Cheesy Mashed Potato Puffs Recipe
If there’s one delightful way to turn leftover potatoes into something truly special, it’s Cheesy Mashed Potato Puffs. Imagine warm, golden bites with a crispy outside and an irresistibly fluffy, cheesy center—an absolute treat for any day of the week! This recipe transforms everyday mashed potatoes into an appetizer, snack, or side dish no one can resist. Whether you’re feeding a family or entertaining guests, these puffs add a touch of comfort and creativity to any table.
Ingredients You’ll Need
The beauty of Cheesy Mashed Potato Puffs lies in their simplicity: each ingredient brings its own wonderful note, from rich cheese to fresh herbs, all working together for maximum flavor and texture. Every element here matters, so don’t skip a thing—the results are worth every stir!
- Cold Mashed Potatoes (2 cups): Using cold, firm mashed potatoes is key for holding the perfect puff shape with a creamy bite inside.
- Large Eggs, Lightly Beaten (2): Eggs add structure, binding everything together and giving the puffs their signature lift.
- Shredded Cheddar Cheese (1 cup): For classic gooey cheesiness and bold flavor in every bite.
- Grated Parmesan Cheese (¼ cup): Adds a nutty, salty layer that elevates the overall taste and helps with browning.
- Chopped Fresh Chives (2 tablespoons): Brings an aromatic, oniony punch and a pop of color.
- Garlic Powder (¼ teaspoon): Just a hint rounds out the savory notes without overpowering the other flavors.
- Salt (¼ teaspoon): Enhances all the ingredients, making each bite more satisfying.
- Black Pepper (⅛ teaspoon): Offers subtle heat that balances the richness.
- All-Purpose Flour (¼ cup): Helps firm up the puffs for just the right texture.
- Baking Powder (½ teaspoon): Gives the lift and lightness to make these puffs beautifully airy.
- Melted Butter (2 tablespoons): Ensures they bake up golden, flavorful, and oh-so-luscious.
- Nonstick Cooking Spray: Vital for an easy release—no one likes stuck puffs!
How to Make Cheesy Mashed Potato Puffs
Step 1: Prep the Muffin Tin and Oven
Begin by preheating your oven to 400°F (200°C). Lightly coat a 12-cup muffin tin with nonstick cooking spray, making sure every nook and cranny is covered, so your Cheesy Mashed Potato Puffs pop right out after baking. Proper prep means perfect presentation every time!
Step 2: Mix the Wet Ingredients
In a large bowl, combine your cold mashed potatoes with the lightly beaten eggs. Stir gently but thoroughly—the eggs are what give these puffs their signature lift and hold everything together for a cohesive texture.
Step 3: Add the Cheese, Chives, and Seasonings
Stir in the shredded cheddar cheese, grated Parmesan, chives, garlic powder, salt, and black pepper. At this stage, your kitchen will start to smell incredible. The cheeses melt together for gooey richness, while the chives and seasoning bring those subtle, savory notes that make Cheesy Mashed Potato Puffs so moreish.
Step 4: Incorporate the Dry Ingredients
Sprinkle over the all-purpose flour and baking powder. Fold them into the potato mixture to create a batter that’s thick but not stiff. The flour adds structure, and baking powder will give the puffs that light, airy bite once baked.
Step 5: Enrich with Melted Butter
Add in the melted butter and give the mixture a final, gentle mix. The butter’s flavor ties everything together and helps each puff bake to a beautiful golden brown.
Step 6: Fill and Bake
Divide the mixture evenly among the muffin cups—filling each one about three quarters full. This helps them puff up just to the top without spilling over. Slide the tin into your hot oven and bake for 20 to 25 minutes until the puffs are golden, set, and just beginning to crisp around the edges.
Step 7: Cool and Serve
Let your Cheesy Mashed Potato Puffs cool in the pan for 5 minutes. This brief rest makes them easier to remove and helps the flavors settle. Enjoy them warm, when the cheese is at its melty best!
How to Serve Cheesy Mashed Potato Puffs
Garnishes
The finishing touch is all about flair! Sprinkle extra chopped chives, a pinch of parmesan, or even a dusting of smoked paprika over your Cheesy Mashed Potato Puffs for added color and a little flavor boost. A dollop of sour cream or Greek yogurt on the side gives a creamy contrast that’s hard to resist.
Side Dishes
These puffs are super versatile and belong on any plate. Serve as a fun side with roasted chicken, baked salmon, or a vibrant salad for extra crunch and comfort. They’re also fantastic next to grilled veggies or a simple bowl of soup for an elevated meal.
Creative Ways to Present
Looking to wow your guests or just shake up dinner? Arrange Cheesy Mashed Potato Puffs on a platter with toothpicks for a playful appetizer, stack them in a breadbasket replacement for brunch, or sandwich them with a thin slice of ham or roasted veggies between two puffs for a whimsical mini slider.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra Cheesy Mashed Potato Puffs (though that’s rare in our house!), tuck them into an airtight container and refrigerate for up to three days. They stay surprisingly tender, so a quick reheat later delivers all that just-baked joy.
Freezing
Want to stock up for future cravings? Freeze your cooled puffs on a tray until solid, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months, perfect for last-minute snacks or impromptu entertaining.
Reheating
To recapture that fresh-from-the-oven texture, reheat the puffs in a 350°F (175°C) oven for about 10 minutes. The outside crisps back up and the cheese inside becomes perfectly melty—just like the day you baked them.
FAQs
Can I use instant mashed potatoes for Cheesy Mashed Potato Puffs?
Yes, you absolutely can! As long as the mashed potatoes are cold and firm, instant works in a pinch. Just keep an eye on consistency—if it’s extra smooth, you may want to add a little extra flour for structure.
What types of cheese work best in this recipe?
Cheddar is classic, but feel free to experiment. Gruyere, mozzarella, or a Mexican blend all melt well and add their own twists. Avoid soft cheeses that won’t provide structure, but otherwise, have fun mixing your favorites.
How do I prevent the puffs from sticking to the pan?
Generous nonstick cooking spray does wonders, but you can also use silicone muffin liners or parchment circles if you want absolute insurance. Letting them cool slightly before removing also helps prevent sticking.
Are Cheesy Mashed Potato Puffs gluten-free?
As written, the recipe includes all-purpose flour, which contains gluten. If you need a gluten-free version, swap in a 1:1 gluten-free flour blend—the results are just as delicious!
Can I make Cheesy Mashed Potato Puffs ahead for a party?
Absolutely! Make them the day before, let them cool, and refrigerate. Just reheat in the oven before serving, and they’ll be crisp, cheesy, and crowd-pleasing every time.
Final Thoughts
I can’t recommend Cheesy Mashed Potato Puffs enough—they’re comfort food with a playful twist, and guaranteed to win over even the pickiest eaters. Whether you’re reinventing leftovers or making a batch just because, give these a try. I promise, one bite and you’ll have a new go-to side or snack that everyone will ask for again and again!
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Cheesy Mashed Potato Puffs Recipe
- Total Time: 35 minutes
- Yield: 12 puffs 1x
- Diet: Vegetarian
Description
These Cheesy Mashed Potato Puffs are a delightful way to use up leftover mashed potatoes. With a crispy exterior and a cheesy, fluffy interior, they make a perfect side dish or snack.
Ingredients
Mashed Potato Puffs:
- 2 cups cold mashed potatoes
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons melted butter
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray.
- Prepare the mixture: In a large bowl, combine mashed potatoes, beaten eggs, cheddar cheese, Parmesan cheese, chives, garlic powder, salt, and black pepper. Add flour and baking powder, mix well, and stir in melted butter.
- Fill the muffin cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20 to 25 minutes until puffed, golden, and slightly crispy around the edges.
- Serve: Let cool in the pan for 5 minutes before removing and serving warm.
Notes
- For extra flavor, add a pinch of smoked paprika or cayenne pepper.
- These are best made with cold, firm mashed potatoes so the puffs hold their shape.
- They reheat well in the oven at 350°F for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 110
- Sugar: 0 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 40 mg
