Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs are a fun and delicious way to use up leftover mashed potatoes, transforming them into golden, cheesy bites that are crispy on the outside and soft and creamy on the inside. They’re perfect as a snack, side dish, or even a party appetizer. I love making them when I want something comforting, cheesy, and a little crispy.

Why You’ll Love This Recipe

I love this recipe because it’s easy, versatile, and such a great way to avoid wasting leftovers. These little puffs come together quickly, bake up beautifully, and are packed with flavor thanks to the cheese and seasonings. I can serve them with sour cream, ketchup, or even ranch for dipping. Whether I’m feeding a crowd or just want something warm and satisfying, these potato puffs always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mashed potatoes (leftover or freshly made, cooled)

• Shredded cheese (cheddar, mozzarella, or a mix)

• Eggs

• Green onions or chives, chopped

• All-purpose flour or breadcrumbs (for structure)

• Salt

• Black pepper

• Optional: garlic powder, paprika, bacon bits

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a muffin tin or line it with parchment cups.

2. In a large bowl, I mix the mashed potatoes, cheese, eggs, green onions, flour or breadcrumbs, salt, and pepper until well combined.

3. I spoon the mixture into the muffin tin, filling each cup about 3/4 full and smoothing the tops.

4. I bake them for 20–25 minutes, or until they’re puffed, golden, and slightly crispy around the edges.

5. I let them cool in the pan for a few minutes before gently removing them. I like to serve them warm, garnished with extra herbs or a dollop of sour cream.

Servings and timing

This recipe makes about 12 potato puffs, depending on the size of the muffin tin. Prep time is around 10 minutes, and baking takes about 20–25 minutes, so they’re ready to eat in roughly 35 minutes.

Variations

• I sometimes add crumbled cooked bacon or diced ham for extra flavor.

• Swapping in different cheeses like Swiss, pepper jack, or feta changes up the flavor.

• For a spicy version, I mix in a pinch of cayenne or diced jalapeños.

• I’ve also used leftover sweet potatoes and added cinnamon and nutmeg for a sweeter variation.

• Mini muffin tins make bite-sized versions perfect for parties or kids.

storage/reheating

I store leftover potato puffs in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven or air fryer at 350°F for 5–10 minutes until warm and crisp again. They can also be frozen—once cooled, I freeze them in a single layer, then transfer to a bag. I reheat from frozen by baking until heated through.

FAQs

Can I use instant mashed potatoes?

Yes, as long as they’re thick and not too watery. I let them cool completely before mixing in the rest of the ingredients.

How do I keep them from falling apart?

Using enough egg and a bit of flour or breadcrumbs helps bind everything together. I also make sure the mashed potatoes aren’t too soft or loose.

Can I make these in advance?

Absolutely. I assemble them ahead and keep them in the fridge, then bake just before serving. They also reheat well, so I often make a big batch.

What’s the best cheese to use?

I usually use sharp cheddar for bold flavor, but any melty cheese like mozzarella, Colby Jack, or even Gruyère works great.

Do I need to grease the muffin tin?

Yes, I always lightly grease it or use muffin liners to make sure they release easily after baking.

Conclusion

Cheesy Mashed Potato Puffs are one of my favorite comfort food snacks. They’re crispy, cheesy, and the perfect use for leftover mashed potatoes. I love how easy they are to make and how versatile the flavors can be. Whether I’m serving them for brunch, as a side dish, or as finger food at a gathering, these little puffs are always a hit.