Easy Cheesy Mashed Potato Puffs Recipe

There’s something about the golden glow of a winter afternoon that makes me crave comfort food—something crispy on the outside, fluffy on the inside, and oozing with melty cheese. If you’ve ever stared at a bowl of leftover mashed potatoes and wondered, “What magic can I make with you today?”—let me introduce you to your new favorite snack: Easy Cheesy Mashed Potato Puffs. These little golden bites are like the lovechild of a croquette and a soufflé, and they’re so simple, you’ll wonder why you haven’t been making them all along.

Ingredients You’ll Need

Gather these cozy staples—most of which you probably already have in your kitchen:

• 2 cups mashed potatoes – Leftovers work beautifully here, but if you’re making them fresh, go for a creamy, buttery batch.
• 1 cup shredded cheddar cheese – Sharp cheddar adds a lovely tang, but feel free to swap in Gruyère or Monterey Jack.
• 1 large egg – This binds everything together and gives the puffs their lift.
• ¼ cup grated Parmesan – For that extra savory depth.
• 2 tablespoons chopped chives or green onions – A pop of freshness to balance the richness.
• ½ teaspoon garlic powder – Because everything’s better with garlic.
• Salt and pepper – To taste, but don’t be shy—potatoes love seasoning!
• 1 tablespoon melted butter or olive oil – For brushing the tops before baking (hello, golden crunch!).

How to Make Them (Step by Step)

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Now, let’s turn those humble ingredients into something magical:

1. Mix the base. In a large bowl, combine the mashed potatoes, shredded cheddar, egg, Parmesan, chives, garlic powder, salt, and pepper. Stir until everything is evenly incorporated—no streaks of egg left behind!
2. Scoop and shape. Using a cookie scoop or a spoon, portion out mounds of the mixture (about 2 tablespoons each) onto the prepared baking sheet. Gently pat them into rounded domes—they don’t need to be perfect, just sturdy enough to hold their shape.
3. Brush with butter. Lightly brush the tops with melted butter or olive oil. This little step makes all the difference for that irresistible golden crust.
4. Bake to perfection. Pop them into the oven for 20–25 minutes, or until the puffs are puffed, golden, and slightly crisp on the outside. Your kitchen will smell like a cozy dream.

Tip: If you’re feeling fancy, sprinkle a little extra cheese on top before baking for an even cheesier finish. And if your mashed potatoes are on the looser side, add a tablespoon of flour to help firm up the mixture.

These Easy Cheesy Mashed Potato Puffs are the ultimate comfort food—crispy on the outside, fluffy on the inside, and loaded with gooey cheese. Whether you’re using up leftover mashed potatoes or making a fresh batch, these little bites are sure to disappear fast!

Pro Tips for Perfect Potato Puffs

• Chill your mashed potatoes first—cold potatoes hold their shape better when forming the puffs.
• Use a cookie scoop for evenly sized puffs that bake uniformly.
• Don’t skip the egg wash—it gives them that gorgeous golden-brown crust.

Delicious Variations & Substitutions

These puffs are endlessly customizable! Try these tasty twists:

• Bacon & Cheddar: Add ½ cup crumbled bacon and swap the mozzarella for sharp cheddar.
• Garlic Herb: Mix in 1 tsp garlic powder and 2 tbsp fresh chopped herbs (parsley, chives, or thyme).
• Dairy-Free: Use vegan cheese and a flax egg (1 tbsp ground flax + 3 tbsp water).

What to Serve With Mashed Potato Puffs

These puffs are versatile enough for any occasion:

• As a side dish with roasted chicken, meatloaf, or holiday ham.
• Dipped in gravy, sour cream, or spicy aioli for a party appetizer.
• Topped with a fried egg for a hearty breakfast twist.

Storage & Reheating Tips

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze unbaked puffs on a tray, then transfer to a bag for up to 2 months. Bake from frozen, adding 5 extra minutes.
• Reheating: Warm in a 350°F oven for 10 minutes or air fry at 375°F for 5 minutes to restore crispiness.

FAQs

Can I use instant mashed potatoes?
Yes! Just make sure they’re thick (not watery) so the puffs hold their shape.

Why did my puffs flatten?
This usually happens if the mashed potatoes were too wet. Next time, drain excess liquid or add a tablespoon of flour.

Can I make these ahead?
Absolutely! Assemble the puffs and refrigerate overnight, then bake when ready.

What’s the best cheese for melting?
Mozzarella, cheddar, or Gruyère work beautifully. Avoid pre-shredded cheese—it contains anti-caking agents that can make the texture grainy.

There’s something magical about transforming humble mashed potatoes into crispy, cheesy bites of joy. Whether you’re serving them at a holiday gathering or just treating yourself on a cozy night in, these puffs are guaranteed to bring smiles. Don’t be surprised if they become a new family favorite—mine can’t get enough of them! Happy baking, friends.