Mediterranean DietRecipeSuccess StoriesWW DietWW Recipes

Mashed Potato Cheese Puffs 🥔🧀✨

Updated on 3 min read

Quick tagline

Golden, cheesy, and irresistibly fluffy — the perfect way to turn leftover mashed potatoes into a crowd-pleasing snack or side dish!

Recipe Card (at a glance)

Servings & Timing

  • Yields: ~12 puffs
  • Prep: 10 minutes
  • Bake: 20–25 minutes
  • Total: 35 minutes
  • Dietary: Comfort Food • Party Appetizer

Quick Ingredient Checklist

  • Mashed potatoes
  • Cheddar cheese
  • Parmesan cheese
  • Eggs
  • Flour
  • Seasonings

Full Ingredient List

  • 2 cups cold mashed potatoes (leftovers work great)
  • ¾ cup shredded cheddar cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp all-purpose flour
  • 2 large eggs
  • 2 tbsp chopped fresh chives (or green onions)
  • ½ tsp garlic powder
  • Salt & pepper, to taste
  • Cooking spray or butter (for greasing muffin tin)

Concise Instructions (recipe card style)

  1. Preheat oven to 400°F (200°C). Grease a mini muffin pan.
  2. In a bowl, mix mashed potatoes, cheeses, flour, eggs, chives, garlic powder, salt & pepper.
  3. Scoop mixture into muffin cups, filling about ¾ full.
  4. Bake 20–25 minutes until golden and puffed.
  5. Cool slightly before removing. Serve warm.

Quick Notes

  • Works best with cold, firm mashed potatoes.
  • A mini muffin tin makes them bite-sized and perfectly crispy.
  • Great way to repurpose leftovers.

Brief Introduction

Mashed Potato Cheese Puffs are little bites of comfort food magic. They’re crispy on the outside, fluffy inside, and loaded with cheesy flavor. Best of all, they’re the perfect use for leftover mashed potatoes — transforming something simple into a party-worthy appetizer or cozy side dish.

Step-by-Step Cooking Guide

Stage 1 — Prep & Mix

  1. Preheat oven to 400°F and grease a mini muffin pan.
  2. In a large mixing bowl, stir together mashed potatoes, cheddar, Parmesan, flour, eggs, chives, garlic powder, salt, and pepper until combined.

Stage 2 — Fill & Bake

  1. Spoon mixture into muffin cups, filling about ¾ full.
  2. Bake 20–25 minutes until tops are puffed and golden brown.

Stage 3 — Serve

  1. Let cool 5 minutes, then gently pop out of pan.
  2. Serve warm with sour cream, ranch, or ketchup for dipping.

Ingredient Notes & Substitutions

  • Mashed potatoes: Russet or Yukon Gold make the fluffiest puffs.
  • Cheese swaps: Try mozzarella for a stretchier texture or pepper jack for spice.
  • Gluten-free: Replace flour with cornstarch or gluten-free flour blend.
  • Herbs: Swap chives with parsley, thyme, or dill.

Variations & Serving Suggestions

  • Bacon lovers: Stir in ¼ cup crispy bacon bits.
  • Spicy twist: Add ½ tsp chili flakes or diced jalapeños.
  • Loaded style: Top with a dollop of sour cream and extra chives.
  • Serving ideas: Serve as a snack, appetizer, or side to roasted meats.

Storage & Make-Ahead

  • Refrigerator: Store leftovers in airtight container up to 3 days.
  • Freezer: Freeze baked puffs in single layer, then transfer to bag; reheat in oven at 375°F for 10 minutes.
  • Make-ahead: Mix filling ahead, refrigerate up to 24 hours, then bake when ready.

Nutrition (per puff, based on 12)

Approx: 90 kcal | 3g protein | 6g carbs | 5g fat
(Estimate; varies by cheese and potatoes used.)

FAQ

Q: Can I use instant mashed potatoes?
A: Yes — just prepare them thicker than usual so the mixture holds together.

Q: My puffs didn’t rise — what happened?
A: Make sure you’re using cold, firm mashed potatoes and don’t overfill the muffin cups.

Q: Can I make these in a regular muffin pan?
A: Yes, but they’ll be larger; bake an extra 5 minutes and check for golden tops.

You may also like...