Hey y'all! Looking for a cozy, crowd-pleasing snack that turns ordinary mashed potatoes into a golden, cheesy masterpiece? These Cheesy Mashed Potato Puffs are crispy on the outside, extra creamy inside, and loaded with gooey cheese. They work perfectly as a party appetizer, side dish for dinner, or even a special brunch treat. Trust me—these puffs disappear fast, so you might want to double the batch! Let's get cooking!
Why You'll Love This
- Super crispy outside and irresistibly fluffy inside.
- Uses leftover mashed potatoes—no food waste!
- Great for parties, potlucks, or as a fun family side dish.
- Easy to customize with your favorite cheese or add-ins.
- Bakes up quick—ready in just 30 minutes!
Ingredients
- 2 cups cold mashed potatoes
- 2 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- 2 tablespoons chopped fresh chives
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted (plus extra for greasing)
Directions
1. Prep The Pan & Oven
- Preheat your oven to 400°F (200°C).
- Lightly butter or grease a 12-cup muffin tin.
2. Mix The Batter
- In a large bowl, combine 2 cups cold mashed potatoes, 2 large eggs, 1 cup shredded cheddar, ¼ cup Parmesan, ¼ cup milk, and 2 tablespoons chopped chives.
- Add ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons melted butter. Mix well until fully combined and creamy.
3. Fill The Muffin Tin
- Spoon the potato mixture evenly into each muffin cup, filling them to the top and smoothing the tops with a spatula or spoon.
4. Bake
- Bake for 25-30 minutes, or until the tops are golden brown and slightly crispy around the edges.
5. Cool & Serve
- Let the potato puffs cool in the pan for 5 minutes, then use a butter knife to gently loosen each puff and transfer them to a plate.
- Garnish with extra chives if you like, and serve warm!
Notes
- You can use either homemade or store-bought cold mashed potatoes—just make sure they're not too runny.
- If your mashed potatoes are bland, taste and season the mixture before baking.
- Don't skip letting the puffs cool slightly; this helps them firm up for easier removal.
Variations
- Bacon Cheddar: Add ⅓ cup cooked, crumbled bacon to the batter.
- Spicy Jalapeño: Stir in 1 finely diced jalapeño and use pepper jack cheese.
- Broccoli Cheddar: Mix in ½ cup finely chopped cooked broccoli for extra veggies.
Required Equipment
- 12-cup muffin tin
- Mixing bowl
- Spatula or large spoon
- Measuring cups and spoons
- Oven mitts
Storage Instructions
- Let leftovers cool completely, then refrigerate in an airtight container for up to 3 days.
- To reheat, bake in a 350°F (175°C) oven for 8-10 minutes, or microwave for 45 seconds until hot.
- Freeze baked puffs for up to 1 month. Thaw overnight in the refrigerator and reheat as above.
Suggested Pairings & Serving Recommendations
- Serve alongside roasted chicken, steak, or burgers for a hearty meal.
- Pair with a crisp green salad or steamed veggies for a lighter option.
- Dip in sour cream, ranch, or your favorite hot sauce for extra flavor fun.
Pro Tips
- Use cold mashed potatoes for best texture—they hold together better when baked.
- Generously grease your muffin tin to prevent sticking, especially with cheesy recipes.
- Let the puffs cool for a few minutes before removing for perfect crispy sides.
FAQ
- Can I use instant mashed potatoes?
Yes, just make them thick (less liquid) so the puffs hold their shape. - Can these be made ahead?
Absolutely! You can prep and refrigerate the batter a day ahead, or bake & reheat as needed. - Can I make them gluten-free?
These are naturally gluten-free as long as your mashed potatoes and add-ins are gluten-free!
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Ingredients
- 2 cups cold mashed potatoes
- 2 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- 2 tablespoons chopped fresh chives
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted (plus extra for greasing)
Instructions
-
1Preheat your oven to 400°F (200°C).
-
2Lightly butter or grease a 12-cup muffin tin.
-
3In a large bowl, combine 2 cups cold mashed potatoes, 2 large eggs, 1 cup shredded cheddar, ¼ cup Parmesan, ¼ cup milk, and 2 tablespoons chopped chives.
-
4Add ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons melted butter. Mix well until fully combined and creamy.
-
5Spoon the potato mixture evenly into each muffin cup, filling them to the top and smoothing the tops with a spatula or spoon.
-
6Bake for 25-30 minutes, or until the tops are golden brown and slightly crispy around the edges.
-
7Let the potato puffs cool in the pan for 5 minutes, then use a butter knife to gently loosen each puff and transfer them to a plate.
-
8Garnish with extra chives if you like, and serve warm!
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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