Mashed Potato Cheese Puffs

The Ultimate Cheesy Mashed Potato Puffs Experience

This easy Mashed Potato Cheese Puffs recipe is the perfect way to transform leftover mashed potatoes into a crispy, cheesy, and utterly delicious side dish or appetizer.⁴ By combining the creamy potato base with eggs, sharp cheddar, savory chives, and baking the mixture in a muffin tin, you achieve individual puffs that are crispy on the outside and wonderfully fluffy on the inside.⁵ Every single bite is a little explosion of loaded baked potato flavor. Serve these Mashed Potato Cheese Puffs warm with a dollop of sour cream for dipping to complete the experience.⁶ This recipe is a must-have for holiday meals, game days, or a fun weeknight treat.

Storage Options

• Refrigerated: Store cooked Mashed Potato Cheese Puffs in an airtight container in the refrigerator for up to 3 days.⁷
• Reheating: Reheat in a () oven or air fryer for 5-10 minutes to restore crispness. Microwaving is not recommended as it may result in a softer texture.
• Freezing: Puffs can be frozen for up to 2-3 months.⁸ To reheat, bake from frozen at () for 15-20 minutes, or until heated through and golden.

Summary

Equipment

• Standard 12-cup muffin tin⁹
• Large mixing bowl¹⁰
• Whisk or wooden spoon
• Small cookie scoop or spoon

Ingredients

• 2 cups cold leftover mashed potatoes (room temperature is fine)¹¹
• 2 large eggs, lightly beaten¹²
• cup shredded sharp Cheddar cheese, divided
• cup finely chopped fresh chives or green onions, plus extra for garnish¹³
• teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Sour cream, for serving (optional)

Instructions

1. Preheat and Prep: Preheat your oven to ¹⁴ (¹⁵).¹⁶ Liberally grease the cups of a standard 12-cup muffin tin with non-stick cooking spray or butter.¹⁷
2. Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, beaten eggs, cup of the shredded Cheddar cheese, chopped chives, and garlic powder. Mix thoroughly until all ingredients are well-blended.
3. Season: Season the mixture with salt and pepper to taste, keeping in mind how seasoned your original mashed potatoes were.¹⁸
4. Fill Muffin Tin: Use a small cookie scoop or a spoon to evenly divide the potato mixture among the 12 prepared muffin cups, filling each cup almost to the top.¹⁹
5. Top with Cheese: Sprinkle the remaining ²⁰ cup of shredded Cheddar cheese evenly over the tops of the potato mixture in the cups.²¹
6. Bake: Bake for 15-20 minutes, or until the Mashed Potato Cheese Puffs are set, puffed up, and beautifully golden brown on top.²²
7. Cool and Serve: Allow the puffs to cool in the pan for about 5 minutes.²³ Use a dinner knife or small spatula to gently run around the edges and carefully lift them out. Serve immediately, topped with sour cream and a sprinkle of extra chives, if desired.

Notes

• Potato Temperature: Using cold or room-temperature mashed potatoes is best for texture.²⁴ Hot potatoes may cook the eggs prematurely.
• Seasoning Adjustment: Since the original mashed potatoes are already seasoned, taste the mixture before adding extra salt.
• Muffin Tin Size: This Mashed Potato Cheese Puffs recipe is written for a standard 12-cup muffin tin.²⁵ You can use a mini-muffin tin, but you will need to reduce the baking time to 12-15 minutes.

Tips for Success

• Non-Stick is Key: Using a non-stick muffin pan and greasing it thoroughly is crucial to ensure the Mashed Potato Cheese Puffs release easily without sticking or tearing.²⁶
• Don’t Overmix: Mix the ingredients just until combined. Overmixing can develop the starch in the potatoes, leading to a gluey texture instead of a fluffy one.
• Use a Scoop: A small ice cream or cookie scoop ensures uniform puff size, leading to even baking and better presentation.²⁷

Additional Tips and Variations

• Loaded Puffs: Add 2-3 tablespoons of crumbled cooked bacon or diced ham to the mixture before baking for a “loaded baked potato” flavor twist.²⁸
• Cheese Variations: Substitute the Cheddar with Gruyère, Parmesan, or Monterey Jack for a different cheesy profile in your Mashed Potato Cheese Puffs.²⁹
• Herb Swap: Replace chives with a mix of fresh parsley, dill, or a pinch of dried thyme for a unique flavor blend.
• Cheesy Center: For an extra surprise, place a small cube of cheese in the center of the potato mixture before topping with the remaining mash and baking.³⁰

Frequently Asked Questions (FAQ)

Q: Can I make the potato mixture ahead of time?

A: Yes! You can mix all the ingredients for your Mashed Potato Cheese Puffs and keep the mixture covered in the refrigerator for up to 24 hours. Spoon into the muffin tin and bake right before serving.

Q: Do I have to use eggs?

A: Yes, the eggs are essential. They act as a binder, help the mixture to puff up, and create the lighter texture that separates these from plain baked mashed potatoes.31

Q: What if I don’t have leftover mashed potatoes?

A: You can absolutely make fresh mashed potatoes for this Mashed Potato Cheese Puffs recipe!32 Just make sure they are cooled to room temperature before mixing in the eggs and other ingredients.

Conclusion

The Mashed Potato Cheese Puffs recipe is an absolute kitchen hero—a simple, elegant, and incredibly delicious way to bring new life to a classic side dish. They are easy enough for a beginner and satisfying enough for any food enthusiast. Perfectly crisp, delightfully cheesy, and ready in minutes, these savory puffs are guaranteed to be a crowd-pleaser for any occasion. Don’t let your leftovers go to waste; try this fantastic Mashed Potato Cheese Puffs recipe and enjoy the ultimate comfort food, one bite-sized puff at a time!