Name: Cheesy Mashed Potato Puffs Recipe
Prep time: 10 min
Cook time: PT-496783H54M11S
Total time: PT-496783H54M11S
Cuisine: American
Ingredients: 2 cups mashed potatoes (preferably cold or leftover); 2 large eggs (lightly beaten); 1 cup shredded cheddar cheese (sharp cheddar recommended); 1/4 cup chopped green onions (plus extra for garnish); 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 2 tbsp grated Parmesan cheese (optional, for topping); non-stick cooking spray (for greasing the muffin tin)

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Introduction

Cheesy Mashed Potato Puffs are a delightful way to transform leftover mashed potatoes into crispy, golden bites that everyone will love. Perfect as a snack, side dish, or party appetizer, these puffs combine creamy potatoes with sharp cheddar and savory green onions for a flavorful treat.

The image shows seven small, round baked bites on a white plate set on a white marbled surface. Each bite has a golden-brown, slightly crispy top with melted cheese that creates a textured, bubbly layer with orange and light brown hues. The base layer is creamy and pale with a soft-looking texture that contrasts with the crispy top. Bright green chopped parsley pieces are sprinkled on top and around the plate, adding a fresh color accent. The bites are arranged in a casual cluster, showing their uneven, homemade shape. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mashed potatoes (preferably cold or leftover)
2 large eggs (lightly beaten)

1 cup shredded cheddar cheese (sharp cheddar recommended)
1/4 cup chopped green onions (plus extra for garnish)

1/2 tsp salt (adjust to taste)
1/4 tsp black pepper

2 tbsp grated Parmesan cheese (optional, for topping)
Non-stick cooking spray (for greasing the muffin tin)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin with non-stick cooking spray.

Step 2: In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, green onions, salt, and black pepper until the mixture is well blended.
Step 3: Spoon the mixture evenly into the mini muffin tin, filling each cup to the top. If using, sprinkle grated Parmesan cheese over each puff.
Step 4: Bake for 25–30 minutes or until the tops are golden brown and the edges are crisp.

Step 5: Allow the puffs to cool in the tin for 5 minutes before gently removing them. Garnish with extra chopped green onions and serve warm.

Tips & Variations

For extra crispiness, use a bit of panko breadcrumbs mixed into the potato mixture before baking.
Substitute cheddar with mozzarella or Monterey Jack for a milder flavor.

Mix in cooked bacon or diced ham for added texture and taste.
If you don’t have leftover mashed potatoes, prepare fresh ones but make sure they’re thick and not too creamy to hold shape well.

Storage

Store leftover puffs in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to restore crispness. Avoid microwaving as it may make them soggy.

How to Serve

The image shows four small round mashed potato cakes on a white plate set on a white marbled surface. Each cake has two distinct layers: a bottom browned crust that looks crispy and a top mashed potato layer that is creamy and slightly golden from baking, with some browned spots. The tops have a slightly bubbly texture and they are garnished with small green herb sprigs, likely thyme, adding a fresh color contrast. The cakes are arranged closely together, with the focus on the nearest one in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these mashed potato puffs?

Yes, you can freeze the baked puffs. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. Reheat directly from frozen in the oven at 375°F (190°C) for about 15–20 minutes.

Can I make these gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free cheese and cooking spray. Avoid adding breadcrumbs unless they are gluten-free.