Mashed Potato Cheese Puffs

These Mashed Potato Cheese Puffs are the perfect way to turn leftover mashed potatoes into crispy, golden bites filled with gooey melted cheese. Light and fluffy inside with a crunchy outside, they’re ideal as a snack, appetizer, or fun side dish the whole family will love.

The first time I made Mashed Potato Cheese Puffs, it was the day after Thanksgiving. I had a bowl of leftover mashed potatoes and didn’t want the usual reheated sides. I mixed in some cheese, rolled them up, and tossed them in the oven. My husband popped one and said, “You need to write this down,” and my daughter kept calling them “potato muffins.” Now, they’re a go-to snack in our house—leftovers or not!

Why You’ll Love Mashed Potato Cheese Puffs

• Perfect for Leftovers: A delicious way to use up mashed potatoes

• Crispy Outside, Cheesy Inside: The ultimate texture combo

• Freezer-Friendly & Make-Ahead: Great for batch cooking

• Kid-Approved: Fun, poppable, and cheesy—what’s not to love?

Ingredients Notes For Mashed Potato Cheese Puffs

• Mashed Potatoes: Cold leftovers work best

• Shredded Cheese: Cheddar, mozzarella, or a blend—meltier is better

• Eggs: Helps bind everything together

• All-Purpose Flour: Adds structure

• Green Onions or Chives: Optional, for flavor and color

• Salt & Pepper: Adjust depending on how seasoned your mashed potatoes are

• Optional Add-ins: Crumbled bacon, garlic powder, or paprika for extra flavor

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Recipe Steps

1. Preheat Oven: Set oven to 400°F (200°C) and grease a mini muffin tin or baking sheet.

2. Mix the Batter: In a bowl, combine mashed potatoes, shredded cheese, eggs, flour, green onions, and seasonings. Stir until well mixed.

3. Scoop & Shape: Use a small scoop or spoon to drop mixture into prepared mini muffin cups or shape into small balls on a baking sheet.

4. Bake Until Golden: Bake for 20–25 minutes, until puffed, golden brown, and crispy on the edges.

5. Cool Slightly & Serve: Let cool for 5 minutes before serving with sour cream, ranch, or ketchup.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days

• Freezer: Freeze baked or unbaked for up to 2 months. Reheat in oven or air fryer for best texture

Variations & Substitutions

• Make it Spicy: Add diced jalapeños or a pinch of cayenne

• Low-Carb Version: Try using mashed cauliflower

• Crispy Boost: Coat in breadcrumbs before baking or air fry for extra crunch

Frequently Asked Questions

Can I fry these instead of baking? Yes—shallow fry in hot oil until golden and crisp.

Can I use instant mashed potatoes? Absolutely—just make sure they’re thick and not too creamy.

Do I have to use a muffin tin? No! You can shape them into balls or patties and bake on a tray.

These Mashed Potato Cheese Puffs are golden, crispy, and melt-in-your-mouth delicious. A clever way to use up leftovers or just treat yourself to a cheesy, comforting bite! 🧀🥔✨

Mashed Potato Cheese Puffs

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Course: Appetizer, Side Dish, Snack

Kitchen: American, Comfort Food

Prep Time: 10 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 27 minutes minutes

Servings: 16 puffs

Ingredients

 

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• ▢ 2 cups 1 lb of cold mashed potatoes
• ▢ 1 large egg
• ▢ 1 cup 0.5 lbs shredded cheddar cheese (or any melty cheese)
• ▢ ¼ cup 0.12 lbs grated Parmesan cheese
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons chopped chives or green onions optional
• ▢ ¾ cup 0.38 lbs all-purpose flour or breadcrumbs (for forming)
• ▢ Oil for frying or cooking spray for baking

Instructions

• Prep the Potato Mixture:
• In a large bowl, combine mashed potatoes, egg, shredded cheese, Parmesan, garlic powder, onion powder, salt, pepper, and chives (if using).
• Mix until well combined. If the mixture is too soft, stir in a bit of flour or breadcrumbs until it can be easily shaped.
• Shape the Puffs:
• Scoop and roll the mixture into 1-inch balls. If desired, roll lightly in flour or breadcrumbs for extra crispiness.
• Choose Your Cooking Method:
• Frying Method:
• Heat oil in a deep skillet to 350°F (175°C).
• Fry potato puffs in batches for 2–3 minutes, or until golden and crispy. Drain on paper towels.
• Baking Method:
• Preheat oven to 400°F (200°C).
• Place puffs on a parchment-lined baking sheet and spray generously with oil or cooking spray.
• Bake for 20–25 minutes, flipping halfway, until golden and crisp.
• Air Fryer Method:
• Preheat air fryer to 375°F (190°C).
• Spray puffs with oil and cook for 10–12 minutes, shaking halfway through.
• Serve Hot:
• Enjoy warm with dipping sauces like sour cream, ranch, or spicy ketchup.