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Cheesy Mashed Potato Puffs


 

Ingredients

  • 3 cups cold leftover mashed potatoes
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs, lightly beaten
  • ¼ cup chopped green onions
  • Cooking spray or butter, for greasing the pan

Optional Add-Ins

  • ¼ cup cooked bacon bits
  • ½ teaspoon garlic powder
  • ½ cup shredded Gruyère cheese (instead of cheddar)
  • Fresh chives or parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Generously grease a mini muffin pan with butter or nonstick cooking spray.
  3. In a large bowl, combine the cold mashed potatoes, cheddar cheese, eggs, and green onions. Mix until evenly combined. Stir in any optional add-ins if using.
  4. Spoon the mixture into the prepared mini muffin cups, filling each almost to the top.
  5. Bake for 20–25 minutes, or until the tops are golden brown and the edges are crisp.
    • If using a standard muffin tin, bake for 25–33 minutes.
  6. Let the puffs rest in the pan for 5 minutes before carefully removing them.
  7. Serve warm.

Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze baked puffs on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.

Reheating

  • Air fryer (recommended): 350°F (175°C) for 4–6 minutes from frozen or 2–3 minutes if refrigerated.
  • Oven: 375°F (190°C) for 8–10 minutes.
  • Microwave: Possible, but the puffs will lose their crispy exterior.

Tips

  • Use cold, firm mashed potatoes for the best texture.
  • If your mashed potatoes are very soft or buttery, mix in 2–4 tablespoons of flour or breadcrumbs to help the puffs hold their shape.
  • Grease the muffin pan generously to prevent sticking.
  • Allow the puffs to cool in the pan for 5 minutes before removing to help them set.

These cheesy potato puffs are crisp on the outside, creamy on the inside, and are an excellent way to turn leftover mashed potatoes into an easy appetizer, snack, or side dish.