Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs are a fun, crispy, and golden twist on leftover mashed potatoes. Baked in muffin tins until lightly crisp on the outside and soft and cheesy inside, these bite-sized puffs are perfect as a snack, side dish, or even a party appetizer.

Why You’ll Love This Recipe

I love how this recipe gives new life to mashed potatoes in the most delicious way. These puffs are easy to put together, and they bake up beautifully with gooey cheese inside and a lightly crispy top. They’re great for using leftovers, and I can mix in whatever I have in the fridge—cheddar, herbs, bacon, or even veggies. They’re simple to serve and easy to eat, which makes them perfect for everything from weeknight dinners to entertaining.

Ingredients

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

mashed potatoes (leftover or freshly made and cooled)
eggs
shredded cheese (cheddar, mozzarella, or a mix)
grated Parmesan cheese
green onions or chives (finely chopped)
salt and pepper
butter or oil (for greasing the muffin tin)
optional: bacon bits, garlic powder, or herbs for extra flavor

Directions

1. I preheat the oven to 400°F and grease a muffin tin well with butter or oil.

2. In a bowl, I mix the mashed potatoes, eggs, shredded cheese, Parmesan, green onions, salt, and pepper until everything is well combined.

3. I spoon the mixture into the muffin cups, filling each about three-quarters full.

4. I top each puff with a little extra cheese or Parmesan for a golden crust.

5. I bake for 20–25 minutes, or until the tops are puffed and golden brown.

6. I let them cool for a few minutes before gently removing them from the tin to serve warm.

Servings and timing

This recipe makes about 12 puffs and takes around 10 minutes to prep and 25 minutes to bake. They’re great as a side or finger food and come together quickly.

Variations

Sometimes I stir in crumbled bacon, diced ham, or sautéed mushrooms for added flavor and texture. I’ve also made a spicy version with pepper jack cheese and a dash of hot sauce. When I want a more herby taste, I add chopped parsley, thyme, or rosemary. And for a more elegant version, I use Gruyère or goat cheese for a rich finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes, or in an air fryer to bring back the crispiness. They also freeze well—just reheat from frozen for a few extra minutes in the oven.

FAQs

Can I use instant mashed potatoes?

Yes, I’ve used instant mashed potatoes and they work fine as long as they’re thick and not too runny.

How do I keep the puffs from sticking?

I make sure to grease the muffin tin generously or use silicone muffin cups for easy removal.

Can I make them ahead of time?

Yes, I prep and bake them ahead, then reheat just before serving. They’re great for meal prep or entertaining.

What kind of cheese works best?

I usually go with sharp cheddar, but mozzarella, Swiss, or even feta work depending on the flavor I want.

Can I make them without eggs?

Eggs help bind the mixture and give structure, but I’ve had success using a flax egg or mashed sweet potato for binding in a more plant-based version.

Conclusion

Cheesy Mashed Potato Puffs are a clever and tasty way to turn simple mashed potatoes into something special. I love how flexible and flavorful they are, and they’re always a hit whether I’m serving them for brunch, dinner, or a party. They’re crispy, cheesy, and downright irresistible—exactly how comfort food should be.