Cheesy Mashed Potato Puffs

Why You’ll Want These on Repeat

These baked mashed potato puffs are my secret weapon for transforming leftovers into something new and exciting. Here’s why I love them:

• Crispy edges: Baked in a muffin tin, the outside gets golden and lightly crunchy
• Melty cheese center: The cheddar creates rich, savory pockets inside
• Portable and prep friendly: Great for make ahead meals, snacks, or lunchboxes
• Customizable: Add herbs, veggies, or protein for your own spin

Ingredients

• 3 cups mashed potatoes (cold or room temperature)
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/4 cup chopped chives
• Salt and pepper to taste

Step by Step to Make Cheesy Mashed Potato Puffs

1: Preheat and Grease

• Preheat the oven to 400°F (200°C).
• Grease a standard muffin tin with butter, oil, or nonstick spray to prevent sticking.

2: Combine the Ingredients

• In a large bowl, mix the mashed potatoes, shredded cheese, eggs, chopped chives, salt, and pepper until fully combined.

3: Fill the Muffin Tin

• Spoon the mixture evenly into each muffin cup, filling each one all the way to the top.

4: Bake Until Golden

• Bake for 25-30 minutes, or until the tops are golden brown and edges are crispy.

5: Cool and Serve

• Let the puffs cool for a few minutes before gently removing them from the tin with a spoon or butter knife.
• Serve warm as a side, snack, or light meal!

Creative Ways I Customize These Puffs

This is one of those recipes that I make differently every single time. The base of mashed potatoes and cheese is solid on its own, but I often mix in whatever’s left in the fridge. These cheesy puffs are forgiving and flexible, which makes them one of my favorite leftover transforms. Here are some of the ways I like to remix the base:

• Protein boost: Add crumbled beef sausage, turkey bacon, or diced cooked chicken
• Veggie twist: Mix in finely chopped bell peppers, cooked broccoli, or caramelized onions
• Herbaceous lift: Swap the chives with parsley, dill, or thyme for a different aroma
• Spicy version: Add a pinch of chili flakes or a dash of hot sauce into the mix
• Cheese swap: Try mozzarella, gouda, or a sharp white cheddar for new flavor profiles

How I Serve These for Meals, Snacks, or Parties

Cheesy mashed potato puffs are one of those rare recipes that’s just as good on a breakfast plate as it is next to a main course or stacked on a snack tray. I often serve them in place of traditional bread or side starches they’re more flavorful, and they reheat better too. Here’s how I like to use them:

• As a breakfast side: Serve two alongside scrambled eggs or an omelet
• With soups: Perfect dunked into hearty vegetable soup or cowboy soup
• On a party platter: Arrange with dipping sauces like sour cream, ranch, or spicy ketchup
• For kids’ lunch: Pack them cold in a bento box with veggie sticks and fruit
• Mini sliders: Slice one open and stuff with a piece of sausage or crispy tofu

How I Store and Reheat These Potato Puffs

These puffs are at their absolute best right out of the oven golden, cheesy, and crispy around the edges. But I’ve made them in bulk enough times to know they store and reheat really well, which makes them perfect for batch cooking and meal prepping. Here’s exactly how I keep them fresh and reheat them like new:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days
• Freeze: Wrap individually or store in a freezer bag, they’ll keep well for 1-2 months
• Reheat in oven: Bake at 350°F (175°C) for 8-10 minutes until warmed through and crisp
• Reheat in microwave: Heat for 30-40 seconds (they stay soft but lose crisp edges)
• Reheat in air fryer: 5-6 minutes at 375°F (190°C) brings back that crunchy finish perfectly

Common Mistakes and How to Avoid Them

Even though this recipe is beginner friendly, there are still a few pitfalls I’ve hit when making them in different kitchens. The key is making sure your potatoes are seasoned and that your muffin tin is well greased. Here’s a quick guide to help you troubleshoot like a pro: