Whenever I have leftover mashed potatoes, these cheesy mashed potato puffs are the first thing I make. They’re golden on the outside, fluffy inside, and bursting with cheesy comfort. Whether I’m serving them at brunch, packing them for lunch, or offering them as a party bite, they never last long on the plate. They’re warm, crispy, and incredibly satisfying with every single bite.
“Soft, savory, and golden brown these puffs are mashed potatoes in their happiest form.” – @ComfortFoodChef
Why You’ll Want These on Repeat
These baked mashed potato puffs are my secret weapon for transforming leftovers into something new and exciting. Here’s why I love them:
- Crispy edges: Baked in a muffin tin, the outside gets golden and lightly crunchy
- Melty cheese center: The cheddar creates rich, savory pockets inside
- Portable and prep friendly: Great for make ahead meals, snacks, or lunchboxes
- Customizable: Add herbs, veggies, or protein for your own spin
If you love our stuffed potato nests or crispy potato onion pancakes, these puffs are another must try. They take simple ingredients and turn them into something totally new.
Ingredients
- 3 cups mashed potatoes (cold or room temperature)
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/4 cup chopped chives
- Salt and pepper to taste
Step by Step to Make Cheesy Mashed Potato Puffs
1: Preheat and Grease
- Preheat the oven to 400°F (200°C).
- Grease a standard muffin tin with butter, oil, or nonstick spray to prevent sticking.
2: Combine the Ingredients
- In a large bowl, mix the mashed potatoes, shredded cheese, eggs, chopped chives, salt, and pepper until fully combined.
3: Fill the Muffin Tin
- Spoon the mixture evenly into each muffin cup, filling each one all the way to the top.
4: Bake Until Golden
- Bake for 25-30 minutes, or until the tops are golden brown and edges are crispy.
5: Cool and Serve
- Let the puffs cool for a few minutes before gently removing them from the tin with a spoon or butter knife.
- Serve warm as a side, snack, or light meal!
“These are what mashed potatoes dream of becoming crispy, cheesy, and golden perfection.” – @GoldenEdgeChef
Creative Ways I Customize These Puffs
This is one of those recipes that I make differently every single time. The base of mashed potatoes and cheese is solid on its own, but I often mix in whatever’s left in the fridge. These cheesy puffs are forgiving and flexible, which makes them one of my favorite leftover transforms. Here are some of the ways I like to remix the base:
- Protein boost: Add crumbled beef sausage, turkey bacon, or diced cooked chicken
- Veggie twist: Mix in finely chopped bell peppers, cooked broccoli, or caramelized onions
- Herbaceous lift: Swap the chives with parsley, dill, or thyme for a different aroma
- Spicy version: Add a pinch of chili flakes or a dash of hot sauce into the mix
- Cheese swap: Try mozzarella, gouda, or a sharp white cheddar for new flavor profiles
This same approach works great with our stuffed mashed potato nests and fluffy savory bakes use the structure and add whatever brings life to your meal.
How I Serve These for Meals, Snacks, or Parties
Cheesy mashed potato puffs are one of those rare recipes that’s just as good on a breakfast plate as it is next to a main course or stacked on a snack tray. I often serve them in place of traditional bread or side starches they’re more flavorful, and they reheat better too. Here’s how I like to use them:
- As a breakfast side: Serve two alongside scrambled eggs or an omelet
- With soups: Perfect dunked into hearty vegetable soup or cowboy soup
- On a party platter: Arrange with dipping sauces like sour cream, ranch, or spicy ketchup
- For kids’ lunch: Pack them cold in a bento box with veggie sticks and fruit
- Mini sliders: Slice one open and stuff with a piece of sausage or crispy tofu
They’re just as versatile as our quiche muffins portable, reheatable, and always welcome at the table.
How I Store and Reheat These Potato Puffs
These puffs are at their absolute best right out of the oven golden, cheesy, and crispy around the edges. But I’ve made them in bulk enough times to know they store and reheat really well, which makes them perfect for batch cooking and meal prepping. Here’s exactly how I keep them fresh and reheat them like new:
- Refrigerate: Store in an airtight container in the fridge for up to 4 days
- Freeze: Wrap individually or store in a freezer bag, they’ll keep well for 1-2 months
- Reheat in oven: Bake at 350°F (175°C) for 8-10 minutes until warmed through and crisp
- Reheat in microwave: Heat for 30-40 seconds (they stay soft but lose crisp edges)
- Reheat in air fryer: 5-6 minutes at 375°F (190°C) brings back that crunchy finish perfectly
I use the same process for other baked snacks like our breakfast egg muffins or fluffy crepes they all thrive with just a quick warm up when stored correctly.
Common Mistakes and How to Avoid Them
Even though this recipe is beginner friendly, there are still a few pitfalls I’ve hit when making them in different kitchens. The key is making sure your potatoes are seasoned and that your muffin tin is well greased. Here’s a quick guide to help you troubleshoot like a pro:
| Problem | Cause | Fix |
|---|---|---|
| Puffs stick to the pan | Insufficient greasing or using a nonstick pan that’s worn | Grease each cup well or use silicone muffin liners |
| Puffs fall apart | Not enough egg to bind the mixture | Stick to the 2 egg ratio for structure and texture |
| Too soft inside | Undercooked or potatoes had too much moisture | Drain excess moisture from potatoes and bake fully until golden |
| Flat flavor | Mashed potatoes not seasoned | Always taste your mash before mixing, adjust salt and pepper accordingly |
| Soggy bottoms | Muffin tin was overfilled or oven not hot enough | Stick to 400°F (200°C) and fill cups just to the top, not over |
“Every puff is different the key is balance: creamy center, crispy edge, and a muffin tin that’s ready for battle.” – @GoldenPuffChef
Why These Puffs Work for Any Occasion
I’ve served these cheesy mashed potato puffs at everything from quiet family dinners to full brunch spreads and even birthday parties. What makes them so special is how easily they blend in with any meal humble enough for a weeknight, fancy enough for guests. Here’s why they’ve become a regular in my kitchen rotation:
- Quick to assemble: No special equipment or rising time needed
- Great use for leftovers: Perfect when you have extra mashed potatoes from dinner
- Kid approved: Soft, cheesy, and easy to eat with little hands
- Presentation friendly: They look elegant straight from the muffin tin no reshaping or slicing required
- Naturally gluten free: No flour or breadcrumbs needed
Much like our zucchini patties and crispy lentil patties, these puffs give you the look and feel of something fancy without the stress or cleanup.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes, as long as they’re thick and fully cooled before mixing. Just make sure they’re well seasoned and not runny.
Can I make these dairy free?
Yes. Use a plant based cheese alternative and dairy free mashed potatoes. They may be a bit softer, but they’ll still hold together well.
Can I freeze them after baking?
Definitely. Let them cool fully, then freeze in a single layer. Reheat in an oven or air fryer for best texture.
How do I know when they’re done?
The tops will be golden and slightly puffed. A toothpick inserted should come out clean and the edges will be crispy.
What’s the best type of cheese to use?
Sharp cheddar gives bold flavor and a melty texture, but gouda, mozzarella, or a mix of cheeses all work well too.