Introduction
Ever wondered what to do with leftover mashed potatoes besides the usual reheating? These Mashed Potato Cheese Puffs are your game-changing solution. Fluffy on the inside, golden and crispy on the outside, and bursting with gooey cheese, they transform simple ingredients into bite-sized delights that are perfect for brunches, snacks, or appetizers.
Incorporating pantry staples, this recipe blends comfort and creativity in just 30 minutes—no deep frying required. Let’s elevate mashed potatoes to puff perfection.
Ingredients List
Here’s everything you need for these cheesy puffs:
- 2 cups cold mashed potatoes (leftover or freshly made and cooled)
- 2 large eggs
- 1/3 cup sour cream or Greek yogurt
- 3/4 cup shredded cheddar cheese (or mozzarella)
- 1/4 cup grated Parmesan
- 1/4 cup green onions, finely sliced
- 1/2 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
- Freshly cracked black pepper
- 1/4 tsp paprika (optional)
- 1/4 cup all-purpose flour or almond flour (for GF version)
- Butter or oil for greasing the muffin pan
Substitutions:
- Use chopped herbs like parsley or dill instead of green onions.
- Swap cheddar for pepper jack or Swiss for a unique twist.
- Vegan option: use plant-based cheese and flax eggs.
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
🕒 Faster than baking a quiche—these cheese puffs bake up golden in less than half an hour.
Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 400°F (200°C). Grease a mini muffin tin with butter or cooking spray.
Step 2: Mix the ingredients
In a large bowl, combine mashed potatoes, eggs, sour cream, shredded cheeses, green onions, garlic powder, salt, pepper, paprika, and flour. Mix until smooth and thick.
Step 3: Scoop and fill
Scoop about 1.5 tablespoons of the mixture into each muffin cavity. Flatten slightly on top for even baking.
Step 4: Bake to golden perfection
Bake for 20–25 minutes, or until the tops are golden brown and crispy. Let cool for 5 minutes before removing.
Step 5: Serve and enjoy!
Serve warm with dipping sauces like sour cream, ranch, or hot sauce.
Nutritional Information (Per Puff – Makes ~24)
| Nutrient | Amount |
|---|---|
| Calories | ~60 |
| Protein | 2.5g |
| Carbs | 5g |
| Fat | 3.5g |
| Fiber | 0.5g |
Low in carbs, high in flavor—these are a smarter snacking option.
Healthier Alternatives for the Recipe
- Bake in silicone molds to skip greasing and reduce added fat.
- Use cauliflower mash instead of potatoes for a lower-carb version.
- Add finely chopped spinach or zucchini to sneak in extra veggies.
Serving Suggestions
- Serve as a party appetizer with a trio of dips.
- Make it part of a weekend brunch board with eggs, sausage, and fruit.
- Toss a few in your kids’ lunchboxes—they’re perfect finger food.
✨ Bonus tip: Add a sprinkle of fresh herbs or extra cheese just before serving.
Common Mistakes to Avoid
- Using warm mashed potatoes: They’ll make the mixture too loose. Chill them first.
- Overfilling muffin cups: Leads to overflowing and uneven baking.
- Skipping the grease: Even nonstick pans need a light coat to avoid sticking.
Storing Tips for the Recipe
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked puffs on a tray, then transfer to a zip-top bag (up to 2 months).
- Reheat: Use oven or air fryer at 350°F for 5–8 minutes to restore crispiness.
Conclusion
These Mashed Potato Cheese Puffs are the best way to reinvent leftovers into irresistible snacks. With their crisp golden tops and cheesy soft centers, they’re destined to become a family favorite—easy to make, fun to eat, and endlessly customizable.
💬 Tried it? Drop a comment below and share your favorite cheese combo! Don’t forget to subscribe for more creative comfort food recipes.
FAQs
Can I make these ahead of time?
Yes! Bake and refrigerate or freeze them. Reheat just before serving.
Can I make them in regular muffin tins?
Absolutely—just increase baking time by 5–7 minutes and fill 2/3 of the way.
What kind of mashed potatoes work best?
Stiffer mashed potatoes (without too much liquid) work best to hold their shape.
Are these gluten-free?
Use almond or oat flour to keep them gluten-free without sacrificing texture.
Can I use instant mashed potatoes?
Yes, as long as they’re thick and fully cooled before mixing.
