Cheesy mashed potato puffs are little golden bites filled with creamy mashed potatoes and melted cheese that you just can’t resist. Their crispy outside and soft, cheesy inside make them a perfect snack or side dish that’s both comforting and fun to eat.
I love making these when I have leftover mashed potatoes because they feel like a tasty second life for something already delicious. Plus, the melted cheese adds such a nice gooey surprise in every puff. Sometimes I mix in a little garlic or herbs to give them an extra punch of flavor that everyone notices and asks about.
These puffs are great served warm, straight out of the oven, perfect for sharing at a party or as an easy dinner side. I like dipping them in ketchup or sour cream, but they also stand on their own pretty well. Whenever I bring a batch, they disappear fast and everyone always wants the recipe!
Key Ingredients & Substitutions
Mashed Potatoes: Using cooled or leftover mashed potatoes helps the mixture hold together better. If making fresh, avoid extra liquid to keep the right texture.
Cheeses: Sharp cheddar adds bold flavor, while Parmesan gives a nice salty bite. You can swap cheddar for mozzarella for a milder taste or use any cheese you like.
Eggs & Flour: Eggs bind everything together, and flour helps give structure. For gluten-free, use a gluten-free flour or cornstarch instead.
Green Onions & Garlic: Both bring extra flavor but are optional. You can replace green onions with chives or shallots if preferred.
How to Get Crispy Edges and Soft Centers in Mashed Potato Puffs?
Balancing crispy outside and soft inside is about heat and timing.
- Grease your muffin tin well to prevent sticking and help edges crisp up.
- Press the mixture firmly into the cups but don’t pack it too tight; this allows for even cooking.
- Bake at a moderate temperature (375°F) so the outside browns without drying out the inside.
- Let puffs cool a few minutes in the tin to set before removing; they’ll hold their shape better.
Following these tips gives you that lovely contrast that makes each bite so satisfying!
Equipment You’ll Need
- Muffin tin – perfect for shaping the puffs and letting them cook evenly with crispy edges.
- Mixing bowl – to easily combine all the ingredients without a mess.
- Spatula or spoon – helps scoop and press the mixture into the muffin tin nicely.
- Measuring cups and spoons – for accurate ingredient amounts, so the puffs turn out just right.
- Oven mitts – essential for safely handling the hot muffin tin when removing it from the oven.
Flavor Variations & Add-Ins
- Add cooked bacon bits or diced ham – gives a smoky, salty punch that pairs wonderfully with the cheese.
- Mix in shredded mozzarella or pepper jack cheese – for different melty cheese textures and mild or spicy flavor.
- Stir in finely chopped spinach or kale – adds color, nutrients, and a fresh twist to the classic puffs.
- Season with smoked paprika or cayenne pepper – for a subtle smoky heat that wakes up the potatoes.
Cheesy Mashed Potato Puffs
Ingredients You’ll Need:
Main Ingredients:
- 3 cups mashed potatoes (preferably cooled or leftover)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions (optional)
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley or fresh parsley for garnish
- Butter or non-stick spray for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake, so plan for roughly 30-35 minutes total. It’s quick to mix together and then you just let the oven do the work!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Grease your muffin tin well with butter or a non-stick spray to keep the puffs from sticking and help them get crispy.
2. Mix the Ingredients:
In a big mixing bowl, stir together the mashed potatoes, cheddar cheese, Parmesan, green onions, minced garlic (if using), salt, and pepper.
Next, add the beaten eggs and flour. Mix everything well until the mixture holds together and feels thick enough to scoop and shape.
3. Shape and Bake:
Divide the potato mixture evenly into the muffin tin cups. Press down gently, but don’t overfill — give them a little room to puff up as they bake.
Bake for 20-25 minutes until the tops are golden brown, and the edges are crisp and delicious.
4. Cool and Serve:
Let the puffs cool for a few minutes right in the pan before carefully removing them with a spatula.
Sprinkle with parsley for a fresh, colorful touch then serve warm. They’re tasty on their own or paired with sour cream, ketchup, or your favorite dip!
Can I Use Frozen Mashed Potatoes for These Puffs?
Yes, you can! Just make sure to thaw them completely and drain any excess moisture before mixing. This helps keep the puffs from getting soggy and ensures they hold their shape well.
Can I Make These Ahead of Time?
Absolutely! Prepare the puffs and place them in the muffin tin, then cover and refrigerate for up to 24 hours before baking. You can also bake them in advance and reheat in the oven at 350°F for 10 minutes to refresh the crispy edges.
What Can I Use Instead of All-Purpose Flour?
You can substitute with gluten-free flour blends or cornstarch if you want a gluten-free option. Use the same amount to help bind the mixture together.
How Should I Store Leftovers?
Keep leftover puffs in an airtight container in the fridge for up to 3 days. Reheat them in the oven to retain their crispy texture or microwave briefly if you’re short on time.
