If you’re searching for a savory, irresistible way to use up leftover potatoes, look no further than Cheesy Mashed Potato Puffs. These golden muffin tin treats are everything you love about creamy mashed potatoes — made even better with oozy cheddar, a bit of tangy Parmesan, pops of green onion, and a delightfully crisp top. Perfect for parties or cozy family dinners, they’re secretly simple yet undeniably impressive. Trust me, once you try Cheesy Mashed Potato Puffs, you’ll find excuses to make extra mashed potatoes just to have these on hand!
Ingredients You’ll Need
Let’s talk ingredients! Everything in these Cheesy Mashed Potato Puffs is there for a reason, bringing flavor, texture, and even a bit of color to every bite. Don’t be tempted to skip anything — the magic’s in the combination.
- Cold mashed potatoes: A sturdy base that holds its shape and delivers that comforting potato flavor. Leftover mashed potatoes work perfectly!
- Large eggs: The key binder that ensures your puffs don’t crumble and adds a nice richness.
- Shredded cheddar cheese: For that essential cheesy melt and punch of sharp, savory flavor.
- Grated Parmesan cheese: Adds a salty layer and helps create that irresistible golden crust.
- Sour cream: Makes the mixture even creamier, bringing slight tanginess that balances the richness.
- Chopped green onions: Pops of freshness and color that really wake up the flavor.
- Garlic powder: Gives subtle depth — a quiet but important background note.
- Salt and black pepper: Essential for seasoning, so don’t forget to taste and adjust.
- Nonstick cooking spray: Ensures your Cheesy Mashed Potato Puffs pop right out of the pan, golden and intact.
How to Make Cheesy Mashed Potato Puffs
Step 1: Preheat and Prep Your Pan
The first step is setting the foundation for success. Preheat your oven to 400°F (200°C) and get out a trusty 12-cup muffin tin. Give the cups a good spritz with nonstick cooking spray — this trick is what makes unmolding your Cheesy Mashed Potato Puffs a total breeze.
Step 2: Mix the Ingredients
In a large bowl, combine your cold mashed potatoes with eggs, both cheeses, sour cream, green onions, garlic powder, salt, and pepper. Use a sturdy spoon or spatula and mix until everything is thoroughly combined and the mixture looks creamy and unified. This is when the anticipation starts to build — it already smells amazing!
Step 3: Fill the Muffin Tin
Spoon the potato mixture evenly into your muffin cups, filling each about three-quarters full. It might seem generous, but the mixture will puff up (hence the name!) as it bakes, giving you those delightfully domed tops.
Step 4: Bake to Perfection
Slide the pan into your preheated oven and bake for 25–30 minutes. You’ll know they’re done when the tops turn golden brown, the edges look a little crispy, and your kitchen smells like comfort food nirvana. Let the puffs cool for about 5 minutes in the pan — this helps them firm up so they come out neatly.
Step 5: Enjoy (While Warm!)
Gently lift the Cheesy Mashed Potato Puffs out of the muffin tin and serve them warm. They’re at their cheesiest and fluffiest right out of the oven. Get ready for happy faces all around!
How to Serve Cheesy Mashed Potato Puffs
Garnishes
Top each puff with a sprinkle of chopped green onions, extra shredded cheddar, or a little dollop of sour cream. A garnish adds freshness, color, and just the right finishing touch — making your Cheesy Mashed Potato Puffs even more inviting on the table.
Side Dishes
These puffs are perfectly happy alongside nearly any main, from roast chicken to veggie burgers. Serve them next to a crisp green salad, some steamed veggies, or a juicy steak for a full and satisfying plate. Their cheesy heartiness makes them an easy match for almost any meal.
Creative Ways to Present
For parties, pile Cheesy Mashed Potato Puffs high on a cake stand or arrange them on a platter with toothpicks for easy snacking. Want to get fancy? Nestle them on a bed of greens with a drizzle of spicy aioli or serve with little pots of gravy or ranch for dipping. Kids love them in packed lunches, too!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, keep Cheesy Mashed Potato Puffs in an airtight container in the fridge. They’ll stay fresh for up to three days, making them ideal for meal prep or quick snacks.
Freezing
To save for later, freeze the cooled puffs in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or container — they’ll keep well for up to 2 months. Perfect for last-minute guests or when you need a quick side dish in a pinch.
Reheating
For best results, reheat Cheesy Mashed Potato Puffs in the oven at 350°F (175°C) until warmed through and crispy on top again. The microwave works too, but the oven restores that lovely texture you want.
FAQs
Can I use instant mashed potatoes for Cheesy Mashed Potato Puffs?
Absolutely! If you’re in a hurry, instant mashed potatoes work, though homemade will give you the richest flavor. Just make sure they’re thick and not too runny before mixing in the other ingredients.
What cheeses work best in this recipe?
Cheddar and Parmesan are classic, but you can play around. Try pepper jack for a little heat or smoked gouda for extra depth. The key is good melting quality and robust flavor!
How do I make Cheesy Mashed Potato Puffs gluten-free?
This recipe is naturally gluten-free as written. Just check that all packaged ingredients (like your cheese and sour cream) are certified gluten-free to be safe.
Can I add bacon or vegetables?
Definitely! Crispy bacon or finely chopped cooked veggies (such as broccoli or bell peppers) blend beautifully with the potatoes. Just make sure not to overload the mixture, keeping the puffs light and fluffy.
Do Cheesy Mashed Potato Puffs work as an appetizer?
Yes! These little bites make a fantastic party finger food or starter. Serve them with toothpicks and a few dipping sauces for an instant crowd-pleaser.
Final Thoughts
Don’t wait for a holiday or special occasion — Cheesy Mashed Potato Puffs are too good and too easy for just once a year. The combination of fluffy potato, gooey cheese, and crispy edges is simply irresistible. I’m confident you’ll find as many reasons to bake these as I have. Give them a try, and prepare to watch them disappear!
Print
Cheesy Mashed Potato Puffs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 puffs
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Mashed Potato Puffs are a delightful way to repurpose leftover mashed potatoes into a new and delicious dish. Perfectly portioned and baked to golden perfection, these savory puffs are great as a side dish or appetizer.
Ingredients
Mashed Potato Puffs:
- 2 cups cold mashed potatoes
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 2 tablespoons chopped green onions
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with nonstick spray.
- Prepare the mixture: In a large bowl, combine mashed potatoes, eggs, cheddar cheese, Parmesan, sour cream, green onions, garlic powder, salt, and pepper. Mix until smooth.
- Fill the muffin cups: Spoon the mixture into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 25–30 minutes until golden brown and slightly crispy.
- Cool and serve: Let cool in the pan for 5 minutes before serving warm as a side dish or appetizer.
Notes
- Use leftover mashed potatoes for a quick prep.
- Add crumbled bacon or cooked chopped broccoli for a flavorful twist.
- These puffs can be made ahead and reheated in the oven.
Nutrition
- Serving Size: 1 puff
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
