Cheesy Mashed Potato Puffs
If you’ve ever found yourself with a bowl of leftover mashed potatoes sitting in the fridge, this recipe will quickly become your new favorite. Cheesy Mashed Potato Puffs are crispy on the outside, soft and fluffy on the inside, and loaded with gooey melted cheese. Think of them as the comfort food lovechild between mashed potatoes and savory muffins—perfect for snacking, side dishes, or even party appetizers.
I first made these when we had friends over during the holidays, and they disappeared faster than anything else on the table. Guests were asking if they were “mini soufflés” or “savory cupcakes,” and the best part is—they’re so much easier than they look. No fancy techniques required, just a muffin pan, leftover potatoes, cheese, and a few pantry staples.
What I love most about Cheesy Mashed Potato Puffs is their versatility. You can make them ahead, reheat them for quick lunches, or serve them at dinner with roasted meats or a simple salad. They also pack beautifully into lunchboxes and are a clever way to repurpose mashed potatoes that might otherwise go uneaten.
Why You’ll Love It
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Crispy & golden outside, creamy inside – the perfect textural combo.
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Kid-friendly – little hands love these bite-sized puffs.
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Customizable – swap in different cheeses, add herbs, or mix in bacon.
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Great for leftovers – finally, a recipe that makes extra mashed potatoes exciting.
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Freezer-friendly – make a batch, freeze, and reheat when needed.
Ingredient Notes & Details
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Mashed Potatoes – Use leftovers, but make sure they’re not too thin or soupy. A stiffer mash holds its shape better.
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Cheddar Cheese – Sharp cheddar melts beautifully and adds bold flavor. You can also use Gruyère, mozzarella, or a mix.
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Eggs – Act as a binder to keep the puffs from falling apart.
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Parmesan Cheese – Adds a salty, nutty kick and helps with browning.
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Sour Cream (or Greek Yogurt) – Makes the puffs light and fluffy inside.
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Chives or Green Onions – Fresh herbs brighten the flavor.
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Salt & Pepper – Season well, since mashed potatoes can sometimes be mild.
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Optional Add-Ins – Bacon bits, sautéed onions, or jalapeños for spice.
Step-by-Step Instructions
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Prep the Pan – Preheat your oven to 400°F (200°C). Grease a muffin tin generously with butter or nonstick spray to prevent sticking.
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Mix the Base – In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan, eggs, and sour cream. Stir until smooth and creamy. Fold in chives and season with salt and pepper.
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Fill the Muffin Pan – Spoon the mixture into each muffin cup, filling almost to the top. Sprinkle a little extra cheese on top for a crispy, golden crust.
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Bake Until Golden – Bake for 20–25 minutes, or until the tops are puffed, golden brown, and slightly crispy around the edges.
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Cool & Release – Let them cool for 5 minutes before gently loosening with a knife or offset spatula. Serve warm.
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