Mashed potato cheese puffs are fluffy, cheesy bites made from leftover mashed potatoes, eggs, cheese, and simple seasonings. Baked until golden and puffed, they’re crispy on the outside and creamy on the inside. These little puffs are a perfect snack, appetizer, or side dish—I can’t get enough of them.
Why I Love This Recipe
I love how this recipe turns basic mashed potatoes into something exciting and new. It’s my go-to way to use up leftovers, and it always surprises people with how light and flavorful these little puffs are. The combination of creamy potato and gooey cheese makes each bite addictive. I can whip them up with minimal effort, and they’re perfect for parties, lunchboxes, or as a fun side for dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Mashed potatoes (leftover or freshly made)
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Eggs
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Shredded cheese (cheddar, mozzarella, or a mix)
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Green onions or chives, finely chopped (optional)
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Salt and pepper
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Garlic powder (optional)
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Grated Parmesan (for topping)
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Butter or oil (for greasing the muffin tin)
Directions
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I preheat the oven to 400°F (200°C) and grease a mini muffin tin with butter or oil.
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In a large bowl, I mix the mashed potatoes, eggs, shredded cheese, green onions, salt, pepper, and garlic powder if I’m using it.
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I spoon the mixture into the muffin cups, filling them almost to the top.
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I sprinkle each puff with a little grated Parmesan for a crispy topping.
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I bake for 20–25 minutes, or until the tops are golden and the edges are crispy.
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I let them cool for a few minutes in the pan before gently removing them to serve warm.
Servings and Timing
This recipe makes about 24 mini cheese puffs.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Variations
Sometimes I add crumbled bacon or diced ham for a more savory twist. I’ve also tried mixing in sautéed onions or spinach for extra flavor and nutrition. For a spicier version, I like using pepper jack cheese or adding a pinch of cayenne. These are so versatile—I change them up based on what I have in the fridge.
Storage/Reheating
I store leftover puffs in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crispy again. They can also be frozen—I just let them cool completely before freezing, then reheat from frozen at 375°F (190°C) for 12–15 minutes.
FAQs
Can I use instant mashed potatoes?
Yes, I’ve used instant mashed potatoes and they work just fine. I just make sure they’re thick and not too runny so the puffs hold their shape.
Can I make these ahead of time?
Definitely. I often make them earlier in the day, then reheat them in the oven right before serving. They stay nice and crispy when reheated.
Do I have to use a mini muffin tin?
No, but I prefer the mini size for crispiness and easy serving. If I use a regular muffin tin, I just increase the baking time by a few minutes and check for golden tops.
What kind of cheese works best?
Cheddar is my favorite for its sharp flavor, but I’ve also used mozzarella, Gruyère, or even cream cheese for a creamier texture. Any melting cheese works.
Why are my puffs not crispy?
If the mashed potatoes are too wet or if I overfilled the muffin tin, they can turn out a bit soft. I make sure to bake until golden and let them cool slightly before removing from the pan to keep them crisp.
Conclusion
Mashed potato cheese puffs are a fun, flavorful way for me to transform leftover potatoes into something totally crave-worthy. Whether I serve them as snacks, appetizers, or sides, they always disappear fast. They’re quick, customizable, and downright delicious—definitely a recipe I love having in my back pocket
PrintMashed Potato Cheese Puffs
Mashed potato cheese puffs are golden, crispy bites with a creamy, cheesy center—made from leftover mashed potatoes, eggs, and cheese. Perfect as a snack, appetizer, or fun side dish.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 24 mini cheese puffs
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 2 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 tablespoons chopped green onions or chives (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons grated Parmesan (for topping)
- Butter or oil, for greasing muffin tin
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin tin with butter or oil.
- In a large bowl, combine mashed potatoes, eggs, shredded cheese, green onions or chives, salt, pepper, and garlic powder if using.
- Spoon the mixture into the mini muffin cups, filling almost to the top.
- Sprinkle grated Parmesan on top of each puff.
- Bake for 20–25 minutes, or until tops are golden and edges are crispy.
- Let cool in the pan for a few minutes before gently removing and serving warm.
Notes
- Make sure mashed potatoes are thick to help the puffs hold their shape.
- Add bacon, ham, or sautéed vegetables for variation.
- Store in the fridge for up to 3 days or freeze for longer storage.
- Reheat in oven for best texture—avoid microwaving if you want crispiness.
Nutrition
- Serving Size: 2 puffs
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
