Cheesy mashed potato puffs are little bites of comfort that everyone will love. They’re made with creamy mashed potatoes mixed with gooey melted cheese, then baked until golden and crispy on the outside. Each puff is soft and cheesy inside with a nice crunchy crust that makes them so fun to eat.
I like making these whenever I have leftover mashed potatoes because they’re a perfect way to turn something simple into a tasty snack or side dish. Sometimes I add a sprinkle of herbs or a little garlic powder for extra flavor, and honestly, they disappear way too fast when I bring them out.
These puffs are great served warm with a dollop of sour cream or your favorite dipping sauce. I often find myself grabbing a couple right from the oven while I’m cooking dinner because they’re just that tempting. They’re also great for parties or as a kid-friendly treat that’s easy to pop in your mouth.
Key Ingredients & Substitutions
Mashed Potatoes: Using smooth, creamy mashed potatoes gives these puffs a soft inside. Leftovers work well, but fresh mashed with a bit of butter and cream makes them extra tasty.
Cheese: Cheddar is the star here for flavor and meltiness. Parmesan adds a nice bite. You can swap cheddar with mozzarella or Monterey Jack for a milder taste.
Eggs & Flour: Eggs help bind the mixture so the puffs hold their shape. Flour adds a little structure without changing the flavor.
Sour Cream & Butter: These make the puffs creamy and rich. If you want dairy-free, try a plant-based butter and omit sour cream or use a dairy-free yogurt.
How Can You Make Sure Cheesy Mashed Potato Puffs Don’t Turn Out Soggy?
Getting crispy, golden edges while keeping the inside soft is key. Here’s how:
- Use thicker mashed potatoes—not too runny—to avoid watery puffs.
- Add the eggs and flour to bind everything well.
- Don’t overfill the muffin cups; about 3/4 full lets the edges crisp up nicely.
- Bake at a high heat (400°F) for 20-25 minutes so the outside browns.
- Let them cool briefly after baking; this helps them firm up for easy removal.
This simple approach keeps your puffs deliciously crispy outside and fluffy inside every time.
Equipment You’ll Need
- Mini muffin tin – perfect size for bite-sized puffs and helps them keep their shape while baking.
- Mixing bowl – roomy enough to mix all your ingredients smoothly without spills.
- Spoon or small cookie scoop – makes filling the muffin tin quick and even.
- Measuring cups and spoons – for accurate ingredient amounts and best results.
Flavor Variations & Add-Ins
- Add cooked bacon bits or ham pieces for a smoky, meaty touch that pairs well with cheese.
- Stir in chopped green onions or chives for a fresh, mild onion flavor.
- Mix in some cooked spinach or finely chopped broccoli for extra veggies and color.
- Try different cheeses like mozzarella for gooey stretch or pepper jack for a spicy kick.
Cheesy Mashed Potato Puffs
Ingredients You’ll Need:
- 2 cups mashed potatoes (preferably smooth and creamy)
- 1 cup shredded cheddar cheese (or a cheese blend, depending on taste)
- ¼ cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, melted
- ¼ cup sour cream (optional, for added creaminess)
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Fresh parsley, finely chopped (for garnish)
Time Needed:
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. So, you’ll need around 30-35 minutes total before you can enjoy warm, cheesy mashed potato puffs.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 400°F (200°C). Lightly grease a mini muffin tin or use silicone liners to keep the puffs from sticking.
2. Mix Your Ingredients:
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan, melted butter, eggs, sour cream (if using), flour, garlic powder, salt, and pepper. Stir well until everything is smooth and fully blended.
3. Fill the Muffin Tins:
Spoon the potato mixture evenly into each muffin cup, filling about three-quarters full. This helps the puffs rise nicely without spilling over.
4. Bake Until Golden:
Place the tin in your preheated oven. Bake for 20 to 25 minutes until the tops are golden brown and the edges turn slightly crispy.
5. Cool and Serve:
Let the puffs cool for a few minutes before carefully removing them from the pan. Sprinkle with chopped parsley, then serve while warm.
These puffs are perfect on their own or with sour cream or your favorite favorite dipping sauce. Enjoy!
Can I Use Leftover Mashed Potatoes for This Recipe?
Yes! Leftover mashed potatoes work great as long as they’re not too runny. If they’re a bit wet, stir in a little extra flour to help the puffs hold their shape.
What Cheese Can I Substitute If I Don’t Have Cheddar?
You can use mozzarella, Monterey Jack, or even a mild Swiss cheese. Just pick a cheese that melts well and fits your flavor preference.
How Do I Store and Reheat Leftover Puffs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F for 5-10 minutes to keep them crispy.
Can I Make These Ahead of Time?
Absolutely! Prepare them up to the baking step, then refrigerate for a few hours or overnight. Bake them fresh just before serving for the best texture.
