Pin it
Leftover mashed potatoes get a total glow-up when you turn them into crunchy bites full of gooey, cheesy goodness on the inside. These little snacks bring together all the cozy vibes you want but look fancy enough for a dinner party. It's wild how a simple trick with yesterday's sides can turn them into a crowd-pleaser even better than before. They're a hit whether you're just hanging out or going all out for guests. The best part? Every bite has that epic mix of crisp outside and melty, plush filling.
These potato puffs showed up after my quest to deal with always having leftover mashed potatoes, especially post-holiday. I tried tons of cheese blends and ways to cook them, but this one wins every single time with my crew. Even my teen, who usually gives leftovers the side-eye, now begs for more mashed potatoes at dinner just so we can whip up these bites. My mother-in-law rarely says a word about my cooking but actually asked how to make these after having a few at a get-together.
Irresistible Ingredients
- Chilled mashed potatoes: Using them cold helps the mix hold its shape
- Parmesan cheese (aged): Gives an extra punch of cheesy flavor and makes the outside super crisp
- Sharp cheddar: Brings tangy flavor and gets nice and melty with a golden finish
- Eggs (fresh): Help the puffs stick together and puff up as they bake
- Whole milk: Adds creaminess without making the mix runny
- Onion powder: Makes everything smell and taste a little deeper
- Garlic powder: Steps in with a gentle savoriness that doesn’t overpower
- Chives (chopped fresh): Toss in some color and a pop of mild onion flavor
- Salt and pepper: Rounds out the flavors and lifts the potato taste
- Cheese for topping: A little more on top makes for an unbeatable cheesy crust
Easy Steps
- Let Them Cool:
- Once baked, keep the puffs in the muffin tin for about five minutes so they set up before popping them out.
- Golden Up:
- Bake at 400°F for 22 minutes—turn the pan around halfway so they all get that perfect brown crunch. They're ready when the edges and the cheese on top are crisped just right.
- Fill It Up:
- Spoon the potato mixture into your buttered muffin tin, about three-quarters to the top, then sprinkle on some more cheese before baking.
- Add the Fresh Touch:
- Gently fold chives in last to keep them evenly mixed without smashing them up.
- Mix It All:
- Throw cold mashed potatoes, cheddar, Parmesan, eggs, milk, garlic and onion powders, salt, and pepper into a big bowl. Stir until everything’s totally mixed.
- Get Set Up:
- Heat oven to 400°F. Butter up your muffin pan so nothing sticks and the flavor’s next level.
Pin it
Tasty Matches
Try them next to a green salad, set them out as an appetizer with chive-studded sour cream, pair with smoked salmon, or dish them up with roasted veggies for a complete meal.
Fun Twists
Toss in chopped chilies and swap for pepper jack for a spicy kick, go with sun-dried tomato and basil for an Italian vibe, or mix bacon and maple cheese for a breakfast flavor bomb.
Saving Leftovers
Stash in an airtight container in the fridge for up to three days, or throw in the freezer for a couple of months. Heat up refrigerated ones in a 350°F oven for 10 minutes, or bake frozen puffs at 375°F for about 15 minutes until hot.
Menu Ideas
Pile on a snack board, float one or two in tomato soup, team them with beef tenderloin, or load them up with bacon, chives, and sour cream for extra flavor.
Pin it
What makes these cheesy potato puffs special is how they blend snazzy looks with real comfort. They turn a simple leftover into a standout every time.
Frequently Asked Questions
- → Can I swap in boxed mashed potatoes?
- Absolutely. You can use them but they might be softer. Just make sure they’re pretty thick, and a bit more cheese can help make them extra tasty.
- → What's the best way to keep and reheat extras?
- Keep any extras in the fridge in a closed container for up to three days. Warm them in the oven—350°F for about 10 to 15 minutes does the trick. Skip the microwave to keep them from getting mushy.
- → Are these good for freezing?
- Yep! Let them cool down, freeze on a baking sheet, then pop into a freezer bag. They'll keep for 3 months. Reheat straight from the freezer at 375°F till they’re hot.
- → How can I jazz these up?
- Toss in bits of bacon, cooked ham, roasted garlic, caramelized onions, or switch up the cheese with something like smoked Gouda or Gruyère. Fresh herbs are awesome too.
- → Can I make them with no dairy?
- For sure. Go with plant-based butter, non-dairy cheese, and milk. They might turn out a bit different but still yummy.