Get ready to meet your new comfort food obsession: Cheesy Mashed Potato Puffs. These golden, crispy-on-the-outside and creamy-on-the-inside bite-sized wonders are everything you crave in a savory snack or side. Whether you’re rescuing leftover spuds from yesterday’s dinner or whipping up a fresh batch just for this, each puff delivers a satisfying blend of sharp cheddar, nutty Parmesan, tangy sour cream, and gentle onion flavor. They’re a pure crowd-pleaser—perfect for brunch, holiday tables, or cozy nights with friends.

Cheesy Mashed Potato Puffs Recipe - Recipe Image

Ingredients You’ll Need

What makes Cheesy Mashed Potato Puffs so irresistible is how a handful of everyday ingredients become much more than the sum of their parts. Choose the best you can find, and get ready to transform humble mash into something truly special, starring creamy cheese, fresh green onions, and just the right hint of seasoning.

2 cups cold mashed potatoes: Using chilled leftover mashed potatoes helps these puffs keep their shape and develop a crisp edge in the oven.
2 large eggs: Eggs bind everything together and add the perfect amount of fluffiness.
1 cup shredded cheddar cheese: Cheddar brings that melty, gooey cheese pull and a robust, tangy flavor.
1/4 cup grated Parmesan cheese: Parmesan adds richness and a deliciously nutty, salty touch.
1/4 cup chopped green onions: Green onions lend color and a fresh, savory bite to every puff.
1/4 cup sour cream: Sour cream keeps the centers moist and tangy without being heavy.
1/2 teaspoon garlic powder: Garlic powder brings depth and warmth to the flavor profile.
1/4 teaspoon salt: Just enough to enhance the flavors without overwhelming them.
1/4 teaspoon black pepper: For a gentle heat and just the right amount of zest.
Nonstick cooking spray: Essential for easy release and perfectly crisp exteriors.

How to Make Cheesy Mashed Potato Puffs

Step 1: Prep the Oven and Muffin Tin

Start by preheating your oven to 400°F (200°C). Give your 12-cup muffin tin a generous coating of nonstick spray—even if your trusty tin has never betrayed you, don’t skip this step. The spray not only prevents sticking but also contributes to those irresistible crispy edges as the Cheesy Mashed Potato Puffs bake.

Step 2: Mix the Batter

In a large bowl, combine the cold mashed potatoes, eggs, cheddar and Parmesan cheeses, green onions, sour cream, garlic powder, salt, and black pepper. Stir everything together until it’s smoothly mixed but still a little chunky—that’s the secret to that classic mashed potato texture inside the puffs. At this point, the anticipation will be building, and you’ll see flecks of green, gold, and white all throughout.

Step 3: Fill the Muffin Cups

Using a spoon or a cookie scoop, evenly divide the potato mixture among the muffin cups, filling each about three-quarters full. Press down lightly so the tops are compact, then gently smooth them out. This ensures every puff comes out uniform, and the mixture holds its adorable muffin shape.

Step 4: Bake to Golden Perfection

Slide the pan into your preheated oven. Bake the puffs for 25 to 30 minutes, or until the tops are beautifully golden brown and you can see bits of crisped cheese along the edges. Don’t be alarmed if your kitchen smells like heaven—the combination of cheeses and savory potatoes is an unmistakable sign you’re on the right track.

Step 5: Cool and Serve

Let the Cheesy Mashed Potato Puffs cool in the tin for about 5 minutes before carefully loosening the edges with a butter knife. This short rest helps them firm up and come out intact, so you can stack and serve them up warm—just the way they’re meant to be enjoyed.

How to Serve Cheesy Mashed Potato Puffs

Garnishes

Amp up the charm with a simple sprinkle of fresh chopped chives or parsley for extra color. A light dusting of freshly grated Parmesan or even a dollop of sour cream on top takes Cheesy Mashed Potato Puffs from homey to show-stopping in seconds. It’s your call—dress them up or let their golden beauty steal the show.

Side Dishes

These delightful puffs pair beautifully with so many meals. They’re a fantastic stand-in for traditional mashed potatoes, complementing roasted chicken, grilled steak, or even grilled vegetables. For a brunch spread, try them alongside a crisp salad and sunny-side-up eggs—you’ll have everyone reaching for seconds.

Creative Ways to Present

Cheesy Mashed Potato Puffs are endlessly versatile when it comes to presentation. Stack them high as a stunning edible “tower” for a buffet, serve them in mini cupcake liners for grab-and-go snacks at a party, or set out with ramekins of your favorite dips like ranch or spicy aioli. Kids love them as lunchbox treats, and adults can’t resist them as a party appetizer.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (a rare occurrence!), store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to 3 days, ready to be enjoyed as a quick snack, side dish, or even breakfast on the run.

Freezing

Cheesy Mashed Potato Puffs freeze like a dream! Just let them cool completely, then lay them in a single layer on a baking sheet and freeze until solid. Transfer the frozen puffs to a resealable freezer bag or airtight container. They’ll keep their fantastic taste and texture for up to 2 months.

Reheating

For best results, reheat these puffs in a preheated oven at 350°F until warmed through and crisp (about 10–12 minutes). If you’re in a hurry, the microwave works too, but you’ll lose a bit of the exterior crunch. From frozen, just add a couple of extra minutes to the oven time—no need to thaw first.

FAQs

Can I use instant mashed potatoes?

Absolutely! As long as they’re thick and not too runny, instant mashed potatoes work beautifully. Just be sure to let them cool completely before mixing in the other ingredients for Cheesy Mashed Potato Puffs.

What are the best cheese swaps?

If you’re feeling adventurous, try mozzarella for extra stretchiness, or use pepper jack for a spicy kick. Think of these puffs as your canvas—smoked gouda and Swiss are also delicious twists.

How do I make these gluten free?

You’re in luck: this recipe is naturally gluten-free as written! No flour is needed. Just check that your seasonings and cooking spray are certified gluten-free if you’re serving to people with sensitivities.

Can I make mini versions for appetizers?

Yes! Simply use a mini muffin pan and adjust the baking time to about 15–18 minutes for perfect bite-sized Cheesy Mashed Potato Puffs. They’re adorable and entirely poppable.

Why do my puffs stick to the muffin tin?

Nonstick spray is key, but if you find they’re stubborn, gently run a thin butter knife around the edge. Letting the puffs cool for 5 minutes before removing them also makes a big difference in keeping them whole and beautiful.

Final Thoughts

If you’re searching for a fun, delicious way to reinvent your mashed potatoes, you simply can’t beat Cheesy Mashed Potato Puffs. They combine the best parts of comfort food—creamy, cheesy, crispy—into one irresistible bite. Give them a try once, and don’t be surprised if they become a permanent fixture at family dinners, parties, and quick lunches alike!

Cheesy Mashed Potato Puffs Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 puffs 1x
Diet: Vegetarian

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Description

These Cheesy Mashed Potato Puffs are a delightful way to repurpose leftover mashed potatoes into a delicious and portable snack or side dish. With a crispy exterior and a cheesy, creamy interior, these puffs are sure to be a hit at any gathering.

Ingredients

Scale

Main Ingredients:

2 cups cold mashed potatoes
2 large eggs
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1/4 cup sour cream
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Additional:

nonstick cooking spray

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with nonstick spray.
Mix Ingredients: In a large bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan cheese, green onions, sour cream, garlic powder, salt, and pepper. Mix until well combined.
Fill Muffin Cups: Spoon the mixture evenly into the muffin cups, filling each about three-quarters full.
Bake: Bake for 25 to 30 minutes, or until the tops are golden brown and slightly crispy.
Cool and Serve: Let cool for 5 minutes before gently removing the puffs from the tin. Serve warm.