If you’ve been looking for the ultimate comfort food that delivers creamy, cheesy goodness in cute, bite-sized portions, Cheesy Mashed Potato Puffs are about to become your new favorite. These little golden gems combine fluffy mashed potatoes, melted cheddar, nutty Parmesan, and a hint of green onion, all baked until irresistibly crisp on the outside and tender inside. Whether you’re working with leftovers or starting from scratch, this dish shines as an appetizer, side, or the centerpiece of a casual brunch. Get ready to fall in love with every crispy, cheesy bite!
Ingredients You’ll Need
This recipe relies on simple, classic ingredients, each one playing an essential role in flavor, texture, and color. The combination creates magic out of everyday staples, showing off just how delicious resourcefulness can taste!
- Mashed Potatoes: Cold leftovers work best here, providing the perfect dense, fluffy texture for puffs that hold together beautifully.
- Cheddar Cheese: Brings melty, gooey richness and that signature cheesy flavor everyone loves in Cheesy Mashed Potato Puffs.
- Parmesan Cheese: Adds a sharp, nutty note and helps the tops brown to a gorgeous golden finish.
- Eggs: Bind everything together and give the puffs just the right amount of lift.
- Sour Cream: Infuses subtle tang and extra creaminess, keeping each puff tender and moist.
- Green Onions: Offer a pop of color and gentle onion flavor that balances the richness of the cheese.
- Garlic Powder: Elevates the savory notes, making every bite mouthwatering and moreish.
- Salt: Essential for bringing all the flavors together. Taste your potatoes first to adjust as needed!
- Black Pepper: Lends gentle heat and rounds out the seasoning profile.
- Nonstick Spray or Butter: For greasing the pan, ensuring you’ll pop out perfect puffs every time with zero sticking.
How to Make Cheesy Mashed Potato Puffs
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This is the sweet spot for giving Cheesy Mashed Potato Puffs their beautifully browned tops and fluffy interiors. While the oven heats, generously grease a mini muffin tin with nonstick spray or a bit of butter. Don’t skimp on this step—a good coating ensures your puffs pop out easily, crispy edges and all!
Step 2: Mix Up the Filling
In a large mixing bowl, bring together the cold mashed potatoes, shredded cheddar, Parmesan, eggs, sour cream, green onions, garlic powder, salt, and black pepper. Use a sturdy spoon or spatula to blend until everything is well incorporated. The mixture should be thick but scoopable. Resist the urge to overmix—just enough for a cohesive batter!
Step 3: Fill the Muffin Tin
Using a tablespoon or small cookie scoop, portion the potato mixture into the wells of your prepared muffin tin, filling each about three-quarters full. This size ensures each puff cooks through without overflowing. Gently press down the tops to compact and give a nice, rounded finish. Each spoonful is a preview of the cheesy, savory joy to come!
Step 4: Bake to Golden Perfection
Slide the muffin tin onto the center rack and bake for 20 to 25 minutes. Keep an eye out for those telltale deeply golden, slightly crispy tops—your Cheesy Mashed Potato Puffs are ready when they look irresistibly bronzed and hold together when gently pressed. The aroma alone during baking is pure anticipation!
Step 5: Cool, Release, Serve
After baking, give the puffs about 5 minutes to cool in the pan. This quick rest helps them firm up and makes removal a breeze. Use a small spoon or offset spatula to gently lift each puff from its tin. Serve them warm—every cheesy bite is pull-apart perfection!
How to Serve Cheesy Mashed Potato Puffs
Garnishes
For a pop of color and flavor, scatter more chopped green onions or chives over the top of your Cheesy Mashed Potato Puffs before serving. A sprinkle of extra Parmesan or a dash of smoked paprika can add a little flair and an extra punch of taste. If you love some heat, a hint of hot sauce or a drizzle of sour cream will do the trick!
Side Dishes
These puffs are the ultimate versatile side. Pair them with your favorite roast chicken, grilled sausages, or hearty stews for pure comfort. They’re right at home on a brunch buffet alongside scrambled eggs or tossed salads. Honestly, they add joy to just about any meal—savory, creamy, and a guaranteed crowd-pleaser.
Creative Ways to Present
Make Cheesy Mashed Potato Puffs the star of your next party or family gathering by serving them in a basket lined with colorful napkins, or nestled in individual ramekins for a more elegant twist. For a playful spin, offer a DIY toppings bar with sour cream, crumbled bacon, chives, or even a zesty salsa. Watch guests light up as they customize their own!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Cheesy Mashed Potato Puffs in an airtight container in the refrigerator. They’ll stay fresh and just as satisfying for up to 4 days—perfect for snack attacks or busy weeknight meals!
Freezing
For longer storage, these puffs freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or airtight container. They can be kept frozen for up to 2 months. Simply take out as many as you need—future you will thank you!
Reheating
For best results, reheat Cheesy Mashed Potato Puffs in a preheated oven or air fryer at 350°F (175°C) until warmed through and crisp on the outside, about 8 minutes from the fridge or 12 minutes if frozen. Avoid microwaving, as it can make the puffs a bit soggy; the oven keeps them delightfully crisp.
FAQs
Can I use instant mashed potatoes?
Absolutely! While homemade leftovers give a rustic, creamy result, instant mashed potatoes work just fine for Cheesy Mashed Potato Puffs. Just be sure to prepare them thicker than usual for the best texture.
What’s the best cheese to substitute for cheddar?
If you’re out of cheddar, try Gruyère, Monterey Jack, or even a blend of mozzarella and a sharp cheese like Asiago. Each will give your puffs a new flavor dimension while still delivering that deliciously gooey pull.
Can I make these in a regular muffin tin?
Yes, you can! Just fill the standard muffin cups about halfway, and extend the baking time by a few minutes. Your Cheesy Mashed Potato Puffs will be a bit larger, but just as irresistible—perfect for a heartier side.
How do I make them gluten-free?
The base recipe is naturally gluten-free, as long as your mashed potatoes and added ingredients (like any seasonings) are free of hidden gluten. Always double-check labels!
Can I add extras like bacon or herbs?
Definitely. Chopped bacon, fresh dill, parsley, or even finely diced jalapeño all make tasty additions. Just fold them in with the rest of the ingredients and enjoy your personal spin on Cheesy Mashed Potato Puffs.
Final Thoughts
I can’t recommend these Cheesy Mashed Potato Puffs enough. They’re the kind of snack or side that makes people light up and always reach for seconds. Give them a try, and don’t be surprised if they become your new signature dish—warm, cheesy, and impossible not to love.
Print
Cheesy Mashed Potato Puffs Recipe
- Total Time: 35 minutes
- Yield: 24 mini puffs 1x
- Diet: Vegetarian
Description
These Cheesy Mashed Potato Puffs are a delightful way to repurpose leftover mashed potatoes into a tasty and portable side dish. Packed with cheddar and Parmesan cheeses, these mini puffs are perfect for snacking or serving alongside your favorite main dishes.
Ingredients
Main Ingredients:
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- Nonstick spray or butter (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and lightly grease a mini muffin tin with nonstick spray or butter.
- Mix Ingredients: In a large mixing bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, eggs, sour cream, green onions, garlic powder, salt, and pepper. Stir until well mixed.
- Fill Muffin Cups: Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes until the tops are golden brown and slightly crispy.
- Cool and Serve: Let cool in the pan for 5 minutes, then gently remove using a spoon or offset spatula. Serve warm.
Notes
- Perfect for using leftover mashed potatoes.
- You can mix in chopped cooked bacon or herbs for variation.
- These also freeze well and reheat beautifully in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 puffs
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
