Cheesy Mashed Potato Puffs

Easy Recipes / Leave a Comment

Cheesy Mashed Potato Puffs

 

 

Why You’ll Love It

  • Crispy & golden outside, creamy inside – the perfect textural combo.

  • Kid-friendly – little hands love these bite-sized puffs.

  • Customizable – swap in different cheeses, add herbs, or mix in bacon.

  • Great for leftovers – finally, a recipe that makes extra mashed potatoes exciting.

  • Freezer-friendly – make a batch, freeze, and reheat when needed.

Ingredient Notes & Details

  • Mashed Potatoes – Use leftovers, but make sure they’re not too thin or soupy. A stiffer mash holds its shape better.

    Slow Cooker Mushroom Beef Tips

  • Cheddar Cheese – Sharp cheddar melts beautifully and adds bold flavor. You can also use Gruyère, mozzarella, or a mix.

  • Eggs – Act as a binder to keep the puffs from falling apart.

  • Parmesan Cheese – Adds a salty, nutty kick and helps with browning.

  • Sour Cream (or Greek Yogurt) – Makes the puffs light and fluffy inside.

  • Chives or Green Onions – Fresh herbs brighten the flavor.

  • Salt & Pepper – Season well, since mashed potatoes can sometimes be mild.

  • Optional Add-Ins – Bacon bits, sautéed onions, or jalapeños for spice.

 

Bacon Wrapped Garlic Parmesan Chicken

Step-by-Step Instructions

  1. Prep the Pan – Preheat your oven to 400°F (200°C). Grease a muffin tin generously with butter or nonstick spray to prevent sticking.

  2. 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.

  3. 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.

  4. Bake Until Golden – Bake for 20–25 minutes, or until the tops are puffed, golden brown, and slightly crispy around the edges.

  5. Cool & Release – Let them cool for 5 minutes before gently loosening with a knife or offset spatula. Serve warm.

Storage Tips

  • Refrigerator – Store in an airtight container for up to 4 days.

  • Freezer – Freeze for up to 2 months; reheat directly from frozen.

  • Reheating – Use an oven or air fryer for best texture. The microwave will warm them but won’t crisp the edges.

    Garlic Parmesan Cheeseburger Bombs

Variations

  • Loaded Potato Puffs – Add bacon, cheddar, and chives for a “loaded baked potato” twist.

  • Garlic & Herb Puffs – Stir in roasted garlic and fresh parsley.

  • Spicy Puffs – Mix in diced jalapeños or a pinch of cayenne pepper.

  • Mini Breakfast Puffs – Add crumbled sausage and top with a sprinkle of cheese before baking.

  • Vegetarian Style – Fold in spinach, caramelized onions, or roasted red peppers.

 

Ingredients

  • 2 cups mashed potatoes leftover or freshly made, cooled
  • 2 large eggs
  • 1 cup shredded cheddar cheese or a cheese blend
  • ¼ cup grated Parmesan cheese
  • ¼ cup sour cream or plain Greek yogurt
  • 2 tablespoons chopped green onions optional
  • ½ teaspoon garlic powder
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon baking powder

Instructions

  • Preheat oven: Set to 400°F (200°C). Grease a standard 12-cup muffin tin or line with paper liners.
  • Mix base: In a large bowl, combine mashed potatoes, eggs, cheddar, Parmesan, sour cream, and green onions. Stir until smooth.
  • Season & fluff: Add garlic powder, salt, pepper, and baking powder. Mix well so the batter is light and airy.
  • Fill muffin tin: Divide mixture evenly into the prepared muffin cups, filling each about ¾ full.
  • Bake: Place in oven and bake for 20–25 minutes, or until tops are golden and slightly crisp.
  • Cool & serve: Let cool for 5 minutes before removing from pan. Serve warm with sour cream, ranch, or your favorite dip.

Must Read

Leave a Comment

Your email address will not be published. Required fields are marked *

Close