Tasty Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs are my go-to move for turning leftover mashed spuds into snacks people can't get enough of. You're left with bites that are crunchy on the outside, soft and gooey with cheese inside, and they're always gone in no time.

I came up with these puffs one hectic holiday morning when folks popped by out of nowhere. They were such a smash that now I always make extra mashed potatoes just to whip these up later.

Irresistible Ingredients

• Butter or non-stick spray: keeps the puffs from sticking to your pan, and butter adds a tasty touch
• Parmesan cheese: grated for a crunchy, savory crust—grab real Parmigiano-Reggiano for extra flavor
• Salt and black pepper: brings everything together; fresh ground pepper gives a nice kick
• Garlic powder: gives a gentle, warm flavor without taking over, best kept in a tightly sealed container
• All-purpose flour: helps make the puffs fluffy but not heavy, sift it for the smoothest mix
• Chives: chopped fresh gives brightness and fun pops of green, go for firm, green ones
• Large egg: holds the whole mixture together, pick eggs with those bright yolks if you can
• Cheddar cheese: shredded melts into the potatoes, loads them with rich cheesy taste, sharp is bold and tasty
• Mashed potatoes: chill them for firmer puffs, leftovers or even store-bought both work fine

Simple How-To Steps

Cool and Serve:

Let those puffs chill in the pan just a few minutes. That way, they're easier to pop out. Serve up while still warm so they're crispy outside and fluffy inside.

Bake Until Crisp:

Pop the tray in your oven and bake fifteen to twenty minutes. Edges should get golden and crisp. Peek at about fifteen so they don't burn.

Fill the Pan:

Drop each coated ball into a muffin spot. Press them gently into the cup, so they keep shape and don't flatten while baking.

Form and Coat the Puffs:

Scoop out some potato mixture, about an inch each, and gently roll into little balls. Roll those in Parmesan so every part is covered.

Mix the Potato Mixture:

Toss mashed potatoes, cheddar, chives, flour, garlic powder, salt, and pepper into a big bowl. Crack in the egg, and stir it all up until it's blended and smooth.

Preheat and Prep the Pan:

Crank your oven to 400°F (200°C) and coat a mini muffin pan with plenty of butter or spray so none of your puffs stick.

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Swirling fresh chives through these always reminds me of my grandma sneaking in herbs from her garden just to add that pop of color. We took these puffs on a picnic once, and they were gone before the sandwiches left the basket.

Leftover Care

Keep extra puffs in a sealed box in the fridge—they'll stay good for about three days. Warm them up fast in a hot oven for five minutes or toast them for even more crunch. Don’t microwave them or you’ll miss out on that crispy shell.

Ingredient Swaps

Out of cheddar? Any nice melting cheese will work: mozzarella, Gruyere, or go wild with pepper jack for some heat. No chives? Try a handful of fresh parsley or some sliced scallions. For gluten-free, just use a cup-for-cup gluten-free flour blend in place of regular flour.

Tasty Ways to Serve

They’re awesome straight from the oven, or dip them in sour cream with a handful of chives. Set them out on a party tray and watch them vanish. Sometimes I’ll hide a little piece of cooked bacon in the center—a savory surprise in the middle!

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Fun Food Origins

Things like potato puffs and croquettes have been comfort food classics across Europe for ages. Mixing cheese into the potatoes is kind of a US tradition, making leftover mash even better. Most folks usually fry their mash-ups, but baking them in mini cups like this just makes them cuter and easy to snack on—perfect for chill get-togethers.

Recipe FAQs

→ Can I use leftover mashed potatoes for this dish?

Totally! Cold mashed potatoes out of the fridge are awesome for this, since they help the puffs keep their shape in the oven.

→ What type of cheese is best?

Go for sharp cheddar if you want big flavor, and roll them in Parm to get that awesome crunch. Try swapping in any gooey cheese you have around too.

→ How do I prevent sticking in the muffin pan?

Don’t forget to really coat your muffin pan with butter or spray, or those cheesy bites might hang on for dear life.

→ Can these be made ahead?

For sure. Bake them, stash them in the fridge, then toss them in a warm oven before serving so they get their crispy magic back.

→ Are there ways to add extra flavor?

If you want more zing, toss in a dash of paprika or cayenne. It goes great with the cheese and herbs.