Cheesy mashed potato puffs are little golden bites of happiness that combine fluffy mashed potatoes with gooey melted cheese all wrapped up in a crispy exterior. They’re soft on the inside with just the right amount of cheesy pull, making them a great snack or side dish everyone can’t get enough of.
I love making these because they’re so easy to whip up, especially when you’ve got leftover mashed potatoes. Just mix in some cheese, shape them into little puffs, and bake or fry them until they’re perfectly crispy. I always sneak a few before anyone else doesn’t even notice!
They’re perfect for parties, family dinners, or even a cozy night in with some ketchup or ranch for dipping. I find that serving them warm right out of the oven is the best way to enjoy that melty cheesy center and crunchy outside combo. Trust me, once you try these, they’ll become a favorite in your kitchen too.
Key Ingredients & Substitutions
Mashed potatoes: Using creamy, well-seasoned mashed potatoes is key. Leftovers work great, just make sure they’re not too runny. If you want, you can make them from scratch with butter and milk for extra richness.
Cheddar cheese: Sharp cheddar adds bold flavor and melts smoothly. You can swap with mozzarella or Monterey Jack for a milder cheese or a stretchy texture. Parmesan adds a little bite and helps with browning.
Flour: Flour helps bind the puffs so they hold their shape. Gluten-free flour blends work well too if you need a gluten-free option.
Chives or green onions: These add fresh, mild onion flavor that lifts the dish. Feel free to swap with finely chopped parsley or scallions.
How Do You Make These Potato Puffs Hold Together and Stay Crispy?
Getting the puffs to hold their shape and crisp up nicely starts with a well-bound mixture and the right cooking method:
- Make sure your mashed potatoes aren’t too wet. Add flour gradually to absorb moisture and bind the mix.
- Eggs act as glue, so don’t skip them. They help the inside hold together but keep the texture soft.
- Press the mixture firmly into the muffin tin so it compacts well. This helps create a solid puff.
- Baking at 375°F (190°C) allows the outside to crisp up without drying the inside. Adding extra cheese on top creates a golden, crunchy finish.
- Let them cool a few minutes before removing from the tin to set up and keep their shape.
These simple steps will give you puffs with a crunchy outside and a moist, cheesy inside every time.
Equipment You’ll Need
- Mini muffin tin – perfect size to shape the potato puffs and get crispy edges.
- Mixing bowl – for combining all your ingredients evenly without a mess.
- Spoon or small ice cream scoop – helps you portion the mixture neatly into the tin.
- Oven mitts – keep your hands safe when handling the hot muffin tin.
- Measuring cups and spoons – for accurate ingredient amounts and best results.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add a little spicy kick to your puffs.
- Stir in cooked crispy bacon bits for smoky flavor and extra crunch.
- Add finely chopped sautéed mushrooms or spinach for a veggie boost.
- Mix in a pinch of smoked paprika or cayenne pepper for a warm, smoky twist.
Cheesy Mashed Potato Puffs
Ingredients You’ll Need:
Main Ingredients:
- 3 cups mashed potatoes (prepared with butter, milk, salt, and pepper)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup chopped chives or green onions, plus more for garnish
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Cooking spray or butter (for greasing muffin tin)
Time Needed:
This recipe takes about 10 minutes to prepare and 20 to 25 minutes to bake. Add a few extra minutes for cooling before serving. Overall, plan for around 35 minutes from start to finish, perfect for a quick and delicious snack or side dish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray or butter to prevent sticking.
2. Mix the Ingredients:
In a large bowl, combine your mashed potatoes, cheddar cheese, Parmesan cheese, beaten eggs, flour, chopped chives, garlic powder, salt, and pepper. Stir everything together until you have a smooth, well-blended mixture that holds together nicely.
3. Fill the Muffin Tin:
Spoon the potato mixture into each muffin cup, pressing gently to pack it evenly. This helps the puffs hold their shape as they bake.
4. Add Cheese Topping:
Sprinkle a little extra shredded cheddar cheese on top of each puff for a golden, cheesy finish.
5. Bake Until Golden:
Place the muffin tin in your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when the edges are golden brown and the tops have a slight crisp.
6. Cool and Serve:
Remove the puffs from the oven and let them cool for a few minutes. Carefully pop them out of the muffin tin, garnish with extra chopped chives or green onions, and serve warm with your favorite dipping sauce like sour cream, ranch, or ketchup.
Enjoy these cheesy mashed potato puffs warm and crispy – they’re sure to be a hit!
Can I Use Frozen Mashed Potatoes for This Recipe?
Yes, you can use frozen mashed potatoes—just make sure to thaw them completely and warm slightly. This helps remove excess moisture so your puffs hold together better and crisp up nicely.
Can I Make These Ahead of Time?
Absolutely! Prepare and bake the puffs, then refrigerate them in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crispy texture.
What Can I Substitute for Cheddar Cheese?
Feel free to swap cheddar with mozzarella, Monterey Jack, or even Gruyère for different flavors and meltiness. Just use the same amount to keep the texture balanced.
How Should I Store Leftover Potato Puffs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to regain crispiness instead of using the microwave.
