Mashed Potato Cheese Puffs are crispy on the outside, soft and cheesy on the inside, and full of savory flavor. They’re an excellent way to use up leftover mashed potatoes and transform them into a satisfying snack, appetizer, or side dish. Baked in a mini muffin tin, these bite-sized puffs are perfect for parties, lunchboxes, or even breakfast on the go. With a combination of cheddar and Parmesan cheeses, garlic powder, and a touch of green onion, each puff is packed with comforting, homemade flavor.

Why You’ll Love This Recipe

• A creative and delicious way to use up leftover mashed potatoes

• Cheesy, crisp, and satisfying in every bite

• Easy to customize with mix-ins like veggies or herbs

• Great for make-ahead meals and freezer-friendly

• Perfect for kids, parties, or as a comforting side dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cold mashed potatoes – use thick, well-seasoned mashed potatoes for best texture
1 large egg – helps bind the mixture together
1 cup shredded cheddar cheese – provides rich, melty flavor
2 tablespoons grated Parmesan cheese – adds a sharp, salty depth
2 tablespoons chopped green onions or chives (optional) – for a mild onion flavor and freshness
½ teaspoon garlic powder – adds a savory kick
salt and black pepper – to taste
2 tablespoons all-purpose flour – thickens the mixture for better shape and crispness
butter or nonstick spray – for greasing the muffin tin

Directions

1. Preheat oven to 400 °F (200 °C). Lightly grease a 12-cup mini muffin tin with butter or nonstick cooking spray.

2. Mix the filling: In a large mixing bowl, combine 1½ to 2 cups of cold mashed potatoes with 1 beaten egg. Add 1 cup of shredded cheddar cheese, 2 tablespoons of grated Parmesan, ½ teaspoon of garlic powder, chopped green onions (if using), salt and pepper to taste, and 2 tablespoons of all-purpose flour.

3. Adjust consistency: Stir the mixture until it becomes thick and cohesive. If it feels too loose or wet, add a bit more flour (up to 1 tablespoon extra) until the texture is firm enough to scoop.

4. Fill the tin: Spoon the mixture into each muffin cup, filling nearly to the top. Smooth the tops lightly with the back of the spoon.

5. Bake: Place the tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden and the edges are crispy.

6. Cool and serve: Allow the puffs to cool in the muffin tin for 3–5 minutes before removing. Use a spoon or knife to loosen if needed. Serve warm.

Servings and timing

This recipe makes about 12 to 16 mini puffs, depending on how full each muffin cup is filled.

Prep time: 10 minutes
Bake time: 20–25 minutes
Total time: 30–35 minutes

Variations

• Switch cheeses: Try mozzarella, gouda, Swiss, or pepper jack for different textures and flavors.

• Include vegetables: Add finely chopped spinach, grated carrot, or sautéed mushrooms for a veggie boost.

• Make it spicy: Mix in a pinch of chili flakes or diced jalapeños for heat.

• Try fresh herbs: Add chopped parsley, thyme, dill, or basil for extra flavor.

• Gluten-free version: Substitute the all-purpose flour with almond flour or a gluten-free flour blend.

• Air fryer method: Shape mixture into small balls and air fry at 375 °F for 10–12 minutes, flipping halfway through.

Storage/Reheating

Refrigerator: Store cooled cheese puffs in an airtight container for up to 4 days.

Freezer: Let the puffs cool completely. Arrange them on a tray and freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months.

Reheating:

• Oven: Reheat at 350 °F for 10–12 minutes until warmed through and crisp.

• Air fryer: Heat at 375 °F for 5–7 minutes.

• Microwave: Heat for 30–60 seconds, though the texture will be softer.

FAQs

Can I use freshly made mashed potatoes instead of leftovers?

Yes, just let the mashed potatoes cool completely before using them. Hot mashed potatoes can make the mixture too loose to hold its shape.

How do I keep the puffs from sticking to the muffin tin?

Make sure to grease the muffin tin well with butter or nonstick spray. You can also use a silicone muffin pan for easier release.

Can I make this recipe without eggs?

Yes, though the texture may be slightly different. You can try using a flaxseed egg (1 tablespoon ground flax + 2.5 tablespoons water) or 2 tablespoons of plain Greek yogurt as a binder.

Can I make these puffs larger in a standard muffin pan?

Yes, but you’ll need to increase the baking time to about 25–30 minutes. Keep an eye on the tops for a golden color and check for doneness.

What can I serve with these mashed potato puffs?

They go great with sour cream, ranch dressing, ketchup, or garlic aioli. They also work well alongside soups, roasted meats, or a fresh salad.

Are these suitable for kids?

Absolutely. Their small size and cheesy flavor make them kid-friendly. You can even sneak in some veggies if you chop them finely.

Can I use a different type of flour?

Yes. You can use almond flour, gluten-free flour, or even mashed cooked rice or breadcrumbs to adjust the texture.

What’s the best way to freeze and reheat them?

Freeze them flat first so they don’t stick together, then store in a freezer bag. Reheat in the oven or air fryer for best results.

How do I know when they’re done baking?

The tops should be golden brown and the edges crisp. They should hold their shape when removed from the tin and feel firm to the touch.

Can I prepare the mixture ahead of time?

Yes. You can mix the ingredients and store the unbaked filling in the fridge for up to 24 hours. Just stir again before baking.

Conclusion

Mashed Potato Cheese Puffs are the ultimate comfort snack — simple to prepare, endlessly adaptable, and absolutely delicious. Whether you’re looking for a fun way to use leftovers or planning a crowd-pleasing appetizer, these cheesy puffs fit the bill. With just a few pantry staples and a muffin tin, you’ll have a batch of warm, golden bites ready to serve in no time.