Mashed Potato Cheese Puffs – Bite-Sized, Crispy, and Addictive

ByMarigold Voss

Mashed Potato Cheese Puffs are a fun and delicious way to turn simple mashed potatoes into a snack or side dish that feels a little extra special. These golden, fluffy bites are loaded with cheese, light as air on the inside, and perfectly crisp on the outside. They’re the kind of recipe that makes everyone smile, because they take an ordinary ingredient and transform it into something that looks and tastes impressive.

They’re perfect for serving at parties, holiday dinners, or even just as a fun side for a weeknight meal. Kids love them, adults can’t stop snacking on them, and they disappear quickly wherever they’re served. If you’ve ever wanted a creative way to use up leftover mashed potatoes, this is it. These puffs are warm, cheesy, and bite-sized, which makes them the kind of dish you’ll want to make again and again.

Why You’ll Love Mashed Potato Cheese Puffs

There are so many reasons to fall in love with Mashed Potato Cheese Puffs:

  1. Great use of leftovers – If you have leftover mashed potatoes sitting in the fridge, this recipe gives them new life.
  2. Kid-friendly – These puffs are bite-sized, cheesy, and fun to eat, making them a hit with children.
  3. Crowd-pleaser – Whether you serve them at a party or alongside dinner, they disappear quickly because everyone loves them.
  4. Versatile – You can change up the cheese, add herbs, or mix in extras to suit your taste.
  5. Easy to make – With simple ingredients and basic steps, you don’t need to be an expert cook to get great results.

These little potato puffs prove that something simple can still be satisfying and special.

What Kind of Potatoes Should I Use?

For the best results, start with starchy potatoes like Russet or Yukon Gold. These varieties create a fluffy mash that bakes nicely and holds its shape when mixed with cheese and eggs. If your mashed potatoes are too creamy or watery, the puffs won’t bake up as light and airy.

If you’re using leftover mashed potatoes, make sure they’re not overloaded with butter, milk, or cream. A little is fine, but too much moisture will make the mixture too loose. Cold mashed potatoes actually work best because they firm up the mixture and make shaping the puffs easier.

Options for Substitutions

This recipe is flexible, and you can swap in different ingredients based on what you have:

  • Cheese – Cheddar is classic, but mozzarella, Monterey Jack, or even Parmesan will all work.
  • Add-ins – Stir in cooked bacon bits, chopped green onions, or finely diced ham for extra flavor.
  • Flour – If you want them gluten-free, swap all-purpose flour for a 1:1 gluten-free blend.
  • Dairy – Sour cream, cream cheese, or even Greek yogurt can replace some of the milk for creamier puffs.
  • Seasoning – Add garlic powder, onion powder, paprika, or Italian seasoning to change up the flavor profile.

Ingredients for Mashed Potato Cheese Puffs

Here’s everything you’ll need to Mashed Potato Cheese Puffs:

  • Mashed potatoes (about 2 cups) – Cold, slightly firm mashed potatoes work best for mixing and shaping.
  • Cheddar cheese (1 cup, shredded) – Melts into the potato mixture and gives that cheesy flavor everyone loves.
  • Eggs (2 large) – Help hold the mixture together and give the puffs their light structure.
  • Flour (¼ cup) – Adds body and keeps the mixture from being too soft.
  • Baking powder (1 teaspoon) – Ensures the puffs rise a little while baking.
  • Salt and black pepper (to taste) – Simple seasonings that enhance the potato and cheese.
  • Fresh parsley or chives (2 tablespoons, chopped) – Optional, but adds color and freshness.
  • Butter (for greasing or brushing) – Helps achieve a golden brown, crisp exterior.

Step-by-Step Instructions

Step 1 – Prepare the mashed potatoes

If you’re starting with fresh potatoes, peel, boil, and mash them until smooth. If using leftovers, warm them slightly so they’re easier to mix. Smooth potatoes are key to fluffy puffs, so take a minute to mash well.

Step 2 – Mix the base

In a large bowl, combine mashed potatoes, eggs, flour, milk, melted butter, and baking powder. Stir until everything is evenly blended. The mixture should be thick but scoopable, similar to muffin batter.

Step 3 – Add the cheese

Fold in shredded cheddar cheese, making sure it’s distributed throughout. You want little pockets of melted cheese in every puff, so don’t skip this step.

Step 4 – Prepare the baking pan

Lightly grease a mini muffin tin or spray with nonstick cooking spray. This keeps the puffs from sticking and makes them easier to remove once baked.

Step 5 – Fill the cups

Spoon the mixture into each muffin cup, filling about three-quarters full. Leave a little space for the puffs to rise as they bake.

Step 6 – Bake until golden

Place the muffin tin in a preheated oven at 375°F (190°C). Bake for about 20–25 minutes, or until the puffs are golden on top and set in the center.

Step 7 – Cool and serve

Let the puffs cool for 5 minutes in the pan before removing. Serve warm while the cheese is gooey and the edges are slightly crisp.

How Long to Bake Mashed Potato Cheese Puffs

At 400°F (200°C), the puffs usually take about 20–25 minutes. The exact time depends on your oven and the size of your muffin cups. You’ll know they’re ready when the tops are puffed and golden.

If you prefer extra crispy edges, leave them in for a couple more minutes, but watch closely so they don’t burn.

Mashed Potato Cheese Puffs

Tips for Making the Best Mashed Potato Cheese Puffs

  • Use cold mashed potatoes so the mixture is easier to handle.
  • Shred your own cheese instead of using pre-shredded, which often has coating that prevents smooth melting.
  • Grease the muffin pan well or use liners for easy removal.
  • Don’t overfill the cups – they need space to puff up while baking.
  • Serve them warm for the best cheesy texture.

Watch Out for These Mistakes

  • Using runny mashed potatoes – If they’re too wet, the puffs won’t hold their shape.
  • Skipping the eggs – Eggs are essential for binding the mixture together.
  • Overmixing – Stir just enough to combine. Overmixing can make the texture dense instead of light.
  • Undercooking – Take the time to bake them until golden brown so they’re not soggy inside.
  • Not greasing the pan – Without grease or liners, the puffs may stick and break apart.

What to Serve With Mashed Potato Cheese Puffs

These Mashed Potato Cheese Puffs go well with many meals:

  • As a side dish – Pair them with roasted chicken, steak, or grilled fish.
  • For breakfast or brunch – Serve with eggs and bacon for a fun twist.
  • At parties – Put them out as bite-sized snacks or appetizers.
  • With soup – Enjoy them with a bowl of tomato soup or chicken noodle soup.

Mashed Potato Puffs are flexible and can fit into many menus.

Storage Instructions

  • Refrigerator – Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
  • Freezer – You can freeze baked puffs. Place them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen.
  • Make-ahead – Prepare the mixture ahead of time and refrigerate for up to a day before baking.

Estimated Nutrition per Serving

Each puff (based on a batch of 12) is approximately:

Calories

120 kacl

Protein

5g

Fat

6g

Saturated Fat

10g

Carbohydrates

11g

Sugar

5g

Cholesterol

45g

Sodium

160g

(Nutrition values are estimates and depend on exact ingredients used.)

Frequently Asked Questions

Yes, you can mix the batter and store it in the fridge for a few hours before baking. You can also bake them fully and reheat later, and Mashed Potato Puffs will still taste delicious.

Yes, but the texture might not be quite as fluffy. If using instant, make them on the thicker side so the batter isn’t too runny.

Yes, just increase the baking time to about 30 minutes. Keep an eye on them and check with a toothpick in the center.

Cheddar is classic, but you can mix in mozzarella, Monterey Jack, or Parmesan. A blend of cheeses adds great flavor.

It’s better to bake first and then freeze. The batter doesn’t hold up well in the freezer, but baked puffs reheat beautifully.

They may have been underbaked or your mashed potatoes were too soft. Make sure the tops are golden and set before removing from the oven.

Yes, just use a gluten-free all-purpose flour blend in place of regular flour. The results will be very similar.

Definitely! Kids love the cheesy flavor and bite-sized shape. You can even sneak in some finely chopped veggies for extra nutrition.

Conclusion

Mashed Potato Cheese Puffs are a fun and delicious way to give mashed potatoes a whole new life. With just a few simple ingredients, you can make golden, cheesy bites that everyone will enjoy. They’re easy to prepare, versatile, and perfect for family meals, parties, or whenever you want something comforting and satisfying.

Once you try them, you’ll see why they’re such a hit. Simple, cheesy, and perfectly baked, these puffs are a recipe worth keeping on repeat.

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