Mashed Potato Cheese Puffs

Okay, friend—get ready, because we’re about to turn your leftover mashed potatoes into something next level. These Mashed Potato Cheese Puffs are crispy on the outside, fluffy and cheesy on the inside, and absolutely impossible to eat just one. They’re the kind of snack or side dish that makes people do a happy dance after the first bite.

Whether you’re using leftover mash from last night’s dinner or whipping up a fresh batch just for this, trust me—these little bites of cheesy, golden joy are 100% worth it.

Why You’ll Love Mashed Potato Cheese Puffs

Perfect for Leftovers: Got mashed potatoes in the fridge? This is the way to reinvent them. No waste, just deliciousness.

Crispy, Cheesy, Irresistible: Golden and crisp on the outside, warm and gooey on the inside. The combo of fluffy potato and melty cheese is just magic.

Quick & Easy: A few simple steps and ingredients you probably already have—these come together fast.

Kid-Approved, Adult-Loved: They’re bite-sized and fun, making them a total hit with kids and a sneaky favorite with adults (especially dipped in ranch or sour cream).

Freezer-Friendly: Make a big batch and freeze some for later. Future-you will be so grateful.

Ingredients in Mashed Potato Cheese Puffs

Here’s what you’ll need to whip up these savory little bites:

For the Puffs:

• Mashed potatoes (cold or freshly made)
• Shredded cheese (cheddar, mozzarella, or a mix—your call!)
• Eggs
• All-purpose flour (or substitute with a gluten-free version)
• Green onions or chives (chopped, optional)
• Garlic powder
• Salt & pepper
• Baking powder (for extra fluffiness)
• Butter or cooking spray (for greasing the muffin tin or pan)

Note: The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions

Let’s turn those humble mashed potatoes into something you’ll crave on repeat:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Grease a muffin tin with butter or nonstick spray. Mini muffin pans work great for bite-sized puffs, but regular ones are fine too!

Step 2: Mix the Batter

In a large bowl, combine the mashed potatoes, shredded cheese, eggs, flour, baking powder, garlic powder, and a good pinch of salt and pepper. Stir until everything is well mixed. If you’re adding chopped green onions or chives, fold those in too.

Step 3: Fill the Muffin Tin

Scoop the mixture into your greased muffin tin, filling each cup almost to the top. Use the back of a spoon to lightly press the mixture down so it holds together as it bakes.

Step 4: Bake to Golden Perfection

Pop the tray in the oven and bake for 20–25 minutes (or 15–18 minutes for mini muffins), until the tops are golden and the edges are crispy. You’ll know they’re ready when your kitchen starts to smell amazing.

Step 5: Cool and Serve

Let them cool in the pan for about 5 minutes before gently removing with a spoon or butter knife. Serve warm—maybe with a little sour cream, ranch, or hot sauce on the side if you’re feeling fancy.

Nutrition Facts

Servings: About 12 regular puffs or 24 mini puffs
Calories per serving: ~120 (depending on cheese and ingredients used)

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Mashed Potato Cheese Puffs

These cheesy puffs are delicious on their own, but here are a few fun ways to enjoy them:

Dipping Station: Set out a few sauces like ranch, sour cream, spicy ketchup, or garlic aioli. They’re great dunkers!
As a Side Dish: Serve with grilled chicken, steak, or alongside a bowl of chili or soup.
Party Snack: They’re a hit at gatherings and make an awesome appetizer for game day or holidays.
Brunch Favorite: Pair with eggs, bacon, or a fresh fruit salad for a satisfying weekend breakfast.

Additional Tips

Use Cold Mashed Potatoes: Cold mash makes the puffs hold their shape better when baking. If using fresh mash, chill it slightly before mixing.
Make Them Extra Crispy: Add a sprinkle of shredded cheese on top before baking for a crisp-cheesy crust.
Switch It Up: Add cooked, crumbled bacon or a pinch of smoked paprika for even more flavor.
Freeze for Later: Once baked, let them cool completely and freeze in a zip-top bag. Reheat in the oven at 375°F for 10 minutes or until heated through.

FAQ Section

Q1: Can I make these ahead of time?
A1: Absolutely! Store them in the fridge for up to 3 days and reheat in the oven or air fryer for best texture.

Q2: Can I use instant mashed potatoes?
A2: Yep! As long as they’re thick and not too runny, they’ll work just fine.

Q3: Can I freeze mashed potato puffs?
A3: Yes! Bake them first, then cool and freeze. Reheat in the oven until crispy and hot.

Q4: Can I make these gluten-free?
A4: Definitely. Just swap the all-purpose flour with your favorite gluten-free blend.

Q5: Can I air fry them instead of baking?
A5: You can! Scoop them into small balls and air fry at 375°F for about 10–12 minutes, flipping halfway through.

Q6: Can I add meat or veggies to the mix?
A6: Totally. Cooked bacon, ham, spinach, or even finely chopped broccoli make great add-ins.

Q7: What kind of cheese is best?
A7: Cheddar’s a classic, but mozzarella, gouda, or pepper jack all work beautifully.

Q8: Can I use sweet potatoes instead?
A8: You can! Just know the flavor will be sweeter and slightly different, but still delish.

Q9: How do I keep them from sticking to the pan?
A9: Grease the muffin tin really well or use silicone liners for easy removal.

Q10: Can I reheat these in the microwave?
A10: You can, but they’ll be softer. For best results, reheat in the oven or air fryer to keep them crispy.

Conclusion

These Mashed Potato Cheese Puffs are proof that leftovers can be transformed into something totally crave-worthy. They’re crispy, cheesy, and packed with comfort-food vibes—all with minimal effort. Whether you’re serving them at brunch, packing them in lunchboxes, or just sneaking one (or three) straight from the pan, they’re guaranteed to bring smiles. Go ahead, make a batch—you’re gonna love ’em!

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