Cheesy Mashed Potato Puffs 🥔🧀 – The Ultimate Comfort Food
Got leftover mashed potatoes and don’t know what to do with them? Enter Cheesy Mashed Potato Puffs—a fun, easy…
By Amanda DavisJAN 26, 20254 MINThis post may contain affiliate links. If you buy something through one of them, we may earn a small commission at no extra cost to you. Learn more.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with nonstick cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, green onions, garlic powder, salt, and pepper.
- Stir until all the ingredients are evenly incorporated. The mixture should be thick but scoopable.
- Spoon the potato mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Use the back of the spoon to smooth out the tops slightly for even baking.
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the edges are crispy.
- Let the puffs cool in the tin for 5 minutes before carefully removing them with a spoon or offset spatula.
Got leftover mashed potatoes and don’t know what to do with them? Enter Cheesy Mashed Potato Puffs—a fun, easy, and absolutely delicious way to transform those spuds into something extraordinary. With a crispy golden exterior and a cheesy, fluffy center, these puffs are perfect for breakfast, as a side dish, or even as an appetizer. Trust me, these will disappear from the plate in no time!
Why You’ll Love This Recipe
- Great for Leftovers: Give your leftover mashed potatoes a delicious makeover!
- Cheesy Goodness: Loaded with cheddar and Parmesan for a flavor-packed bite.
- Simple Ingredients: You probably already have everything you need in your kitchen.
- Versatile: Works as a snack, side, or party appetizer.
What Do Cheesy Mashed Potato Puffs Taste Like?
Think of these as a cross between mashed potatoes and tater tots, but cheesier and fluffier. The cheddar adds richness, the Parmesan offers a salty, nutty bite, and the green onions provide a subtle freshness. With a hint of garlic and a crispy crust, they’re little bundles of joy in every bite.
Ingredients
To make about 12 puffs, you’ll need:
- 2 cups freshly prepared or leftover mashed potatoes
- 1 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 large eggs
- 1/4 cup milk
- 2 green onions, chopped
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
Optional: A pinch of paprika or cayenne for a bit of heat.
Tools You’ll Need
- Muffin tin (regular or mini)
- Nonstick cooking spray or butter for greasing
- Mixing bowl
- Whisk
How to Make Cheesy Mashed Potato Puffs
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with nonstick cooking spray or butter to prevent sticking.
Step 2: Prepare the Mixture
- In a large mixing bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, green onions, garlic powder, salt, and pepper.
- Stir until all the ingredients are evenly incorporated. The mixture should be thick but scoopable.
Step 3: Fill the Muffin Tin
- Spoon the potato mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Use the back of the spoon to smooth out the tops slightly for even baking.
Step 4: Bake to Perfection
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the edges are crispy.
- Let the puffs cool in the tin for 5 minutes before carefully removing them with a spoon or offset spatula.
How to Serve Cheesy Mashed Potato Puffs
- As a Side Dish: Pair them with roasted chicken, steak, or grilled veggies.
- As an Appetizer: Serve with sour cream, ranch dressing, or marinara sauce for dipping.
- For Breakfast: Pair with scrambled eggs and a side of fruit for a hearty morning meal.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 5-7 minutes, or microwave for 30 seconds.
- Freeze: Place cooled puffs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Reheat in the oven straight from frozen.
FAQs
Q: Can I make these in advance?
Yes! You can prepare the mixture a day ahead, store it in the fridge, and bake when ready.
Q: Can I use instant mashed potatoes?
Absolutely! Just make sure they’re thick and seasoned to your liking before using.
Q: Can I make these without eggs?
Yes, but the puffs might not hold together as well. You can substitute the eggs with 2 tablespoons of sour cream or Greek yogurt for binding.
Why You’ll Make These Again
These Cheesy Mashed Potato Puffs are the perfect combination of easy, delicious, and versatile. Whether you’re transforming leftovers or looking for a fun new side dish, this recipe is sure to impress. Each bite is crispy, cheesy, and downright comforting—a total win for your taste buds!
If you try this recipe, leave a comment below or tag me on Pinterest—I’d love to see your creations!
Nutritional Info (Per Puff):
Calories: 110 | Fat: 6g | Carbs: 9g | Protein: 4g
Craving more potato goodness? Check out my recipes for Garlic Parmesan Potato Wedges or Loaded Baked Potato Casserole for more crowd-pleasing ideas! 🥔🧀✨
Tips for Success
- Use Thick Mashed Potatoes: If your mashed potatoes are too runny, add a tablespoon or two of flour or breadcrumbs to help them hold their shape.
- Don’t Overfill the Cups: Leave a little space at the top to prevent overflow.
- Crispier Edges: For extra crispiness, use a nonstick metal muffin tin instead of silicone.
- Customize the Cheese: Swap cheddar for mozzarella, Gruyère, or pepper jack for a different flavor profile.
Variations
- Loaded Potato Puffs: Add crumbled bacon or diced ham for extra protein.
- Herb-Infused: Mix in chopped parsley, dill, or chives for added freshness.
- Spicy Twist: Add a dash of cayenne pepper or a few drops of hot sauce for a kick.