“We absolutely love these puffs! They’re incredibly addictive and so simple to make!”
Cheesy Mashed Potato Puffs
These cheesy mashed potato puffs are a great way to repurpose leftover mashed potatoes into crispy, bite-sized treats. They stay soft and fluffy on the inside while developing a golden, crunchy exterior. Coating each puff in Parmesan before baking gives them a rich, savory crust similar to a potato croquette, but without frying. The final result is a delicious mix between a tater tot and an elevated potato pancake.
Ingredients
- 3 cups chilled mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1/4 cup fresh chives, chopped
- 1 large egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Butter or cooking spray, for greasing
Instructions
Step 1: Preheat and Prepare the Pan
Set your oven to 400°F (200°C). Generously grease a mini muffin tin using butter or cooking spray.
Tip: Be sure to coat the pan thoroughly, as potatoes can stick easily. Proper greasing ensures the puffs come out cleanly after baking.
Step 2: Mix the Ingredients
In a large bowl, combine the cold mashed potatoes, shredded cheddar, chopped chives, flour, garlic powder, salt, and pepper. Add the egg and mix until everything is well incorporated and the mixture holds its shape.
Step 3: Shape and Coat
Form the mixture into small balls, about 1 inch in size. Roll each one in the grated Parmesan until fully coated. Place them into the mini muffin tin and gently press down so they fit snugly.
Step 4: Bake
Bake for 15–20 minutes, or until the edges turn a deep golden brown and the Parmesan coating becomes crisp and lightly toasted.
Step 5: Cool Slightly Before Serving
Remove the pan from the oven and let the puffs sit for about 5 minutes before taking them out.
Note: If removed too quickly, they may fall apart. Allowing them to rest helps the egg and melted cheese set, giving the puffs a firm structure.
