Description
Cheesy mashed potato puffs are a golden, crispy, and cheesy snack made from leftover mashed potatoes. Baked in muffin tins until perfectly puffed, these savory bites are fluffy inside and crunchy outside—ideal as appetizers, side dishes, or snacks. With melty cheese, herbs, and endless add-in options, they’re a creative way to transform leftovers into a crowd-pleasing treat.
Ingredients
Cooking spray
2 cups cold leftover mashed potatoes
3 large eggs
1/2 cup shredded sharp Cheddar cheese (reserve 2 tbsp for topping)
1/2 cup shredded Vermont white Cheddar cheese (reserve 2 tbsp for topping)
2 green onions, chopped
1 teaspoon dried chives
1/2 tablespoon grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Sour cream, for dipping
Instructions
- Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin generously with cooking spray.
- Reserve 2 tablespoons of each Cheddar cheese for topping.
- In a bowl, combine mashed potatoes, remaining Cheddar cheeses, eggs, and green onions. Season with salt and pepper.
- Fold in dried chives and Parmesan cheese.
- Divide mixture evenly among muffin cups and sprinkle reserved cheese on top.
- Bake for 15 minutes, or until golden brown.
- Remove from oven and let rest for 5 minutes.
- Run a knife around edges and carefully remove puffs.
- Serve warm with sour cream for dipping.
Notes
- Coat muffin tin well with cooking spray to prevent sticking.
- For extra flavor, add cooked bacon, ham, or sautéed veggies.
- Use mozzarella, gouda, or pepper jack for different cheese variations.
- These are naturally gluten-free if your ingredients are gluten-free.
- Reheat in an oven or air fryer to keep them crispy.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 puffs
- Calories: 160
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
