Cheesy Mashed Potato Puffs
These cheesy mashed potato puffs are golden, crispy on the edges, and creamy in the center—made with mashed potatoes, eggs, cheese, and your favorite savory add-ins. Perfect for using up leftovers, serving as a snack or side, and guaranteed to please both kids and adults. Baked in muffin tins for easy portioning and cleanup!
Equipment
- Muffin tin (standard or mini)
- Mixing bowl
- Rubber spatula or spoon
- Measuring Cups and Spoons
- Ice cream scoop (optional)
- Cooling rack
Ingredients
- 2 cups mashed potatoes (room temperature, no lumps)
- 1 cup shredded cheddar cheese (or cheese blend)
- 2 large eggs
- ¼ cup chopped green onions or chives (optional)
- ¼ tsp garlic powder
- ¼ tsp smoked paprika (optional)
- Salt and black pepper to taste
- 2 tbsp flour or breadcrumbs (or almond flour for gluten-free)
- Extra shredded cheese or panko for topping (optional)
- Butter or oil for greasing the muffin tin
Instructions
- Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin or use silicone liners.
- Mix ingredients in a large bowl: mashed potatoes, shredded cheese, eggs, green onions, seasonings, and flour/breadcrumbs. Stir until well combined.
- Scoop the mixture into muffin cups, filling each about ¾ full. Lightly press to flatten tops. Sprinkle extra cheese or panko if desired.
- Bake for 20–25 minutes (12–15 for mini muffin tins) until puffed and golden brown.
- Cool in the tin for 5–10 minutes, then transfer to a cooling rack.
- Serve warm or at room temperature with dipping sauce of choice.
Notes
- Leftovers work great! Just bring mashed potatoes to room temperature before mixing.
- Customize easily: Add bacon, spinach, or jalapeños for variety.
- Cheese matters: Use a blend for better flavor and texture.
- Make ahead: Store unbaked mixture in the fridge up to 24 hours, or bake and reheat.
- Storage: Keeps in fridge for 4 days. Reheat in oven or toaster oven to maintain crispiness.
- Freezer-friendly: Freeze fully baked puffs; reheat directly from frozen at 375°F (190°C) for 15–18 minutes.