Cheesy Mashed Potato Puffs are crispy on the outside, soft and cheesy on the inside—pure comfort in every bite! Perfectly golden and packed with flavor, they’re an irresistible snack or side dish.

Why You’ll Love This Recipe

Easy to make: Simple ingredients and quick preparation.
Crowd-pleaser: Perfect for parties, gatherings, or as a side dish.
Crispy and cheesy: A delicious contrast of textures with a creamy center and crispy edges.
Great for leftovers: A fantastic way to use up leftover mashed potatoes.
Customizable: Add your favorite seasonings or mix-ins for a personalized touch.

Ingredients

2 cups mashed potatoes, chilled
1 cup shredded sharp cheddar cheese
2 large eggs, beaten
¼ cup chopped fresh chives
Salt and black pepper, to taste
Sour cream, for serving (optional)

Directions

Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin with butter or cooking spray.
Prepare Mixture: In a large bowl, combine the chilled mashed potatoes, beaten eggs, ¾ cup of shredded cheddar cheese, and chopped chives. Season with salt and black pepper to taste. Mix until all ingredients are well incorporated.
Fill Muffin Tin: Spoon the potato mixture into the prepared mini muffin tin, filling each cup to the top. Sprinkle the remaining ¼ cup of shredded cheddar cheese evenly over the tops of the puffs.
Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the puffs are golden brown and set.
Cool and Serve: Allow the puffs to cool in the muffin tin for 5 minutes before removing. Serve warm, topped with a dollop of sour cream if desired.

Servings and Timing

Servings: 24 puffs
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 180 kcal per serving

Variations

Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes.
Herb Infusion: Incorporate fresh parsley or thyme for added flavor.
Meaty Option: Mix in cooked and crumbled bacon or diced ham.
Different Cheeses: Try using mozzarella, parmesan, or a blend for a unique taste.
Vegetable Boost: Add finely chopped bell peppers or spinach for extra nutrients.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze baked puffs in a single layer, then transfer to a freezer bag for up to 3 months.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes or microwave for 30 seconds.

FAQs

Can I make these ahead of time?
Yes, you can prepare the mixture and refrigerate it until you’re ready to bake.

Can I use instant mashed potatoes?
Yes, but homemade mashed potatoes provide the best texture and flavor.

How do I prevent them from sticking to the muffin tin?
Make sure to grease the tin well with butter or cooking spray.

Can I add other cheeses to the recipe?
Absolutely! A mix of cheeses can add depth of flavor.

What can I serve these with?
They pair well with sour cream, ketchup, or your favorite dipping sauce.

Can I make this recipe gluten-free?
Yes, ensure all ingredients used are gluten-free, especially seasonings.

How do I make them crispier?
Bake a few extra minutes or broil for the last couple of minutes.

Can I use sweet potatoes instead?
Yes, but the texture will be softer and slightly sweeter.

Are these suitable for kids?
Yes, they are a great kid-friendly snack or lunchbox addition.

Can I air-fry these instead of baking?
Yes, cook them at 375°F (190°C) for about 12-15 minutes in an air fryer.

Conclusion

Cheesy Mashed Potato Puffs are a perfect way to transform leftover mashed potatoes into a delicious snack or side dish. Easy to customize and irresistibly cheesy, they are sure to become a family favorite. Enjoy them warm with your favorite dipping sauce!

Cheesy Mashed Potato Puffs

Author: Chef Clara
Total Time: 30 minutes
Yield: 24 puffs 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy these crispy, cheesy mashed potato puffs with a golden crust and fluffy inside. Perfect as a snack, side dish, or appetizer!

Ingredients

Scale

2 cups mashed potatoes, chilled

1 cup shredded sharp cheddar cheese

2 large eggs, beaten

¼ cup chopped fresh chivesSalt and black pepper, to taste

Sour cream, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin with butter or cooking spray.
Prepare Mixture: In a large bowl, combine the chilled mashed potatoes, beaten eggs, ¾ cup of shredded cheddar cheese, and chopped chives. Season with salt and black pepper to taste. Mix until all ingredients are well incorporated.
Fill Muffin Tin: Spoon the potato mixture into the prepared mini muffin tin, filling each cup to the top. Sprinkle the remaining ¼ cup of shredded cheddar cheese evenly over the tops of the puffs.
Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the puffs are golden brown and set.
Cool and Serve: Allow the puffs to cool in the muffin tin for 5 minutes before removing. Serve warm, topped with a dollop of sour cream if desired.

Notes

Use Cold Mashed Potatoes – Chilled mashed potatoes hold their shape better and create a fluffier texture when baked.
Don’t Overfill the Muffin Tin – Fill each cup about ¾ full to allow the puffs to rise and develop a crispy, golden crust.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch
Method: Baking
Cuisine: American