🧀 Why You’ll Want These Mashed Potato Puffs on Repeat
Turn your leftover mashed potatoes into something completely crave-worthy with these baked mashed potato puffs—a total game-changer for your weekly meal rotation. Here’s why they’re a must-make:
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Crispy, Golden Edges: Baked in a muffin tin, each puff develops a lightly crunchy exterior that’s irresistible.
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Melty, Cheesy Centers: Pockets of melted cheddar add savory richness in every bite.
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Perfect for Prep: Make ahead and store for quick meals, lunchboxes, or satisfying snacks on the go.
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Endlessly Customizable: Mix in chopped herbs, veggies, bacon, or shredded chicken to make them your own.
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
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- 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
