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The Midwest girl’s way of turning leftovers into pure gold.
You ever stare at a bowl of cold mashed potatoes in your fridge and think, “I should probably toss this… but I kinda don’t want to”? Yep — been there. More times than I can count, honestly. But one cozy November morning, I looked at that bowl and thought, “Nope. You’re getting a second chance.” And just like that, these little Cheesy Herb Mashed Potato Puffs were born.
Growing up in the Midwest, mashed potatoes weren’t just food — they were tradition. Every holiday. Every church potluck. Every time Mom made meatloaf. But these puffs? These are like mashed potatoes with their hair done and heels on. A little crisp on the outside, soft and cheesy in the middle… and if I’m being completely honest, I’ve eaten three standing at the kitchen counter without even realizing it.
Why You’ll Be Sneaking These Off the Tray Before Dinner
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They turn blah leftovers into something special.
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That cheesy center? Oooh, baby.
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They crisp up in the oven like little potato cupcakes.
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The kids love them. The neighbors ask for the recipe. The dog begs (but no, he doesn’t get one).
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You can serve them with soup, salad, steak, or just eat ’em plain with your fingers.
What You’ll Need — And How to Make It Work With What You’ve Got
Don’t overthink this part. Use what you’ve got and make it work. That’s how all the best recipes are born anyway.
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2 cups mashed potatoes: Leftovers are perfect. If they’re on the runny side, toss in an extra pinch of flour.
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1 cup shredded cheddar: I like sharp cheddar, but use whatever’s hanging out in your cheese drawer. Pepper jack’s fun too.
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1/4 cup grated Parmesan: Totally optional, but it gives a nice salty tang.
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2 eggs: These hold everything together. No eggs? Sorry, this one’s kinda non-negotiable.
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1/4 cup flour: Just enough to give ’em some structure.
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2 tablespoons chopped fresh chives: Or green onions, or parsley, or that one sad herb still hanging on in your garden.
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1 teaspoon garlic powder: Or onion powder. Or skip it altogether if garlic’s not your thing.
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Salt & pepper: Taste your mash first — if they’re already salty, go easy.
And don’t forget to spray your muffin tin! Seriously. Don’t skip that part unless you enjoy soaking crusty pans overnight (been there, done that, no thank you).
Let’s Make ‘Em (and Let’s Keep It Simple)
1. Preheat your oven to 400°F and spray your muffin tin like you mean it. Don’t be shy.
2. Mix everything in a big ol’ bowl. No need to be gentle — mash it all up with a spoon until it’s well-blended and kind of sticky.
3. Fill those muffin cups about ¾ of the way full. You want room for a little puffing up.
4. Bake for 20–25 minutes or until the tops are golden and crispy and the edges look like they’re flirting with being overdone (that’s the sweet spot).
5. Let them rest for a few minutes before popping them out. A butter knife helps if they’re being stubborn.
I like to eat mine warm, with a little sour cream or — don’t judge me — leftover gravy if I’ve got it in the fridge.
Wanna Switch It Up? Go Wild.
These are your potato puffs now, sweetheart. Make ‘em yours.
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Spicy gal? Add chopped jalapeños or a dash of cayenne.
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Bacon lover? Crumble some cooked bacon into the mix. Nobody’s mad about it.
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Trying to sneak in veggies? Finely chopped spinach or broccoli works great. Your kids will never know.
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Want ‘em fancy? Swap cheddar for gruyère, or top them with a little drizzle of truffle oil. (Yes, really.)
Storing & Reheating
These store like a dream. They’re honestly just as good the next day — maybe even better if you ask my husband.
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Fridge: Store in a sealed container for up to 4 days.
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Freezer: Yep, they freeze great. Just flash-freeze on a sheet pan, then pop into a baggie.
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To Reheat: Oven at 350°F for 10 minutes is best. Air fryer works like a charm too. Microwave? Sure, but they’ll be softer. Still tasty, though.
Pro tip: smear a little cream cheese on one cold out of the fridge. Sounds weird. Tastes amazing.
That’s All for Now, Friend
If these Cheesy Herb Mashed Potato Puffs find their way to your table, I hope they bring a little joy with them — the kind that makes you pause between bites and go, “Dang, that’s good.”
Got questions? Want to brag about your bacon-loaded version? Leave me a comment. I love hearing what folks are cooking, especially when it involves potatoes, cheese, and a little bit of kitchen magic.
See you next time — and don’t forget to check your fridge for those mashed potatoes. They might just be your next favorite thing.
Cheesy Herb Mashed Potato Puffs
Ingredients
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 0.25 cup grated Parmesan cheese
- 2 large eggs
- 0.25 cup all-purpose flour
- 2 tbsp fresh chives chopped
- 1 tsp garlic powder
- salt and pepper to taste
- non-stick cooking spray
Instructions
- Preheat oven to 400°F (200°C) and spray a muffin tin lightly with non-stick cooking spray.
- In a large bowl, mix together mashed potatoes, cheddar cheese, Parmesan cheese, eggs, flour, chives, garlic powder, salt, and pepper until well combined.
- Spoon the mixture into the muffin tin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until the tops are golden and crisp.
- Let cool in the pan for a few minutes before removing. Serve warm.
Notes