Short Description

Cheesy Mashed Potato Puffs are a crispy, golden, and irresistibly fluffy way to repurpose leftover mashed potatoes. Filled with melted cheese and fresh green onions, these savory puffs are perfect as a snack, side dish, or crowd-pleasing appetizer.

Why You’ll Love This Recipe

Perfect Use for Leftovers: A creative and tasty way to reinvent mashed potatoes.
Crispy Outside, Fluffy Inside: Baked until golden for the perfect texture contrast.
Cheesy and Comforting: Loaded with cheddar and Parmesan for rich, savory flavor.
Versatile: Great for breakfast, brunch, parties, or a cozy side dish.
Easy to Make: Simple ingredients and minimal prep time make this an ideal go-to recipe.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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 to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)

Directions

Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a standard or mini muffin tin.
Mix Ingredients:
In a large mixing bowl, combine mashed potatoes, cheddar cheese, Parmesan, eggs, milk, green onions, garlic powder, smoked paprika (if using), salt, and pepper. Stir until smooth and well blended.
Fill Muffin Tin:
Spoon the mixture into the greased muffin cups, filling each about 3/4 full.
Bake:
Bake for 20–25 minutes, or until the tops are golden brown and the puffs are firm to the touch.
Cool and Serve:
Allow to cool slightly before removing from the muffin tin. Serve warm and enjoy.

Servings and Timing

Servings: 12 standard puffs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 130 per puff

Variations

Spicy Option: Add chopped jalapeños or a pinch of cayenne pepper.
Add Protein: Mix in crumbled bacon, diced ham, or cooked sausage for a heartier version.
Vegetarian Boost: Stir in chopped spinach or sautéed mushrooms.
Mini Size: Use a mini muffin tin for bite-sized puffs perfect for parties.
Cheese Swap: Try gouda, mozzarella, or pepper jack for different flavor profiles.

Storage/Reheating

Refrigeration: Store cooled puffs in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze on a baking sheet until solid, then transfer to a freezer bag. Store up to 2 months.
Reheating: Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through. Microwave for 30 seconds for a quick option, though the texture may soften.

FAQs

Can I make these with instant mashed potatoes?

Yes, as long as they are thick and not overly creamy. Adjust the consistency with a bit less milk if needed.

Can I make them ahead of time?

Yes, prepare and refrigerate the unbaked mixture up to one day ahead, then bake when ready.

How do I prevent them from sticking?

Grease the muffin tin well or use silicone liners for easy removal.

Can I use different cheeses?

Absolutely—feel free to experiment with mozzarella, pepper jack, or Swiss cheese.

Are these gluten-free?

Yes, this recipe is naturally gluten-free as written. Always check product labels for hidden gluten sources.

What’s the best way to reheat leftovers?

Reheat in the oven to retain crispiness or microwave in short intervals for a softer texture.

Can I freeze them?

Yes, they freeze well. Reheat straight from frozen in a hot oven for best results.

How do I know when they’re done?

They should be golden on top and set in the center. A toothpick should come out clean.

Can I make them in mini muffin tins?

Yes, reduce the baking time to 12–15 minutes for mini puffs.

What can I serve with them?

Serve alongside roast meats, soups, or salads, or enjoy as a stand-alone snack.

Conclusion

Cheesy Mashed Potato Puffs are a clever and delicious way to transform leftover mashed potatoes into something new and exciting. With their crispy exterior, fluffy interior, and savory cheesy flavor, these puffs are sure to become a favorite in your kitchen—easy enough for weekdays, impressive enough for entertaining.

Cheesy Mashed Potato Puffs

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Author: Olivia
Total Time: 35 minutes
Yield: 12 puffs
Diet: Vegetarian

Print Recipe

Description

These Cheesy Mashed Potato Puffs are a genius way to repurpose leftover mashed potatoes into crispy-on-the-outside, fluffy-on-the-inside bites loaded with melty cheese and savory flavor. Perfect as a snack, side dish, or party appetizer, they’re easy to prep and always a crowd-pleaser!

Instructions

Preheat Oven: Set oven to 400°F (200°C). Lightly grease a muffin tin.
Mix Ingredients: In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, milk, green onions, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
Fill Muffin Tin: Spoon mixture into each cup, filling about 3/4 full.
Bake: Bake for 20–25 minutes, or until tops are golden and the puffs are set.
Serve: Let cool slightly, then remove from tin. Serve warm.

Notes

Works best with thick, starchy mashed potatoes.
Add bacon bits or chopped cooked veggies for extra flavor.
Freeze leftovers and reheat in a toaster oven for a quick snack.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer, Side Dish, Snack
Method: Baking
Cuisine: American