Cheesy Mashed Potato Puffs

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These Cheesy Mashed Potato Puffs are one of those comfort foods I just can’t get enough of. They’re crispy on the outside, soft and fluffy on the inside, and packed with cheesy, garlicky goodness. Whether I’m using leftover mashed potatoes or making a fresh batch just for these, they always disappear faster than I expect. Baked in a muffin tin, they get perfectly golden edges and a tender, savory center that’s impossible to resist.

I love making these for brunch, but honestly, they’re perfect any time of day — as a side dish, a snack, or even a party appetizer. You can mix in different herbs, add some chopped bacon, or keep them simple with just cheese and chives. However you make them, they’re a hit. Plus, they reheat like a dream, so I often make a double batch to keep on hand.

Why You’ll Love These Cheesy Mashed Potato Puffs

They’re ridiculously easy to make, which is ideal when you’re dealing with leftovers or need something last-minute. The crispy tops and edges give you that satisfying crunch, while the inside stays light, cheesy, and smooth. They also work great as a make-ahead option, making weeknight dinners or lunchboxes extra special.

These puffs are also incredibly versatile. You can change up the cheese, add veggies, or sneak in some protein, and they still turn out delicious. They’re kid-friendly, freezer-friendly, and just the kind of simple, satisfying bite everyone can get behind.

Can I Use Any Kind of Mashed Potatoes for These Puffs?

Yes! Leftover mashed potatoes work perfectly, even if they have a little butter or cream already in them. If you’re starting from scratch, just keep them smooth and not too runny. Yukon Gold or Russet potatoes are my favorites because they have a naturally creamy texture.

If your mashed potatoes are on the firmer side, that’s even better — they’ll hold their shape well in the muffin tin. Avoid overly wet mash though, as it might make the puffs too soft to crisp up properly.

Options for Substitutions

• Cheese: Swap cheddar for mozzarella, gouda, or even pepper jack for a spicy kick.
• Herbs: Chives are classic, but parsley, thyme, or green onions work well too.
• Add-ins: Stir in crispy bacon bits, caramelized onions, or sautéed mushrooms for extra depth.
• Gluten-Free: These are naturally gluten-free, just double-check any cheese or seasoning blends.
• Egg-Free: The egg helps bind everything together, but you could experiment with a flaxseed egg if needed — though texture may vary.

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Ingredients for These Cheesy Mashed Potato Puffs

• Mashed Potatoes: The base of this recipe, providing a creamy, fluffy texture that holds everything together. Leftovers work great!
• Eggs: Essential for binding the mixture and giving the puffs structure during baking.
• Cheddar Cheese: Adds rich, melty flavor and helps create a crispy golden top.
• Parmesan Cheese: Brings a sharp, salty kick and helps with browning.
• Sour Cream: Enhances the creaminess and adds a slight tang.
• Chives: Adds a fresh, mild onion flavor that complements the richness of the cheese.
• Salt & Pepper: Brings out all the other flavors and keeps the seasoning balanced.
• Butter (for greasing the muffin tin): Ensures the puffs release easily and develop a crisp edge.

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Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Lightly grease a standard muffin tin with butter or non-stick spray to make sure your puffs release cleanly after baking.

Step 2: Mix the Base

In a large mixing bowl, combine 2 cups of mashed potatoes, 2 beaten eggs, 1/2 cup of sour cream, 1/2 cup of shredded cheddar cheese, and 1/4 cup of grated Parmesan. Stir until the mixture is smooth and well blended.

Step 3: Season and Add Herbs

Stir in a generous pinch of salt and black pepper. Add 2 tablespoons of finely chopped chives, mixing them evenly throughout the potato mixture. Taste and adjust seasoning if needed.

Step 4: Fill the Muffin Tin

Scoop the potato mixture into the prepared muffin tin, filling each cup almost to the top. Sprinkle a little extra cheddar and chives over each one for added flavor and that beautiful golden finish.

Step 5: Bake Until Golden

Bake for 25-30 minutes, or until the tops are puffed and lightly browned. The edges should look crisp, and the center should feel set when gently pressed.

Step 6: Cool and Serve

Let the puffs cool in the tin for 5 minutes before carefully removing them. Serve warm as a side dish, appetizer, or snack. They’re also great at room temperature or reheated the next day.

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How Long to Prepare the Cheesy Mashed Potato Puffs

Preparation Time: If you’re using leftover mashed potatoes, prep time is minimal — about 10 minutes to gather and mix the ingredients. If you’re starting from raw potatoes, give yourself an additional 20–25 minutes to boil, mash, and cool them before mixing.

Baking Time: Once in the muffin tin, these puffs need about 25–30 minutes in a 400°F oven. They should be puffed, lightly browned on top, and easy to release from the tin after a short cooling period.

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Tips for Perfect Cheesy Mashed Potato Puffs

• Make sure your mashed potatoes are smooth but not too runny.
• Don’t skip greasing the muffin tin — even non-stick pans can cling to cheesy edges.
• Use freshly grated cheese for best melt and texture.
• Let the puffs rest a few minutes after baking; this helps them firm up and release easily.
• For extra flavor, you can sprinkle smoked paprika or garlic powder into the mix.

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Watch Out for These Mistakes While Cooking

• Too much moisture in the potatoes: This can lead to soggy puffs that won’t crisp up.
• Overfilling the muffin tin: They might overflow and lose their shape.
• Using cold ingredients: Let everything come to room temp so it mixes and bakes evenly.
• Skipping the egg: The egg is essential to hold everything together.
• Not letting them cool: Removing too soon may break the puffs or cause sticking.

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What to Serve With Cheesy Mashed Potato Puffs?

1. Crispy Bacon Strips

A salty, crunchy contrast to the soft, cheesy puffs.

2. Fresh Garden Salad

Adds freshness and balances the richness of the puffs.

3. Scrambled or Fried Eggs

Perfect for a savory brunch plate.

4. Tomato Soup

Dip a puff or two for a comforting combo.

5. Roasted Vegetables

For a wholesome and colorful side.

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Storage Instructions

In the Fridge: Store leftover puffs in an airtight container for up to 4 days. Reheat in the oven at 350°F for 8–10 minutes or until heated through and crisp on the outside.

In the Freezer: Let the puffs cool completely, then transfer to a freezer-safe bag or container. They keep well for up to 2 months. To reheat, bake from frozen at 375°F for 15–20 minutes.

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Estimated Nutrition (Per Puff)

Calories: ~120 kcal
Carbohydrates: 10g
Protein: 4g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 180mg
Sugar: 1g
Fiber: 1g

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can bake and refrigerate or freeze them, then reheat just before serving.

Can I use instant mashed potatoes?

You can, but the texture might be slightly different. Just make sure they’re not too runny.

What kind of cheese works best?

Cheddar is ideal for flavor and melt, but you can also try Gruyère, mozzarella, or Monterey Jack.

How do I make these more kid-friendly?

Leave out the herbs and add a bit more cheese — even picky eaters will love them.

Can I bake them in a mini muffin tin?

Absolutely! Just reduce baking time to about 15–20 minutes and check for golden tops.

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Conclusion

Cheesy Mashed Potato Puffs are one of those rare recipes that feel gourmet but come together with pantry staples and minimal effort. They’re versatile, comforting, and make a fabulous use of leftovers. Whether you’re serving them at brunch, packing them for lunch, or freezing for later, they deliver every time with golden edges, gooey cheese, and that irresistible potato comfort. This recipe is a keeper in every kitchen!

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