Cheesy mashed potato puffs are little bites of comfort that bring together fluffy mashed potatoes and gooey, melted cheese all wrapped in a crispy outside. They’re the kind of snack or side dish that makes you smile with every crunchy, cheesy bite. The golden crust gives way to soft, cheesy goodness inside, making them perfect for any day you want a little extra comfort.
I love making these when I have leftover mashed potatoes because it feels like giving them a tasty new life. The cheese makes all the difference—it turns simple potatoes into something special and fun to eat. Plus, they’re easy to pop in the oven or air fryer, which means less time in the kitchen and more time enjoying warm, cheesy bites.
My favorite way to serve these little puffs is with a side of sour cream or a spicy dipping sauce. They’re great at parties or as a cozy side for dinner. Honestly, once you try them, you’ll probably find yourself making them again and again—they’re just that good!
Key Ingredients & Substitutions
Mashed potatoes: Using cooled or leftover mashed potatoes works best because they hold together better. You can also make fresh mashed potatoes but let them cool completely first.
Cheese: Sharp cheddar adds bold flavor and nice meltiness. Parmesan gives a slightly nutty taste. If you want a milder option, try mozzarella or Monterey Jack. For a twist, use smoked gouda or pepper jack.
Egg: The egg helps bind the puffs so they don’t fall apart. For an egg-free option, try a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 min) or a little extra mashed potato to keep them together.
Green onions or chives: These add freshness and a mild onion flavor, but you can skip them or swap with finely chopped parsley or dill for a different twist.
How Do I Get Perfectly Crispy Edges and Soft Centers?
The key to crispy outside with soft inside is using a hot oven and making sure the muffin tin is greased well. Follow these tips:
- Preheat the oven fully to 400°F (200°C) for even cooking and crisping.
- Grease the muffin tin generously or use non-stick spray so the puffs release easily.
- Don’t over-mix the potato mixture—just combine until even to avoid dense puffs.
- Spoon the mashed potato mix into cups, pressing down just a little, but not too much.
- Bake for 20–25 minutes. Watch for golden brown edges and centers that are firm but still soft.
- Let the puffs cool in the tin for 5 minutes so they set and won’t break when removed.
Equipment You’ll Need
- Standard muffin tin – perfect for shaping the puffs evenly and getting crispy edges.
- Mixing bowl – large enough to mix all ingredients comfortably without spills.
- Spoon or small scoop – helps portion the potato mixture into the muffin tin neatly.
- Oven mitts – essential for handling the hot muffin tin safely.
- Small spatula or butter knife – to gently remove the puffs from the tin without breaking them.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, salty twist that pairs great with the cheesy potatoes.
- Mix in finely chopped roasted red peppers for a sweet, colorful boost.
- Try swapping cheddar for pepper jack to add a little spicy kick to your puffs.
- Stir in steamed broccoli or spinach for a veggie boost that adds color and nutrition.
Cheesy Mashed Potato Puffs
Ingredients You’ll Need:
Main Ingredients:
- 2 cups mashed potatoes (preferably cooled or leftover)
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons butter, melted
- ¼ cup chopped green onions or chives (optional)
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Extras:
- Cooking spray or a little oil for greasing the muffin tin
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20–25 minutes to bake. Plus, allow a few minutes for cooling before serving. Overall, you’re looking at around 30–35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 400°F (200°C). Grease a standard muffin tin well using cooking spray or a little oil to prevent sticking.
2. Mix the Ingredients:
In a large bowl, mix together the mashed potatoes, shredded cheddar cheese, grated Parmesan, egg, melted butter, garlic powder, salt, and pepper. If you’d like, fold in the chopped green onions or chives. Stir until everything is blended evenly.
3. Fill the Muffin Tin:
Scoop the potato mixture into the muffin cups, filling each one to the top. Smooth the tops gently with the back of your spoon for even cooking.
4. Bake Until Golden and Crisp:
Bake in the preheated oven for 20–25 minutes. You’ll know they’re ready when the edges turn golden brown and crispy, and the centers feel set.
5. Cool and Serve:
Let the puffs cool in the pan for about 5 minutes. Then, carefully remove them with a small spatula or butter knife. Garnish with fresh parsley or thyme if you like, and serve warm with your favorite dipping sauces such as sour cream or ranch.
Can I Use Frozen Mashed Potatoes for This Recipe?
Yes, you can! Just be sure to thaw them completely and drain any excess moisture before mixing. This helps the puffs hold their shape and crisp up nicely.
Can I Make These Ahead of Time?
Absolutely! Prepare and bake the puffs, then cool completely. Store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
What Can I Use Instead of Cheddar Cheese?
Feel free to swap cheddar with mozzarella, pepper jack, gouda, or even a cheese blend. Each will give a slightly different flavor and texture but still taste delicious!
How Do I Store Leftover Puffs?
Keep leftover puffs in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to keep them crispy instead of soggy like a microwave might cause.
