Description
Fluffy on the inside and crispy on the outside, these Cheesy Mashed Potato Puffs are a delicious way to use up leftover mashed potatoes. Perfect as a snack, side dish, or party appetizer, they’re cheesy, golden, and irresistibly easy to make.
Ingredients
2 cups mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 large eggs
3 tablespoons all-purpose flour
2 tablespoons chopped green onions or chives
½ teaspoon garlic powder (optional)
Salt, to taste
Black pepper, to taste
Butter or oil, for greasing the muffin tin
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a muffin tin or mini muffin pan with butter or oil.
- In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, eggs, flour, green onions, garlic powder, salt, and pepper. Mix until well combined.
- Spoon the mixture evenly into the prepared muffin cups, filling each to the top but not tightly packing them.
- For extra crispiness, sprinkle a little shredded cheese on top of each puff.
- Bake for 20–25 minutes, or until golden brown and edges are crispy.
- Let cool in the pan for a few minutes before carefully removing the puffs with a spoon or knife. Serve warm.
Notes
Add cooked bacon bits, diced ham, or finely grated vegetables for variety.
Try different cheeses like mozzarella, pepper jack, or gouda for unique flavors.
Substitute part of the mashed potatoes with Greek yogurt for tang and creaminess.
For extra crisp puffs, use a mini muffin tin and bake slightly longer.
Freeze leftovers after baking and reheat straight from frozen in the oven.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 90
- Sugar: 0 g
- Sodium: 160 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
