When it comes to reinventing leftovers into something exciting and utterly crave-worthy, few recipes can compete with Mashed Potato Cheese Puffs. These savory bites are golden on the outside, fluffy and cheesy on the inside, and irresistibly satisfying. Whether you’re snacking solo, prepping for a brunch, or looking for a creative side dish, these baked cheese puffs are the perfect way to give your mashed potatoes a second life.
Inspired by classic American comfort food, this version of Mashed Potato Cheese Puffs is baked in a muffin tin for maximum convenience and minimal mess. With just a handful of ingredients—many of which are probably already in your fridge—you can whip up a dish that’s rich, flavorful, and wonderfully versatile. Even better, they taste fantastic reheated, making them ideal for make-ahead meals or lunchboxes.
Why You’ll Love Mashed Potato Cheese Puffs
- Easy to Make: One bowl, one muffin tin, zero fuss.
- Perfect Use for Leftovers: A smart and tasty way to repurpose mashed potatoes.
- Crispy Outside, Cheesy Inside: The ultimate texture contrast.
- Flexible Flavors: Customize with herbs, cheeses, or your favorite mix-ins.
- Ideal for Any Season: Great warm in winter or paired with a fresh salad in summer.
Ingredients
This recipe serves 2 people and yields approximately 8–10 mini cheese puffs, depending on the size of your muffin tin.
- 6 cups mashed potatoes (best if chilled)
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- ½ cup all-purpose flour
- 4 tablespoons Parmesan cheese (optional, for added flavor)
- 4 tablespoons fresh chives, finely chopped
- ⅔ cup sour cream
- Salt, to taste
- 4 eggs, beaten
Optional Substitutions:
- Gluten-free flour for a GF version
- Lactose-free cheese and sour cream for dietary needs
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a muffin tin or line it with silicone muffin cups for easy cleanup.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs and sour cream until smooth. This forms the creamy base that keeps the puffs light and moist.
Step 3: Add Cheeses and Chives
Stir in the shredded cheeses, Parmesan, and fresh chives. Mix until everything is evenly combined.
Step 4: Fold in the Mashed Potatoes
Gently fold the chilled mashed potatoes into the cheese mixture. You want a cohesive mixture without over-mixing, which can make the puffs dense.
Step 5: Portion into the Muffin Tin
Spoon the mixture into each muffin cup, filling about three-quarters full to allow room for puffing up during baking.
Step 6: Bake to Golden Perfection
Bake for 20–25 minutes, or until the tops are puffed and golden brown. Let them cool in the pan for 5 minutes before transferring to a wire rack or plate.
Serving Suggestions
- Dip It: Pair with sour cream, ranch, or a spicy aioli.
- Top It: Add crumbled bacon, green onions, or a sprinkle of extra cheese.
- Pair It: Serve alongside grilled meats, soups, or a fresh green salad.
Variations to Try
- Spicy Puffs: Add a dash of hot sauce or chopped jalapeños for heat.
- Herbaceous Version: Swap chives for rosemary, thyme, or parsley.
- Veggie Boost: Mix in finely chopped spinach or bell peppers for added nutrition.
Make-Ahead & Storage Tips
- Prep in Advance: Make the potato mixture and store covered in the fridge for up to 24 hours.
- Freezer-Friendly: Bake and freeze the puffs; reheat in the oven at 350°F until warmed through.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Expert Tips
- Use Cold Mashed Potatoes: This helps firm up the mixture and improves texture.
- Muffin Tin Size: Standard size works best, but mini muffin tins make perfect bite-size snacks.
- Greasing Matters: Don’t skip greasing the tin—it helps the puffs release cleanly.
Mashed Potato Cheese Puffs
Ingredients
- 6 cups mashed potatoes best if chilled
- 2 cups shredded cheese cheddar, mozzarella, or a blend
- ½ cup all-purpose flour
- 4 tablespoons Parmesan cheese optional, for added flavor
- 4 tablespoons fresh chives finely chopped
- ⅔ cup sour cream
- Salt to taste
- 4 eggs beaten
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin or line it with silicone muffin cups for easy cleanup.
Step 2: Whisk the Wet Ingredients
- In a large mixing bowl, whisk together the beaten eggs and sour cream until smooth. This forms the creamy base that keeps the puffs light and moist.
Step 3: Add Cheeses and Chives
- Stir in the shredded cheeses, Parmesan, and fresh chives. Mix until everything is evenly combined.
Step 4: Fold in the Mashed Potatoes
- Gently fold the chilled mashed potatoes into the cheese mixture. You want a cohesive mixture without over-mixing, which can make the puffs dense.
Step 5: Portion into the Muffin Tin
- Spoon the mixture into each muffin cup, filling about three-quarters full to allow room for puffing up during baking.
Step 6: Bake to Golden Perfection
- Bake for 20–25 minutes, or until the tops are puffed and golden brown. Let them cool in the pan for 5 minutes before transferring to a wire rack or plate.
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