Name: Cheesy Mashed Potato Puffs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Unsalted butter (for greasing); 4 cups leftover mashed potatoes; Kosher salt, to taste; Black pepper, to taste; 2 large eggs; ⅓ cup sour cream (plus more for serving); 1 cup shredded sharp cheddar cheese; ¼ cup grated parmesan cheese; 2 tablespoons chopped fresh chives

Jump to Recipe

Transform your leftover mashed potatoes into a golden, cheesy masterpiece with these Cheesy Mashed Potato Puffs. Lightly crisp on the outside, fluffy on the inside, and bursting with gooey cheddar and savory Parmesan, these little bites are the ultimate comfort food makeover. Whether you’re entertaining guests, feeding picky eaters, or just craving something cozy and satisfying, these potato puffs deliver rich flavor in a fun, poppable form.

Ideal as a side dish, snack, or appetizer, they bake up beautifully in a muffin tin, making them easy to portion and perfect for serving. The addition of sour cream, chives, and eggs gives these puffs structure and a subtle tang, while the cheese turns them into something truly crave-worthy. Best of all, they make brilliant use of leftover mashed potatoes, reducing waste and maximizing taste. Soft, cheesy, and irresistibly fluffy, they’re everything you love about mashed potatoes—with a crispy, golden twist.

Why You’ll Love This Recipe

Great Use of Leftovers – Perfect way to repurpose mashed potatoes into something totally new.
Cheesy and Comforting – A delicious blend of cheddar and Parmesan for ultimate flavor.
Easy to Make – Simple ingredients and a quick bake time make them stress-free.
Kid-Friendly and Crowd-Pleasing – Fun size and cheesy flavor make them a hit with everyone.
Versatile Serving Options – Great as a snack, side, or even a brunch item.

Ingredients

Unsalted butter (for greasing)
Leftover mashed potatoes
Kosher salt
Black pepper
Eggs
Sour cream (plus more for serving)
Shredded sharp cheddar cheese
Parmesan cheese
Fresh chives (chopped)

Variations

Add Bacon: Stir in chopped cooked bacon for a smoky flavor.
Spicy Kick: Add a pinch of cayenne or diced jalapeños.
Herb Boost: Mix in fresh parsley, thyme, or dill for more herbal notes.
Different Cheese: Swap cheddar for mozzarella, Gouda, or pepper jack.
Mini Muffins: Make them bite-size by using a mini muffin tin.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with unsalted butter.

Step 2: Mix the Filling

In a large bowl, combine the mashed potatoes, eggs, sour cream, cheddar cheese, Parmesan, chives, salt, and pepper. Mix until well blended.

Step 3: Fill the Muffin Tin

Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.

Step 4: Bake

Bake for 20–25 minutes or until golden brown and puffed on top.

Step 5: Cool Slightly and Serve

Let cool for a few minutes in the pan. Gently remove and serve warm with a dollop of sour cream and extra chives, if desired.

Tips for Making the Recipe

Use cold or room temperature mashed potatoes for easier mixing.
Don’t overfill muffin cups—leave a little room for puffing.
Grease the muffin tin thoroughly to prevent sticking.
Let them cool a few minutes before removing to help them hold shape.
Add extra cheese on top before baking for a cheesy crust.

How to Serve

Serve as a side dish with roasted meats or poultry
Pair with brunch favorites like eggs and sausage
Offer as a party appetizer with a side of sour cream or ranch dip
Add to a school lunchbox for a fun, cheesy surprise
Great as a holiday leftover upgrade

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days.

Freezing

Freeze fully cooled puffs on a tray, then transfer to a freezer bag. Freeze for up to 1 month.

Reheating

Reheat in a 350°F oven for 10 minutes, or microwave for 30–60 seconds until heated through.

FAQs

1. Can I make these with fresh mashed potatoes?

Yes, just be sure they’re well seasoned and cooled slightly before mixing.

2. Do they hold their shape well?

Yes, especially if allowed to cool briefly before removing from the tin.

3. Can I make these ahead of time?

Yes! Store in the fridge and reheat just before serving.

4. What kind of mashed potatoes work best?

Thicker mashed potatoes (not too runny) work best for structure.

5. Can I use a mini muffin tin?

Absolutely! Just reduce the baking time to 12–15 minutes.

6. Are these gluten-free?

Yes, as long as your mashed potatoes don’t contain any gluten ingredients.

7. Can I add meat or veggies?

Yes—diced ham, bacon, or finely chopped cooked broccoli all work well.

8. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute.

9. What should I serve them with?

They pair well with roast chicken, turkey, or as part of a brunch spread.

10. How do I prevent them from sticking?

Grease the muffin tin thoroughly, or use silicone muffin liners.

Conclusion

Cheesy Mashed Potato Puffs are the delicious, golden, cheesy answer to your leftover mashed potato dilemma. Baked to perfection in a muffin tin, they offer a comforting flavor in a convenient and fun form. Whether you serve them as a side, snack, or party bite, these puffs are simple to make, endlessly customizable, and a guaranteed hit. Try them once, and you’ll never look at leftovers the same way again.