Cheesy Mashed Potato Puffs are a delicious and clever way to repurpose leftover mashed potatoes into bite-sized, golden treats. Baked in a muffin tin, these puffs come out with a crispy exterior and a soft, cheesy center. They're perfect as a snack, appetizer, or side dish for any meal.

Why You’ll Love This Recipe

Great way to use leftover mashed potatoes
Super easy to make with simple ingredients
Crispy on the outside, soft and cheesy inside
Perfect for entertaining or quick snacking
Kid-friendly and customizable with add-ins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Mashed potatoes
Eggs
Shredded cheese (like Monterey Jack or cheddar)
Fresh chives
Salt and pepper
Sour cream for serving (optional)

Directions

Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
In a mixing bowl, combine mashed potatoes, eggs, most of the shredded cheese, and chopped chives. Season with salt and pepper.
Spoon the mixture into the muffin tin, filling each cup nearly to the top.
Sprinkle the remaining cheese over the tops.
Bake for 15–20 minutes, or until golden and set.
Let them cool for a few minutes before removing from the tin. Serve warm, optionally topped with sour cream or more chives.

Servings and timing

Servings: About 24 mini puffs
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

Use different cheeses like pepper jack, mozzarella, or Parmesan
Mix in chopped cooked vegetables like spinach, bell peppers, or onions
Top with herbs or seasoning blends like Italian seasoning or garlic powder

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days
To freeze, place the cooled puffs on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months
Reheat in a 350°F (175°C) oven for 5–10 minutes or until warmed through and slightly crispy again

FAQs

Can I make these in advance?

Yes, prepare the mixture and refrigerate it up to a day ahead. Bake when ready to serve.

Do I have to use mini muffin tins?

Mini muffin tins work best for bite-sized puffs, but you can use standard muffin tins and adjust the baking time.

Can I make this recipe without eggs?

Eggs help bind the ingredients, but you could try an egg substitute like flax eggs for a vegan version.

What type of mashed potatoes work best?

Leftover mashed potatoes that are thick and not too creamy or runny work best for structure.

Can I use instant mashed potatoes?

Yes, but make sure they are thick and well-seasoned before using them in the recipe.

How do I know when they’re done baking?

They’ll be golden on top and feel set when gently touched in the center.

What dipping sauces go well with these?

Sour cream, ranch, spicy aioli, or even marinara sauce are great options.

Can I add garlic?

Absolutely—fresh minced garlic or garlic powder adds great flavor.

Are these gluten-free?

Yes, as long as all the ingredients (especially cheese and sour cream) are gluten-free.

Can I use other herbs instead of chives?

Yes, parsley, green onions, or dill are all good alternatives.

Conclusion

Cheesy Mashed Potato Puffs are an easy, tasty way to elevate your leftovers into something fun and satisfying. Whether you’re serving them for a party or enjoying them as a quick snack, they’re a surefire hit for anyone who loves comfort food with a twist.

Cheesy Mashed Potato Puffs

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Author: Emmily
Total Time: 25–30 minutes
Yield: 24 mini puffs

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Description

Cheesy Mashed Potato Puffs are the ultimate leftover mashed potato makeover—crispy on the outside, cheesy and fluffy on the inside. These easy, bite-sized puffs are baked in a muffin tin and perfect as a snack, side dish, or appetizer for entertaining. A crowd-pleasing comfort food twist!

Ingredients

Ingredients:

2 cups mashed potatoes (leftover works great)

2 large eggs

1 cup shredded cheese (Monterey Jack or cheddar), divided

2 tablespoons chopped fresh chives

Salt, to taste

Black pepper, to taste

Sour cream, for serving (optional)

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Instructions

Instructions:

Preheat oven to 400°F (200°C). Grease a mini muffin tin.
In a mixing bowl, combine mashed potatoes, eggs, ¾ cup of the shredded cheese, and chopped chives. Season with salt and pepper.
Spoon the mixture into muffin cups, filling each nearly to the top.
Sprinkle the remaining ¼ cup cheese over the tops.
Bake for 15–20 minutes, until golden brown and set.
Let cool slightly before removing. Serve warm, with sour cream if desired.