If you’ve ever found yourself with leftover mashed potatoes and wondered what to do with them, these Cheesy Mashed Potato Puffs are your new go-to solution. Light, golden, and irresistibly cheesy, they’re everything you love about mashed potatoes but in a crispy, bite-sized form. The outside bakes up beautifully golden and crisp, while the inside stays creamy and full of cheesy flavor. I first made these after a holiday dinner when I had a fridge full of leftovers, and they disappeared faster than I could bake the next batch! Perfect as an appetizer, snack, or side dish, these puffs are simple, budget-friendly, and always a crowd-pleaser.
Why You’ll Love This Recipe
These Cheesy Mashed Potato Puffs are the perfect mix of comfort food and creativity. They transform humble mashed potatoes into something exciting—crispy on the outside, soft and fluffy on the inside. They’re also incredibly versatile: customize them with your favorite cheese, herbs, or even bacon bits. Whether you serve them with sour cream, ranch, or ketchup, these little puffs are guaranteed to be a hit at parties, family dinners, or even as a fun breakfast side.
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Cheesy Mashed Potato Puffs — Crispy, Fluffy, and Impossible to Resist
- Total Time: 35 minutes
- Yield: 24 mini puffs
- Diet: Vegetarian
Description
Cheesy Mashed Potato Puffs are light, fluffy, and golden bites of mashed potato goodness mixed with cheese, eggs, and herbs. Crispy on the outside and creamy inside, these irresistible puffs are perfect as a side dish, appetizer, or snack for any occasion.
Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 2 large eggs
- 1 cup shredded cheddar cheese (or mozzarella)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon melted butter
- Nonstick cooking spray (for greasing muffin tin)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a mini muffin tin with cooking spray or butter.
- In a large mixing bowl, combine mashed potatoes, eggs, cheddar cheese, Parmesan, green onions, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Spoon the potato mixture into the mini muffin cups, filling each about 3/4 full.
- Brush the tops with melted butter for a golden finish.
- Bake for 20–25 minutes, or until puffed and golden brown on top.
- Allow to cool slightly before removing from the tin. Serve warm and enjoy!
Notes
- Use cold mashed potatoes for the best texture and shape retention.
- You can add crumbled bacon, chives, or herbs for extra flavor.
- These reheat beautifully — just pop them in the oven or air fryer to crisp up again.
- Serve with sour cream, ranch, or spicy aioli for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mashed Potatoes
Use leftover mashed potatoes or make fresh ones. They should be creamy but firm enough to hold shape.
Eggs
Help bind the ingredients together and give the puffs their airy texture when baked.
Cheddar Cheese
Sharp cheddar adds a rich, tangy flavor that complements the potatoes perfectly. You can also use mozzarella or Swiss.
Parmesan Cheese
Adds a nutty depth and helps create that golden, crisp top.
Green Onions
Add a fresh pop of flavor that balances the richness of the potatoes and cheese.
Butter
A touch of melted butter adds moisture and enhances flavor.
All-Purpose Flour
Just enough to help the mixture hold its shape during baking.
Salt and Pepper
Season to taste—these bring the flavors together perfectly.
Optional Add-Ins
Crispy bacon bits, garlic powder, or chives make great additions if you want to elevate the flavor even more.
Directions
Preheat your oven to 400°F (200°C) and lightly grease a mini muffin tin.
In a large mixing bowl, combine mashed potatoes, eggs, cheddar cheese, Parmesan, butter, green onions, flour, salt, and pepper. Stir until everything is well mixed and smooth. The texture should be thick but scoopable—similar to a soft dough.
Spoon or pipe the mixture into the mini muffin cups, filling each about three-quarters full. You can use a pastry bag or zip-top bag with a corner cut off to make them look extra neat.
Bake for 20–25 minutes, or until the tops are golden brown and puffed. Let them cool for 5 minutes in the pan before removing. Serve warm with sour cream or your favorite dipping sauce.
Equipment needed :
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes about 24 mini puffs. Preparation takes 10 minutes, and baking time is 25 minutes, making it a quick 35-minute recipe—perfect for last-minute entertaining or a simple side dish.
Storage/reheating
Store leftover puffs in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and bake at 350°F for about 10 minutes until crisp again. They can also be frozen—freeze in a single layer, then store in a freezer-safe bag for up to 2 months. Reheat straight from frozen in the oven until warmed through.
Variations and Customizations
Bacon Cheddar Puffs
Add cooked, crumbled bacon for a smoky, savory twist that’s impossible to resist.
Garlic Herb Puffs
Mix in minced garlic, parsley, and a pinch of thyme for a fragrant and flavorful variation.
Spicy Jalapeño Puffs
Add finely diced jalapeños or a pinch of cayenne pepper for a spicy kick.
Loaded Potato Puffs
Top each puff with sour cream and chopped chives for that loaded baked potato feel.
Mozzarella-Stuffed Puffs
Hide a small cube of mozzarella inside each puff before baking for a gooey surprise.
FAQs
Can I use instant mashed potatoes?
Yes, but make them thicker than usual so the mixture holds its shape.
What’s the best cheese to use?
Sharp cheddar gives the best flavor, but feel free to mix cheeses for variety.
Can I make these ahead of time?
Yes, you can prepare the mixture ahead and refrigerate it until ready to bake.
Can I fry them instead of baking?
They’re best baked for a light, crisp texture, but you can shallow-fry if you prefer.
Do I need to grease the muffin tin?
Yes, even nonstick pans benefit from a light coating of oil or butter.
Can I make these gluten-free?
Yes, substitute a gluten-free flour blend or omit flour entirely if your mashed potatoes are firm.
How do I make them crispier?
Bake on the lower rack for the first 10 minutes, then move up for a golden finish.
What dip goes best with these?
Sour cream, ranch, or even marinara sauce pair beautifully.
Can I use sweet potatoes?
Absolutely! Sweet potatoes add a slightly sweeter and creamier flavor.
How do I store leftovers?
Refrigerate or freeze in airtight containers and reheat in the oven for best results.
Conclusion
These Cheesy Mashed Potato Puffs are the ultimate way to reinvent your mashed potatoes into something fun, delicious, and totally addictive. With their crisp exterior and creamy, cheesy interior, they make the perfect snack, appetizer, or side for any meal. Quick to prepare and endlessly customizable, they’ll become your new favorite comfort food that everyone—from kids to guests—will love.
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