Cheesy mashed potato puffs are little bites of comfort that combine creamy mashed potatoes with melty cheese, all wrapped up in a crispy, golden shell. They’re soft and fluffy inside, with just the right amount of cheesy goodness that makes every bite satisfying and fun. These puffs are perfect when you want something cozy but a little different than plain mashed potatoes.
I love making these cheesy puffs when I want a snack or a side dish that everyone will reach for first. It’s amazing how a few simple ingredients like mashed potatoes, cheese, and a bit of seasoning can come together to make something so tasty. My secret tip is to add a little bit of garlic powder or fresh herbs into the mix—it takes the flavor up a notch and keeps things interesting!
One of my favorite ways to serve cheesy mashed potato puffs is right out of the oven, warm and crisp, alongside a big salad or some steamed veggies. They’re also great for parties or family dinners because they’re easy to eat and always disappear fast. If you’ve never tried making mashed potato puffs before, I promise you’re going to love how simple and delicious they are.
Key Ingredients & Substitutions
Mashed potatoes: Use well-cooled mashed potatoes to help the puffs hold their shape. Leftover mashed potatoes work great here! For a lighter version, try using mashed cauliflower.
Cheese: Cheddar gives a nice sharp flavor and melts well. Mixing in mozzarella adds extra stretchiness. Parmesan adds a salty kick but can be swapped for Pecorino or Asiago.
Sour cream: Adds creaminess and a bit of tang. Greek yogurt or cream cheese can be good substitutes if you want a slightly different texture or flavor.
Flour: Helps bind everything together so the puffs don’t fall apart. You can use gluten-free flour or even breadcrumbs if needed.
How Do You Get Crispy, Golden Edges on Mashed Potato Puffs?
The golden edges are what make these puffs so special. Here’s how to get that perfect crust:
- Use a muffin tin and brush the tops and edges with melted butter before baking. This helps the outside brown nicely.
- Bake at a high temperature (around 400°F or 200°C) so the puffs crisp up without drying out inside.
- Don’t overcrowd the muffin cups. Give each puff enough room to brown evenly on all sides.
- Let the puffs cool for a few minutes before removing them from the tin. This helps them hold their shape and keeps the crust intact.
By paying attention to these steps, you’ll get puffs that are crispy on the outside and soft and cheesy inside! I always find brushing on melted butter makes a real difference in that golden finish.
Equipment You’ll Need
- 12-cup muffin tin – shapes the puffs and helps them cook evenly with crispy edges.
- Mixing bowl – to combine your mashed potatoes and cheese smoothly.
- Spoon or cookie scoop – makes it easy to portion the potato mixture into the muffin tin.
- Basting brush – perfect for brushing melted butter on top for a golden crust.
- Oven mitts – keep your hands safe when handling the hot muffin tin.
Flavor Variations & Add-Ins
- Add cooked bacon or diced ham for a smoky, meaty twist that pairs well with cheese.
- Mix in chopped green onions or chives for a fresh, mild onion flavor.
- Stir in some cooked spinach or kale to sneak in some greens and add color.
- Try swapping cheddar for pepper jack for a little spicy kick.
How to Make Cheesy Mashed Potato Puffs
Ingredients You’ll Need:
- 2 cups mashed potatoes (prepared and cooled)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- ¼ cup grated Parmesan cheese
- ¼ cup sour cream
- 1 large egg
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or chives (plus extra for garnish)
- 2 tablespoons melted butter (for brushing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so plan for 30-35 minutes in total. It’s quick and easy, perfect when you want a tasty snack or side in under 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Heat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or non-stick spray to make sure your potato puffs don’t stick.
2. Mix the Mashed Potato Mixture
In a large mixing bowl, combine the mashed potatoes, shredded cheese, Parmesan, sour cream, egg, flour, minced garlic if you’re using it, salt, pepper, and chopped parsley. Stir everything together until you have a creamy, evenly mixed batter.
3. Fill the Muffin Cups
Scoop the mixture into each muffin cup, packing it in gently and smoothing the tops so they’re rounded. This helps the puffs hold a nice shape while baking.
4. Brush with Butter and Bake
Brush melted butter on the tops and edges of the puffs to help them turn a beautiful golden brown as they bake. Place the muffin tin in the oven and bake for 20-25 minutes until crispy and golden on the outside.
5. Cool and Serve
Once baked, let the puffs cool for a few minutes. Then gently remove them from the muffin tin. Sprinkle extra fresh parsley or chives on top for a burst of color and freshness. Serve warm and enjoy your cheesy, crispy mashed potato puffs!
Can I Use Frozen Mashed Potatoes for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess moisture before using. This helps the puffs hold their shape and avoid becoming soggy.
Can I Make Cheesy Mashed Potato Puffs Ahead of Time?
Absolutely! You can prepare and fill the muffin tin, then cover and refrigerate for up to 24 hours before baking. Bake them fresh when you’re ready for crispy, warm puffs.
How Should I Store Leftovers?
Store leftover puffs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to restore their crispiness.
Can I Add Other Ingredients to the Puffs?
Definitely! Try mixing in cooked bacon, sautéed onions, or chopped spinach for extra flavor and texture. Just make sure any additions are well-drained to keep the mixture from getting too wet.
