Cheesy Mashed Potato Puff Bites

Why You’ll Love This Recipe

I love how simple and satisfying these puff bites are. They use basic ingredients I usually already have, and the result is rich, flavorful, and lightly crispy with a gooey, cheesy center. It’s a perfect way for me to give new life to leftover mashed potatoes. They’re great for parties, brunch spreads, or when I just want a warm, comforting snack straight from the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mashed potatoes (leftover or freshly made)

• Large egg

• Shredded cheddar cheese

• Grated Parmesan cheese

• Chopped green onions

• Garlic powder

• Black pepper

• Salt

• Cooking spray or melted butter, for greasing

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a mini muffin tin with cooking spray or melted butter.

2. In a large bowl, I mix together the mashed potatoes, egg, cheddar cheese, Parmesan cheese, green onions, garlic powder, black pepper, and salt until everything is fully combined.

3. Using a tablespoon, I scoop the mixture into the muffin tin, pressing it down firmly to fill each cup.

4. I bake them for 20–25 minutes, until the tops are golden and the edges have that perfect crisp.

5. I let them cool in the pan for about 5 minutes, then gently remove each puff with a small spoon or spatula.

6. I serve them warm, sometimes with sour cream, ranch, or even spicy ketchup on the side.

Servings and timing

This recipe makes 12 bites. It takes 10 minutes to prep and 25 minutes to cook, for a total time of 35 minutes. Each puff is around 130 kcal.

Variations

I sometimes mix in crumbled cooked bacon or chopped sautéed mushrooms for extra flavor. Swapping cheddar for pepper jack gives a spicier twist, or I use mozzarella for a milder pull-apart bite. For a herby version, I stir in chopped parsley or dill. If I want to make them bite-sized party appetizers, I top each puff with a tiny dollop of sour cream and a sprinkle of chives.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer for a few minutes to bring back their crispiness. Microwaving works too, but they’re best when they’re a little toasty on the outside again.

FAQs

Can I make these ahead of time?

Yes, I prepare and bake them in advance, then reheat before serving. They stay crisp if I reheat in the oven or air fryer.

Can I freeze these puff bites?

Absolutely. I freeze them in a single layer, then store in a bag or container. I reheat straight from frozen at 375°F until hot and crispy.

What kind of potatoes work best?

I usually use smooth, creamy mashed potatoes—leftovers with a bit of butter and milk already in them work great.

Can I make these without a mini muffin tin?

Yes, I shape small balls and place them on a parchment-lined baking sheet. They still bake up nicely, though the shape is less uniform.

Are these gluten-free?

Yes, as long as the mashed potatoes and other ingredients are free of hidden gluten. There’s no flour or breading in this recipe.

Conclusion

These Cheesy Mashed Potato Puff Bites are the ultimate comfort food in mini form. They’re easy to make, endlessly customizable, and a brilliant way to reinvent leftovers. Whether I’m snacking, entertaining, or just craving something warm and cheesy, these bites never let me down.