Golden Cheesy Mashed Potato Puffs are the ultimate comfort food makeover—crispy on the outside, creamy and cheesy on the inside, and packed with flavor in every bite. These delightful little puffs are made from leftover mashed potatoes (or freshly made if you’re feeling ambitious), blended with sharp cheese, herbs, and eggs, then baked to golden perfection in a muffin tin.
Perfect as a side dish, appetizer, or snack, these puffs are incredibly versatile. Serve them at brunch with eggs and bacon, as a party finger food with sour cream dip, or alongside a hearty stew. They’re also a clever way to repurpose leftover mashed potatoes into something new and exciting. The best part? They’re baked, not fried—so you get all the indulgence with a little less guilt.
Whether you’re cooking for a crowd or just want to treat yourself to something warm and cheesy, these mashed potato puffs are sure to become a go-to favorite.
Ingredients:
For the Mashed Potato Base:
- 2 cups mashed potatoes (leftover or freshly made, room temperature)
- 2 large eggs
- 1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
- ¼ cup grated Parmesan cheese
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh chives or green onions
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
Optional Add-ins:
- ¼ cup cooked and crumbled bacon or pancetta
- ¼ cup finely chopped cooked spinach or kale
- 1–2 tablespoons finely diced jalapeños for a spicy kick
For Topping:
- Extra shredded cheese for sprinkling
- Fresh herbs or paprika for garnish
Instructions:
1. Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Lightly grease a 12-cup muffin tin with butter or nonstick spray. You can also use silicone muffin liners for easy removal.
2. Mix the Ingredients
- In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan, sour cream, chives, garlic powder, onion powder, salt, and pepper.
- Mix until everything is well incorporated. The mixture should be thick but scoopable. If it feels too loose, add a tablespoon of breadcrumbs or flour to help bind it.
3. Fill the Muffin Tin
- Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full.
- Use the back of a spoon to gently smooth the tops.
- Sprinkle a little extra shredded cheese on top of each puff for a golden, cheesy crust.
4. Bake to Perfection
- Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and the edges are crispy.
- Let the puffs cool in the tin for 5–10 minutes before gently removing them with a spoon or offset spatula.
5. Serve and Enjoy
- Serve warm, garnished with extra chives or a sprinkle of paprika.
- Pair with sour cream, ranch dressing, or a spicy aioli for dipping.
Serving Suggestions:
- As a side dish with roasted meats or grilled vegetables
- On a brunch platter with eggs, sausage, and fruit
- As a party appetizer with dipping sauces
- Packed in lunchboxes for a fun, savory treat
Variations:
- Swap cheddar for Gruyère or pepper jack for a different flavor profile.
- Add finely chopped ham or turkey for a protein boost.
- Use sweet potatoes instead of regular mashed potatoes for a sweeter, earthier twist.
Would you like a version with a crispy breadcrumb topping or one that’s gluten-free? I’d be happy to customize it to your taste!