Cheesy Mashed Potato Puffs Recipe

Cheesy Mashed Potato Puffs are one of the best ways to transform leftover mashed potatoes into something totally new, warm, and deeply satisfying. Each puff is packed with creamy mashed potatoes, sharp cheddar cheese, and a bit of green onion for a flavorful, crispy-on-the-outside, soft-on-the-inside bite. Baked in muffin tins, they come out golden brown, with a melty cheese core and a gently crisp edge.

Whether you’re using freshly made mashed potatoes or leftovers from last night’s dinner, this recipe comes together with just a few pantry staples. You’ll mix the ingredients in one bowl, spoon into muffin tins, and bake until irresistibly golden. There’s no need to deep fry or complicate things just a simple bake and done.

These puffs also freeze well and reheat beautifully, making them a go-to make-ahead option for parties, potlucks, or lunchbox meal prep. Let’s get into all the details so you can make them perfectly the first time.

Why You’ll Love This Recipe

• Great use of leftover mashed potatoes
• Crispy on the outside, soft and cheesy inside
• Kid-friendly and perfect for lunchboxes
• Ideal party or snack food
• Freezer-friendly and great for make-ahead
• Simple ingredients and easy prep

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Ingredients

Here’s everything you’ll need to make these cheesy mashed potato puffs:

For the Potato Puffs

• Mashed Potatoes – 2 cups (cold or room temp)
• Eggs – 2 large
• Cheddar Cheese – 1 cup, shredded
• Parmesan Cheese – ¼ cup, grated
• All-Purpose Flour – ¼ cup
• Green Onions – 2 tablespoons, finely chopped
• Salt – ½ teaspoon
• Black Pepper – ¼ teaspoon
• Garlic Powder – ¼ teaspoon
• Paprika – ¼ teaspoon (optional, for slight color and warmth)
• Baking Powder – 1 teaspoon

Garnish (Optional)

• Chopped parsley
• Extra shredded cheddar on top before baking

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How to Make Cheesy Mashed Potato Puffs

Step 1: Preheat and Grease Muffin Tin

Start by preheating your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray or brush with oil to prevent sticking. This is essential for ensuring that the puffs release easily and get crisp edges.

Step 2: Mix the Batter

In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, parmesan, flour, green onions, salt, pepper, garlic powder, paprika, and baking powder. Use a spatula or large spoon to mix everything thoroughly. The mixture should be thick but scoopable. If your mashed potatoes were extra wet, you may need to add a bit more flour.

Step 3: Fill the Muffin Tin

Divide the mixture evenly among the muffin cups. You can fill them about ¾ of the way full. If desired, top each with a pinch of shredded cheddar for an extra cheesy crust once baked.

Step 4: Bake

Place the muffin tin on the center rack and bake for 25–30 minutes, or until the tops are golden and the edges look crispy. They should puff up slightly and firm up in the center.

Step 5: Cool Slightly and Remove

Let the puffs cool in the pan for 5–10 minutes to set, then gently run a knife around the edges to help release them. Transfer to a wire rack or plate.

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Mistakes to Avoid

• Using wet mashed potatoes: If your mashed potatoes are runny or too creamy, the puffs won’t hold their shape. Add extra flour to adjust.
• Skipping the grease: Always grease your muffin tin well—these can stick if the pan isn’t prepped.
• Overbaking: Too long in the oven and they’ll dry out. Look for golden tops and set edges.
• Undermixing: Make sure all ingredients are combined evenly so every puff gets cheese and flavor.

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FAQs

Can I make these with instant mashed potatoes?
Yes! Just make sure they’re thick and not overly creamy.

Can I add other fillings?
Absolutely. Crumbled bacon, chives, or even chopped ham work great inside.

Can I freeze these?
Yes. Freeze once cooled and reheat in the oven at 375°F for about 8–10 minutes.

What cheese works best?
Sharp cheddar gives the most flavor, but feel free to use mozzarella, gouda, or a mix.

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Estimated Nutrition (Per Puff)

• Calories: 115
• Protein: 5g
• Fat: 7g
• Carbs: 9g
• Fiber: 1g
• Sugar: 1g

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What to Serve With

• Tomato soup
• Roasted veggies
• Fried eggs for breakfast
• Grilled chicken or BBQ meats
• Side of sour cream or ranch dressing for dipping

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Storage Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a zip-top bag or container for up to 2 months.
• Reheat: Bake at 375°F for 8–10 minutes or microwave for 30–45 seconds.

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Recipe Notes

• For a crispier bottom, sprinkle a little parmesan cheese into the bottom of each muffin cup before adding the mixture.
• If you’re short on flour, swap in breadcrumbs or even crushed crackers.
• These are highly customizable. Add in a spoonful of sour cream, a pinch of cayenne, or swap green onion for finely diced red onion.

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Final Bites

These Cheesy Mashed Potato Puffs are the kind of recipe that quietly becomes a family favorite. They may seem simple on the surface, but one bite tells a story of crispy golden edges, warm pillowy centers, and cheesy, savory goodness in every mouthful. Whether you’re serving them as a side dish to complement a hearty dinner or putting them out as finger food for a casual gathering, these little bites disappear fast. They’re comforting, nostalgic, and impressively versatile.

What makes them even more special is how easy they are to make with leftover mashed potatoes turning yesterday’s side dish into today’s golden, cheesy treat. You don’t need fancy tools or expert cooking skills. Just a muffin tin, a few basic ingredients, and the patience to let them crisp up properly in the oven.