If you’ve got leftover mashed potatoes in your fridge, these mashed potato puffs are about to become your new favorite comfort snack.
Crispy on the outside, creamy inside, and bursting with cheesy flavor—they’re everything I love in a bite-sized treat.
These are perfect for brunch spreads, after-school snacks, or even party appetizers.
Why I Love This Recipe
They transform humble leftovers into something special.
I can prep them in minutes and bake a full tray while setting the table.
They’re kid-friendly, freezer-friendly, and endlessly customizable.
What You’ll Need (Ingredient Highlights)
Mashed Potatoes: Best when chilled and firm—great for using up leftovers.
Shredded Cheese: Cheddar, mozzarella, or your favorite melty cheese adds gooey goodness.
Parmesan: Optional, but adds a savory depth.
Chives: Fresh and fragrant, they bring a light oniony zing.
Sour Cream: Makes the interior soft and rich.
Eggs: Bind everything together and give that golden puff.
All-Purpose Flour: Helps the puffs hold shape while baking.
Pro Tips Before You Start
Use cold mashed potatoes—they mix easier and hold shape better.
Lightly grease the muffin tin to ensure clean release.
Don’t overmix—keep some texture in the potatoes.
Let them cool slightly before removing to avoid crumbling.
How to Make Mashed Potato Puffs
Step 1: Preheat the Oven
Set the oven to 400°F (200°C).
Grease a standard muffin tin lightly with oil or spray.
Step 2: Whisk Wet Ingredients
In a large bowl, whisk together eggs and sour cream until smooth.
Step 3: Add Flavor
Stir in the shredded cheese, Parmesan, and chopped chives.
Season with salt to your liking.
Step 4: Fold in the Potatoes
Gently mix in the mashed potatoes until the mixture is well combined.
Step 5: Fill the Tin
Scoop the mixture into muffin cups, filling each about ¾ full.
Step 6: Bake to Perfection
Bake for 20–25 minutes until puffed and golden on top.
Step 7: Cool and Serve
Let them cool for a few minutes.
Carefully remove and enjoy warm.
What to Serve It With
Sour cream or ranch dip
Grilled chicken or meatloaf
Fresh salad for balance
Tomato chutney or sriracha mayo for a spicy kick
Variations / Substitutions
Use gluten-free flour for a gluten-free option.
Swap chives for green onions or parsley.
Add chopped bacon or sautéed mushrooms for extra richness.
Try dairy-free cheese and sour cream if lactose intolerant.
Storage & Leftovers
Store leftovers in the fridge for up to 3 days.
Reheat in a toaster oven or air fryer for best texture.
Freeze baked puffs in a zip-top bag for up to 2 months.
FAQs
Can I make these ahead of time?
Yes! Bake and refrigerate or freeze them, then reheat before serving.
What’s the best cheese to use?
Cheddar or mozzarella works best, but any melty cheese is great.
Can I use freshly made mashed potatoes?
Yes, but let them cool fully before mixing.
Can I add proteins like ham or bacon?
Definitely! Just chop them finely and stir into the mix.
How do I prevent them from sticking?
Grease your muffin tin well, or use silicone liners.
Are these good for kids?
Kids love them! You can even make them mini-sized.
Can I serve these cold?
They’re best warm, but still tasty at room temp for picnics.
Final Thoughts
These mashed potato puffs are everything I want in a side dish: easy, cheesy, and guaranteed to disappear fast.
Whether it’s for a party or just using up leftovers creatively, they never fail to impress.
One bite and you’ll see—they’re little golden miracles.
Cheesy Mashed Potato Puffs
Ingredients
- 3 cups mashed potatoes preferably chilled
- 1 cup shredded cheese cheddar, mozzarella, or any favorite
- ¼ cup all-purpose flour
- 2 tablespoons Parmesan cheese optional
- 2 tablespoons finely chopped fresh chives
- ⅓ cup sour cream
- Salt to taste
- 2 eggs beaten
Optional Substitutions:
- Gluten-free flour instead of all-purpose
- Dairy-free cheese and sour cream for lactose intolerance
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a muffin tin.
- In a large bowl, whisk together the eggs and sour cream until smooth.
- Stir in shredded cheese, Parmesan (if using), and chives. Add salt to taste.
- Gently fold in the mashed potatoes until fully incorporated.
- Spoon the mixture into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes until golden and puffed.
- See full steps with tips & photos → https://wimpysdiner.net/mashed-potato-puffs/
