Cheesy Mashed Potato Puffs

Crispy on the outside, creamy on the inside—these bite-sized potato puffs are the ultimate comfort food snack or party appetizer.

If you’ve ever wondered what to do with leftover mashed potatoes, these Cheesy Mashed Potato Puffs are your answer. Packed with creamy potatoes, melty cheese, and savory chives, they bake up golden and puffed with a light crunch outside and soft, cheesy interior. Whether you’re serving them as an appetizer, side, or snack, these little puffs deliver big flavor and comfort in every bite.

Why You’ll Love This Recipe

• Perfect for leftovers: A smart way to repurpose mashed potatoes into something new and exciting.
• Crowd-pleasing bites: Great for parties, brunches, or holiday spreads—easy to pick up and devour.
• Customizable: Swap in your favorite cheese, add bacon bits, or sneak in extra herbs for variety.
• Quick & easy: Just 10 minutes of prep and 20 minutes in the oven for a hot, cheesy treat.
• Make-ahead friendly: Mix and scoop ahead of time, then bake just before serving.

Ingredients

• 3 eggs, beaten
• 2 cups mashed potatoes, at room temperature
• 1 cup shredded Monterey Jack cheese, divided
• ¼ cup finely chopped fresh chives (plus more for garnish)
• Salt and pepper, to taste
• Sour cream, for serving (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin and set aside.
2. Mix Ingredients: In a large bowl, whisk together the mashed potatoes, eggs, ¾ cup of cheese, and chives until well combined. Season with salt and pepper.
3. Scoop into Muffin Tin: Use a small scoop or spoon to fill each muffin cup nearly to the top with the potato mixture.
4. Add Topping: Sprinkle the remaining ¼ cup of shredded cheese over the tops of the filled muffin cups.
5. Bake: Bake for 15–20 minutes, or until puffed, golden brown, and set in the center.
6. Cool Slightly: Let cool for 5 minutes, then use a butter knife or offset spatula to gently release the puffs from the tin.
7. Serve: Serve warm, garnished with additional chopped chives and a dollop of sour cream, if desired.

Tips / Storage / FAQs

Tips:

• Let mashed potatoes cool fully before mixing in eggs to avoid scrambling them.
• Avoid overmixing the batter to keep the puffs light and fluffy.
• For a crispier exterior, use a standard muffin tin instead of a mini one.
• Bake on the lower oven rack to enhance browning.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a toaster oven or conventional oven at 350°F for 5–7 minutes to re-crisp.
• Can be frozen after baking. Thaw in the fridge overnight and reheat as above.

FAQs:

• Can I use instant mashed potatoes? Yes, just make sure they’re thick and cooled.
• Can I use different cheeses? Absolutely—cheddar, Swiss, or Gruyère work great.
• Can these be made ahead of time? You can prep and refrigerate the mixture in the muffin tin, then bake just before serving.

Final Thoughts

Cheesy Mashed Potato Puffs are the kind of snack you make once and then keep in your recipe rotation forever. They’re deliciously simple, endlessly customizable, and irresistibly satisfying. Perfect as a way to upgrade leftovers or just because you love potatoes and cheese.

The Goods

Cheesy Mashed Potato Puffs

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Cheesy Mashed Potato Puffs are crispy, creamy, and the perfect bite-sized way to repurpose leftover mashed potatoes. Ready in 30 minutes—great as a snack or appetizer.

Course Appetizer

Cuisine American

Recipes

• 3 eggs beaten
• 2 cups mashed potatoes at room temperature
• 1 cup shredded Monterey Jack cheese divided
• ¼ cup finely chopped fresh chives plus more for garnish
• Salt and pepper to taste
• Sour cream for serving (optional)

Instructions

Preheat Oven:

• Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin and set aside.

Mix Ingredients:

• In a large bowl, whisk together the mashed potatoes, eggs, ¾ cup of cheese, and chives until well combined. Season with salt and pepper.

Scoop into Muffin Tin:

• Use a small scoop or spoon to fill each muffin cup nearly to the top with the potato mixture.

Add Topping:

• Sprinkle the remaining ¼ cup of shredded cheese over the tops of the filled muffin cups.

Bake:

• Bake for 15–20 minutes, or until puffed, golden brown, and set in the center.

Cool Slightly:

• Let cool for 5 minutes, then use a butter knife or offset spatula to gently release the puffs from the tin.

Serve:

• Serve warm, garnished with additional chopped chives and a dollop of sour cream, if desired.

Notes

Let mashed potatoes cool fully before mixing in eggs to avoid scrambling them.

Avoid overmixing the batter to keep the puffs light and fluffy.

For a crispier exterior, use a standard muffin tin instead of a mini one.

Bake on the lower oven rack to enhance browning.