Golden, crispy on the outside, soft and cheesy inside — a perfect way to reinvent leftover mashed potatoes.
Why You’ll Love This Recipe
- Easy leftover makeover: No need to waste leftover mashed potatoes—these puffs turn them into a delicious new dish.
- Perfect texture contrast: Crispy edges with a soft, cheesy interior.
- Make-ahead friendly: Prep ahead for snacks, lunches, or party appetizers.
- Customizable: Add your favorite herbs, veggies, or proteins to make it your own.
Ingredients
- 3 cups mashed potatoes (preferably cold or room temperature)
- 1 cup shredded sharp cheddar cheese (feel free to mix with mozzarella or gouda for a different flavor)
- 2 large eggs (to bind and add richness)
- 1/4 cup chopped fresh chives (or substitute with green onions or parsley)
- Salt and freshly ground black pepper, to taste
Step-by-Step Directions
1. Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup standard muffin tin generously with butter, olive oil, or use a non-stick cooking spray to prevent sticking and promote browning.
2. Mix the Base
- In a large bowl, add your cold or room temperature mashed potatoes.
- Add the shredded cheddar cheese, eggs, chopped chives, salt, and pepper.
- Stir well until all ingredients are fully combined and the mixture is uniform. The eggs will help bind the mixture so the puffs hold their shape when baked.
3. Fill the Muffin Cups
- Using a spoon or ice cream scoop, evenly divide the mixture into the muffin tin cups.
- Fill each cup all the way to the top and press down gently to compact the mixture, which helps create a nice crust.
4. Bake to Perfection
- Place the muffin tin on the middle rack of the oven.
- Bake for 25-30 minutes or until the tops are golden brown and the edges are crisp. You’ll know they’re ready when you see a firm crust forming on top.
5. Cool and Serve
- Allow the puffs to cool for about 5 minutes in the pan.
- Run a butter knife or thin spatula around each puff to loosen it gently from the sides of the muffin tin.
- Carefully remove each puff and serve warm.
Tips and Variations
- Cheese Variations: Try mixing cheddar with parmesan for a sharper taste or mozzarella for extra gooeyness.
- Add-ins: Fold in finely chopped cooked bacon, sautéed mushrooms, or diced bell peppers to boost flavor and texture.
- Herbs: Rosemary, thyme, or dill add great flavor and complexity.
- Make Ahead: Assemble the puffs in the muffin tin, cover with plastic wrap, and refrigerate for up to 24 hours. Bake fresh when ready.
- Freeze: Bake fully, cool, then freeze in an airtight container. Reheat in the oven or toaster oven for crispy edges anytime.
- Dipping Ideas: Serve with sour cream, spicy ketchup, or a garlic aioli for extra indulgence.
Nutritional Estimate (per puff, based on 12 servings)
- Calories: ~150-170 kcal
- Protein: ~7g
- Fat: ~8g
- Carbohydrates: ~12g
Serve these cheesy mashed potato puffs alongside your favorite salad or soup, or enjoy them as a hearty snack or appetizer. They’re sure to become a family favorite whenever mashed potatoes are on hand!