I’ll be honest—leftover mashed potatoes used to sit forgotten in my fridge.
That was before I discovered these golden, cheesy Mashed Potato Puffs.
They’re crispy on the outside, soft and fluffy inside, and packed with flavor in every bite.
Whether you’re using leftovers from last night or making fresh mash just for these, they’re always a crowd favorite in my house!
Why I Love This Recipe
Perfect way to use up leftover mashed potatoes
Crispy edges, cheesy centers—what’s not to love?
Great for breakfast, snacks, or party appetizers
Freezer-friendly and kid-approved
No fancy tools—just a muffin tin and a big bowl
What You’ll Need (Ingredient Highlights)
Mashed Potatoes – The star of the show! Use leftovers or make a fresh batch.
Shredded Cheese – Cheddar or mozzarella melts beautifully and adds gooey goodness.
Eggs & Sour Cream – Bind everything together and keep it moist.
Chives – Bring in a pop of color and a light oniony flavor.
Parmesan – For a nutty, salty bite that crisps beautifully on top.
Flour – Helps give structure to the puffs so they hold their shape.
Pro Tips Before You Start
Use cold mashed potatoes—it makes shaping and mixing easier.
Grease your muffin tin well or use silicone liners to prevent sticking.
Add extra herbs like parsley or thyme for more flavor.
Want more crisp? Sprinkle a little extra cheese on top before baking.
For mini bites, use a mini muffin pan and reduce bake time to ~15 minutes.
How to Make Mashed Potato Puffs
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F (200°C).
Grease a regular muffin tin with non-stick spray or butter.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the eggs, then stir in the sour cream until smooth and well combined.
Step 3: Add the Flavor Mix-Ins
Stir in the shredded cheese, Parmesan, chopped chives, and a pinch of salt.
Mix everything until it’s evenly distributed.
Step 4: Fold in the Mashed Potatoes
Add the mashed potatoes and flour, then gently fold everything together until combined.
Don’t overmix—it should be thick but scoopable.
Step 5: Fill the Muffin Tin
Spoon the potato mixture evenly into the greased muffin cups, filling each to the top.
Smooth the tops if you like.
Step 6: Bake Until Golden
Bake for 20–25 minutes, or until the tops are puffed and golden brown.
They should look slightly crispy around the edges.
Step 7: Cool and Serve
Let the puffs cool in the tin for 5 minutes.
Then gently run a knife around the edges and lift them out. Serve warm!
What to Serve It With
A dollop of sour cream or Greek yogurt
Crispy bacon bits or sautéed spinach on the side
As a savory breakfast bite or lunchbox treat
With soup or salad for a cozy dinner pairing
Variations / Substitutions
Bacon-Lovers: Stir in cooked, crumbled bacon before baking.
Spicy Kick: Add a pinch of paprika, cayenne, or chopped jalapeño.
Veggie Add-In: Mix in shredded zucchini or chopped spinach.
Dairy-Free: Use plant-based sour cream and cheese alternatives.
Gluten-Free: Replace flour with almond flour or gluten-free blend.
Storage & Leftovers
Store leftover puffs in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F for 5–7 minutes to keep them crispy.
They also freeze beautifully—just thaw and reheat as needed.
FAQs
Can I use instant mashed potatoes?
Yes! Just make sure they’re thick, not too runny.
Can I freeze these?
Absolutely. Freeze them after baking, then reheat in the oven or air fryer.
How do I make them crispier?
Add extra cheese on top and bake a few minutes longer.
What cheese works best?
Cheddar, mozzarella, or a blend of melting cheeses is perfect.
Can I make them ahead?
Yes, mix and refrigerate the batter, then bake when ready.
Are these gluten-free?
Use a gluten-free flour to keep them GF-friendly.
Do I need to use sour cream?
It adds creaminess, but you can sub in Greek yogurt if preferred..
Final Thoughts
These Mashed Potato Puffs are everything I love in a bite—comforting, cheesy, and satisfying.
They’re proof that leftovers don’t have to be boring. In fact, they might just become the main attraction.
Whether you’re making them for brunch, snacks, or weeknight dinners, I guarantee they’ll disappear fast!
Cheesy Mashed Potato Puffs
Ingredients
Method
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- Beat eggs and stir in sour cream in a mixing bowl.
- Add shredded cheese, Parmesan, chives, and salt. Mix well.
- Fold in mashed potatoes and flour until combined.
- Spoon mixture into muffin tin, filling each cup to the top.
- See full steps with tips & photos → https://theboatshedcafe.com/cheesy-mashed-potato-puffs/
Notes
- Use cold leftover mashed potatoes for easier mixing.
- Add cooked bacon bits or finely chopped ham for a meaty upgrade.
- You can use Greek yogurt instead of sour cream.
