Why You’ll Love This Recipe
I love how it rescues leftover mashed potatoes and transforms them into bite-sized delights. The combination of sharp cheddar and nutty Parmesan gives each puff rich flavor, and baking them keeps things simple—no frying mess. They’re a hit with kids and adults alike and disappear fast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups leftover or freshly made mashed potatoes
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1 cup shredded cheddar cheese
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¼ cup grated Parmesan cheese
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1 egg
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Optional: 2 Tbsp chopped chives or green onions
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Optional: 2 Tbsp breadcrumbs (for extra crunch)
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Salt & pepper to taste
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Cooking spray or butter for greasing
directions
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I preheat the oven to 400 °F (200 °C) and grease a baking sheet or mini muffin tin.
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In a large bowl, I mix the mashed potatoes with cheddar, Parmesan, egg, chives (if using), breadcrumbs (if using), salt, and pepper until well combined.
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I scoop tablespoon-sized mounds onto the pan (or into muffin cups), spacing them evenly.
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I bake for about 15–20 minutes, until the edges are golden and crisp.
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I let them cool 5 minutes before serving—warm, cheesy, and irresistible.
Servings and timing
This recipe makes about 12–16 puffs and takes around 5 minutes prep plus 15–20 minutes baking—perfect for a quick crowdpleaser.
Variations
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I add crumbled crispy bacon or chopped jalapeños for extra flavor.
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I experiment with different cheeses—mozzarella, pepper jack, or gouda work great.
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To use gluten-free ingredients, I swap breadcrumbs for gluten-free crumbs or skip them altogether.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in a 350 °F oven or air fryer for a few minutes to re-crisp—avoiding the microwave helps them stay crispy.
FAQs
How do I make these gluten-free?
I simply skip the breadcrumbs or use gluten-free breadcrumbs—no compromise in texture or taste.
Can I freeze them?
Yes! I freeze them on a tray until firm, then transfer to a bag. To reheat, I bake straight from frozen at 350 °F for about 10 minutes.
Can I use boxed mashed potatoes?
Yes—they work fine. I prepare and cool them before mixing so they hold together well.
What dipping sauces pair well?
I like ranch, sour cream, spicy aioli, or marinara—each adds a nice complement to the cheesy center.
Can I make mini versions?
Absolutely—I use a mini muffin tin for bite-sized puffs. They bake a bit faster (about 12–15 minutes), so I watch them closely.
Conclusion
These Mashed Potato Cheese Puffs are the best way I’ve found to reinvent leftover mashed potatoes—crispy, cheesy, and endlessly versatile. Whether served as a snack, side dish, or party appetizer, they become a family favorite every time.
Print
Mashed Potato Cheese Puffs
- Total Time: 20–25 minutes
- Yield: 12–16 puffs
- Diet: Vegetarian
Description
Crispy, cheesy mashed potato puffs made with leftover potatoes and gooey cheddar—an easy, crowd-pleasing snack or side dish.
Ingredients
2 cups mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 large egg
Optional: 2 tbsp chopped chives or green onions
Optional: 2 tbsp breadcrumbs (for extra crunch)
Salt and black pepper, to taste
Cooking spray or butter (for greasing pan or muffin tin)
Instructions
Preheat oven to 400°F (200°C). Grease a baking sheet or mini muffin tin with cooking spray or butter.
In a large bowl, combine mashed potatoes, cheddar, Parmesan, egg, chives, breadcrumbs (if using), salt, and pepper. Mix until well incorporated.
Scoop tablespoon-sized portions and place them evenly spaced on the prepared sheet or into muffin cups.
Bake for 15–20 minutes (or 12–15 minutes for mini versions), until golden brown and crisp at the edges.
Let cool for 5 minutes before serving. Enjoy warm!
Notes
Add-ins: Try crispy bacon, diced jalapeños, or swap cheeses (mozzarella, gouda, or pepper jack).
Gluten-free: Use gluten-free breadcrumbs or omit them.
Dipping sauce ideas: Ranch, sour cream, marinara, or spicy aioli.
Store in fridge for up to 3 days.
To reheat: Use an oven or air fryer at 350°F for a few minutes to retain crispiness. Avoid microwaving.
Freeze: Freeze on a tray, then transfer to a bag. Reheat from frozen at 350°F for ~10 minutes.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Baked
- Cuisine: American
