So here’s the thing… I made way too much mashed potatoes for Thanksgiving last year and was about to throw the leftovers away when my sister texted me this random recipe for cheesy mashed potato puffs. Best. Accident. Ever.
Now I literally make extra mashed potatoes ON PURPOSE just so I can turn them into these crispy little bites the next day. My husband thinks I’ve lost it, but whatever. He eats like six of them every time.
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What Are Cheesy Mashed Potato Puffs Anyway?
Okay, imagine if a loaded baked potato and a muffin had a baby. That’s basically what these are. You take leftover (or fresh) mashed potatoes, mix them with cheese and eggs and a few other things, plop them into a mini muffin tin, and bake them until they’re crispy on the outside and creamy on the inside.
They’re perfect for using up leftovers, but honestly? I’ve started making mashed potatoes from scratch JUST to make these loaded mashed potato puffs because they’re that good.
The first time I made them, I was skeptical. Like, really skeptical. Potatoes in a muffin tin? Sounded weird. But then I pulled them out of the oven all golden and puffed up and crispy, and I was like… okay, this is genius.
Why This Easy Mashed Potato Puffs Recipe Works
Look, I’ve tried probably five different versions of this recipe. The first batch I made was too eggy (used three eggs when I should’ve used one—oops). The second batch didn’t have enough cheese and tasted like boring potato balls.
But this version? This is the one that finally clicked.
Here’s what makes these the best mashed potato puffs recipe:
- The ratio of potato to cheese is PERFECT
- Not too much egg (learned that the hard way)
- The Parmesan coating on the outside gets all crispy
- Mini muffin tin = more crispy edges (and everyone fights over the crispy parts)
Ingredients You’ll Need
Nothing fancy here, I promise. Most of this stuff you probably already have.
Main Ingredients:
- 3 cups mashed potatoes (leftover or fresh, doesn’t matter)
- 1 cup shredded cheddar cheese – I use sharp cheddar because it has more flavor
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup chopped chives (or green onions if you can’t find chives)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese for coating
- Cooking spray or butter for the pan
About those mashed potatoes… leftover mashed potato puffs recipe versions work AMAZING. Like, even better than fresh sometimes because the potatoes have firmed up in the fridge. Just make sure they’re not super watery. If your leftover mashed potatoes have a puddle of liquid on top, drain that off first.
And the cheese? Don’t use pre-shredded if you can help it. I know it’s convenient, but it has that anti-caking stuff on it that makes the texture weird. Shred a block of cheese yourself. Takes like two minutes and tastes way better.
Oh, and one more thing—if you want to make mashed potato puffs with bacon (which, YES), crumble in about 4 strips of cooked bacon to the mixture. Game changer.
How to Make Mashed Potato Puffs (Step by Step)
Alright, let’s do this. It’s easier than you think.
Step 1: Preheat and Prep
Turn your oven to 400°F. Yeah, that’s hot, but you want these crispy mashed potato puffs to actually get crispy, so don’t lower the temp.
Grease a mini muffin tin REALLY well. I use butter because I like the flavor, but cooking spray works fine too. Just don’t skip this step or you’ll be scraping potato bits out of the pan for the next hour. (Ask me how I know.)
Step 2: Mix Everything Together
Throw your mashed potatoes into a big bowl. Add the cheddar cheese, egg, flour, chives, garlic powder, salt, and pepper.
Mix it all up until it’s combined. I use a fork for this because it’s easier than a spoon. Don’t overmix though—I made that mistake once and the texture got all gummy and weird.
The mixture should be thick enough to hold its shape but not dry. If it seems too wet, add a tablespoon more flour. Too dry? Add a splash of milk.
Step 3: Form the Balls
Here’s where it gets a little messy. Use your hands or a small cookie scoop (I have that Oxo one that’s like 1 tablespoon size—works perfectly) to form the mixture into balls about the size of a golf ball. Actually, maybe slightly smaller. Like a large marble? You know what, just eyeball it.
Roll each ball in the Parmesan cheese. This is KEY for getting that crispy outside. Don’t skip the Parmesan coating. Seriously.
Step 4: Fill the Muffin Tin
Place each ball into a cup in your greased mini muffin tin. Press down gently so they’re snug in there but not totally squashed flat. You want them to be kinda dome-shaped still.
I can usually get about 24 of these homemade mashed potato puffs from this recipe, which fills two mini muffin tins. If you only have one tin, just bake them in batches.
Step 5: Bake Until Golden
Pop them in the oven for 15-20 minutes. You’re looking for golden brown tops and crispy edges. Mine usually take about 18 minutes, but every oven is different.
Set a timer. And then actually pay attention to the timer. I’ve burned these twice because I got distracted by my phone. They go from perfect to burnt pretty fast.
Step 6: Cool and Serve
Let them cool in the pan for about 5 minutes. If you try to take them out right away, they’ll fall apart. (Learned that one the hard way too. Sensing a pattern here?)
Use a butter knife to gently pop them out. They should come out pretty easily if you greased the pan well.
Tips for the Best Baked Mashed Potato Puffs
After making these probably 20 times now (yes, really), here’s what I’ve figured out:
Use room temperature mashed potatoes. If you’re using leftovers straight from the fridge, let them sit out for like 30 minutes first. Cold potatoes don’t mix well with the egg and you’ll get lumpy spots.
Don’t skip the Parmesan coating. That’s what gives you the crispy outside. I tried making them without it once to save time and they were just… sad.
Mini muffin tins are better than regular. More surface area = more crispy parts. Plus they’re the perfect size for appetizers.
These freeze really well. Make a double batch and freeze half. Then you can just reheat them in the oven whenever you want a snack.
Making Cheesy Mashed Potato Puffs Air Fryer Style
Okay, so I haven’t actually tried this in my air fryer yet (don’t have one), but my friend Amanda swears by it. She says to spray the air fryer basket, cook them at 375°F for about 12-15 minutes, flipping halfway through.
If you try the cheesy mashed potato puffs air fryer method, let me know how it goes! I’m curious if they get even crispier.
What Do These Taste Like?
Imagine the best parts of a loaded baked potato—the creamy inside, the crispy cheese, the chive flavor—but in portable, poppable form.
The outside gets this amazing golden crust from the Parmesan that’s almost like the crispy cheese edges you get on a grilled cheese sandwich. The inside stays soft and creamy, with little pockets of melted cheddar throughout.
My 9-year-old nephew described them as “like tater tots but fancy” which is probably the most accurate description ever.
Serving Suggestions
These cheesy potato puffs appetizer bites are incredibly versatile. Here’s how I serve them:
As an appetizer: Put them on a platter with sour cream, extra chives, and maybe some hot sauce for dipping. They disappear in like five minutes at parties.
As a side dish: They’re PERFECT with steak or grilled chicken. Way better than regular mashed potatoes, honestly.
For brunch: Make a batch of cheesy mashed potato puffs brunch style and serve them with eggs and bacon. So good.
Late night snack: Just grab a few straight from the fridge and reheat them. Don’t judge me.
The sour cream bacon combo is incredible for dipping. Just mix some cooked crumbled bacon into sour cream with a little garlic powder. Trust me.
Variations to Try
Once you’ve made the basic version, here are some fun twists:
Loaded: Add bacon bits, extra cheese, and a dollop of sour cream on top after baking
Jalapeño Cheddar: Mix in diced pickled jalapeños for a spicy kick
Garlic Parmesan: Use more garlic powder and add some Italian seasoning
Sweet Potato: Swap regular mashed potatoes for mashed sweet potatoes (weird but surprisingly good)
I tried a buffalo chicken version once where I mixed in shredded chicken and hot sauce. It was… interesting. Not my favorite but my husband loved it.
Common Questions
Can I use instant mashed potatoes? Yeah, but they won’t be as creamy. Fresh or leftover real mashed potatoes are better.
Do they have to be mini muffin size? Nope! You can use a regular muffin tin, just bake them longer—probably 25-30 minutes.
How long do they last? About 3-4 days in the fridge. Reheat in the oven at 350°F for about 10 minutes to get them crispy again.
Can I make them ahead? YES. Make them the night before, refrigerate, and reheat before serving. They’re actually great for meal prep.
Why I Keep Making These
Here’s the real reason I make these loaded mashed potato puffs at least twice a month: they’re stupid easy, use up leftovers, and everyone loves them.
Kids love them. Adults love them. That one picky eater in your family who hates everything? They’ll probably love these too.
Plus there’s something deeply satisfying about taking boring leftover mashed potatoes and turning them into something that looks like you actually tried. It’s like a kitchen magic trick.
The first time I brought these to a potluck, three different people asked for the recipe. One person thought I’d bought them from some fancy appetizer place. I was like, “Nope, just leftover mashed potatoes in a muffin tin.” Blew their mind.
And can we talk about how there’s barely any cleanup? One bowl, one muffin tin. That’s it. On a Tuesday night when I’m exhausted, that matters.
Final Thoughts
If you have leftover mashed potatoes sitting in your fridge right now, stop reading and go make these. Seriously. It’ll take you like 30 minutes total and you’ll be so glad you did.
And if you don’t have leftover mashed potatoes? Make some. It’s worth it.
These crispy mashed potato puffs with that creamy center and golden brown edges are honestly one of my favorite things I’ve learned to make in the past year. They’re not fancy, they’re not complicated, but they’re delicious and that’s what matters.
Now go make them and report back! I want to know if your family fights over the last one like mine does. Also, if you come up with any good variations, PLEASE share because I’m always looking for new ways to make these.
Happy cooking! And may your muffin tins be well-greased 😊
