If you’ve ever stared at a container of cold mashed potatoes in your fridge and thought, “There has to be something better I can do with these,” then friend, you’re in the right place. These Cheesy Mashed Potato Puffs are the crispy, golden solution to your leftover dilemma. With a tender, cheesy center and a savory, lightly crisped exterior, they’re one of those recipes that feel like a happy accident—but taste like something you’d get at a cozy bistro.
I first made these on a whim after a holiday dinner, when I had way too much mashed potato and no desire to serve the same thing the next day. I threw together a few ingredients I had on hand—cheese, green onions, eggs—and popped the mix into a muffin tin. What came out was pure gold: warm, fluffy, cheesy bites that were gone in less than 15 minutes. Since then, they’ve become a regular in our kitchen.
Perfect for brunches, game days, or as a fun side dish with dinner, these little puffs are as easy to make as they are to love. And best of all, you can prep them in minutes using ingredients you probably already have in your kitchen. Let’s dive in!
Ingredients You’ll Need
To make these mashed potato puffs, you only need a handful of simple ingredients:
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2 cups cold mashed potatoes
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1 cup shredded cheddar cheese
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2 eggs
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¼ cup grated Parmesan cheese
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¼ cup chopped green onions
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Salt and pepper to taste
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Butter or non-stick spray for greasing
Quick tip: Cold, firm mashed potatoes are key to getting that perfect puff. If your mashed potatoes are too soft or creamy, they won’t hold their shape as well in the muffin tin.
STEP 1: PREP YOUR OVEN AND MUFFIN TIN
Start by preheating your oven to 400°F (200°C). While that’s warming up, go ahead and grease a muffin tin with either butter or non-stick spray. This step is important—you want the puffs to release easily once they’ve baked to golden perfection.
STEP 2: MIX IT ALL TOGETHER
Grab a large mixing bowl and combine the mashed potatoes, cheddar cheese, eggs, Parmesan cheese, and chopped green onions. Stir it all together until the ingredients are evenly incorporated. This mix will look thick and sticky—exactly what you want.
Go ahead and season with salt and pepper to taste. If your mashed potatoes were already well-seasoned, you might only need a pinch more.
STEP 3: FILL YOUR MUFFIN TIN
Now it’s time to spoon the mixture into your muffin tin. Fill each cup about three-quarters full, gently smoothing out the tops with the back of your spoon. Don’t worry about making them look perfect—the beauty of these puffs is in their rustic, homemade charm.
STEP 4: BAKE TO GOLDEN PERFECTION
Pop your muffin tin into the preheated oven and bake for 20 to 25 minutes, or until the tops are nicely golden and just a little crisp. You’ll know they’re ready when they start to pull away slightly from the edges of the tin and have a beautifully browned top.
Cheesy Mashed Potato Puffs: Serving Tips, Variations & More
Now that your kitchen smells like cheesy, golden deliciousness and your mashed potato puffs are cooling slightly in the muffin tin, let’s talk about what comes next. This is the part where the magic really happens—because once you know the basics, there are so many fun ways to enjoy and even customize these puffs to fit any meal or occasion.
What I love most about this recipe (besides how quickly it disappears from the table) is how versatile it is. You can switch up the cheeses, add in a protein for a heartier snack, or sneak in extra veggies for the kids. Whether you’re planning a casual brunch, looking for a unique game day appetizer, or just trying to jazz up weeknight leftovers, these mashed potato puffs have you covered.
STEP 5: LET THEM COOL, THEN SERVE
Once your puffs are beautifully golden, take them out of the oven and let them sit in the muffin tin for about 5 minutes. This helps them firm up just a bit more, making them easier to remove without falling apart.
To get them out of the tin, simply use a butter knife or small silicone spatula to gently loosen the edges. They should lift out easily. Serve them warm, while the cheese is still melty and the tops are crisp.
SERVING IDEAS
These cheesy puffs work in just about any setting. Here are a few ways we love to serve them:
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As a side dish: They’re perfect next to roasted meats, grilled chicken, or even a simple salad.
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For brunch: Pair them with scrambled eggs and fruit for a cozy weekend brunch.
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Appetizer-style: Arrange them on a platter with a dipping sauce like sour cream, ranch, or even a spicy aioli.
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Kids’ lunchboxes: Toss a few into a lunchbox for a warm, cheesy bite that kids will actually eat.
CUSTOMIZATION IDEAS
What makes this recipe really shine is how easy it is to tweak based on what you’ve got in the fridge. Here are some of my favorite ways to change things up:
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Cheese swaps: Try mozzarella for a stretchier bite, pepper jack for a little kick, or gouda for a smoky twist.
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Add-ins: Mix in cooked bacon bits, diced ham, or crumbled sausage for extra protein.
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Sneaky veggies: Finely chopped sautéed spinach, mushrooms, or even shredded zucchini can be folded in for a nutritional boost.
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Herbs: Fresh parsley, chives, or dill can brighten things up—especially in spring and summer months.
Just keep in mind that if you’re adding ingredients with a lot of moisture (like sautéed veggies), it’s best to drain or blot them before mixing them into the potatoes. Too much moisture can make the puffs too soft and keep them from holding their shape.
MAKE-AHEAD AND STORAGE TIPS
I get asked all the time if these potato puffs can be made ahead, and the answer is absolutely yes. In fact, they’re one of my favorite prep-ahead recipes when I’m hosting or just trying to get ahead for the week.
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To make ahead: You can mix the batter and keep it refrigerated for up to 24 hours before baking. Just give it a quick stir before spooning it into your muffin tin.
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To store: Store fully baked and cooled puffs in an airtight container in the fridge for up to 3 days.
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To reheat: Reheat in a 350°F oven for 8–10 minutes, or pop them in an air fryer for 4–5 minutes to bring back that crisp exterior. The microwave works in a pinch, but they’ll be softer.
FREEZER-FRIENDLY OPTION
These also freeze surprisingly well! Once baked and cooled, place them on a baking sheet in the freezer until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to a month. Reheat straight from frozen in the oven or air fryer.
Cheesy Mashed Potato Puffs: FAQs & Final Thoughts
Before we wrap up, let’s tackle some of the most common questions I get about these Cheesy Mashed Potato Puffs. Whether you’re making them for the first time or looking for ways to tweak the recipe, these answers should help you get the perfect puff every time.
FREQUENTLY ASKED QUESTIONS
1. Can I use instant mashed potatoes for this recipe?
Yes! Just make sure they’re thick and fully cooled before mixing them into the batter. Avoid overly creamy or runny mashed potatoes—they won’t hold their shape well in the muffin tin.
2. How do I know when the puffs are done baking?
Look for golden-brown tops and slightly crispy edges. They should be firm to the touch and pull away slightly from the muffin tin. Around 20–25 minutes at 400°F is usually perfect.
3. Can I make these in mini muffin tins?
Absolutely! Just reduce the baking time to about 12–15 minutes and keep an eye on them so they don’t overcook. Mini versions make great party bites or lunchbox snacks.
4. Do these freeze well?
Yes! After baking and cooling, freeze them on a baking sheet, then transfer to a container or zip-top bag. To reheat, pop them in a 350°F oven for 10–12 minutes or use an air fryer for a few minutes to bring back that crispy exterior.
5. What’s the best cheese to use?
Cheddar is classic and gives a great sharp flavor, but you can also use mozzarella, Monterey Jack, or even Swiss. Feel free to mix and match based on what you have on hand.
6. Can I add meat to the mix?
Definitely. Diced ham, crumbled bacon, or even leftover cooked sausage are all great options. Just make sure whatever you’re adding is fully cooked and not too moist.
7. What dipping sauces go well with these?
These puffs are delicious on their own, but if you’re serving them as appetizers, try sour cream, ranch dressing, or a creamy garlic aioli. Even a tangy barbecue or spicy ketchup works great depending on the flavors you add in.
CONCLUSION: WHY YOU’LL LOVE THESE CHEESY MASHED POTATO PUFFS
Cheesy mashed potato puffs are more than just a clever way to use leftovers—they’re a little bite of comfort food magic. Crispy on the outside, fluffy and cheesy on the inside, they’re the kind of thing you make once and then keep making because everyone keeps asking for them.
I’ve made them for holiday breakfasts, lazy weekend brunches, and weeknight dinners—and they’ve never failed to impress. Plus, with how easy they are to customize, you’ll never get bored. Whether you go classic cheddar or load them up with bacon and herbs, they’re guaranteed to be a crowd-pleaser.
If you give this recipe a try, I’d love to hear how it turned out! Drop a comment below and let me know your favorite add-ins or how you served them. Did your kids love them? Did they steal the show at your dinner party? Tell me everything!
Until next time—happy cooking, and may your leftover mashed potatoes never be boring again.
PrintCheesy Mashed Potato Puffs
Cheesy mashed potato puffs are a fun and delicious way to use up leftover mashed potatoes, turning them into crispy, golden bites of comfort. Light and fluffy on the inside with a cheesy, savory crust on the outside, these puffs make an excellent appetizer, snack, or side dish. They’re easy to make, kid-friendly, and perfect for parties or holiday spreads.
Ingredients
2 cups cold mashed potatoes
1 cup shredded cheddar cheese
2 eggs
¼ cup grated Parmesan cheese
¼ cup chopped green onions
Salt and pepper to taste
Butter or non-stick spray for greasing
Instructions
Preheat the oven to 400°F (200°C) and grease a muffin tin with butter or non-stick spray.
In a large bowl, combine the mashed potatoes, cheddar cheese, eggs, Parmesan cheese, and chopped green onions. Mix well until the ingredients are evenly incorporated. Season with salt and pepper to taste.
Spoon the potato mixture into the greased muffin tin, filling each cup about three-quarters full and smoothing the tops.
Bake for 20 to 25 minutes or until the tops are golden brown and slightly crispy.
Let the puffs cool in the tin for a few minutes before removing. Serve warm.
Notes
These puffs are best made with firm, cold mashed potatoes to help them hold their shape. Feel free to switch up the cheese or add extras like crumbled bacon, diced ham, or sautéed onions for extra flavor. They reheat beautifully in the oven or air fryer, making them a great make-ahead option.
