These Cheesy Mashed Potato Puffs are the ultimate way to transform your leftover mashed potatoes into something irresistible! Light, fluffy, and packed with cheesy goodness, they make the perfect side dish or snack for any occasion. These puffs are crispy on the outside and creamy on the inside, with every bite delivering a comforting combination of mashed potatoes and melted cheese. They’re a hit at family dinners, holiday gatherings, or just whenever you’re in the mood for a cheesy treat!
Why You’ll Love This Recipe?
- Comfort Food Upgrade: A fun and tasty way to reinvent your leftover mashed potatoes.
- Cheesy Delight: Filled with gooey cheese for that extra indulgence.
- Crispy on the Outside, Creamy on the Inside: The perfect texture contrast.
- Versatile: Great as a side dish, appetizer, or snack.
Ingredients
Here’s what you’ll need to make these cheesy puffs:
- Leftover mashed potatoes (about 2 cups)
- Shredded cheddar cheese (or a blend of your favorites)
- Egg
- Flour (for binding)
- Baking powder (for lightness)
- Green onions (optional, for a little flavor kick)
- Salt and pepper to taste
- Butter (for greasing)
Full ingredient measurements are listed below!
Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with butter or cooking spray. This will help the puffs crisp up as they bake.
Step 2: Prepare the Potato Mixture
In a large bowl, combine the leftover mashed potatoes, shredded cheese, egg, flour, and baking powder. Stir in salt and pepper to taste. If you’re adding green onions, fold them in at this point. The mixture should be thick but scoopable.
Step 3: Scoop the Mixture
Scoop about 2 tablespoons of the mashed potato mixture into each muffin cup, packing it down gently. You should have enough mixture to fill 12 muffin cups.
Step 4: Bake the Puffs
Place the muffin tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and crispy. You can also broil them for an additional 2-3 minutes to get a golden finish, but be sure to keep an eye on them to prevent burning.
Step 5: Serve and Enjoy
Allow the Cheesy Mashed Potato Puffs to cool for a couple of minutes before serving. They’re great as a side dish, appetizer, or a fun snack for any time of day!
Expert Tips and Tricks
- Leftover Potatoes: These puffs are the perfect way to use up leftover mashed potatoes, but you can also make fresh mashed potatoes for this recipe if you prefer.
- Cheese Variations: Feel free to use any cheese you like—mozzarella, Parmesan, or even pepper jack would all add a fun twist.
- Add-ins: You can add cooked bacon, spinach, or even bits of sausage to the mixture for extra flavor.
Recipe Variations and Possible Substitutions
- Dairy-Free Option: Swap the shredded cheese with a dairy-free cheese alternative and use a dairy-free butter or oil to grease the pan.
- Bacon & Cheddar: For a heartier version, add crumbled cooked bacon to the mixture for a smoky, savory bite.
- Herb Infusion: Mix in fresh herbs like parsley or thyme for a burst of freshness in every puff.
Serving and Pairing Suggestions
These puffs are incredibly versatile and can be served alongside just about anything. They’re especially delicious paired with roasted meats like chicken or beef. If you’re hosting a party, serve them with a creamy dip like ranch or sour cream. For a more casual meal, try serving them alongside a salad or as part of a larger spread of appetizers.
Storage and Reheating Tips
- Storage: Leftover Cheesy Mashed Potato Puffs can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5-10 minutes until warm. You can also microwave them for 30 seconds to 1 minute, but the oven will keep them crispier.
- Freezing: To freeze, place the puffs on a baking sheet and freeze them until firm. Then transfer them to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C) for 15-20 minutes.
FAQs
1. Can I make these without leftover mashed potatoes?
Yes! You can make mashed potatoes specifically for this recipe, or you can use store-bought mashed potatoes if you’re in a pinch.
2. Can I use a different type of cheese?
Absolutely! Feel free to get creative with your cheese choices. Gouda, Swiss, or even cream cheese would work great in this recipe.
3. How do I know when the puffs are done?
The puffs are done when the tops are golden brown and the edges are slightly crispy. You can insert a toothpick to check if they are cooked through as well.
4. Can I make these puffs ahead of time?
Yes! You can make them the day before and store them in the fridge. Reheat them in the oven for the best texture before serving.
Conclusion
These Cheesy Mashed Potato Puffs are a cheesy, crispy, and utterly irresistible way to enjoy mashed potatoes! Whether you’re looking to make use of leftovers or just want a fun, flavorful snack, these little puffs are the perfect choice. They’re sure to become a new family favorite, so try them out and watch them disappear in no time!
Print
Cheesy Mashed Potato Puffs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12–15 potato puffs (depending on the size) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Cheesy Mashed Potato Puffs are a delicious, crispy, and cheesy side dish that transforms leftover mashed potatoes into a fun and tasty treat. Baked to perfection, they’re golden on the outside and creamy on the inside – perfect for a crowd or as a side to any meal!
Ingredients
- 4 cups mashed potatoes (preferably leftover)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons butter, melted
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for coating)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with paper liners.
- In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, melted butter, sour cream, chives (if using), garlic powder, onion powder, salt, and pepper. Stir until fully combined.
- Using a spoon or cookie scoop, scoop the mashed potato mixture into the muffin tin, pressing it down gently to form little puffs.
- In a small bowl, combine the breadcrumbs with a bit of salt and pepper, then sprinkle over the top of each potato puff.
- Bake for 20-25 minutes, or until the puffs are golden brown and crispy on top.
- Garnish with fresh parsley and serve hot.
Notes
- Leftover mashed potatoes work great for this recipe.
- For an extra crispy exterior, you can spray the tops of the potato puffs with a bit of cooking spray before baking.
- These can be made ahead of time and stored in the fridge for up to 2 days, then reheated in the oven to regain their crispy texture.
Nutrition
- Serving Size: 1 puff
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg