Hey y'all! If you're on the hunt for the ultimate snack or appetizer, these Cheesy Mashed Potato Puff Bites are about to become your go-to recipe. Golden, crispy on the outside and fluffy, cheesy on the inside, they're absolutely irresistible for kids and adults alike. Whether you're hosting a party, planning family movie night, or just craving something deliciously comforting, these little potato puffs will hit the spot. Let's get cooking!
Why You'll Love This
- Quick and easy prep: Ready in under 45 minutes, perfect for busy days.
- Crowd-pleaser: The ultimate finger food for parties, potlucks, or game nights.
- Customizable flavors: Mix in your favorite cheeses or herbs for fun variations.
- Crispy and gooey: Crunchy on the outside with a hot, cheesy center that melts in your mouth.
- Kid-friendly: Both kids and picky eaters devour these cheesy bites every time!
Ingredients
- 2 cups mashed potatoes (room temperature or chilled; leftover mashed potatoes work great)
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons chopped fresh chives (plus more for garnish)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Cooking spray or olive oil (for greasing the muffin tin)
Directions
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 24 bites
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Generously grease a mini muffin tin with cooking spray or olive oil to prevent sticking.
Step 2: Mix the Potato Base
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, chives, garlic powder, onion powder, salt, and black pepper. Mix until fully combined and smooth.
Step 3: Thicken & Shape
Gently fold in the flour until the mixture holds together and is thick enough to scoop. If too soft, add a touch more flour. Scoop a heaping tablespoon of mixture and roll into a ball.
Step 4: Coat with Crunch
Roll each potato ball in panko breadcrumbs until evenly coated. Place each ball into a section of the mini muffin tin.
Step 5: Bake to Golden Perfection
Bake for 20-25 minutes, or until the tops are golden brown and crispy. Let cool for 5 minutes before removing gently from the tin. Sprinkle with extra chives, if desired. Enjoy warm!
Notes
- If your mashed potatoes are extra creamy, you may need a bit more flour for structure.
- Chilling the shaped bites before baking helps them hold their shape even better.
- Dip your hands in water to prevent sticking while rolling the potato mixture.
Variations
- Bacon Cheddar: Add ¼ cup cooked, crumbled bacon for a smoky kick.
- Loaded Veggie: Mix in finely chopped steamed broccoli or bell peppers for color and nutrition.
- Spicy Jalapeño: Stir in 2 tablespoons minced pickled jalapeños for a spicy twist.
Required Equipment
- Mini muffin tin (24-count recommended)
- Mixing bowls
- Measuring cups and spoons
- Spatula or spoon
Storage Instructions
Store cooled Cheesy Mashed Potato Puff Bites in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to restore crispiness. For longer storage, freeze baked bites in a single layer and transfer to a freezer bag; they’ll keep for up to 2 months. Reheat from frozen at 375°F (190°C) for 12-15 minutes.
Suggested Pairings & Serving Recommendations
- Serve with sour cream, ranch, or spicy sriracha mayo for dipping.
- Pair with roasted veggies, a fresh salad, or as a fun side to grilled chicken or burgers.
- Stack 'em on a platter and garnish with extra chives or parsley for a festive look.
Pro Tips
- Use day-old mashed potatoes for best structure and prevent soggy bites.
- Don’t overmix — just blend until everything is incorporated for fluffier bites.
- Let the bites cool slightly before removing from the tin to help them hold together beautifully.
FAQ
Can I use instant mashed potatoes?
Absolutely! Just prepare them a little thicker than usual so the bites hold their shape.
Can I make these ahead of time?
Yes, you can shape and chill the bites, then bake them just before serving for the freshest flavor.
How do I make them gluten-free?
Substitute the flour and panko with your favorite gluten-free alternatives for a delicious GF snack.
Ingredients
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup chopped green onions
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Non-stick cooking spray
Instructions
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1Preheat the oven to 400°F (200°C) and lightly grease a 24-cup mini muffin tin with non-stick cooking spray.
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2In a large bowl, mix together cold mashed potatoes, shredded cheddar cheese, Parmesan cheese, green onions, flour, garlic powder, salt, and black pepper.
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3In a separate small bowl, beat the eggs and then stir them into the potato mixture until fully combined.
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4Spoon the mixture evenly into the prepared mini muffin tin, filling each cup almost to the top.
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5Bake for 22–25 minutes, or until the tops are golden brown and the bites are puffed. Let cool slightly before removing from the tin.
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6Serve warm, garnished with extra green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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