Cheesy Mashed Potato Puffs: Crispy, Fluffy, and Totally Addictive

Turn leftover mashed potatoes into an irresistible snack or side with these Cheesy Mashed Potato Puffs. Golden and crisp on the outside, soft and cheesy inside — they’re perfect for parties, weeknight dinners, or anytime you want comfort food with a playful twist. This recipe is forgiving, customizable, and designed so even beginners succeed.

Why You’ll Love These Potato Puffs

These puffs transform simple mashed potatoes into bite-sized delights: they’re quick to make, crowd-pleasing, and endlessly adaptable. The exterior bakes to a light, golden crunch while the interior stays pillowy and cheesy. Use them as appetizers, a side for roast chicken, or a fun addition to a brunch spread.

Ingredients

Main Ingredients

• 2 cups cold mashed potatoes (about 500g) — leftover or freshly made and cooled
• 2 large eggs
• 1 cup shredded cheddar cheese (or a mix: cheddar + mozzarella)
• 2 tablespoons melted butter
• 3 tablespoons all-purpose flour (plus more if needed)
• 2 tablespoons chopped chives or green onions
• Salt and freshly ground black pepper, to taste

Optional Add-ins & Toppings

• ½ cup cooked, crumbled bacon
• ¼ cup finely diced roasted red pepper or jalapeño for heat
• 2 tablespoons grated Parmesan for extra savory flavor
• Extra shredded cheese to sprinkle on top before baking
• Paprika or smoked paprika to dust on top

Equipment You’ll Need

• 12-cup muffin tin or a mini muffin tray
• Mixing bowls and a spatula
• Non-stick spray or softened butter for greasing
• Optional: cookie scoop for even portions

Step-by-Step Instructions

1. Preheat & Prep

Preheat the oven to 400°F (200°C). Grease a 12-cup muffin pan thoroughly with non-stick spray or softened butter. If you prefer easier removal, place small parchment liners in each cup.

2. Make the Potato Mixture

In a large bowl, combine the cold mashed potatoes, eggs, melted butter, shredded cheese, flour, and chopped chives. Stir until the mixture is smooth and well combined. Season with salt and pepper. The texture should be spoonable but hold its shape; if too loose add an extra tablespoon of flour or 2 tablespoons of breadcrumbs.

3. Add Flavor Boosters (Optional)

Fold in any optional add-ins now — bacon, roasted peppers, or Parmesan work beautifully. These boost flavor and texture but aren’t required.

4. Fill the Muffin Pan

Using a spoon or cookie scoop, fill each muffin cup about 3/4 full. If you like extra cheese, sprinkle a little on top of each puff before baking for a golden cheese crust.

5. Bake to Perfection

Bake in the preheated oven for 20–25 minutes, or until the tops are golden and the edges are crisp. A few minutes under the broiler at the end (watch carefully) will deepen the color and add extra crispness.

6. Cool & Serve

Allow the puffs to cool in the pan for 5 minutes before gently removing them. Serve warm with sour cream, chive yogurt, or your favorite dipping sauce.

 

 

Tips for the Best Cheesy Potato Puffs

• Use cold mashed potatoes: Slightly drier, chilled mashed potatoes hold shape better than hot, wet mash.
• Don’t overwork: Stir gently — overmixing can make puffs dense rather than fluffy.
• Adjust binding: If mixture seems too wet, add flour or fine breadcrumbs 1 tbsp at a time until spoonable.
• Cheese variety: Sharp cheddar gives bold flavor; mozzarella adds stretch. Mix both for a great balance.
• Make ahead: Assemble into the muffin pan, cover tightly, and refrigerate up to 4 hours before baking.

Serving Suggestions

These puffs pair wonderfully with:

• A dollop of sour cream and chopped chives
• Garlic aioli or spicy sriracha mayo for dipping
• As a side to grilled meats, roasted vegetables, or a fresh salad

Variations & Swaps

• Loaded Potato Puff: Add bacon, scallions, and extra cheddar — think loaded baked potato in bite form.
• Herby & Light: Swap half the cheese for ricotta and fold in fresh parsley and dill for a lighter texture.
• Spicy Kick: Add diced jalapeño or a pinch of cayenne to the batter for heat.
• Gluten-free: Use a gluten-free flour blend or almond flour; add an extra egg if needed for binding.

Storage & Make-Ahead

Leftover puffs keep well in the refrigerator for up to 3 days in an airtight container. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness; the microwave will make them soft. You can freeze baked puffs (single layer on a tray then transferred to a freezer bag) for up to 2 months — reheat from frozen in a 375°F (190°C) oven until heated through.

Frequently Asked Questions

Can I make these without eggs?

Eggs help bind and give structure. For an egg-free version, use 2–3 tablespoons of mashed silken tofu or a commercial egg replacer and add 1–2 tablespoons extra flour or breadcrumbs.

My mashed potatoes are very wet — what do I do?

Squeeze some moisture out with a clean kitchen towel or add extra flour/breadcrumbs until the mixture holds shape. Cold the mash in the fridge for 30 minutes first to firm it up.

Can I fry these instead of baking?

Yes — shallow or deep fry at 350°F (175°C) until golden (about 3–4 minutes). Frying yields a crispier exterior but adds oil; baked is lighter and easier for large batches.

Nutrition (Estimate per puff, serves 12)

• Calories: ~120
• Protein: 4–5g
• Fat: 6–8g
• Carbohydrates: 10–12g

*Values vary depending on ingredients and additions; this is a simple estimate.

Final Notes

Cheesy Mashed Potato Puffs are the kind of recipe that sparks joy: economical, comforting, and crowd-pleasing. They rescue leftover mash and turn it into party-ready bites. Whether you keep the flavors classic or get adventurous with add-ins, these puffs will disappear fast — so make extra!

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