A fun and comforting snack or side, these puffs are crispy on the outside and gooey inside—perfect for using up leftover mashed potatoes.

Why You’ll Love This Recipe

I love how these cheddar-filled bites magically transform simple mashed potatoes into irresistible finger food. They’re easy to customize, freeze beautifully, and almost vanish as soon as they hit the table!

ingredients

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

2 cups mashed potatoes (chilled or leftover)
2 large eggs
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese (optional but adds great flavor)
½ cup all-purpose flour
¼ cup breadcrumbs (optional—extra crunch!)
¼ cup chopped chives or green onions
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Cooking spray or melted butter (to grease the pan)

directions

Preheat oven to 400 °F (200 °C). Grease a 12‑cup muffin tin.
In a large bowl, whisk eggs, then add mashed potatoes, cheddar, Parmesan, flour, breadcrumbs (if using), chives, garlic and onion powders, salt, and pepper. Gently fold until just combined.
Spoon the mixture into muffin cups, filling about ¾ full.
Optional: sprinkle extra cheese on top.
Bake for 20–25 minutes until golden and crisp. Let cool 5 minutes, then gently remove and serve warm.

Servings and timing

Makes: about 12 puffs
Prep time: ~10 minutes
Cook time: 20–25 minutes
Total time: ~35 minutes
Servings: about 4–6, depending on appetite

Variations

Italian-style: swap in sun-dried tomatoes and basil
Curried: stir in curry powder
Vegetarian twist: add goat cheese and spinach
Spicy: use pepper jack cheese, or stir in chopped jalapeños

storage/reheating

Refrigerator: store in an airtight container for up to 3–4 days
Freezing: flash-freeze puffs on a tray, then transfer to a freezer bag—keeps well for months
To reheat: bake at 350 °F (175 °C) for 10–15 minutes in the oven or air fryer; avoid microwaving if I want them crisp

FAQs

Can I use instant mashed potatoes?

Yes—I’ve used instant before. Homemade tastes richer, but instant works in a pinch.

Can I make these gluten-free?

Absolutely—just use gluten-free flour and breadcrumbs.

Can I freeze them before baking?

Yes; I freeze them in the muffin tin, then bake from frozen—just add a few minutes to the time.

What’s the best way to keep them crispy?

Avoid microwaving. Instead, I reheat them in a hot oven or air fryer. Fresh from the oven is always best.

Conclusion

These Mashed Potato Cheese Puffs are one of my favorite ways to elevate leftovers. They’re simple, delicious, and endlessly versatile—perfect for cozy nights, parties, or snack time. Once I get the base recipe down, I love experimenting with different cheeses, herbs, and mix-ins. I hope they become a go-to in your kitchen—enjoy!