Turn your leftover mashed potatoes into something irresistible with these Mashed Potato Cheese Puffs! These fluffy, cheesy bites are crispy on the outside, creamy on the inside, and loaded with rich, comforting flavors. Perfect as a snack, appetizer, or side dish, they’re an easy and delicious way to give your mashed potatoes a new life.
Easy Leftover Mashed Potato Cheese Puffs Recipe
These Mashed Potato Cheese Puffs are the ultimate way to transform leftovers into something magical. Made with creamy mashed potatoes, gooey cheese, and a touch of seasoning, they’re baked to golden perfection in a muffin tin for a simple, no-fuss dish that’s impossible to resist.
Why Our Mashed Potato Cheese Puffs Are the Best
This recipe takes the simplicity of mashed potatoes and elevates it into something crispy, cheesy, and oh-so-satisfying. By baking the puffs in a muffin tin, you get the perfect balance of crispy edges and creamy centers. It’s a creative way to use leftovers, and the result is a dish that’s so good, you’ll want to make extra mashed potatoes just to whip these up!
Ingredients Notes for Mashed Potato Cheese Puffs
- 2 cups leftover mashed potatoes: The star of the recipe! Use any flavor of mashed potatoes—garlic, buttery, or plain.
- 2 large eggs: Helps bind the mixture and gives the puffs structure.
- 1 cup shredded cheddar cheese: Adds cheesy goodness—feel free to mix in mozzarella, Parmesan, or any cheese you love.
- 1/4 cup chopped green onions (optional): Adds a touch of freshness and flavor.
- 1/4 teaspoon garlic powder: Enhances the flavor (optional if your mashed potatoes are already seasoned).
- 1/4 teaspoon salt and pepper: To taste, depending on how seasoned your mashed potatoes are.
- 1/4 cup breadcrumbs: For a firmer texture and extra crispiness.
Kitchen Tools Needed for Mashed Potato Cheese Puffs
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick cooking spray or muffin liners
How to Make Leftover Mashed Potato Cheese Puffs
Follow these simple steps to turn your mashed potatoes into golden, cheesy perfection:
1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Spray a muffin tin with nonstick cooking spray or line it with muffin liners.
2. Prepare the Potato Mixture
- In a large mixing bowl, combine 2 cups mashed potatoes, 2 large eggs, 1 cup shredded cheddar cheese, 1/4 cup chopped green onions, 1/4 teaspoon garlic powder, and salt and pepper to taste. Mix until well combined.
3. Add Breadcrumbs (Optional)
- If the mixture feels too soft or sticky, stir in 1/4 cup breadcrumbs to firm it up slightly.
4. Fill the Muffin Tin
- Spoon the potato mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Use the back of the spoon to smooth the tops.
5. Bake
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and slightly crispy.
6. Cool and Serve
- Allow the puffs to cool in the muffin tin for 5 minutes before gently removing them. Serve warm and enjoy!
How to Store Leftover Mashed Potato Cheese Puffs
Refrigerator
- Store any leftover puffs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes to restore crispiness.
Freezer
- Freeze the puffs in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Reheat directly from frozen at 375°F for 10–12 minutes.
Mashed Potato Cheese Puffs Variations
- Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper for some heat.
- Veggie Puffs: Fold in finely chopped cooked broccoli or spinach for extra nutrients.
- Parmesan Herb: Use Parmesan cheese and add chopped fresh parsley or thyme for a more herbaceous flavor.
- Gluten-Free: Skip the breadcrumbs or use gluten-free breadcrumbs for a gluten-free version.
What to Serve With Mashed Potato Cheese Puffs
These cheesy puffs are versatile and pair well with:
- Dips: Serve with sour cream, ranch dressing, or marinara sauce for dipping.
- Soups: Pair them with creamy tomato soup or chicken noodle soup for a cozy meal.
- Salads: Serve alongside a crisp green salad for a balanced dish.
- Breakfast: Add these puffs to a brunch spread with eggs.
Top Tips for Perfect Mashed Potato Cheese Puffs
- Use Firm Mashed Potatoes: Softer mashed potatoes may require extra breadcrumbs to hold their shape.
- Don’t Overfill: Fill the muffin tin only three-quarters full to prevent the puffs from spilling over.
- Customize Seasoning: Adjust the garlic powder, salt, and pepper to match the flavor profile of your mashed potatoes.
- Cheese for Topping: Sprinkle extra shredded cheese on top of each puff before baking for a golden, cheesy crust.
- Let Them Cool Slightly: Allow the puffs to cool for a few minutes in the muffin tin to make them easier to remove.
Helpful Notes
- If you don’t have a muffin tin, you can shape the mixture into small patties and bake them on a parchment-lined baking sheet.
- For extra crispiness, broil the puffs for 1–2 minutes after baking.
- These puffs are perfect for using up any leftover holiday mashed potatoes.
Tips from Well-Known Chefs
- Ina Garten suggests grating fresh cheese for the best melt and flavor.
- Gordon Ramsay emphasizes using fresh green onions to add brightness and balance to rich dishes.
- Martha Stewart recommends using high-quality butter in your mashed potatoes for an extra layer of richness.
Frequently Asked Questions (FAQ)
1. Can I use instant mashed potatoes?
Yes, but make sure they’re thick and not overly watery to hold their shape better.
2. Can I fry these instead of baking?
Yes! Shape the mixture into patties and pan-fry in a little oil over medium heat until golden and crispy on both sides.
3. Can I use sweet potatoes?
Absolutely! Sweet potatoes work well, but you may want to reduce or skip the breadcrumbs as they’re naturally firmer.
4. Can I make the mixture ahead of time?
Yes, prepare the mixture up to 24 hours in advance and refrigerate. Bake when ready to serve.
5. Can I add meat to the mixture?
Definitely! Cooked, crumbled sausage, ham, or shredded chicken make great additions.
Leftover Mashed Potato Cheese Puffs Recipe
Ingredients
- – 2 cups leftover mashed potatoes
- – 1 cup shredded cheddar cheese or any cheese of choice
- – 2 large eggs
- – 1/4 cup all-purpose flour
- – 1/4 teaspoon garlic powder optional
- – Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with muffin liners.
- Mix Ingredients: In a large mixing bowl, combine mashed potatoes, shredded cheese, eggs, flour, garlic powder (if using), salt, and pepper. Mix until well combined.
- Scoop into Muffin Tin: Divide the mixture evenly among the muffin cups, filling them about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.
- Cool and Serve: Allow the puffs to cool slightly before removing them from the tin. Serve warm as a snack, appetizer, or side dish. Enjoy!
Notes
- Add chopped herbs (like parsley or chives) for extra flavor.
- You can substitute cheddar with mozzarella or Gruyere for a different cheesy twist.
- These puffs can also be made in a mini muffin tin for bite-sized snacks.