Cheesy Mashed Potato Puffs

I turned leftover mashed potatoes into bite‑sized golden puffs studded with melted cheese and fresh chives, crisp on the outside and tender inside. These savory morsels come together quickly and make a fun appetizer or side.

Why I’ll Love This Recipe

I love how these puffs revive leftovers into something exciting. The cheddar and Parmesan layers melt beautifully, while the chives add brightness. They’re simple to make, baked not fried, and always disappear fast whenever I serve them.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use chilled mashed potatoes, shredded cheddar cheese, grated Parmesan (for coating), beaten eggs, chopped chives or green onion, a dash of garlic powder, all‑purpose flour for binding, plus salt and pepper.

directions

1. I preheat the oven to 400 °F (200 °C) and gently grease a mini muffin tin.

2. In a bowl, I mix mashed potatoes (chilled), shredded cheddar, chopped chives or green onions, garlic powder, flour, salt and pepper. Then I stir in a beaten egg to bind everything.

3. I shape the mixture into roughly 1‑inch balls (either with hands or a cookie scoop), then roll each in grated Parmesan cheese.

4. I press each coated ball gently into a muffin cup so they sit snugly.

5. I bake for 15–20 minutes, or until the edges are golden and the centers are set.

6. After baking, I let them cool in the pan a few minutes, then gently remove each one. I serve them warm, often with a dollop of sour cream or preferred dipping sauce.

Servings and timing

I usually make about 12 puffs per batch using a standard mini muffin tin.

• Prep time: ~10 minutes

• Bake time: 15–20 minutes

• Total time: ~25–30 minutes including cooling

Variations

• I sometimes swap cheddar for Monterey Jack or Gruyère for a different melt and flavor.

• I add cooked crumbled bacon or diced ham for a loaded‑style addition.

• Italian inspired: mix in chopped sun‑dried tomatoes and basil, or serve with marinara.

• Curried: stir in curry powder, chopped jalapeño and red onion, then dip in yogurt and cucumber sauce.

storage/reheating

I store leftovers in a sealed container in the fridge for up to 3 days. To reheat, I bake at 350 °F for about 5–8 minutes to restore crispness. 
They freeze well too—after fully cooling, I freeze them spread on a tray, then transfer to a sealed bag. Later I reheat from frozen at 350 °F for 10–12 minutes.

FAQs

What type of potato is best?

I find chilled leftover mashed potatoes work best—they hold their shape and mix easily. Fresh mash is okay if cooled first.

Can I make them ahead of time?

Yes—I can mix and shape them, then refrigerate until baking; or bake ahead and simply reheat in the oven before serving.

Are these gluten‑free?

They contain flour and Parmesan (which may contain traces), so they’re not inherently gluten‑free unless you swap in gluten‑free flour and verify labels.

What dips pair well?

I serve them with sour cream, ranch, Greek yogurt, or marinara sauce depending on the variation. They’re also tasty plain.

Can I air‑fry these instead?

Yes! I reheat (and can crisp up) puffs in an air fryer at around 350 °F for a few minutes—even cook from frozen that way for a crispy result.

Conclusion

I love making these cheesy mashed potato puffs—they’re comforting, cheesy bites that turn simple leftovers into a favorite snack or side. Crispy outside, gooey inside, and endlessly customizable with additions like bacon, herbs, or spices. I make them often—not just for leftovers. They vanish fast, and I can’t wait to make another batch.

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