The Ultimate Fuss-Free Cheesy Mashed Potato Puffs (A Nostalgic, Resourceful Side Dish!)
These Cheesy Mashed Potato Puffs turn leftover mashed potatoes into crisp, golden-brown bites with a rich, fluffy center. Baked in a muffin tin with sharp cheddar, Parmesan, and garlic, they make an effortless side dish or party appetizer that holds its shape beautifully.
Mashed Potato Puffs
Ingredients
| Ingredient | Quantity |
|---|---|
| Mashed potatoes (cold and firm) | 3 cups |
| Eggs | 2 large |
| Sharp cheddar cheese, freshly grated (divided) | 1½ cups |
| Grated Parmesan cheese | ¼ cup |
| Fresh chives or green onions, finely chopped | 2 tablespoons |
| Garlic powder | ½ teaspoon |
| Freshly cracked black pepper | ¼ teaspoon |
Step-by-Step Directions
- Preheat and prep – Set your oven to 400°F (200°C) and generously grease a standard 12-cup muffin tin with butter or non-stick spray.
- Mix the base – In a large bowl, combine the cold mashed potatoes, eggs, 1 cup of the cheddar cheese, Parmesan cheese, garlic powder, and black pepper. Stir gently until just combined—overmixing can make the potatoes turn gummy.
- Portion into the pan – Divide the potato mixture evenly among the 12 muffin cups using a cookie scoop or ice cream scoop. Press down lightly to smooth the tops.
- Top with cheese – Sprinkle the remaining ½ cup of cheddar cheese evenly over the tops of the puffs.
- Bake until golden – Bake for 20 to 25 minutes, until the edges are crisp and deep golden, the cheese is bubbly, and the centers feel firm to a light touch.
- Rest and serve – Let the puffs cool in the muffin tin for 10 to 15 minutes to allow their structure to set. Garnish with the chopped chives or green onions before serving warm.
