Here are Cheesy Mashed Potato Puffs—crispy on the outside, soft and cheesy on the inside, and a great way to use leftover mashed potatoes.
🧀 Cheesy Mashed Potato Puffs
🧾 Ingredients
- 2 cups mashed potatoes (cold works best)
- 1 cup shredded cheese (cheddar is classic)
- 2 eggs
- ¼ cup all-purpose flour (or breadcrumbs)
- 2–3 tbsp chopped chives or green onions (optional)
- ½ tsp garlic powder
- Salt & pepper to taste
🔥 Optional add-ins
- Crispy bacon bits
- Parmesan cheese (for extra crust)
- Paprika or chili flakes for heat
👩🍳 Instructions
1. Preheat oven
- Set to 400°F (200°C)
- Grease a muffin tin well (or use liners)
2. Mix the base
In a bowl combine:
- mashed potatoes
- cheese
- eggs
- flour
- garlic powder
- salt & pepper
- chives (if using)
Mix until thick and well combined.
3. Fill muffin tin
- Spoon mixture into muffin cups
- Fill almost to the top
- Lightly press down so they hold shape
4. Bake
- Bake for 20–25 minutes
- Tops should be golden and slightly crispy
5. Crisp finish (optional but great)
- Broil for 1–2 minutes at the end for extra crunch
(watch closely so they don’t burn)
🧠 Why they work so well
- Eggs bind everything into a fluffy “puff”
- Cheese melts into the potatoes, making them rich and creamy inside
- Muffin tin shape gives crispy edges all around
🍽️ How they taste
- Crispy top like a potato crust
- Soft, creamy center
- Cheesy, savory, slightly buttery flavor
💡 Tips for best results
- Cold mashed potatoes = better structure
- Don’t overmix once eggs are added
- Let them rest 5 minutes before removing from tin
If you want, I can also give you:
- a air fryer version (extra crispy)
- a low-carb version using cauliflower mash
- or a loaded version with bacon + sour cream topping