Name: Fluffy Cheesy Mashed Potato Puffs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups mashed potatoes (leftover or freshly made); 2 large eggs; 1/2 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 2 tbsp chopped green onions or chives (optional); 1/2 tsp baking powder; Salt and pepper, to taste; Butter or cooking spray (for greasing muffin tin)

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Fluffy cheesy mashed potato puffs are crispy on the outside, soft and creamy on the inside, and bursting with cheesy flavor in every bite. They’re the perfect way to turn leftover mashed potatoes into something fun, golden, and snackable. I love serving these as a party appetizer, side dish, or just a clever comfort food treat.

Why You’ll Love This Recipe

I love how this recipe transforms basic mashed potatoes into something totally new and exciting. They’re light, airy, and full of flavor, thanks to the mix of cheese, eggs, and a bit of seasoning. The best part is they bake in muffin tins, so they get those irresistible crispy edges while staying fluffy in the center. I can prep them ahead, freeze them, or make a big batch for a crowd—so versatile and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed potatoes (leftover or freshly made)
Eggs
Shredded cheddar cheese
Grated Parmesan cheese
Green onions or chives (optional)
Salt and pepper
Baking powder (for extra fluffiness)
Butter or cooking spray (for greasing the muffin tin)

Directions

I preheat the oven to 400°F (200°C) and lightly grease a muffin tin with butter or cooking spray.
In a large bowl, I mix the mashed potatoes with eggs, cheddar, Parmesan, green onions, baking powder, salt, and pepper until well combined.
I spoon the mixture into the muffin cups, filling each about ¾ full and smoothing the tops.
I bake for 20–25 minutes, or until the tops are golden brown and slightly puffed.
I let them cool for a few minutes before removing them from the tin—they come out easier once they’ve set a bit.
I serve them warm, optionally with sour cream or a sprinkle of extra chives.

Servings and timing

This recipe makes about 12 potato puffs. Prep time is around 10 minutes, and baking takes about 25 minutes. Altogether, I have them ready in roughly 35 minutes.

Variations

I like to switch up the cheese depending on what I have—gruyère, mozzarella, or pepper jack work great. Sometimes I add finely chopped cooked veggies like spinach or broccoli for a nutritional boost. For a meatier version, I mix in cooked crumbled sausage. I’ve even added a pinch of smoked paprika or garlic powder for a flavor twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or toaster oven at 350°F (175°C) for 8–10 minutes to get the edges crispy again. They also freeze well—I just let them cool completely, freeze on a tray, then transfer to a freezer-safe bag. To reheat from frozen, I bake them at 375°F (190°C) for about 15 minutes.

FAQs

Can I use instant mashed potatoes for this recipe?

Yes, I’ve made them with instant mashed potatoes before. Just make sure they’re thick and not too watery for the best texture.

Do I need to add baking powder?

I like to add a small amount of baking powder to help the puffs rise and stay light, but they’ll still work without it—they’ll just be a little denser.

Can I make these in a mini muffin tin?

Absolutely. I reduce the baking time to about 15 minutes when using a mini muffin tin. They turn out perfect as bite-sized snacks.

Can I make these ahead of time?

Yes, I often prepare them a day ahead, refrigerate the filled muffin tin, and bake them fresh when needed. They also reheat really well.

What’s the best way to get them out of the muffin tin?

I let them cool for 5–10 minutes, then use a butter knife to gently loosen the edges. Greasing the tin well or using silicone molds makes it even easier.

Conclusion

Fluffy cheesy mashed potato puffs are a creative, delicious way to use up leftover mashed potatoes or just enjoy something warm and cheesy. I love how simple they are to make, how versatile the ingredients can be, and how well they go with almost any meal. Whether I’m making them for a weeknight side or party platter, they’re always a hit.