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The Boat Shed KitchenThe Boat Shed Kitchen
Trang chủ » Recipes » Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs

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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!

The Boat Shed Kitchen

Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs are a delicious and creative way to use leftover mashed potatoes. Loaded with cheddar, Parmesan, sour cream, and chives, they bake up fluffy and golden in a muffin tin. Perfect for breakfast, brunch, or a savory snack.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings: 12 puffs
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 3 cups mashed potatoes
  • 1 cup shredded cheese cheddar, mozzarella, or your favorite
  • 1/4 cup all-purpose flour
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons chives
  • 1/3 cup sour cream
  • Salt to taste
  • 2 eggs beaten

Method
 

  1. Preheat oven to 400°F (200°C) and grease a muffin tin.
  2. Beat eggs and stir in sour cream in a mixing bowl.
  3. Add shredded cheese, Parmesan, chives, and salt. Mix well.
  4. Fold in mashed potatoes and flour until combined.
  5. Spoon mixture into muffin tin, filling each cup to the top.
  6. 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.

 

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