Mashed Potato Cheese Puffs

If you’re anything like me, you know the magic of mashed potatoes doesn’t have to end after one meal. I used to stare at a container of cold mashed potatoes in the fridge, wondering if I really wanted to just reheat them again. That’s when these Mashed Potato Cheese Puffs came into my life—and let me tell you, they’re a total game-changer.

These little puffs are everything you love about comfort food: crispy on the outside, soft and fluffy on the inside, with just the right amount of melty cheese in every bite. Whether you’re serving them as a snack, an appetizer at your next get-together, or a side dish to dress up dinner, they’re always a hit. And the best part? They come together in no time at all using simple ingredients you probably already have.

This is also one of those recipes that feels like you’re getting away with something. You’re taking leftovers and turning them into something completely new and exciting, and no one would ever guess it started with yesterday’s mashed potatoes.

Let’s dive right in—you’re going to love how easy these are!

Ingredients You’ll Need:

• 2 cups cold mashed potatoes – Make sure they’re firm, not too creamy.

• 1 large egg

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

• ¼ cup chopped green onions

• ¼ teaspoon garlic powder

• Salt and black pepper to taste

STEP 1: PREP YOUR PAN AND OVEN

Start by preheating your oven to 400°F. You’ll want your oven good and hot to get that perfect golden-brown crust on top. Lightly grease a mini muffin pan—this is key for getting the cute, puffed shape. You can also use mini paper liners if you prefer easier cleanup, but I personally like to go without so the edges get nice and crispy.

STEP 2: MIX UP THE GOOD STUFF

In a large mixing bowl, combine the cold mashed potatoes, egg, cheddar cheese, Parmesan, chopped green onions, garlic powder, and a good pinch of salt and pepper. You don’t need to overmix here—just stir until everything is well blended. The mixture will be thick, which is exactly what you want.

This is also the point where you can get creative. Toss in a little crumbled bacon or a few finely chopped jalapeños if you’re feeling adventurous. Or swap out the cheddar for pepper jack or mozzarella. The base is super flexible, so feel free to make it your own.

STEP 3: SCOOP AND PRESS

Using a spoon (or a small cookie scoop if you have one), fill each cup of your prepared mini muffin tin almost to the top. Press the mixture down gently into each cup so everything holds together nicely as it bakes.

This part is great to do with kids—they love helping press the mixture in. Plus, if you’re like me, it’s always more fun when you’ve got little hands helping out in the kitchen.

Now that your muffin pan is filled with that cheesy mashed potato goodness, it’s time to bring them to life in the oven. This next part is where the magic happens—the crispy edges, the melted cheese, the warm, savory center. Let’s keep going!

STEP 4: BAKE TO GOLDEN PERFECTION

Pop your muffin tin into the preheated 400°F oven and bake for 20 to 25 minutes. You’ll know they’re ready when the tops are golden and puffed and the edges look just a little crispy.

Every oven runs a bit differently, so I like to check on them around the 18-minute mark just to be safe. If the tops aren’t quite golden yet, let them go a few more minutes. You’re looking for that irresistible crispy texture that makes these puffs so addicting.

Once baked, remove them from the oven and let them cool in the pan for a few minutes. This gives them time to set up a bit, which makes them easier to remove without breaking apart. Then just pop them out carefully with a spoon or offset spatula.

SERVING TIPS: MAKE IT A MEAL OR A SNACK

These Mashed Potato Cheese Puffs are super versatile, which is one of the reasons I love making them. You can serve them as:

• A snack for game night or movie night

• A fun appetizer for parties or potlucks

• A side dish alongside grilled chicken, steak, or soup

• A lunchbox addition for kids (they’re great at room temperature, too)

If you want to really take things up a notch, serve them with a dipping sauce. Here are a few of my favorite pairings:

• Sour cream with a sprinkle of chives

• Ranch dressing (classic and crowd-pleasing)

• Spicy ketchup or Sriracha mayo for a little kick

STORAGE AND REHEATING

If you’ve got leftovers (though don’t be surprised if they disappear fast), these puffs store beautifully.

• To store: Let them cool completely and transfer to an airtight container. Keep them in the fridge for up to 4 days.

• To freeze: Place them in a single layer on a baking sheet and freeze for about an hour. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

To reheat, just pop them in a 350°F oven or air fryer for about 8–10 minutes until warmed through. They’ll crisp up just like they did on day one. Avoid microwaving if possible—it tends to make them soggy.

CUSTOMIZATION IDEAS: MAKE THEM YOUR OWN

These puffs are a blank canvas, which means you can tweak them depending on what you have in the fridge or who you’re feeding. Here are a few easy ways to switch things up:

• Add bacon: Crumbled cooked bacon adds a salty, smoky flavor.

• Spice it up: Mix in a pinch of cayenne, smoked paprika, or chopped jalapeños.

• Try new cheeses: Swap cheddar for Gruyère, Monterey Jack, mozzarella, or pepper jack for a twist.

• Fresh herbs: Toss in a little chopped parsley, dill, or thyme for extra freshness.

This is also a great way to use up those little odds and ends in your fridge drawer—you know, the half-empty cheese bag or that last green onion? Toss it in! These puffs are forgiving and flavorful no matter what.