Mashed Potato Cheese Puffs

WANT TO SAVE THIS RECIPE?

I’ve made a lot of comfort food in my kitchen, but these Mashed Potato Cheese Puffs might just be the coziest, creamiest, cheesiest creation I’ve ever whipped up. Think mashed potatoes—already irresistible—turned into golden, fluffy puffs of joy with crispy edges and gooey cheese stretching out from every bite. These are the kind of bites you make “just to try,” and suddenly half the batch is gone.

What makes this recipe even better is how simple it is to throw together. Leftover mashed potatoes? Perfect. A few pantry staples? Done. Pop them in a muffin tin, bake until golden, and you’ve got the kind of dish that makes everyone go silent on the first bite. I serve them for brunch, as a side, or even for a fun dinner party snack, and they always steal the show.

---

Why You’ll Love This Mashed Potato Cheese Puffs Recipe

These cheesy puffs hit every craving. Creamy on the inside, crispy on the outside, and loaded with flavor thanks to cheese, herbs, and a hint of garlic. They’re also wildly versatile—great for using leftovers, easy to scale up for crowds, and ready in under 30 minutes. Whether you need quick breakfast ideas, a savory snack, or an easy dinner side dish, this recipe will never let you down.

---

What Kind of Potatoes Should I Use for Mashed Potato Cheese Puffs?

The best part about this recipe is its flexibility, but if you’re starting from scratch, I recommend using starchy potatoes like Russet or Yukon Gold. They mash beautifully and give the puffs that light, fluffy interior you’re after. That said, if you have leftover mashed potatoes—whatever the type—they’ll work just fine. Just avoid overly wet mashed potatoes, or the puffs might not hold their shape as well during baking.

---

Options for Substitutions

If you’re missing an ingredient or want to tweak things based on your preferences or dietary needs, here are some easy swaps that won’t compromise the flavor or texture:

• Cheese: Cheddar is classic, but mozzarella gives that incredible pull, and gouda or gruyère add depth. Use what you love.
• Eggs: They help bind everything together. For an egg-free version, you can try a flax egg or even a little extra cheese to hold the structure.
• Herbs: Fresh parsley is my go-to for brightness, but chives, thyme, or even a touch of rosemary add amazing aroma.
• Milk/Cream: You can swap in plant-based milk or even sour cream or Greek yogurt for added tang.
• Garlic: Freshly minced is best, but garlic powder will still bring that familiar flavor.

These puffs are forgiving and fun to customize—just don’t skip the cheese unless you’re on a serious mission to test my willpower.

---

Ingredients for This Mashed Potato Cheese Puffs Recipe

• Mashed Potatoes: The heart of the recipe. You can use freshly made or leftovers—just make sure they’re not too runny so the puffs hold together.
• Shredded Cheese: Adds both flavor and that irresistible melty texture. Cheddar, mozzarella, or a blend work beautifully.
• Eggs: These bind everything together and give the puffs structure while baking.
• Milk or Cream: A splash of dairy keeps the potatoes creamy and soft on the inside.
• Butter: Melted butter boosts flavor and helps the edges crisp up while baking.
• Salt & Pepper: Essential for seasoning—don’t skip these.
• Garlic (minced or powder): Adds a savory depth to balance the richness.
• Fresh Parsley or Chives (optional): A fresh pop of color and flavor that brightens up each bite.
• Grated Parmesan (optional): Sprinkled on top for extra crispiness and a savory punch.

---

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Lightly grease a standard muffin tin with butter or nonstick spray. This will help the puffs slide out easily and get those golden, crispy edges.

---

Step 2: Mix the Base

In a large mixing bowl, combine the mashed potatoes, shredded cheese, eggs, milk (or cream), butter, salt, pepper, and garlic. Mix until everything is well incorporated. The mixture should be thick but scoopable.

---

Step 3: Fill the Muffin Tin

Spoon the potato mixture into the muffin tin, filling each cavity nearly to the top. If using Parmesan or fresh herbs, sprinkle a little over each one for an extra pop of flavor and a pretty finish.

---

Step 4: Bake

Place the muffin tin in the oven and bake for 20–25 minutes, or until the tops are golden brown and slightly crispy around the edges. You’ll know they’re done when they pull away slightly from the sides and smell incredible.

---

Step 5: Cool and Release

Let the puffs cool in the tin for about 5 minutes before gently removing them with a spoon or butter knife. They’ll firm up slightly as they rest, making them easier to handle without breaking apart.

---

How Long to Cook the Mashed Potato Cheese Puffs

These puffs bake beautifully in about 20 to 25 minutes at 400°F (200°C). You’ll want to keep an eye on the tops—they should be golden brown with a crisp edge. The cheese should bubble slightly, and the sides will pull away just a touch from the muffin tin when they’re perfectly done.

---

Tips for Perfect Mashed Potato Cheese Puffs

• Don’t Overmix: Once everything is combined, stop mixing. Overworking the mixture can make the puffs dense.
• Use Cold Mashed Potatoes: If you’re working with leftovers, cold mashed potatoes are actually easier to handle and hold their shape better.
• Grease the Tin Generously: These puffs like to cling to the tin, so don’t be shy with the butter or spray.
• Add a Parmesan Crust: For extra crispiness, sprinkle grated Parmesan in the muffin cups before filling them. It forms a delicious golden crust.
• Let Them Rest: Give them a few minutes to cool before removing from the tin. They’ll set up more firmly and be less likely to fall apart.
• Play with Cheese Combinations: A mix of sharp and melty cheeses (like cheddar and mozzarella) adds both flavor and gooeyness.
• Bake on the Middle Rack: This helps cook them evenly without over-browning the tops or undercooking the centers.

---

Watch Out for These Mistakes While Cooking

• Using Watery Mashed Potatoes: If your mashed potatoes are too thin or loaded with cream, the puffs won’t hold together. Stick with thicker mashed potatoes for best results.
• Skipping the Grease: Forgetting to grease the muffin tin properly is the fastest route to stuck, crumbling puffs.
• Overloading the Muffin Cups: Filling them too high can cause overflow or uneven cooking. Leave a little space at the top.
• Underbaking: If the puffs aren’t golden brown on top, they may be too soft inside. Let them bake fully so the edges crisp up.
• Not Letting Them Cool: Trying to remove the puffs while they’re still piping hot can cause them to fall apart. Give them a few minutes.
• Using Only Mild Cheese: You want bold flavor—don’t rely solely on mild cheeses like mozzarella. Add some sharp cheddar or a punchy gruyère.

---

What to Serve With Mashed Potato Cheese Puffs?

Grilled Steak or Roast Chicken

A hearty protein pairs perfectly with the creamy, cheesy richness of the puffs.

Crisp Green Salad

A fresh arugula or mixed greens salad with lemon vinaigrette helps balance the richness.

Scrambled or Poached Eggs

For brunch, these are incredible next to fluffy eggs and maybe even a drizzle of hot sauce.

Tomato Soup

The contrast of creamy puffs with a warm, tangy soup is cozy and classic.

Cheese & Charcuterie Board

Serve these as a warm addition to a snack board for guests—they disappear fast.

Roasted Vegetables

Try pairing them with roasted carrots, Brussels sprouts, or green beans for a colorful and complete plate.

Bacon or Sausage

A savory breakfast side that complements the cheesy potato base so well.

Sour Cream & Chive Dip

For an extra snacky vibe, serve them with a tangy dip on the side.

---

Storage Instructions

Mashed Potato Cheese Puffs store surprisingly well, making them perfect for meal prep or leftovers.

• Refrigerator: Place cooled puffs in an airtight container and store in the fridge for up to 4 days.
• Freezer: Flash-freeze them on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months.
• To Reheat: Warm in a 350°F (175°C) oven or toaster oven for about 10 minutes until heated through and crispy. Avoid the microwave if you want to keep the edges crisp.

---

Estimated Nutrition (Per Puff – Approximate)

• Calories: 110
• Total Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 0.5g
• Protein: 4g
• Serving Size: 1 puff

These values may vary slightly depending on the cheese and ingredients used, but it’s a great starting point for anyone tracking their intake.

---

Frequently Asked Questions

How do I make these puffs gluten-free?

They’re naturally gluten-free as long as your mashed potatoes and added ingredients don’t contain flour or breadcrumbs. Just double-check labels on any cheese or seasonings.

---

Can I make these ahead of time?

Yes! You can fully bake them, cool, and refrigerate or freeze. Reheat in the oven when ready to serve—they’ll still be crispy and flavorful.

---

Can I use instant mashed potatoes?

Absolutely. Just make sure they’re thick and not runny. Use less liquid than the package suggests if needed.

---

Do I have to use a muffin tin?

A muffin tin works best for portioning and crisp edges, but you can also use mini ramekins or shape small mounds on a lined baking sheet.

---

What’s the best cheese combo for these?

A mix of sharp cheddar and mozzarella hits that perfect balance of flavor and meltiness. Gouda, Swiss, or even pepper jack work well too.

---

Can I add vegetables or meat?

Yes! Finely chopped cooked bacon, ham, scallions, or even grated zucchini (squeezed dry) are great add-ins. Don’t go overboard—keep the mixture thick.

---

Why did my puffs fall apart?

They may not have had enough egg to bind or the potatoes were too soft. Letting them cool before removing helps too.

---

How many puffs does this recipe make?

Typically around 10 to 12 puffs, depending on the size of your muffin tin and how full you pack each cup.

---

Conclusion

Mashed Potato Cheese Puffs are one of those magical recipes that turn simple ingredients into something special. Whether you’re clearing out leftover mashed potatoes or looking for a new crowd-pleasing side, these cheesy little bites bring comfort, flavor, and a little golden crunch to every plate. Once you try them, they’ll earn a permanent place in your recipe rotation—trust me.

---

Print