Name: Mashed Potato Cheese Puffs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups mashed potatoes (leftover or freshly made, room temp); 1 large egg; 1/2 cup shredded cheese (cheddar, mozzarella, or Gruyère); 1/4 cup grated Parmesan; 2 tablespoons chopped green onions or chives (optional); 2–3 tablespoons flour or breadcrumbs; Salt & black pepper, to taste; Optional spices: garlic powder, paprika, or a pinch of cayenne; Cooking spray or butter (for greasing muffin tin)

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Mashed Potato Cheese Puffs are the ultimate comfort food makeover — soft, cheesy centers with golden, crispy tops, all baked into handy little muffin shapes. Whether I have leftover mashed potatoes or make a fresh batch just for this, these puffs are an easy win for snacks, side dishes, or party platters.

Mashed Potato Cheese Puffs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups mashed potatoes (leftover or freshly made, room temp)

1 large egg

½ cup shredded cheese (cheddar, mozzarella, Gruyère — your pick)

¼ cup grated Parmesan

2 tablespoons chopped green onions or chives (optional)

2–3 tablespoons flour or breadcrumbs (for structure)

Salt & black pepper, to taste

Optional spices: garlic powder, paprika, or a pinch of cayenne

Equipment:

Muffin tin (mini or standard size)

Cooking spray or butter (for greasing)

Directions

I start by preheating the oven to 400°F (200°C) and greasing my muffin tin with butter or nonstick spray.

In a large bowl, I mix the mashed potatoes, egg, shredded cheese, Parmesan, green onions (if using), flour or breadcrumbs, and seasonings.

I spoon the mixture into the muffin cups, filling each about ¾ full. If I want extra crispy tops, I mound them slightly and sprinkle a bit of cheese or breadcrumbs on top.

I bake for 20–25 minutes until the puffs are golden and slightly puffed.

Once out of the oven, I let them cool for 5 minutes in the tin before gently removing them.

Servings and timing

This recipe makes about 12 standard-size cheese puffs or up to 24 if using a mini muffin tin. From start to finish, it takes roughly 35 minutes: 10 minutes to prep and 20–25 minutes to bake.

Variations

Loaded style: I mix in crispy bacon bits and top with a dollop of sour cream before serving.

Herby twist: I like adding chopped fresh herbs like dill, parsley, or rosemary for a fragrant punch.

Spicy: Diced jalapeños or red pepper flakes give a nice kick.

Storage/Reheating

I store leftover puffs in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the oven at 350°F for about 5–7 minutes, or until warmed through. They also reheat nicely in an air fryer. If I want to freeze them, I let them cool completely, then freeze in a single layer before transferring to a bag. They reheat directly from frozen in about 10 minutes.

FAQs

How do I prevent the cheese puffs from sticking to the muffin tin?

I always make sure to generously grease the muffin tin with cooking spray or butter. Using a nonstick muffin pan also helps.

Can I make these ahead of time?

Yes, I often prep the mixture a day ahead and refrigerate it. I bake them fresh the next day for best texture.

What’s the best cheese to use?

I prefer cheddar for flavor, but mozzarella gives a gooey texture, and Gruyère adds richness. I often use a mix of whatever I have.

Can I use instant mashed potatoes?

Yes, as long as they’re thick and not too runny. I make sure they’re cooled to room temp before mixing.

Are these gluten-free?

If I use gluten-free breadcrumbs or a small amount of rice flour instead of regular flour, they turn out just as good and gluten-free.

Conclusion

Mashed Potato Cheese Puffs are the kind of recipe I turn to when I need something easy, cozy, and crowd-pleasing. They’re endlessly flexible, perfect for using leftovers, and always a hit whether I serve them as a snack, side, or appetizer. Once I made them the first time, they quickly became a regular in my rotation.

Recipe:

Mashed Potato Cheese Puffs

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 standard-size or 24 mini puffs
Diet: Vegetarian

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Description

Mashed Potato Cheese Puffs are a cozy, crowd-pleasing dish featuring a creamy, cheesy mashed potato mixture baked into crispy, golden puffs using a muffin tin. Perfect for snacks, sides, or party appetizers.

Instructions

Preheat the oven to 400°F (200°C) and grease a muffin tin with cooking spray or butter.
In a large bowl, combine mashed potatoes, egg, shredded cheese, Parmesan, green onions (if using), flour or breadcrumbs, salt, pepper, and optional spices.
Spoon the mixture into the prepared muffin tin, filling each cup about ¾ full. For crispier tops, slightly mound the mixture and sprinkle with extra cheese or breadcrumbs.
Bake for 20–25 minutes until the puffs are golden brown and slightly puffed.
Let the puffs cool in the tin for 5 minutes before gently removing them.