Short description

I created these irresistible Cheesy Mashed Potato Puffs as a fun way to use leftover mash. They’re golden, crispy bite-sized puffs with a creamy, cheesy center—perfect as an appetizer, snack, or delicious side dish.

Cheesy Mashed Potato Puffs

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. With simple pantry ingredients—mashed potatoes, cheese, eggs, chives—it comes together quickly and feels special. Baking them avoids oily mess, and the result is crunchy on the outside, soft and gooey on the inside. They’re great for using up leftovers and wow guests at any gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups mashed potatoes (leftover or freshly made)
3 large eggs, beaten
1 cup shredded cheddar cheese, divided
¼ cup finely chopped fresh chives (or green onions)
¼ cup grated Parmesan cheese for coating (optional)
Salt and pepper, to taste
¼ teaspoon garlic powder (optional)

directions

Preheat the oven to 400 °F (200 °C). Lightly grease a mini‑muffin tin.
In a large bowl, mix the mashed potatoes, beaten eggs, ¾ cup cheddar, chopped chives, salt, pepper, and garlic powder until well combined.
Use a small scoop or your hands to form 1-inch balls. If using, roll each ball in Parmesan for extra crunch.
Place the balls into the muffin tin cups, pressing gently.
Sprinkle the remaining ¼ cup cheddar over the tops.
Bake for 15–20 minutes, until puffed and golden brown around the edges.
Let them cool in the tin for about 5 minutes, then gently remove and serve warm.

Servings and timing

Makes approximately 24 puffs (about 6 servings)
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: around 30 minutes

Variations

Cheese swaps: I sometimes use Monterey Jack or a mix of cheddar and mozzarella for different flavors.
Herb twists: I add chopped parsley, green onion, or a touch of paprika or cayenne for heat.
Gluten touch: Some days I add a spoon of all-purpose flour to help bind and structure the puffs.
Toppings: I love rolling them in crushed cheese crackers or panko crumbs before baking for extra crunch.

storage/reheating

I store leftover puffs in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350 °F oven or toaster oven for 5–8 minutes until warmed and crisped. For longer storage, I freeze cooled puffs in a single layer, then transfer to a bag—reheating from frozen at 350 °F for about 10–12 minutes works great.

FAQs

Can I use freshly made mashed potatoes instead of leftovers?

Absolutely—I often do. I just let them cool to room temperature so the mixture isn’t too wet.

Do I need to use Parmesan for coating?

No, Parmesan adds a great crunch and flavor, but I sometimes skip it or use cracker crumbs or panko instead.

Can I prepare these ahead and bake later?

Yes. I assemble the patties and store them in the fridge for a few hours before baking. I’ve also frozen them unbaked and baked from frozen—just added a few minutes to the bake time.

What’s the best dipping sauce?

I enjoy them with sour cream sprinkled with extra chives. Ranch, marinara, or even Greek yogurt make tasty alternatives too.

Are these gluten-free?

They’re naturally gluten-free unless I add flour or breadcrumbs. I just make sure the cheese and toppings are labeled gluten-free if I’m serving someone sensitive.

Conclusion

These Cheesy Mashed Potato Puffs are one of my favorite mash reinventions—quick, comforting, and endlessly adaptable. Baking delivers crispy outsides with creamy, cheesy centers, and they’re sure to disappear fast at any table. Whether for a casual snack or festive appetizer, I find them irresistible—and I hope I’ve convinced others they’re worth making again and again!