Cheesy Mashed Potato Puffs (Perfect for Leftovers!)

These cheesy mashed potato puffs are my favorite way to turn leftover mashed potatoes into something totally irresistible. Crispy on the outside, soft and cheesy on the inside—they’re savory little bites of comfort that come together quickly and disappear even faster. Whether I serve them as a side dish, snack, or party appetizer, these puffs always steal the spotlight.

Why I Love This Recipe

I love how this recipe transforms basic leftovers into something completely new and delicious. It’s quick, budget-friendly, and incredibly satisfying. The cheesy center and golden crust make them feel like a cross between mashed potatoes and loaded baked potato bites. Plus, they bake up beautifully in a muffin tin—no frying, no mess. It’s one of those recipes I always keep in mind after big holiday meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Leftover mashed potatoes
• Shredded cheddar cheese
• Eggs
• All-purpose flour
• Green onions or chives (optional)
• Salt
• Black pepper
• Baking powder
• Parmesan cheese (optional, for topping)
• Cooking spray or butter (for greasing the muffin tin)

Directions

1. I preheat the oven to 400°F (200°C) and grease a mini muffin tin with butter or cooking spray.

2. In a mixing bowl, I combine mashed potatoes, shredded cheddar, eggs, flour, baking powder, and season with salt and pepper.

3. I stir in chopped green onions or chives for added flavor and freshness.

4. Using a spoon or scoop, I fill each muffin cup with the potato mixture, pressing gently to smooth the tops.

5. I sprinkle the tops with a little Parmesan cheese for a crispy, golden finish.

6. I bake for 20–25 minutes or until the tops are puffed and golden brown.

7. I let them cool in the tin for a few minutes before carefully removing and serving warm.

Servings and timing

This recipe makes about 12 to 16 mini potato puffs.
Prep time: 10 minutes
Bake time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I mix in cooked chicken for a meatier bite. I’ve also tried mozzarella or pepper jack for a cheesier, spicier version. For a touch of heat, I add a pinch of cayenne or hot sauce to the mix. And if I want to keep it gluten-free, I use almond flour or a gluten-free flour blend instead.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a toaster oven or air fryer at 350°F for about 5 minutes—they crisp up nicely. They’re also freezer-friendly. I freeze them on a baking sheet first, then transfer to a bag. When ready to eat, I reheat straight from frozen in the oven.

FAQs

Can I use instant mashed potatoes?

Yes, as long as they’re thick and not too runny. I make sure they’re well-seasoned for the best flavor.

Can I make these in a regular muffin tin?

Definitely. I just bake them a bit longer—closer to 30 minutes—to ensure the centers are cooked through.

Do these freeze well?

Yes! I freeze them after baking, then reheat in the oven or air fryer for a quick, crispy snack or side dish.

Can I make these without flour?

Flour helps hold everything together, but I’ve used breadcrumbs or even crushed crackers in a pinch. For a low-carb version, almond flour works too.

What dipping sauces go well with these?

I love serving them with sour cream, ranch, or even a garlic aioli. They’re also great with a little ketchup or hot sauce.

Conclusion

These cheesy mashed potato puffs are the perfect way to reinvent leftovers into something exciting and delicious. They’re crispy, cheesy, and endlessly customizable. Whether I make them as a quick snack or a fun side dish, they always satisfy—and I never look at leftover mashed potatoes the same way again.

Cheesy Mashed Potato Puffs (Perfect for Leftovers!)

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12–16 mini puffs
• Category: Side Dish, Appetizer, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Cheesy Mashed Potato Puffs are the best way to use up leftover mashed potatoes! Crispy on the outside and cheesy on the inside, they bake up perfectly in a muffin tin for a quick side dish, appetizer, or snack that’s totally crowd-pleasing.

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Ingredients

• 2 cups leftover mashed potatoes
• 1 cup shredded cheddar cheese
• 2 large eggs
• ¼ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped green onions or chives (optional)
• Grated Parmesan cheese (optional, for topping)
• Cooking spray or melted butter (for greasing muffin tin)

 

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Instructions

1. Preheat oven to 400°F (200°C). Grease a mini muffin tin with cooking spray or butter.
2. In a large bowl, combine mashed potatoes, cheddar cheese, eggs, flour, baking powder, salt, and pepper.
3. Stir in chopped green onions or chives, if using.
4. Spoon mixture into each muffin cup, filling to the top and smoothing the surface.
5. Sprinkle with Parmesan cheese, if desired.
6. Bake for 20–25 minutes, or until puffed and golden brown.
7. Let cool slightly in the pan before gently removing and serving warm.

 

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Notes

• Add-ins: chopped chicken or sautéed veggies.
• Cheese swaps: try mozzarella, pepper jack, or gouda.
• For spice, mix in a pinch of cayenne or hot sauce.
• Use almond flour or gluten-free flour to make these gluten-free.
• Serve with sour cream, ranch, garlic aioli, or ketchup for dipping.