Cheesy Mashed Potato Puffs Recipe

There's something undeniably comforting about mashed potatoes—soft, creamy, and buttery, they're a side dish staple for good reason. But when you take those mashed potatoes, add cheese, a few savory mix-ins, and bake them into golden, crispy puffs? You’ve got a next-level snack, appetizer, or side that steals the show.

this Recipe

I first made these Cheesy Mashed Potato Puffs on a whim with leftovers from Thanksgiving dinner. Now, they're my go-to solution for leftover mash and a crowd-pleasing favorite at game nights, potlucks, and brunches. They’re crisp on the outside, soft and cheesy inside, and totally irresistible.

Whether you’re working with leftovers or starting from scratch, these puffs are quick, easy, and totally customizable. Let’s dive into what makes them a must-try recipe.

Why You’ll Love These Cheesy Mashed Potato Puffs

Get ready to fall head over heels for these bite-sized, cheesy delights. Cheesy Mashed Potato Puffs aren’t just tasty—they’re a clever way to turn simple ingredients into something that feels fun and gourmet.

They’re incredibly easy to make. All you need is a bowl, a muffin tin, and a handful of ingredients. Mix, scoop, bake, and you’re done. They’re the kind of recipe that makes you feel like a kitchen genius with minimal effort.

Perfect for using up leftovers. Got a container of mashed potatoes sitting in your fridge? This recipe breathes new life into them. It’s a budget-friendly way to avoid waste and create something totally fresh.

Great for entertaining. Whether it’s brunch with friends or a holiday gathering, these puffs are easy to serve and always a hit. Their compact size makes them ideal for finger food or a fun side on a party platter.

Totally customizable. Add bacon bits, chopped herbs, or swap the cheese—there are so many ways to make this recipe your own. Even picky eaters can find a version they love.

Once you try these, you’ll be looking for excuses to make mashed potatoes just so you can bake them into puffs later.

Ingredients Notes

The beauty of this recipe lies in its simplicity—just a few everyday ingredients come together to make something special. Here's what you’ll need to bring your Cheesy Mashed Potato Puffs to life.

Mashed potatoes are the base of this recipe. You can use freshly made or leftovers from last night’s dinner. Just make sure they’re not too runny—firmer mashed potatoes hold their shape better during baking. If they’re extra creamy, you might want to reduce other liquid ingredients slightly.

Shredded cheese brings melty, gooey goodness to every bite. I love using sharp cheddar for its bold flavor, but you can experiment with mozzarella, gouda, or even pepper jack for a little kick. Make sure to shred your own if possible—it melts better than the pre-packaged kind.

Eggs act as a binder, helping the puffs hold together as they bake. Two eggs are usually enough for a couple of cups of mashed potatoes. If your mixture still feels too loose, add an extra egg or a tablespoon of flour.

Green onions add a pop of color and a mild, savory bite. You can also use chives or finely chopped shallots if you prefer. Don’t skip them—they help cut through the richness of the potatoes and cheese.

Parmesan cheese sprinkled on top adds a salty, crispy finish as the puffs bake. It’s that little extra touch that makes them feel special, like something you’d find at a fancy brunch spot.

You’ll also need a standard muffin tin—a nonstick one works best. Lightly greasing each cup ensures the puffs pop right out once they’re golden and crispy.

How to Make These Cheesy Mashed Potato Puffs

Making these Cheesy Mashed Potato Puffs is as easy as mixing, scooping, and baking. Here’s how to do it, step-by-step.

Start by preheating your oven to 400°F (200°C) and greasing a 12-cup muffin tin. If you're using leftover mashed potatoes straight from the fridge, let them sit at room temperature for about 10–15 minutes to soften slightly. This helps everything mix more evenly.

In a large bowl, combine your mashed potatoes, shredded cheese, eggs, chopped green onions, and a pinch of salt and pepper. Stir until everything is well combined and evenly distributed. The texture should be thick and scoopable—almost like cookie dough.

Scoop the potato mixture into your prepared muffin tin, filling each cup about ¾ full. Use the back of a spoon to gently flatten and shape the tops. Sprinkle each puff with Parmesan cheese for that irresistible golden crust.

Bake in the center of the oven for 20–25 minutes, or until the tops are puffed and lightly browned. The edges should be crisp, and a toothpick inserted in the center should come out clean. Keep an eye on them toward the end—they can go from golden to overbaked quickly.

Let the puffs cool in the tin for about 5 minutes before removing. Use a small spoon or butter knife to gently lift them out. Serve warm, garnished with more green onions or a dollop of sour cream if you’re feeling fancy.

From start to finish, this recipe takes about 35 minutes—including prep and bake time. Perfect for a last-minute snack or side dish that feels anything but ordinary.

Storage Options

These Cheesy Mashed Potato Puffs store beautifully, making them perfect for meal prep or planning ahead.

To store in the fridge, let the puffs cool completely before transferring them to an airtight container. They’ll stay fresh for up to 4 days. You can enjoy them cold, but they’re best when reheated to bring back that crispy exterior.

For freezing, arrange the cooled puffs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. No need to thaw before reheating—just pop them in the oven.

To reheat, place the puffs on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through and crisp again. You can also microwave them in a pinch, but they’ll be softer and less crispy.

These reheating tips make it easy to enjoy these tasty bites anytime you need a quick side or snack.

Variations and Substitutions

One of the best parts about this recipe is how easy it is to tweak. Once you’ve got the basic method down, the possibilities are endless.

If you’re looking for extra protein, try adding crumbled cooked bacon or chopped ham to the mixture. It turns the puffs into a more filling dish, especially great for brunch or lunchboxes.

For a veggie-packed version, stir in some finely chopped broccoli, spinach, or bell peppers. Just make sure to sauté or steam the vegetables first so they’re tender and don’t release too much moisture while baking.

Want to change up the cheese? Go for it! Gruyère, Monterey Jack, or feta can all add unique flavors. Just avoid anything too soft or watery (like fresh mozzarella), which can make the puffs soggy.

If you’re dairy-free, swap the cheese for your favorite plant-based alternative and use vegan butter and mashed potatoes made with non-dairy milk. The texture may vary slightly, but the flavor will still shine.

Even the seasoning can be switched up—try adding garlic powder, smoked paprika, or a pinch of cayenne for a spicier twist. This recipe is incredibly forgiving, so have fun and make it your own.

No matter how you mix it, these Cheesy Mashed Potato Puffs are a creative, comforting dish that keeps on giving. Experiment, enjoy, and don’t be surprised if they disappear in minutes!

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