Listen, these Cheesy Mashed Potato Puffs are straight-up addictive. That first bite? Pure magic. The outside gets this irresistible golden crunch that gives way to the creamiest, cheesiest potato center you can imagine. I literally caught my husband sneaking these cold from the fridge at midnight last week – they’re THAT good. And the best part? They rescue those leftover mashed potatoes that would otherwise sit forgotten until trash day.
I’ve served these bad boys alongside Sunday roast chicken, brought them to potlucks (where they disappeared in minutes), and even packed them in my kids’ lunches with a little dipping sauce. The trick is getting that outer crust just right while keeping the inside pillowy and tender. My secret? A super hot oven and a touch of sour cream in the mix. Trust me, once you make these, plain old reheated mashed potatoes will never cut it again. Your family will be “accidentally” making too many mashed potatoes just to have an excuse for puffs the next day.
Ingredients:
- 2 cups mashed potatoes (leftover or freshly made)
- 1 cup shredded cheddar cheese (or cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk (whole or 2%)
- 1/4 cup chopped green onions or chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs (optional, for added crunch)
- Cooking spray or melted butter, for greasing the muffin tin
Step-by-Step Instructions:
Let’s Start by Warming Things Up
First things first — go ahead and crank your oven up to 400°F (that’s about 200°C for my friends across the pond). While that’s heating up, grab yourself a 12-cup muffin tin and give it a good spray with cooking spray or brush a little melted butter into each cup. Trust me, you don’t want to be prying these cheesy bites out later.
Now for the Good Stuff — Mixing It All Together
Grab a big ol’ mixing bowl — bigger than you think you’ll need. We’re gonna toss in:
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A few scoops of mashed potatoes (cold leftovers work just fine)
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A good handful of shredded cheddar
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A sprinkle of grated Parmesan
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Two eggs, cracked right in
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A splash of milk
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Some chopped green onions or chives (whatever you have handy)
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A dash of garlic powder, a pinch of onion powder, and of course, a little salt and black pepper
Give everything a good stir until it’s creamy, cheesy, and looks like something you already want to stick a spoon into.
If you like a little extra crunch, (and who doesn’t?), throw in about ¼ cup of breadcrumbs. It just gives the outside that little crispy edge we all love.
Time to Fill Those Muffin Cups
Now, grab a spoon — or a cookie scoop if you want to feel fancy — and start filling each muffin cup about three-quarters full. You don’t need to pack it down hard, just give it a little tap to smooth out the tops.
Feeling cheesy? (Always, right?) Sprinkle a little extra cheddar or Parmesan right on top before they head into the oven.
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Let’s Get Baking
Pop that muffin tin into your nice, hot oven and let those beauties bake for 20 to 25 minutes. You’re looking for the edges to turn a gorgeous golden brown, and the tops to firm up just enough to hold together.
Tip: Keep an eye on them toward the end. Every oven has a mind of its own, and you don’t want them too dark.
Once they’re done, pull them out and let them sit for about 5 minutes. This gives them a little time to settle and makes it way easier to pop them out without any fuss.
Serve ‘Em Up and Watch ‘Em Disappear
Run a little butter knife around each puff and gently lift them out. Arrange them on a platter (or, honestly, straight onto a plate if you can’t wait) and sprinkle a few extra chives over the top if you’re feeling fancy.
Serve ‘em warm, and just watch — they’ll be gone faster than you can say “cheesy potato puffs.”
Serving Suggestions (Let’s Talk Possibilities!)
These puffs are so versatile. Here’s how we love them at home:
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As a side dish with roast chicken, steak, or grilled veggies
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As a game-day snack (dip them in sour cream, ranch, or spicy aioli!)
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As a brunch treat with scrambled eggs and a mimosa—or coffee if it’s that kind of morning
Helpful Notes:
A Few Notes
Cheese Swaps
Use whatever cheese you love or have on hand. Mozzarella, Swiss, gouda, even pepper jack if you like a little heat. They all work — it’s pretty hard to mess this up.
Smooth or Chunky?
If you like your puffs super smooth, mash the potatoes really well. If you’re like me and don’t mind a few little chunks, leave it a little rustic. Both ways taste great.
Make-Ahead Tip
I usually mash the potatoes the day before and leave them in the fridge. When it’s time to bake, I just scoop and go. Super easy, and one less thing to worry about.
Tips from Well-Known Chefs:
From Gordon Ramsay
He throws in a tiny pinch of nutmeg when he makes mashed potatoes. Sounds weird, but it actually gives them this cozy, warm flavor. I tried it once and now I always do it.
From Ina Garten
Ina swears by Yukon Gold potatoes. They’re super buttery and creamy, and honestly, she’s right — they make a big difference. Way better than plain old russets for this.
From Martha Stewart
Martha tops hers with a little breadcrumb and Parmesan mix before baking. It makes the tops crispy and golden and just a little bit fancy-looking (but still super easy).
Potato Puffs FAQ
Can I use instant mashed potatoes?
Heck yeah! Instant works in a pinch. Homemade tastes better though, not gonna lie.
Can potato puffs be made gluten-free?
Totally! Just grab gluten-free breadcrumbs and check your other ingredients aren’t hiding gluten.
Can I add other stuff to the mix?
Throw in whatever you want! Bacon bits, mushrooms, spinach, ham chunks – it’s your potato party!
Can I freeze these?
Freeze away! Let ’em cool first, freeze on a tray so they don’t stick together, then bag ’em up. Reheat at 350°F when you’re hungry.
How do I keep them from sticking?
Spray that muffin tin like crazy or get silicone liners – best kitchen purchase ever!
Can I make these dairy-free?
No problem! Just swap in dairy-free cheese and milk and you’re good to go.
What goes well with potato puffs?
These bad boys go with everything! Awesome next to chicken or steak, or dunk ’em in sour cream, ranch or aioli for snacking.
Can I make mini ones?
Mini muffin tin for the win! They’ll cook faster though – about 12-15 minutes tops.
How do I keep them crispy?
Fresh is best! If you gotta reheat, oven all the way – microwaves make ’em soggy.
Are fresh herbs worth it?
Fresh herbs are a game-changer! Dried stuff doesn’t even compare. Throw in some parsley, dill or thyme and watch people fight for seconds.
Conclusion:
Leftover mashed potatoes never stand a chance in my kitchen once I remember these cheesy little puffs. They come out golden and crisp on the edges, soft and gooey in the middle, and they disappear fast.
You can toss in whatever extras you have — bacon, scallions, different cheeses — it all works. They’re easy, they’re fun, and they go with pretty much anything you’re serving. Or just eat them straight off the pan like we do.
Give them a try next time you’ve got some mashed potatoes hanging around — you won’t regret it.
