A genius way to repurpose leftover mashed potatoes into cheesy, golden, savory muffin-tin bites.
📋 Recipe Card
Yield: 12 puffs
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 5 minutes
Total Time: 45 minutes
Dietary Tags: Vegetarian, Gluten-Free (if potatoes are GF)
🛒 Ingredients Checklist
Cold mashed potatoes (leftovers work great!)
Shredded cheddar cheese
Large eggs
Milk or cream
Chopped green onions or chives (optional)
Garlic powder
Black pepper
Salt (if mashed potatoes aren’t already seasoned)
Butter or nonstick spray (for greasing muffin tin)
🔪 Instructions
Preheat the Oven
Preheat to 400°F (200°C). Grease a standard 12-cup muffin tin generously with butter or spray.
Mix the Ingredients
In a large mixing bowl, combine mashed potatoes, shredded cheese, eggs, milk, green onions (if using), garlic powder, pepper, and salt (if needed). Stir until evenly mixed.
Fill the Muffin Tin
Spoon the potato mixture into the muffin cups, filling nearly to the top. Smooth the tops with the back of a spoon.
Bake
Bake for 25–30 minutes until puffed, golden brown, and crispy on top.
Cool & Serve
Let cool for 5 minutes. Use a butter knife to loosen the edges and pop them out. Serve warm.
📝 Additional Notes
Use cold, thick mashed potatoes — creamy versions with butter and milk work best.
Season only if your original mashed potatoes were bland.
Makes a great party appetizer, snack, or brunch side.
✨ Introduction
These Mashed Potato Cheddar Puffs were born from a craving and a bowl of leftovers. Crisp on the outside, cheesy and tender inside, they’re a brilliant way to give new life to mashed potatoes. Ideal for brunch spreads, game-day snacks, or post-holiday transformations. You won’t believe how quickly they disappear.
📸 Step-by-Step Guide
1. Prep the Oven & Pan
Preheat to 400°F. Grease your muffin tin well — you don’t want any stuck puffs!
Tip: Butter gives extra flavor, but spray is faster and cleaner.
2. Mix the Batter
Stir together the mashed potatoes, eggs, cheese, milk, and seasonings. Add green onions or chives if desired.
Tip: A stiff but scoopable consistency works best — if too dry, add a splash of milk.
3. Fill the Tin
Scoop the mixture into each muffin cup. Fill nearly to the top and smooth out the surface.
Tip: Use a cookie scoop for even portions and tidy tops.
4. Bake to Golden Perfection
Bake for 25–30 minutes until the tops are crisp and browned.
Tip: Rotate the pan halfway through for even browning.
5. Cool, Pop Out & Serve
Let rest 5 minutes before unmolding. Serve with sour cream, ketchup, or hot sauce.
Tip: Use a thin knife or offset spatula to help loosen the edges cleanly.
🧂 Ingredient Details & Substitution Tips
Mashed Potatoes: Cold leftovers work best. Avoid overly runny mashed potatoes.
Cheddar Cheese: Sharp cheddar adds bold flavor, but any melting cheese will work.
Milk or Cream: A splash helps bind and soften the mixture.
Eggs: Essential for structure and puff.
🔁 Substitution Ideas
Ingredient Substitute Option
Cheddar cheese Mozzarella, pepper jack, parmesan
Green onions Chives, sautéed shallots, or omit
Milk/cream Half-and-half, Greek yogurt
🍰 Variations & Serving Ideas
🎨 Flavor Variations
Bacon & Cheddar: Stir in ¼ cup cooked, crumbled bacon.
Veggie-Loaded: Add ¼ cup finely chopped sautéed mushrooms, peppers, or spinach.
Herb Boost: Mix in fresh dill, thyme, or parsley for added brightness.
🍽 Serving Suggestions
Serve as a side dish with soup or roast chicken
Perfect party finger food with a dip trio (sour cream, ranch, hot sauce)
Add to brunch boards with eggs and fruit
🧊 Storage & Make-Ahead Tips
Fridge: Store in an airtight container for up to 4 days.
Reheat: Use a toaster oven or conventional oven for crispiness. Microwave for a soft, quick option.
Freezer: Freeze in a single layer until firm, then transfer to a freezer-safe bag. Keeps for up to 2 months.
Reheat from Frozen: Bake at 375°F until hot, about 15–20 minutes.
🔍 Nutrition Facts (Per Puff – Estimate)
Calories: 120 kcal | Carbs: 7g | Protein: 5g | Fat: 8g
Allergens: Contains dairy, egg
Diet Tags: Vegetarian, Gluten-Free (depending on mashed potato base)
❓ FAQs
Q: Can I make these with instant mashed potatoes?
A: Yes! As long as they’re thick and not too soupy, instant mash works fine.
Q: Can I make them ahead?
A: Definitely. Mix the batter a day in advance and refrigerate. Bake fresh when needed.
Q: Can I freeze them before baking?
A: It’s best to freeze them after baking for optimal texture.
Q: What’s the best cheese to use?
A: Sharp cheddar gives the most flavor, but you can mix in mozzarella, parmesan, or even spicy jack for variety.
💬 Optional Personal Note
I first made these puffs the day after Thanksgiving and they’ve been on repeat ever since. They’re like savory muffin bites — warm, cheesy, and endlessly adaptable. Even picky eaters and “no leftovers” folks love them. Bonus: they’re ridiculously easy to whip up with whatever you’ve got in the fridge.
📣 Call to Action
Loved these Mashed Potato Cheddar Puffs?
Share your mix-ins or creative takes in the comments!
Tag me in your brunch creations or game day spreads — I’d love to see how you serve yours. 🧀🥔