Mashed Potato Cheese Puffs

A bite-sized, cheesy twist on leftover mashed potatoes! I turn cold potato mash into golden, crisp puffs with melt-in-your-mouth centers—delicious as a snack, appetizer, or side.

Why You’ll Love This Recipe

I love how these transform plain mashed potatoes into irresistible little bites. They’re quick to assemble, use ingredients I always have on hand, and never last long once they’re out of the oven. Plus, they’re totally customizable with herbs, spices, or extra cheese.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups mashed potatoes (leftover or freshly made)

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

• 1 large egg

• 2 tablespoons chopped chives (optional)

• Salt and pepper to taste

• ¼ cup breadcrumbs (optional for added crunch)

directions

1. I preheat the oven to 400 °F (200 °C) and line or spray a baking sheet (or mini muffin pan).

2. In a bowl, I mix the mashed potatoes, cheddar, Parmesan, egg, chives (if using), salt, and pepper until creamy and well combined.

3. If I want extra crispness, I mix in breadcrumbs or roll each puff in them.

4. I scoop tablespoon-sized mounds onto the baking sheet, spacing them evenly.

5. I bake for 14–16 minutes, until the tops are golden and slightly crisp.

6. I let them cool for a few minutes before serving—so they hold together and aren’t too hot inside.

Servings and timing

This recipe makes about 16 puffs (based on tablespoon scoops) and serves 4 people. Prep takes about 10 minutes, and baking time is 14–16 minutes—so I’m ready to serve in roughly half an hour.

Variations

• I swap cheeses—mozzarella for gooey pulls, or pepper jack for heat.

• I stir in diced jalapeños or fresh herbs for flavor twists.

• Gluten-free? I substitute gluten-free breadcrumbs or skip them altogether.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I pop them in a 350 °F oven for 8–10 minutes to bring back the crispness—microwaving makes them soggy.

FAQs

Can I use boxed or instant mashed potatoes?

Yes—I’ve done that! They work well, but I let them cool slightly before mixing so the puffs hold together better.

How can I make them gluten-free?

I just replace regular breadcrumbs with gluten-free ones—or omit them entirely—and they still bake up nicely.

Can I prep these ahead of time?

Absolutely. I shape the puffs, freeze them unbaked on a tray, then store them in a bag. When I want them, I bake straight from frozen, adding a couple of minutes to the bake time.

What dips go well with them?

I love sour cream, ranch, spicy aioli, or even marinara. They’re super versatile and pair well with many sauces.

Can I make mini puffs or bigger ones?

Mini muffin pans work great—bake about 12–15 minutes instead. For larger scoops, just add a few minutes to the bake time.

Conclusion

These Mashed Potato Cheese Puffs are my go-to when I want a quick, cheesy, crispy snack or side using leftover mash. They’re simple, fun, and disappear fast at my table. I hope I’ve captured the magic of this recipe—give them a try next time you’ve got leftover potatoes!