Cheesy mashed potato puffs are little bites of comfort that combine creamy mashed potatoes with gooey melted cheese, all wrapped up in a golden, crispy outside. They’re the perfect mix of soft and crunchy, with a cheesy center that makes every bite especially satisfying.
I love making these puffs when I’m craving something simple but special. They’re a great way to use leftover mashed potatoes and turn them into something new and exciting. I usually add a sprinkle of herbs or a dash of garlic powder to give them a little extra flavor, and it always makes everyone smile around the table.
These puffs are perfect as a snack, side dish, or appetizer. I like to serve them with a bit of sour cream or a dipping sauce on the side, which makes them even better. Whether it’s a casual family dinner or a friendly get-together, cheesy mashed potato puffs are always a hit, and I’m pretty sure they’ll become a favorite for you, too!
Key Ingredients & Substitutions for Cheesy Mashed Potato Puffs
Mashed Potatoes: Smooth and creamy mashed potatoes give the best base. Leftovers work great here! If you want a lighter option, try using cauliflower mash instead.
Cheese: Sharp cheddar brings bold flavor, but you can swap in mozzarella, gouda, or Monterey Jack. Parmesan adds a nice nutty touch—omit it for a milder taste.
Egg: It helps bind everything together. For an egg-free version, try a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested).
Flour: This adds a bit of structure. You can use gluten-free flour or breadcrumbs if you prefer, but adjust quantities slightly.
Butter & Sour Cream: These make the puffs moist and flavorful. Greek yogurt can replace sour cream for a tangy twist.
Garlic & Herbs: Garlic adds depth, and thyme pairs wonderfully with potatoes and cheese. Feel free to try rosemary or parsley for variety.
How Can I Get Crispy, Golden Edges Without Drying Out the Puffs?
The secret is in baking at the right temperature and prepping your muffin tin well.
- Preheat your oven to 400°F (200°C) so it’s hot enough to crisp the edges quickly.
- Grease the muffin tin thoroughly with butter or cooking spray to prevent sticking and help brown the sides.
- Don’t overpack the mashed potato mixture; press it lightly to hold shape but keep it airy enough.
- Bake for 20-25 minutes and watch for golden brown tops and edges—this means the outside is crisp while the inside stays soft.
- Let the puffs cool for a few minutes in the pan before removing to keep their shape intact.
Equipment You’ll Need
- Muffin tin – perfect for shaping the puffs and getting that crispy edge all around.
- Mixing bowl – large enough to stir all the ingredients together easily without spilling.
- Spoon or small ice cream scoop – to portion the potato mixture evenly into the muffin tin.
- Measuring cups and spoons – for accurate ingredient amounts, ensuring the right texture.
- Oven mitts – essential for safely handling the hot muffin tin when you take it out of the oven.
Flavor Variations & Add-Ins
- Add cooked bacon bits or diced ham for a smoky, meaty twist that pairs beautifully with cheddar.
- Mix in chopped green onions or chives for a fresh, mild onion flavor that brightens the puffs.
- Swap cheddar for pepper jack cheese to give your puffs a little spicy kick.
- Stir in sautéed mushrooms or spinach for extra veggies and a richer taste experience.
How to Make Cheesy Mashed Potato Puffs
Ingredients You’ll Need:
Main Ingredients:
- 2 cups mashed potatoes (smooth and creamy)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or fresh thyme leaves (for garnish)
- Cooking spray or additional butter for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 to 25 minutes to bake. You’ll spend a short time mixing the ingredients and filling the muffin tin, then simply wait while the puffs bake to golden perfection. It’s a quick and easy treat!
Step-by-Step Instructions:
1. Preparing the Oven and Muffin Tin:
Preheat your oven to 400°F (200°C). Grease a standard muffin tin well using cooking spray or butter to prevent sticking and help the puffs develop crispy edges.
2. Mixing the Cheesy Potato Batter:
In a large mixing bowl, combine the mashed potatoes, shredded cheddar, grated Parmesan, egg, melted butter, sour cream, minced garlic, flour, salt, and pepper. Mix everything well until it’s smooth and evenly combined.
3. Filling and Baking the Puffs:
Spoon the potato mixture evenly into the prepared muffin tin cups, pressing down lightly with the back of a spoon to pack each cup. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and edges are crispy.
4. Cooling and Serving:
Remove the muffin tin from the oven and let the puffs cool for a few minutes before carefully removing them. Garnish with fresh or dried thyme on top. Serve warm, optionally with sour cream or your favorite dip on the side.
Can I Use Leftover Mashed Potatoes for These Puffs?
Absolutely! Leftover mashed potatoes work perfectly and save you prep time. Just make sure they’re smooth and not too watery for best results.
How Do I Store and Reheat Leftover Potato Puffs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F (175°C) oven for 10 minutes to keep the edges crispy, or microwave briefly for a softer texture.
Can I Make These Puffs Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to keep the same texture without gluten.
What Can I Serve with Cheesy Mashed Potato Puffs?
They’re great on their own or served with sour cream, ranch dip, or a simple garlic aioli for extra flavor. They also pair well with soups and salads as a comforting side.
