe contains no gluten as long as your mashed potatoes themselves and other shortcuts you use are gluten-free. Double-check any leftover seasoning mixes or add-ins.

How do I keep the puffs from sticking to the muffin tin?

Generously spray the muffin tin with nonstick spray, or use silicone muffin liners. Let the puffs cool a bit before removing, and run a thin knife gently around the edges for easy release if needed.

Can I add bacon, herbs, or vegetables to the mix?

Go for it! Stir in crispy cooked bacon, sautéed mushrooms, diced bell pepper, or fresh herbs to customize your Cheesy Mashed Potato Puffs. It’s a great way to use up odds and ends and make each batch unique.

Final Thoughts

I can’t think of a happier way to reinvent leftovers than these Cheesy Mashed Potato Puffs. They’re the kind of dish that brings a big smile to anyone’s face, and once you try them, you’ll instantly see why they become a staple. Go ahead—give them a bake, and don’t be surprised if they disappear in seconds!

Cheesy Mashed Potato Puffs Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 puffs 1x
Diet: Vegetarian

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Description

These Cheesy Mashed Potato Puffs are a delightful way to repurpose leftover mashed potatoes into a tasty side dish. Packed with cheddar cheese and savory seasonings, these puffs are crispy on the outside and creamy on the inside.

Ingredients

Scale

Mashed Potato Puffs:

2 cups cold mashed potatoes
1 cup shredded cheddar cheese
2 large eggs
¼ cup grated Parmesan cheese
¼ cup chopped green onions
2 tablespoons sour cream
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
nonstick cooking spray

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Instructions

Preheat the oven: Preheat the oven to 400°F and lightly grease a 12-cup muffin tin with nonstick cooking spray.
Prepare the mixture: In a large bowl, combine the mashed potatoes, cheddar cheese, eggs, Parmesan, green onions, sour cream, garlic powder, salt, and pepper. Mix until fully combined.
Fill the muffin cups: Spoon the mixture evenly into the muffin cups, filling each about ¾ full.
Bake: Bake for 25 to 30 minutes, or until the tops are golden brown and slightly crispy.
Cool and serve: Let cool for 5 minutes before removing from the pan. Serve warm.