Cheesy Mashed Potato Puffs Recipe

There’s something irresistibly comforting about golden, crispy potato puffs filled with gooey melted cheese. These Cheesy Mashed Potato Puffs are everything you love about mashed potatoes—creamy, buttery, and rich—but baked into a bite-sized, slightly crispy, utterly snackable form.

I first made these after a big holiday dinner when I had a mountain of leftover mashed potatoes. Since then, they've become a regular in our house—not just for using up leftovers, but because they're that good. They’re kid-friendly, freezer-friendly, and perfect for brunches, parties, or an easy side dish on busy weeknights.

Bite into one and you’ll be hooked: crispy edges, soft fluffy interior, and pockets of melted cheese in every bite. Let’s dive in!

Why You’ll Love These Cheesy Mashed Potato Puffs

Get ready to transform your mashed potatoes into something new, fun, and totally crave-worthy. These Cheesy Mashed Potato Puffs are the perfect example of how a few humble ingredients can turn into something extraordinary.

First off, they’re quick and easy. If you already have mashed potatoes on hand, you can have these puffs prepped and in the oven in under 15 minutes. Even if you're starting from scratch, they still come together faster than you’d expect.

They’re also incredibly budget-friendly. Made with pantry staples like potatoes, eggs, cheese, and a touch of milk, this recipe stretches leftovers into something the whole family will love.

These little puffs are versatile, too. Add in cooked bacon, fresh herbs, or swap the cheese to suit your tastes. They work great as a brunch side, afternoon snack, or even tucked into lunchboxes.

Lastly, they're a crowd-pleaser. Whether you're serving toddlers or guests at a party, these golden bites always disappear fast. They’re just the right mix of familiar comfort and fun presentation.

Once you try these, they’ll become your new go-to for leftover mashed potatoes.

Ingredients Notes

The beauty of these Cheesy Mashed Potato Puffs is how simple the ingredient list is—yet each component plays a role in creating the perfect texture and flavor.

Mashed potatoes are the heart of the recipe. You can use freshly made mashed potatoes or leftovers from last night’s dinner. If they’re very creamy or loose, just reduce the milk a bit. The key is to start with well-seasoned mashed potatoes for the best flavor.

Shredded cheese adds gooey richness and that irresistible pull when you bite into a puff. I love using sharp cheddar for its bold flavor, but feel free to experiment with mozzarella, gouda, or a Mexican blend for something different.

Eggs help bind the mixture and give the puffs structure so they don’t fall apart. You’ll need one or two depending on how soft your potatoes are. They also add a bit of richness to the final flavor.

Milk (just a splash!) ensures the mixture stays moist and creamy without becoming too dense. You can use whole milk, 2%, or even half-and-half for an extra decadent touch.

For equipment, you’ll need a standard muffin tin—a mini muffin tin works too for bite-sized party treats. A little cooking spray or melted butter helps the edges crisp up beautifully.

How To Make These Cheesy Mashed Potato Puffs

Turning leftover mashed potatoes into these cheesy, golden puffs is a breeze. Here’s how it’s done:

Start by preheating your oven to 400°F and greasing a 12-cup muffin tin with nonstick spray or melted butter. This step is key to getting those irresistible crisp edges on each puff.

In a large mixing bowl, combine your mashed potatoes, shredded cheese, and eggs. Mix until fully incorporated. The texture should be thick enough to scoop, but not overly stiff. If the potatoes seem too dry, stir in a tablespoon or two of milk until it loosens just slightly.

Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full. For extra cheesy goodness, you can tuck a small cube of cheese into the center of each puff before baking—totally optional, but highly recommended.

Bake for 20–25 minutes, or until the tops are golden brown and the edges look crispy. You’ll know they’re done when they puff up slightly and pull away from the edges of the pan.

Let them cool in the tin for 5 minutes before carefully removing them. A butter knife run around the edges works great if they’re a little stuck. Serve warm, and watch them disappear fast!

Start to finish, you’re looking at around 35 minutes total, including prep and baking time. Not bad for something this delicious and satisfying.

Storage Options

These cheesy potato puffs store beautifully, making them ideal for meal prep or planning ahead for gatherings.

If you have leftovers, let them cool completely before storing in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days. To keep the edges crisp, place a paper towel in the container to absorb any moisture.

For longer storage, these freeze like a dream. Arrange the cooled puffs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll last up to 3 months this way.

When you’re ready to reheat, just pop them back into a 375°F oven for 10–12 minutes from the fridge, or 15–18 minutes from frozen. Avoid microwaving if possible, as it softens the crispy edges.

Variations and Substitutions

One of my favorite things about this recipe is how easy it is to customize. Here are some fun variations and smart substitutions to try:

Add-ins like cooked bacon bits, chopped green onions, or minced jalapeños give the puffs a flavor boost. Stir them in before baking for a more savory bite.

Swap out the cheese based on what you have on hand. Try Swiss for a nutty flavor, Monterey Jack for mild creaminess, or pepper jack for a spicy twist.

Make it vegetarian-friendly by adding finely chopped broccoli, spinach, or bell peppers. Just sauté or steam them first to avoid excess moisture.

Gluten-free? You’re in luck—these puffs are naturally gluten-free as long as your mashed potatoes don’t contain any flour or thickening agents.

You can even transform them into breakfast bites by mixing in a bit of cooked sausage or crumbled bacon, and serving with a side of eggs.

Don’t be afraid to get creative! This recipe is forgiving, flexible, and wide open for personalization based on what you love or need to use up.

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