Cheesy Mashed Potato Puffs are the perfect way to transform leftover mashed potatoes into a golden, cheesy, and crispy treat. These savory bites are fluffy on the inside, with melty cheese and a hint of herbs, all baked into perfectly portioned muffins or mini bites that are great for snacking, parties, or as a tasty side dish.
Why You’ll Love This Recipe
I love how easy it is to whip up these puffs with simple ingredients I already have in my kitchen. They’re quick, kid-friendly, and incredibly versatile. Whether I’m looking to use up leftovers or want to serve something fun and flavorful, these cheesy puffs never disappoint. They also reheat beautifully, which makes them ideal for meal prep or entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Mashed potatoes (leftover or freshly made)
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Shredded cheddar cheese
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Grated Parmesan cheese
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Eggs
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All-purpose flour
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Chopped green onions or chives
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Garlic powder (optional)
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Salt
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Black pepper
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Butter or oil for greasing the muffin tin
Directions
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I start by preheating my oven to 400°F (200°C) and lightly greasing a muffin tin or mini muffin pan.
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In a large bowl, I mix together the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, flour, green onions, garlic powder (if using), salt, and pepper until everything is well combined.
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I spoon the mixture evenly into the greased muffin cups, filling them just to the top without packing them too tightly.
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For extra crispiness, I sometimes sprinkle a little more cheese on top of each puff before baking.
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I bake the puffs for about 20–25 minutes, or until they’re golden brown and the edges are crispy.
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Once baked, I let them cool in the pan for a few minutes before gently removing them with a spoon or knife.
Servings and timing
This recipe yields about 12 standard muffin-sized puffs or up to 24 mini puffs.
Prep time is around 10 minutes, and bake time is about 20–25 minutes.
Everything is ready to enjoy in under 40 minutes.
Variations
When I want to switch things up, I like adding cooked bacon bits or diced ham to the mix for a smoky flavor. I’ve also used different cheeses like mozzarella, pepper jack, or gouda depending on what I have on hand. If I’m going for a slightly lighter option, I sometimes use Greek yogurt in place of some of the mashed potatoes to add a bit of tang and creaminess.
storage/reheating
I store any leftover puffs in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes, or in the air fryer for 5 minutes to bring back that crisp texture. They can also be frozen after baking—just reheat straight from frozen in the oven until hot all the way through.
FAQs
Can I use instant mashed potatoes for this recipe?
Yes, I’ve used instant mashed potatoes before, and they work fine. I just make sure they’re thick and not too runny, so the puffs hold their shape.
How do I make the puffs extra crispy?
For a crispier finish, I like to use a mini muffin tin and bake them a few extra minutes. Sprinkling extra cheese on top also helps create a cheesy crust.
Can I make these ahead of time?
Absolutely. I prepare and bake them ahead, then reheat just before serving. They also freeze well, so I make a batch and freeze half for later.
What kind of cheese works best?
Cheddar is my go-to for its flavor and meltiness, but I’ve had great results with mozzarella, Monterey Jack, and a bit of feta for a salty kick.
Are these good for kids?
Definitely. These puffs are bite-sized, cheesy, and fun—kids love them. I sometimes sneak in finely grated veggies like carrots or zucchini for extra nutrition.
Conclusion
Cheesy Mashed Potato Puffs are a delicious, practical way to make leftovers exciting again. I love how they combine creamy potatoes, savory cheese, and a crisp golden edge in every bite. Whether served as a side, snack, or party appetizer, they’re always a hit in my kitchen.
