Whenever I find myself with leftover mashed potatoes in the fridge, I know exactly what I’m making—Mashed Potato Cheese Puffs. These golden, cheesy bites are a cozy little miracle, crisped to perfection on the outside with that warm, creamy mashed potato center that feels like a hug in every bite.
Whether I’m hosting friends, packing a quick lunch for the kids, or just craving a comforting snack, these Mashed Potato Cheese Puffs always hit the spot. They come together fast—about 30 minutes start to finish—and turn simple leftovers into something genuinely irresistible. I’ve made these Mashed Potato Cheese Puffs more times than I can count, and they’ve never let me down—easy, reliable, and honestly kind of addictive.
Why Mashed Potato Cheese Puffs Are the Perfect Recipe
Mashed Potato Cheese Puffs have become a go-to in my kitchen, especially after the holidays when leftover mashed potatoes are practically guaranteed. Instead of serving the same side twice, I turn those creamy leftovers into something fun, crispy, and totally crowd-pleasing. These little potato cheese bites are perfect for parties, game day spreads, or even as a creative side that goes just as well with grilled chicken as it does with a fresh salad.
I love that each Mashed Potato Cheese Puff is its own golden, cheesy bite—easy to grab, satisfying to eat, and always a hit with guests. They’re simple to prep ahead and reheat beautifully, which means I get to enjoy the gathering without fussing over the food. Honestly, Mashed Potato Cheese Puffs are one of those recipes that prove leftovers can feel exciting again.
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Ingredients
Main Ingredients:
- Leftover mashed potatoes (or freshly made and cooled)
- Shredded cheddar cheese, divided
- Eggs, beaten
- Sour cream
- Onions, finely chopped
- Panko breadcrumbs
- All-purpose flour
- Garlic powder
- Salt
- Black pepper
- Butter, melted
Optional Add-ins:
- Crispy bacon, crumbled
- Grated Parmesan cheese
- Fresh chives, chopped
- Mozzarella cheese (for extra stretchy cheese pulls)
Ingredient Notes: If you're using instant mashed potatoes, make sure they're thick and not too watery. For the best texture, use day-old mashed potatoes as they hold their shape better than freshly made ones. You can substitute the cheddar with any melting cheese like Gruyère, Monterey Jack, or a Mexican cheese blend for different flavor profiles.
See recipe card for quantities.
Instructions
Prep and Mix the Base
- Preheat your oven to 400°F (200°C) and grease a 24-cup mini muffin tin with butter or cooking spray. This temperature gives you the perfect balance of crispy exterior and warm, melted cheese interior.
- In a large mixing bowl, combine your leftover mashed potatoes with 1 cup of shredded cheddar cheese, beaten eggs, sour cream, and chopped green onions.
- Mix gently until just combined – overmixing can make your puffs dense instead of light and fluffy. The mixture should hold together when squeezed but not be too wet or sticky.
Add Binding Ingredients and Season
- Stir in the panko breadcrumbs, flour, garlic powder, salt, and pepper to the mashed potato mixture.
- Fold ingredients together gently until evenly distributed. These ingredients help bind the mixture while adding texture and flavor depth.
- The breadcrumbs create tiny pockets of crispiness throughout each puff, while the flour helps everything hold together during baking.
Shape and Top the Puffs
- Using a small ice cream scoop or spoon, portion the mashed potato mixture into the prepared muffin cups, filling each about ¾ full.
- Gently press down on each portion to compact slightly and create an even surface.
- Top each puff with the remaining ½ cup of cheddar cheese, distributing evenly among all portions.
- Drizzle the melted butter over the tops for extra golden color and rich flavor.
Bake and Finish Your Mashed Potato Cheese Puffs
- Bake for 18-22 minutes, or until the tops are golden brown and the cheese is bubbly. The edges should look slightly crispy.
- Test doneness by inserting a toothpick into the center – it should come out clean.
- Let them cool in the pan for 5 minutes before removing – this prevents them from falling apart.
- Carefully remove the puffs from the muffin tin using a butter knife to loosen the edges if needed, then garnish with fresh chives or additional green onions for a pop of color and fresh flavor.
- Step 1: Prep and Mix the Base
Combine mashed potatoes, cheese, eggs, sour cream, and green onions in a mixing bowl.
- Step 2: Add Binding Ingredients and Season
Stir in breadcrumbs, flour, and seasoning for structure and flavor.
- Step 3: Shape and Top the Puffs
Scoop into muffin tin and top with cheese and melted butter.
- Step 4: Bake and Finish Your Mashed Potato Cheese Puffs
Bake until golden and garnish with fresh herbs.
Hints and Tips for Successful Mashed Potato Cheese Puffs
The key to perfect Mashed Potato Cheese Puffs is using the right consistency of mashed potatoes. If your leftovers are too wet, add an extra tablespoon of flour. If they're too dry, add a splash of milk or extra sour cream. The mixture should be moldable but not sticky. For extra flavor, try mixing in different herbs like rosemary or thyme, or add a pinch of smoked paprika for a subtle smoky taste.
Dietary Benefits & Serving Suggestions For This Mashed Potato Cheese Puffs
These potato cheddar puffs provide a good source of carbohydrates, protein from the cheese and eggs, and can be easily adapted for various dietary needs. They're naturally vegetarian and can be made gluten-free by substituting the flour with almond flour and using gluten-free breadcrumbs.
Serve these crispy potato puffs alongside grilled chicken, beef roast, or pork chops. They also pair wonderfully with a fresh green salad, roasted Brussels sprouts, or steamed broccoli. For brunch, serve them with scrambled eggs and fresh fruit for a hearty, satisfying meal.
Recipe Variations & Substitutions
- Loaded Mashed Potato Muffins: Add crumbled bacon, extra cheese, and a dollop of sour cream on top before baking.
- Mediterranean Style: Mix in sun-dried tomatoes, feta cheese, and fresh herbs like oregano and basil.
- Spicy Version: Add diced jalapeños, pepper jack cheese, and a pinch of cayenne pepper.
- Sweet Potato Alternative: Substitute half the mashed potatoes with mashed sweet potatoes for added nutrition and natural sweetness.
- Air Fryer Method: Cook at 375°F for 12-15 minutes, checking halfway through for even browning.
For dairy-free options, use plant-based cheese and coconut cream instead of sour cream. Vegan butter works perfectly for the melted butter topping.
Equipment
A 24-cup mini muffin tin is ideal for perfectly portioned puffs, but you can also use a regular 12-cup muffin tin for larger portions. A large mixing bowl, measuring cups, and a small ice cream scoop make preparation much easier. If you don't have an ice cream scoop, two spoons work just as well for portioning the mixture.
For extra crispy results, a convection oven setting can help achieve that perfect golden exterior. A silicone spatula helps fold ingredients together without overmixing.
Storage
Store leftover Mashed Potato Cheese Puffs in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F oven for 8-10 minutes until heated through and crispy again. Avoid microwaving as this makes them soggy.
For longer storage, these puffs freeze beautifully for up to 3 months. Freeze them on a baking sheet first, then transfer to freezer bags. Reheat frozen puffs directly in the oven at 375°F for 15-18 minutes.
My Fluffiest Secret—Passed Down Through Sunday Dinners
Here’s the little secret I learned the hard way, after many Sunday dinners and leftover experiments—if you want Mashed Potato Cheese Puffs that are light, fluffy, and melt-in-your-mouth delicious, don’t rush the process. I used to grab cold mashed potatoes straight from the fridge and whip everything together, only to wonder why they came out dense and heavy.
The magic happened when I let the potatoes warm up on the counter for about 30 minutes and gently folded in the cheese and eggs without overmixing. That small change made all the difference, just like my grandmother used to say: “Let your ingredients breathe before they shine.” And trust me—these Mashed Potato Cheese Puffs absolutely shine.
FAQ
Why are my mashed potatoes gummy and not fluffy?
Gummy mashed potatoes usually happen when they're overmixed or blended, which releases too much starch. For fluffy results, mash them gently by hand using a potato masher or ricer, and avoid using a food processor. Also, start with starchy potatoes like Russets and mix in warm milk or cream for a smoother, lighter texture.
How long can you keep cheesy mashed potatoes in the fridge?
Cheesy mashed potatoes can be stored in an airtight container in the fridge for up to 4 days. Make sure they’re completely cooled before refrigerating to prevent condensation. When reheating, warm them slowly on the stovetop or in the oven to preserve their creamy texture. Add a splash of milk or broth if needed.
Does freezing mashed potatoes change the texture?
Yes, freezing mashed potatoes can slightly change their texture. They may become grainy or watery when thawed due to moisture separation. To improve the texture, stir in a little cream or butter after reheating. Mashed potatoes with added dairy like sour cream or cheese tend to freeze better and maintain a smoother consistency.
Can you freeze mashed potato puffs?
Yes, mashed potato puffs freeze beautifully! After baking, let them cool completely, then freeze on a baking sheet until firm. Transfer to a freezer bag and store for up to 3 months. Reheat from frozen in a 375°F oven for 15–18 minutes. This keeps them crispy outside and warm and cheesy inside.
Creative Ways to Serve Mashed Potato Cheese Puffs (and What to Pair Them With!)
These golden, cheesy Mashed Potato Cheese Puffs are living proof that leftovers can spark something even more delicious than the original meal. With their creamy centers, crispy edges, and that dreamy cheese pull, they’re more than just a way to repurpose mashed potatoes—they’re a new comfort food favorite. Whether you're serving them as a fun party appetizer or a cozy side dish, they always bring smiles to the table.
Try pairing them with a bright and hearty Southwest Chicken Salad for a satisfying lunch, or alongside this creamy Chicken Caesar Pasta Salad for an easy dinner that feels a little extra special. However you enjoy them, one thing's for sure—these Mashed Potato Cheese Puffs won't last long. I'd love to hear how you make them your own!
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Pairing
These are my favorite dishes to serve with this Mashed Potato Cheese Puffs recipe:
Mashed Potato Cheese Puffs Recipe
Equipment
- 1 Mini muffin tin 24-cup recommended
- 1 Large mixing bowl For combining ingredients
- 1 Ice cream scoop Optional, for easy portioning
- 1 Oven Preheat to 400°F (200°C)
Ingredients
- 3 cups mashed potatoes Leftover, room temperature
- 1.5 cups shredded cheddar Divided – 1 cup in mix, ½ cup on top
- 2 large eggs Beaten
- 0.25 cup sour cream
- 3 green onions Finely chopped
- 0.5 cup panko breadcrumbs
- 0.25 cup all-purpose flour
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon butter Melted, for topping
- 4 crispy bacon strips Crumbled
- 0.25 cup grated Parmesan
- 1 tablespoon chopped chives
- 0.5 cup shredded mozzarella For extra cheese pull
Instructions
- Preheat oven to 400°F
- Grease muffin tin
- Mix base ingredients
- Add dry ingredients
- Portion into tin
- Top with cheese
- Drizzle with butter
- Bake 18–22 minutes
- Cool 5 mins in pan
- Remove and garnish
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