Leftover Mashed Potato Cheese Puffs Recipe

Introduction

Turn your leftover mashed potatoes into irresistible cheesy puffs with this simple recipe. Crispy on the outside and soft inside, these bites make a perfect snack or appetizer that everyone will love.

Ingredients

• 2 cups cold leftover mashed potatoes
• 1 large egg, beaten
• 1 cup shredded sharp cheddar cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh chives or green onions
• 1/4 tsp garlic powder (optional)
• Salt and black pepper to taste
• Non-stick cooking spray or butter (for greasing)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Generously grease a mini muffin pan with cooking spray or butter to prevent sticking.
3. Step 3: In a large bowl, combine the mashed potatoes, beaten egg, shredded cheddar cheese, Parmesan cheese, chopped chives or green onions, garlic powder (if using), salt, and black pepper.
4. Step 4: Mix the ingredients until just combined, being careful not to overwork the mixture.
5. Step 5: Spoon the potato mixture into the prepared muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 20 to 25 minutes, or until the tops are golden brown and crispy.
7. Step 7: Allow the puffs to cool for 5 minutes in the pan before gently removing them.
8. Step 8: Serve warm and enjoy your cheesy mashed potato puffs!

Tips & Variations

• For a spicy twist, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
• Substitute cheddar with mozzarella or Gruyère for a different cheese flavor.
• If you don’t have mini muffin pans, use regular muffin tins but increase baking time by 5–7 minutes.

Storage

Store leftover puffs in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 350°F (175°C) for 10 minutes or until warmed through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these with fresh mashed potatoes?

Yes, you can use fresh mashed potatoes, but chilled, well-drained potatoes work best to hold the shape and texture during baking.

Can I freeze these cheese puffs?

Absolutely. Freeze baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a 350°F oven for 15 minutes.

Leftover Mashed Potato Cheese Puffs Recipe

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★★★★★

5 from 77 reviews

• Author: Lily
• Total Time: 35 minutes
• Yield: 24 mini cheese puffs 1x
• Diet: Vegetarian

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Description

These Leftover Mashed Potato Cheese Puffs are a delicious and easy way to transform cold mashed potatoes into crispy, cheesy bites. Perfect as appetizers or snacks, they’re baked to golden perfection with sharp cheddar, Parmesan, and fresh chives for a flavorful treat.

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Ingredients

Scale 1x2x3x

Mashed Potato Mixture

• 2 cups cold leftover mashed potatoes
• 1 large egg, beaten
• 1 cup shredded sharp cheddar cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh chives or green onions
• 1/4 tsp garlic powder (optional)
• Salt and black pepper to taste

For Greasing

• Non-stick cooking spray or butter (for greasing)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the cheese puffs to a crispy finish.
2. Prepare Muffin Pan: Generously grease a mini muffin pan using non-stick cooking spray or butter to prevent the puffs from sticking and allow easy removal after baking.
3. Mix Ingredients: In a large bowl, combine the cold mashed potatoes, beaten egg, shredded cheddar cheese, grated Parmesan, chopped chives, garlic powder if using, salt, and black pepper. Mix gently until just combined, taking care not to overwork the mixture to keep the puffs light.
4. Fill Muffin Cups: Spoon the mixture evenly into each muffin cup, filling about three-quarters full to allow room for rising and browning.
5. Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes until the puffs are golden brown and crispy on top.
6. Cool: Remove the pan from the oven and let the cheese puffs cool in the tin for about 5 minutes to firm up and make removal easier.
7. Serve: Gently take the puffs out of the muffin pan and serve them warm for the best flavor and texture. Enjoy!

Notes

• You can customize the cheese used in the recipe; Monterey Jack or mozzarella also work well.
• For a crispy bottom, use a metal mini muffin pan instead of silicone.
• Leftover mashed potatoes must be cold for best results to hold shape.
• Add cooked bacon bits or diced jalapeños for extra flavor variations.
• This recipe can be doubled easily for larger gatherings.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizers
• Method: Baking
• Cuisine: American

Keywords: mashed potato cheese puffs, leftover mashed potatoes recipe, cheesy potato bites, baked potato puffs, easy appetizer, party snacks