Embark on a comfort food journey with these Cheesy Mashed Potato Puffs, where leftover mashed potatoes transform into golden, crispy-edged bites of pure delight.

Whether it's an after-holiday brunch or casual gathering, these Cheesy Mashed Potato Puffs bring new life to leftovers with their perfect blend of cheese and herbs.

Perfect for entertaining or whenever you need to reinvent leftovers, this recipe captures the magic of comfort food. Ready to create the ultimate potato side dish? Let's dive into this clever and utterly rewarding recipe.

Master the Art of Cheesy Mashed Potato Puffs

These Cheesy Mashed Potato Puffs aren't just another side dish – they're a perfect fusion of textures and flavors. The combination of crispy exterior and creamy interior creates an unforgettable taste experience.

Here's your guide to creating these spectacular Cheesy Mashed Potato Puffs, complete with professional tips to ensure your puffs turn out perfectly every time.

Serving Suggestions for Cheesy Mashed Potato Puffs:

Present with extra sour cream
Serve alongside eggs for breakfast
Add to brunch buffets
Include with roasted meats
Pair with fresh salad

Pro Tips for Perfect Potato Puffs:

Temperature Control: Start with cold potatoes
Mixing Strategy: Combine ingredients thoroughly
Pan Preparation: Grease muffin tin well
Filling Method: Use ice cream scoop for uniform size
Baking Success: Watch for golden edges

Cheesy Mashed Potato Puffs Recipe:

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 12 puffs
Equipment: Muffin tin, mixing bowls

Transform your kitchen into a comfort food haven with these spectacular Cheesy Mashed Potato Puffs.

Ingredients:

3 cups cold leftover mashed potatoes
4 large eggs, beaten
1 ½ cups shredded sharp cheddar cheese, divided
¼ cup grated Parmesan cheese
¼ cup finely chopped green onions (plus more for garnish)
¼ cup cooked bacon, crumbled (about 4 slices)
2 tablespoons sour cream
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried dill
¼ teaspoon smoked paprika (plus more for dusting)
Salt and freshly ground black pepper to taste
Cooking spray
Sour cream for serving (optional)

Directions:

Preheat oven to 400°F. Generously spray a 12-cup muffin tin with cooking spray.
In a large bowl, combine cold mashed potatoes, eggs, 1 cup of the cheddar cheese, Parmesan cheese, green onions, crumbled bacon, sour cream, melted butter, flour, garlic powder, onion powder, dill, smoked paprika, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
Spoon or scoop the mixture evenly into the prepared muffin cups, filling each almost to the top. The mixture should make about 12 puffs.
Sprinkle the remaining ½ cup of cheddar cheese on top of each potato puff. Dust lightly with additional smoked paprika.
Bake for 25-30 minutes, until the tops are golden brown and the cheese is bubbly.
Allow to cool in the muffin tin for 5 minutes. Carefully run a knife around the edges of each puff to loosen, then remove from the tin.
Garnish with additional chopped green onions and serve warm with sour cream on the side if desired.

Ready to Enjoy!

These Cheesy Mashed Potato Puffs offer an incredible combination of flavors that will elevate any meal. Each bite delivers the perfect balance of crispy exterior and creamy center.

Storage Solutions:

Refrigeration: Store covered for up to 3 days
Freezing: Freeze for up to 2 months
Reheating: Warm in oven until crispy
Make Ahead: Prepare mixture day before baking

Cheesy Mashed Potato Puffs

Print Recipe

Transform your kitchen into a comfort food haven with these spectacular Cheesy Mashed Potato Puffs.

Total Time: 40 minutes
Yield: 12 puffs 1x

Ingredients

Scale

3 cups cold leftover mashed potatoes
4 large eggs, beaten
1 ½ cups shredded sharp cheddar cheese, divided
¼ cup grated Parmesan cheese
¼ cup finely chopped green onions (plus more for garnish)
¼ cup cooked bacon, crumbled (about 4 slices)
2 tablespoons sour cream
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried dill
¼ teaspoon smoked paprika (plus more for dusting)
Salt and freshly ground black pepper to taste
Cooking spray
Sour cream for serving (optional)

Instructions

Preheat oven to 400°F. Generously spray a 12-cup muffin tin with cooking spray.
In a large bowl, combine cold mashed potatoes, eggs, 1 cup of the cheddar cheese, Parmesan cheese, green onions, crumbled bacon, sour cream, melted butter, flour, garlic powder, onion powder, dill, smoked paprika, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
Spoon or scoop the mixture evenly into the prepared muffin cups, filling each almost to the top. The mixture should make about 12 puffs.
Sprinkle the remaining ½ cup of cheddar cheese on top of each potato puff. Dust lightly with additional smoked paprika.
Bake for 25-30 minutes, until the tops are golden brown and the cheese is bubbly.
Allow to cool in the muffin tin for 5 minutes. Carefully run a knife around the edges of each puff to loosen, then remove from the tin.
Garnish with additional chopped green onions and serve warm with sour cream on the side if desired.

Notes

This recipe works best with cold leftover mashed potatoes that have been refrigerated, as they hold their shape better.
If your mashed potatoes are very loose or contain a lot of liquid, add an extra tablespoon of flour to help them set up.
For the best flavor, use russet or Yukon Gold potatoes in your mashed potatoes.
These puffs can be customized with different cheese combinations like Gruyère, Monterey Jack, or pepper jack.
Add ¼ cup of finely diced red bell pepper for color and flavor.
For a vegetarian version, omit the bacon or substitute with 2 tablespoons of chopped sun-dried tomatoes.
The puffs can be made ahead and refrigerated for up to 2 days. Reheat in a 350°F oven for 10-15 minutes.
These also freeze well. Freeze completely cooled puffs on a baking sheet, then transfer to a freezer bag. Reheat from frozen at 375°F for 15-20 minutes.
Mini muffin tins can be used to make bite-sized puffs - reduce the baking time to 15-20 minutes.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 25 minutes