Why You’ll Love This Recipe
I love how these little puffs transform leftover mashed potatoes into something totally new. They’re crisp on the outside, soft and airy inside, and full of cheesy goodness. I find they work as a snack, appetizer, or side dish, and they’re easy to customize with different cheeses, herbs, or add‑ins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 cups mashed potatoes (leftover or freshly made, cooled)
• 2 large eggs
• 1 cup shredded cheddar cheese (or any melty cheese)
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives or green onions
• Salt and pepper to taste
• Nonstick cooking spray or butter for greasing the muffin tin
Directions
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I preheat the oven to 400 °F (200 °C) and lightly grease a mini muffin tin with cooking spray or butter.
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In a mixing bowl, I combine mashed potatoes, eggs, cheddar, Parmesan, chives, salt, and pepper until smooth.
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Using a spoon or scoop, I fill each muffin cup about three‑quarters full with the potato mixture.
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I bake for 20–25 minutes, until the tops are golden brown and the puffs are set.
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I let them cool for 2–3 minutes before gently removing them from the tin. I serve warm.
Servings And Timing
This recipe makes about 24 mini puffs and takes roughly 35 minutes total—about 10 minutes prep and 20–25 minutes baking.
Variations
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I sometimes add cooked crumbled bacon for a smoky flavor.
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I swap cheddar for mozzarella, pepper jack, or a cheese blend.
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I stir in a bit of sour cream or cream cheese for extra richness.
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I occasionally add finely chopped cooked broccoli or spinach for a veggie boost.
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For a spicier kick, I mix in a pinch of cayenne or diced jalapeños.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350 °F (175 °C) for 8–10 minutes, or air‑fry for 3–4 minutes until crisp again. These also freeze well—just reheat from frozen in the oven.
FAQs
1. Can I use instant mashed potatoes?
Yes—I just prepare them according to package instructions, let them cool, and use them like regular mashed potatoes.
2. How do I keep the puffs from sticking?
I grease the muffin tin well and let the puffs cool for a couple of minutes before loosening them with a small spatula or knife.
3. Can I make them in a regular muffin tin?
Absolutely. They’ll just be larger and need a few extra minutes of baking time.
4. Can I make them ahead for a party?
Yes—I often bake them earlier in the day, then reheat in the oven before serving so they’re warm and crisp.
5. What’s the best cheese to use?
I like sharp cheddar for strong flavor, but mozzarella makes them extra melty, and pepper jack adds a nice kick.
Conclusion
I find Cheesy Mashed Potato Puffs to be the perfect way to elevate mashed potatoes into something exciting and shareable. They’re easy, versatile, and always a hit—whether I’m serving them as a side, snack, or appetizer.
