Cheesy Mashed Potato Puffs Recipe

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I’m a big believer in turning leftovers into something extraordinary, and that’s exactly what these Cheesy Mashed Potato Puffs do. I had some mashed potatoes sitting in the fridge from the night before, and instead of reheating them as-is, I decided to reinvent them—and wow, they’ve now become a go-to comfort dish in my kitchen. These golden, crispy-edged potato puffs are filled with melty cheese, baked in a muffin tin, and topped with a sprinkle of fresh herbs. They’re everything you love about mashed potatoes but in a cheesy, portable, snackable form.

I love how versatile and satisfying they are. Whether I’m serving them as a fun side dish, a party appetizer, or even a breakfast bite with eggs, these puffs always disappear fast. And the best part? They’re so easy to throw together with just a handful of ingredients—most of which you probably already have. If you love a creamy, crispy, cheesy bite, you’re in for a treat with this recipe.

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Why You’ll Love This Cheesy Mashed Potato Puffs Recipe

These puffs strike the perfect balance of texture and flavor—crispy on the outside, creamy and gooey on the inside. If you’re a cheese lover, the pull-apart gooeyness will have you hooked from the first bite. Plus, this is a clever way to use up leftover mashed potatoes without anyone suspecting they’re leftovers at all.

They’re also:

• Super customizable (add bacon, chives, jalapeños!)
• Ideal for meal prep and easy to reheat
• Loved by both kids and adults
• Naturally gluten-free
• Perfect for brunches, potlucks, or weeknight dinners

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What Kind of Cheese Works Best in Cheesy Mashed Potato Puffs?

The beauty of these potato puffs is that almost any cheese can work—so it’s all about the flavor and melt factor you’re after. I personally love using sharp cheddar because it adds a bold taste and melts beautifully, but mozzarella gives that dreamy stretch and creaminess you see in the photo. You could also try Gruyère for a slightly nutty richness, or pepper jack if you’re feeling spicy. Just make sure it’s a cheese that melts well to give you that luscious center.

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Options for Substitutions

One of the things I enjoy most about this recipe is how flexible it is. You can adjust it based on what’s in your fridge or dietary needs:

• Mashed Potatoes: You can use regular mashed potatoes or even mashed sweet potatoes for a sweeter twist.
• Cheese: Swap cheddar for any meltable cheese like gouda, fontina, or Monterey Jack.
• Egg: For an egg-free version, try mixing in a spoonful of sour cream or a bit of cream cheese to help bind the mixture.
• Add-ins: Crumbled bacon, finely chopped green onions, sautéed onions, or diced ham all make delicious mix-ins.
• Herbs: Parsley is a go-to, but chives, thyme, or rosemary can completely change the vibe.

Mix and match to make these puffs your own.

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Ingredients for This Cheesy Mashed Potato Puffs Recipe

• Mashed Potatoes
  This is the heart of the recipe. Whether freshly made or leftover, the potatoes give the puffs their creamy interior and satisfying base.
• Shredded Cheese
  Cheese is the magic ingredient here—it adds flavor, richness, and that irresistible gooey melt. Choose your favorite or mix a couple for depth.
• Egg
  Helps bind the mixture together so the puffs hold their shape when baked. It also gives the exterior a light golden color.
• Salt & Black Pepper
  Essential for enhancing the flavor of the mashed potatoes and cheese. A little goes a long way.
• Garlic Powder (optional)
  Adds a subtle savory boost and complements the cheese beautifully without overpowering.
• Fresh Parsley (for garnish)
  Adds color and a touch of brightness to finish the dish. Optional, but it gives a fresh visual contrast.
• Nonstick Cooking Spray or Butter (for greasing the muffin tin)
  Crucial for helping the puffs release cleanly and get crispy edges.

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Step 1: Prep Your Muffin Tin

Lightly grease a standard muffin tin with nonstick spray or butter. This ensures the puffs don’t stick and gives them a golden, crispy edge.

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Step 2: Mix the Base

In a large mixing bowl, combine the mashed potatoes, shredded cheese, egg, salt, pepper, and garlic powder (if using). Stir until the mixture is fully combined and smooth.

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Step 3: Fill the Muffin Cups

Spoon the potato mixture into the greased muffin tin, filling each cup about three-quarters full. Press down gently with the back of a spoon to even the tops.

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Step 4: Top With More Cheese

Add a pinch of extra shredded cheese on top of each cup. This will melt into a golden, bubbly crust while baking.

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Step 5: Bake

Place the tin in a preheated oven at 400°F (200°C). Bake for 20–25 minutes, or until the tops are golden brown and slightly crispy.

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Step 6: Cool Slightly & Garnish

Let the puffs cool in the tin for 5 minutes to firm up, then gently remove them with a spoon. Garnish with chopped fresh parsley before serving.

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How Long to Cook the Cheesy Mashed Potato Puffs

The ideal baking time is 20 to 25 minutes at 400°F (200°C). You’ll know they’re ready when the tops turn golden brown, the cheese is bubbling, and the edges start to pull away slightly from the muffin tin. Let them sit for about 5 minutes after baking so they firm up and lift out easily.

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Tips for Perfect Cheesy Mashed Potato Puffs

• Use cold mashed potatoes if you’re working with leftovers—it makes mixing easier and helps them hold their shape.
• Don’t overfill the muffin cups, as the cheese will bubble up and could overflow.
• Grease your muffin tin generously to prevent sticking and achieve crisp edges.
• Press the mixture down lightly into each cup so the puffs come out compact and uniform.
• Add extra cheese on top for that beautiful melted crust.
• Bake on the center rack for even heat distribution.
• Let them rest a few minutes before removing to avoid breaking them apart while they’re still soft.

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Watch Out for These Mistakes While Cooking

• Using runny mashed potatoes: If your mashed potatoes are too creamy or loose, the puffs won’t hold their shape well. Make sure they’re thick and starchy.
• Skipping the egg: The egg is essential for binding—leaving it out may cause the puffs to fall apart.
• Not greasing the muffin tin enough: These puffs love to cling, so don’t skimp on oil or butter.
• Overbaking: Watch the tops closely in the last few minutes to avoid burning the cheese.
• Under-seasoning: Cold mashed potatoes can dull flavors, so taste and adjust the seasoning before baking.
• Trying to remove them too soon: Give the puffs a few minutes to rest after baking so they don’t collapse when lifted out.

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What to Serve With Cheesy Mashed Potato Puffs?

Crispy Bacon or Breakfast Sausage

Serve them as a savory breakfast with a side of protein to make it a full morning meal.

Fried or Poached Eggs

Top with a runny egg for a rich, brunch-worthy plate.

Green Salad with Vinaigrette

Balance the richness with a fresh, tangy salad.

Tomato Soup

Perfect as a dip or cozy side for the ultimate comfort-food combo.

Grilled Steak or Chicken

Pair with a main protein for a hearty dinner twist.

Pickles or Pickled Onions

A sharp contrast to the creamy puffs that really livens up the plate.

Garlic Aioli or Sour Cream Dip

A dollop on the side makes each bite extra indulgent.

Sautéed Greens

Spinach, kale, or chard add earthy balance to the cheesy goodness.

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Storage Instructions

These cheesy mashed potato puffs store beautifully, making them perfect for prepping ahead.

• Refrigerator: Let them cool completely, then store in an airtight container in the fridge for up to 4 days.
• Freezer: Place the cooled puffs on a baking sheet to flash freeze, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat straight from frozen in the oven or air fryer.
• Reheating: For best texture, reheat in a 350°F (175°C) oven or air fryer for about 8–10 minutes until warmed through and crisp on the edges.

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Estimated Nutrition (per puff, assuming 12 servings)

• Calories: 95
• Total Fat: 5g
• Saturated Fat: 2.5g
• Cholesterol: 25mg
• Sodium: 150mg
• Carbohydrates: 9g
• Fiber: 1g
• Sugars: 0.5g
• Protein: 3g

Note: Nutritional values will vary depending on your specific ingredients and quantities used.

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Frequently Asked Questions

Can I make these without eggs?

Yes, but you’ll need a binder. Try a tablespoon of sour cream or cream cheese in place of the egg, though the texture may be slightly softer.

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Can I use instant mashed potatoes?

You can! Just make sure they’re thick, not too runny. Let them cool before mixing with the other ingredients.

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Can I freeze these before baking?

It’s best to bake them first, then freeze. The texture is more reliable after freezing once they’re fully cooked.

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Do I need to peel the potatoes?

Not necessarily. If you like a rustic texture, you can leave the peels on. Just make sure they’re well mashed and soft.

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What kind of cheese melts best for this recipe?

Cheddar, mozzarella, Monterey Jack, or fontina all melt well and taste amazing. Avoid dry or crumbly cheeses like feta or parmesan as the main cheese.

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Can I make these in a mini muffin tin?

Absolutely! Just reduce the baking time to about 12–15 minutes, and keep an eye on the browning.

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Are they gluten-free?

Yes, as long as your mashed potatoes and cheese don’t contain any added flour or thickeners.

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Can I prepare the mixture ahead of time?

You sure can. Mix everything up and store it covered in the fridge for up to 24 hours before baking.

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Conclusion

Cheesy Mashed Potato Puffs are the kind of dish that solves multiple kitchen dilemmas at once. Leftovers? Handled. Need a fun appetizer or kid-friendly snack? Covered. Want something crispy, cheesy, and comforting? This hits every note. Whether you’re serving them for brunch, a party, or a weekday dinner, they bring big satisfaction with minimal effort. So grab that leftover mash and turn it into something golden and glorious.

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