Why You’ll Love This Recipe
I love finding ways to give new life to leftovers, and these mashed potato cheese puffs are one of my favorite kitchen hacks. They’re crispy on the outside, creamy on the inside, and loaded with cheesy goodness. Whether I'm entertaining or just need a quick snack or side, these little puffs always deliver. They're easy to make, kid-friendly, and work perfectly for brunch, lunch, or a cozy dinner side.
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
- Grated Parmesan cheese
- Eggs
- All-purpose flour
- Chopped chives or green onions
- Salt
- Pepper
- Baking powder
- Optional: garlic powder, onion powder, or paprika for extra flavor
Directions
- I start by preheating my oven to 400°F (200°C) and lightly greasing a muffin tin.
- In a large bowl, I mix the mashed potatoes with shredded cheddar, Parmesan, eggs, flour, chives, baking powder, and seasonings until everything is well combined.
- I spoon the mixture into the muffin cups, filling each about ¾ full.
- I bake them for 20-25 minutes, or until the tops are golden and puffed.
- After baking, I let them cool in the pan for a few minutes before gently removing and serving.
Servings and timing
This recipe makes about 12 puffs and takes around 10 minutes to prep and 25 minutes to cook. Total time is roughly 35 minutes.
Variations
I like switching up the cheeses—mozzarella, Gruyère, or pepper jack all work well. Sometimes I add cooked bacon bits or finely chopped ham for a meaty twist. If I want a bit more kick, I mix in some diced jalapeños or a pinch of cayenne pepper.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or toaster oven at 350°F until warmed through and crispy again, usually about 10 minutes. They can also be frozen and reheated straight from the freezer for 15-20 minutes at the same temperature.
FAQs
Can I use instant mashed potatoes for this recipe?
Yes, I can use instant mashed potatoes as long as they’re thick and not too watery. Let them cool before mixing with the other ingredients.
Can I make these ahead of time?
Absolutely. I often prepare the mixture a day ahead and keep it covered in the fridge. Then I just bake them fresh when I need them.
Can I make them gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend. It works just as well.
Do I need to use a muffin tin?
A muffin tin helps keep the shape and ensures even cooking, but I’ve also scooped them onto a baking sheet for more rustic rounds.
What can I serve these with?
I love serving them with sour cream, ketchup, or a spicy aioli. They pair great with soups, salads, or as a brunch side.
Conclusion
These leftover mashed potato cheese puffs are a tasty, easy way to reduce waste and make something delicious. I find myself making extra mashed potatoes just to ensure I have leftovers. Whether I serve them as a snack, side, or party bite, they always disappear fast.
Leftover Mashed Potato Cheese Puffs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cheese puffs
- Category: Appetizer, Snack, Side Dish
- Method: Baking
- Cuisine: American
Description
Give your leftovers new life with these crispy, cheesy Leftover Mashed Potato Cheese Puffs. Perfect as a snack, side dish, or brunch favorite, they're easy to make, loaded with flavor, and kid-approved.
Ingredients
2 cups leftover mashed potatoes
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 large eggs
⅓ cup all-purpose flour
2 tablespoons chopped chives or green onions
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
Optional: ½ teaspoon garlic powder, onion powder, or paprika for extra flavor
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a muffin tin.
- In a large bowl, mix together mashed potatoes, cheddar, Parmesan, eggs, flour, chives, baking powder, salt, pepper, and any optional spices.
- Spoon mixture into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, until tops are golden and puffed.
- Cool in the pan for a few minutes before removing and serving.
Notes
- Try different cheeses like Gruyère, mozzarella, or pepper jack.
- Add jalapeños for variety.
- Can be made ahead and stored in the fridge or freezer.
- Reheat in oven or toaster oven at 350°F until crisp and heated through.
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