Cheesy Mashed Potato Puffs

Here’s a delicious recipe for Cheesy Mashed Potato Puffs — crispy on the outside, soft and cheesy on the inside. They’re the perfect way to use up leftover mashed potatoes.

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Cheesy Mashed Potato Puffs

Why You’ll Love Them

• Perfect use for leftover mashed potatoes

• Crispy golden exterior, creamy cheesy interior

• Great as a side dish, appetizer, or snack

• Kid-friendly and customizable

• Ready in about 30 minutes

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Ingredients

Optional add-ins:

• 1/4 cup crumbled bacon

• 1/4 cup diced ham

• 1/4 tsp smoked paprika

• Pinch of cayenne pepper

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Instructions

1. Preheat the oven
   Preheat to 400°F (200°C). Grease a 12-cup muffin tin generously with butter or nonstick spray.

2. Mix the base
   In a large bowl, combine the cold mashed potatoes, cheddar cheese, Parmesan, beaten egg, flour, garlic powder, black pepper, and salt.
   Stir in chives or any optional add-ins.

3. Check consistency
   The mixture should be thick but scoopable. If it’s too loose, add a little more flour. If too dry, add a splash of milk.

4. Fill the muffin tin
   Spoon the mixture evenly into the prepared muffin cups, filling them to the top.
   Gently press down with the back of a spoon.

5. Brush with butter
   Lightly brush the tops with melted butter. This helps them brown and crisp.

6. Bake
   Bake for 25–30 minutes, until the tops are golden brown and the edges are crispy.

7. Cool slightly
   Let them rest in the pan for 5–10 minutes. This helps them set and makes removal easier.

8. Serve warm
   Run a butter knife around the edges and lift out carefully. Serve hot.

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Tips

• Use cold mashed potatoes — they hold their shape better and absorb less flour

• Use stiffer mashed potatoes — very creamy or loose potatoes may need extra flour

• Generously grease the muffin tin to prevent sticking

• Let them rest before removing — they firm up as they cool slightly

• Add more cheese on top in the last 5 minutes of baking if desired

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Variations

Loaded Baked Potato Puffs

• Add crumbled bacon, extra cheese, and a dollop of sour cream on top after baking

Spicy Jalapeño Puffs

• Stir in 1–2 finely chopped jalapeños and a pinch of cayenne

Herb and Garlic Puffs

• Add 1 tsp dried parsley, 1/2 tsp dried thyme, and extra garlic

Broccoli Cheddar Puffs

• Stir in 1/2 cup finely chopped steamed broccoli

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Serving Suggestions

• Serve with sour cream or ranch for dipping

• Pair with roasted chicken, steak, or meatloaf

• Add to a brunch spread

• Serve as a party appetizer

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Storage and Reheating

Reheating:

• Oven or air fryer at 350°F for 5–10 minutes to re-crisp

• Microwave works, but the outside won’t be as crispy

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Would you like a version using instant mashed potatoes or a recipe for the mashed potato base itself?