Cheesy Mashed Potato Puffs

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Golden, crisp on the outside and soft, fluffy on the inside — these Cheesy Mashed Potato Puffs are the ultimate comfort snack or side dish. Each puff is loaded with rich, creamy mashed potatoes blended with sharp cheddar cheese, eggs, and chives, then baked into a bite-sized, cheesy delight. They’re perfect for breakfast, brunch, or a quick savory treat, and guaranteed to disappear fast at any gathering.

Whether you’re using up leftover mashed potatoes or making them from scratch, this recipe transforms the humble spud into something that feels gourmet. The melted cheese forms irresistible crispy edges while the inside stays luscious and smooth. They’re incredibly easy to make and even easier to customize with your favorite herbs, cheeses, or add-ins like bacon or caramelized onions.

Why You’ll Love This Cheesy Mashed Potato Puffs Recipe

• Perfect way to repurpose leftover mashed potatoes
• Crispy, golden edges with a soft, cheesy center
• Ideal for breakfast, brunch, or entertaining guests
• Easily customizable with mix-ins and toppings
• Great for both kids and adults

Preparation Phase & Tools to Use

To make these cheesy puffs, you’ll need the following essentials:

• Muffin Tin: Crucial for shaping the puffs and creating those crispy edges. Non-stick is preferred.
• Mixing Bowl: For combining the mashed potatoes with eggs, cheese, and seasonings.
• Whisk or Fork: To beat the eggs and blend ingredients smoothly.
• Spoon or Ice Cream Scoop: Helps evenly distribute the mixture into the muffin cups.
• Oven: A conventional oven is perfect for baking these puffs to golden perfection.
  Each tool plays a role in ensuring your potato puffs are well-mixed, portioned consistently, and baked with a crispy exterior.

Preparation Tips

Start with mashed potatoes that are smooth and lump-free for the best texture. If using leftovers, make sure they’re not overly dry; adding a bit of milk or sour cream can help. When mixing, don’t overwork the potatoes — just enough to combine ingredients evenly. Greasing the muffin tin well is key to releasing the puffs without sticking. For extra flavor, consider mixing in fresh herbs, cooked bacon bits, or caramelized onions. Always allow the puffs to cool slightly before removing from the pan to help them set and hold their shape.

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Ingredients for this Cheesy Mashed Potato Puffs Recipe

• 2 cups mashed potatoes (smooth and lump-free)
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 1/4 cup sour cream (or Greek yogurt for a lighter version)
• 1/4 cup chopped chives or green onions
• Salt and black pepper, to taste
• 1/4 teaspoon garlic powder (optional)
• Butter or cooking spray, for greasing the muffin tin
• Optional mix-ins: crumbled bacon, caramelized onions, sautéed spinach, or herbs like thyme or parsley

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Generously grease a non-stick muffin tin with butter or cooking spray to prevent sticking and help the puffs develop a golden crust.

Step 2: Mix the Base

In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, eggs, sour cream, chives, salt, pepper, and garlic powder (if using). Mix everything until just combined. Avoid overmixing as it can lead to dense puffs.

Step 3: Fill the Muffin Tin

Using a spoon or ice cream scoop, evenly divide the mixture into the prepared muffin tin cups. Fill each cup almost to the top, but don’t pack it too tightly. You can top with a bit of extra cheese or a sprinkle of chives if desired.

Step 4: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the tops are puffed, golden brown, and slightly crispy around the edges. Cooking time may vary slightly depending on your oven and the moisture content of your potatoes.

Step 5: Cool and Release

Once baked, allow the puffs to cool in the muffin tin for about 5–7 minutes. This helps them firm up and makes it easier to release them from the tin. Use a butter knife to gently loosen the edges before removing.

Step 6: Serve and Enjoy

Serve the puffs warm as a side dish, snack, or even as a grab-and-go breakfast. They pair beautifully with a dollop of sour cream, a sprinkle of fresh herbs, or even hot sauce for a spicy twist. Perfect on their own or as a hearty addition to any meal.

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Notes

These Cheesy Mashed Potato Puffs are incredibly versatile. You can easily make them ahead and reheat them when needed, which makes them perfect for meal prep or busy mornings. They work wonderfully as a side dish for dinner or as a standalone snack. Use any leftover mashed potatoes, but make sure they’re seasoned enough to carry flavor through the bake. If your potatoes are too soft, you can add a spoonful of flour or an extra egg to firm up the mixture.

Watch Out for These Mistakes While Cooking

• Using dry or bland mashed potatoes: This will make your puffs dry and tasteless. Ensure your mashed potatoes are creamy and well-seasoned.
• Skipping the grease: Not greasing the muffin tin properly will lead to sticking and broken puffs.
• Overbaking: Too much time in the oven will dry them out and make them tough. Watch for golden edges and puffed centers.
• Overmixing: Stirring the mixture too much can result in dense, rubbery puffs. Mix until just combined.

Storage Instructions

Allow the puffs to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, place them in a freezer-safe bag and freeze for up to 2 months. To reheat, simply pop them in a preheated oven at 350°F (175°C) for 8–10 minutes, or microwave for 30–60 seconds until heated through.

Estimated Nutrition (per puff, assuming 12 puffs total)

• Calories: 120
• Protein: 5g
• Carbohydrates: 10g
• Fat: 7g
• Saturated Fat: 3.5g
• Cholesterol: 45mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 1g

Frequently Asked Questions

Can I use instant mashed potatoes?

Yes, as long as they are thick and creamy. Avoid overly watery or runny instant mashed potatoes.

Can I freeze Cheesy Mashed Potato Puffs?

Absolutely. Let them cool, then freeze in a single layer before transferring to a freezer bag. They reheat well.

What cheeses work best in this recipe?

Sharp cheddar is a classic choice, but you can use mozzarella, Monterey Jack, Gruyère, or a mix for extra flavor.

Can I make them without eggs?

Eggs help bind the mixture, but you can try using a flaxseed or chia egg substitute, although the texture may vary.

How do I know when they’re done?

They should be golden on top, slightly puffed, and pulling away from the edges of the muffin tin.

Can I prepare the mixture ahead of time?

Yes, you can mix the ingredients and refrigerate the mixture overnight. Just stir before scooping into the muffin tin.

Are they gluten-free?

Yes, if your mashed potatoes and add-ins are gluten-free. Always double-check labels for any processed ingredients.

What can I serve them with?

They pair well with breakfast eggs, roasted meats, soups, or a fresh salad for a light lunch.

Conclusion

Cheesy Mashed Potato Puffs are a smart and delicious way to breathe new life into leftover mashed potatoes. With their golden crust and gooey cheese center, they strike the perfect balance of indulgent and comforting. Easy to prep, bake, and customize, this recipe is sure to become a go-to for breakfast ideas, quick snacks, or party-worthy sides. Try them once, and you’ll find endless reasons to make them again.

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