If you’re searching for a bite-sized, cheesy, and utterly irresistible appetizer, look no further than Mashed Potato Cheese Puffs! Picture fluffy, creamy mashed potatoes mingling with golden cheddar and Parmesan, all baked into mini muffins with crisp edges and a soft, melty center. They’re incredible for parties, holiday spreads, or simply transforming leftover mashed potatoes into something you can’t stop reaching for. You’ll want to bookmark this for every time you’ve got extra spuds—or a craving for a savory snack that’s both simple and show-stopping.
Ingredients You’ll Need
The beauty of Mashed Potato Cheese Puffs is in their simplicity—each ingredient brings something special, whether it’s the gooey cheese, the subtle kick of green onion, or that crispy finish. Fresh, familiar flavors come together into a dish that’s far more than the sum of its parts!
- 2 cups cold mashed potatoes: The foundation—smooth and flavorful, they bind everything together and hold their shape perfectly when cold.
- 1 large egg: Adds structure and helps the puffs stay light instead of dense.
- 1/2 cup shredded cheddar cheese: For irresistible meltiness and bold flavor (swap for your favorite cheese if you want a twist!).
- 1/4 cup grated Parmesan cheese: For nutty depth and gorgeous golden tops.
- 1/4 cup chopped green onions: These add color and a little zesty bite that livens up every puff.
- 2 tablespoons all-purpose flour: Just enough to firm up the mixture and help it crisp perfectly.
- 1/2 teaspoon garlic powder: A subtle savory boost for extra flavor.
- 1/4 teaspoon salt: Brings out the richness and enhances all those cheese flavors.
- 1/4 teaspoon black pepper: For a tiny bit of heat and aroma.
- 1 tablespoon butter (melted): Brushed on top for a golden finish and extra richness.
- Nonstick cooking spray: Makes sure your Mashed Potato Cheese Puffs release easily from the pan with beautifully crisp edges.
How to Make Mashed Potato Cheese Puffs
Step 1: Prep the Pan and Oven
Start by preheating your oven to 400°F (200°C). While it warms up, give your mini muffin pan a quick coat of nonstick cooking spray or a brush of melted butter. This little step guarantees your Mashed Potato Cheese Puffs pop out easily with those perfect golden edges.
Step 2: Mix Everything Together
In a large mixing bowl, combine the cold mashed potatoes, egg, shredded cheddar cheese, Parmesan, green onions, flour, garlic powder, salt, and black pepper. Stir everything until it’s completely blended. The mixture should be thick and scoopable—if it feels too loose, add a touch more flour.
Step 3: Fill the Muffin Pan
Using a small spoon or cookie scoop, fill each mini muffin cup about three-quarters full with the potato mixture. Try to pack them in a bit and smooth the tops so each puff bakes up with a uniform shape.
Step 4: Brush With Butter
Brush the tops of each little mound with the melted butter. This not only adds an indulgent flavor but also helps the puffs bake up with gorgeous, golden tops that make them completely irresistible.
Step 5: Bake Until Golden and Crisp
Slide the muffin pan into the oven and bake for 20 to 25 minutes, or until the tops are beautifully golden brown and the edges feel crisp. Watch as your kitchen fills with the most mouthwatering, cheesy aroma!
Step 6: Cool and Serve
Remove the pan from the oven and let the Mashed Potato Cheese Puffs cool for a few minutes in the pan. This makes them easier to pop out and helps them hold their shape. Serve warm for the best texture and flavor.
How to Serve Mashed Potato Cheese Puffs
Garnishes
Take your Mashed Potato Cheese Puffs to the next level with fun garnishes! Sprinkle a little more chopped green onion, extra Parmesan, or snipped fresh chives right before serving for a burst of color and fresh flavor. If you love a bit of heat, a dusting of smoked paprika or a drizzle of sriracha mayo on top makes them extra special.
Side Dishes
These beauties are at home alongside everything from a classic holiday roast to game day snacks. Serve Mashed Potato Cheese Puffs with a fresh green salad, crisp veggie sticks, or a platter of roasted veggies. They’re also delicious with other appetizers like mini meatballs or deviled eggs for the ultimate party spread.
Creative Ways to Present
Make your platter pop by arranging Mashed Potato Cheese Puffs in a fun spiral or stacking them tower-style on a tiered stand. Or tuck a few into lunchboxes for a savory surprise! For dinner parties, nestle them in mini paper cups or top each puff with a single roasted cherry tomato for a colorful bite.
Make Ahead and Storage
Storing Leftovers
If, by some miracle, you have leftover Mashed Potato Cheese Puffs, just let them cool completely and transfer to an airtight container. Store in the fridge for up to three days. They hold their shape and flavor, making them easy to grab for quick snacks or lunchbox treats.
Freezing
These puffs freeze beautifully! After cooling, lay them out on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep well for 2 to 3 months—just thaw in the fridge before reheating.
Reheating
To bring your leftover Mashed Potato Cheese Puffs back to their original glory, pop them in a 350°F (175°C) oven for 8 to 10 minutes until hot and crisp on the outside. They’ll taste almost as good as the day you made them! Avoid the microwave for best texture, but if you’re in a rush, 30 seconds is all it takes.
FAQs
Can I use instant mashed potatoes for this recipe?
Absolutely! If you don’t have homemade or leftover mashed potatoes, high-quality instant mashed potatoes will work just fine. Just prepare them as directed on the package, let them cool, and proceed with the recipe.
Do Mashed Potato Cheese Puffs taste good at room temperature?
Yes! While they’re at their crispiest and cheesiest when warm, Mashed Potato Cheese Puffs are delicious at room temperature too. That makes them a fantastic choice for potlucks, picnics, or wherever food needs to sit out a bit.
What other cheeses can I use?
Feel free to get creative—try mozzarella for gooey pull, pepper jack for a little heat, or gouda for a smoky note. A combo of what’s in your cheese drawer works beautifully, just make sure to keep the measurements roughly the same.
Can I make this recipe gluten-free?
Definitely! Simply swap the all-purpose flour for a measure-for-measure gluten-free flour blend. The texture will still be perfect and nobody will notice the difference.
How do I keep them from sticking to the pan?
A well-greased nonstick mini muffin pan is your best friend here. Use cooking spray or brush generously with melted butter, and give the puffs a minute or two to cool before popping them out gently. Silicone pans also work great for easy release.
Final Thoughts
If you haven’t tried Mashed Potato Cheese Puffs yet, let this be your friendly nudge! There’s something deeply satisfying about taking simple ingredients and whipping up a dish guaranteed to make everyone ask for seconds. Whether you’re feeding a crowd or just indulging at home, these cheesy, golden bites never disappoint—give them a spot on your table soon!
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Mashed Potato Cheese Puffs Recipe
- Total Time: 35 minutes
- Yield: 24 mini puffs 1x
- Diet: Vegetarian
Description
These Mashed Potato Cheese Puffs are a delightful way to repurpose leftover mashed potatoes into a tasty appetizer. With a cheesy, savory flavor and a crispy exterior, these mini puffs are perfect for snacking or entertaining.
Ingredients
Main Ingredients:
- 2 cups cold mashed potatoes
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (melted)
- nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and lightly grease a mini muffin pan with cooking spray or melted butter.
- Mix Ingredients: In a large bowl, combine mashed potatoes, egg, cheddar cheese, Parmesan cheese, green onions, flour, garlic powder, salt, and pepper.
- Fill Muffin Cups: Spoon the mixture into the mini muffin cups, filling each about 3/4 full. Brush the tops with melted butter.
- Bake: Bake for 20–25 minutes until golden brown and slightly crisp.
- Serve: Allow to cool slightly before removing from the pan. Serve warm.
Notes
- Great for using up leftover mashed potatoes.
- You can swap the cheddar for mozzarella or pepper jack for a flavor variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 60
- Sugar: 0g
- Sodium: 95mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
