What the heck is this?
Leftover mashed potatoes just got a glow-up. These Mashed Potato Cheese Puffs are crispy on the outside, fluffy and cheesy on the inside, and basically the lovechild of comfort food and a party appetizer. They’re baked, not fried, so you can feel slightly better about inhaling half a tray. Whether you’re dealing with Thanksgiving leftovers or just need a clever side dish to impress guests (or yourself), these golden bites are impossible to resist. And yes, they reheat like a dream, but good luck having any left over.
Why You’ll Love This Recipe
- Turns boring leftover mashed potatoes into something borderline addictive
- Crispy edges, creamy centers, melty cheese—what’s not to love?
- Kid-friendly, adult-approved, potluck-perfect
- Freezer-friendly and great for meal prep
- No deep frying involved—your kitchen stays mess-free
The Good Stuff You’ll Need
- 2 cups mashed potatoes (cold leftovers work best)
- 1 large egg
- 3/4 cup shredded sharp cheddar cheese (or mix it up with pepper jack, gruyère, etc.)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions or chives
- 1/4 cup breadcrumbs (plus more for coating if you want extra crunch)
- Salt & pepper to taste
- Optional: pinch of garlic powder or paprika for a flavor boost
- Cooking spray or olive oil (for brushing or misting muffin tin)
Let’s Do This
Step 1: Preheat + Prep
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin with cooking spray or olive oil.
Step 2: Mix the Magic
In a mixing bowl, combine mashed potatoes, egg, cheddar, Parmesan, green onions, breadcrumbs, salt, pepper, and any optional seasonings you like. Stir until well mixed. The mixture should be thick and scoopable—if it’s too loose, add a spoonful more breadcrumbs.
Step 3: Fill the Tins
Scoop the mixture into the muffin tin, filling each cup just to the top. Don’t pack them in too tightly—you want them light and fluffy. Optional: sprinkle a tiny bit of extra cheese or breadcrumbs on top for bonus crispiness.
Step 4: Bake to Golden Glory
Bake for 20–25 minutes or until the tops are golden brown and the edges are crispy. Let them cool in the pan for 5 minutes before carefully removing with a spoon or knife.
Step 5: Serve Hot, Watch Them Disappear
Serve warm with sour cream, ranch, or a spicy ketchup for dipping. Or just pop them like tater tots straight off the tray—we don’t judge.
Serving Suggestions
- Make them bite-sized for party trays or brunch spreads
- Serve alongside soup or chili as a cozy, carby sidekick
- Pair with scrambled eggs for a next-level breakfast
Switch It Up
- Add crumbled bacon, diced jalapeños, or caramelized onions to the mix
- Use leftover sweet potatoes for a sweeter spin
- Swap the cheddar for mozzarella and add Italian seasoning for a pizza vibe
Make-Ahead Tips
- Make the mix up to 2 days in advance and keep it chilled until baking
- Bake and freeze the puffs—reheat in a toaster oven or air fryer for best crisp
- Store leftovers in the fridge for 3–4 days and reheat at 375°F for 8–10 minutes
Questions People Actually Ask
Q: Can I use instant mashed potatoes?
A: Yep—just make sure they’re nice and thick, not soupy. You want a firm texture so they hold their shape.
Q: Can I make these without eggs?
A: You can try a flax egg or a bit of extra cheese and breadcrumbs as binders, though they may not be quite as fluffy.
Q: Can I make them bigger?
A: Sure! Use a regular muffin tin and bake for 25–30 minutes. Just let them cool a bit longer before removing.
Q: Can I air fry these?
A: Totally. Shape into little balls or patties, spray lightly with oil, and air fry at 375°F for 10–12 minutes, flipping halfway through.
Mashed Potato Cheese Puffs: The Snack That Steals the Show
- Total Time: 35 minutes
- Yield: 12–15 mini puffs 1x
Description
Leftover mashed potatoes just got a glow-up. These Mashed Potato Cheese Puffs are crispy on the outside, fluffy and cheesy on the inside, and basically the lovechild of comfort food and a party appetizer. They’re baked, not fried, so you can feel slightly better about inhaling half a tray. Whether you’re dealing with Thanksgiving leftovers or just need a clever side dish to impress guests (or yourself), these golden bites are impossible to resist. And yes, they reheat like a dream, but good luck having any left over.
Ingredients
2 cups mashed potatoes (cold leftovers work best)
1 large egg
3/4 cup shredded sharp cheddar cheese (or mix it up with pepper jack, gruyère, etc.)
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions or chives
1/4 cup breadcrumbs (plus more for coating if you want extra crunch)
Salt & pepper to taste
Optional: pinch of garlic powder or paprika for a flavor boost
Cooking spray or olive oil (for brushing or misting muffin tin)
Instructions
Step 1: Preheat + Prep
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin with cooking spray or olive oil.
Step 2: Mix the Magic
In a mixing bowl, combine mashed potatoes, egg, cheddar, Parmesan, green onions, breadcrumbs, salt, pepper, and any optional seasonings you like. Stir until well mixed. The mixture should be thick and scoopable—if it’s too loose, add a spoonful more breadcrumbs.
Step 3: Fill the Tins
Scoop the mixture into the muffin tin, filling each cup just to the top. Don’t pack them in too tightly—you want them light and fluffy. Optional: sprinkle a tiny bit of extra cheese or breadcrumbs on top for bonus crispiness.
Step 4: Bake to Golden Glory
Bake for 20–25 minutes or until the tops are golden brown and the edges are crispy. Let them cool in the pan for 5 minutes before carefully removing with a spoon or knife.
Step 5: Serve Hot, Watch Them Disappear
Serve warm with sour cream, ranch, or a spicy ketchup for dipping. Or just pop them like tater tots straight off the tray—we don’t judge.
Notes
Make them bite-sized for party trays or brunch spreads
Serve alongside soup or chili as a cozy, carby sidekick
Pair with scrambled eggs for a next-level breakfast
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~220 kcal per serving
- Fat: ~11g
- Carbohydrates: ~20g
- Protein: ~8g