Cheesy Mashed Potato Puffs really come to the rescue when you’re staring at that bowl of leftover mash, sort of bored and maybe even a bit guilty about wasting food (ugh, I know, it happens to all of us). Maybe you’ve tried just slapping gravy on them or tossing them into soup, but that gets old. With Cheesy Mashed Potato Puffs, you get something golden, crispy, and honestly, a little magical like an upgrade nobody saw coming. Trust me, these are addictive. One batch, and suddenly everyone in your kitchen is hovering by the oven.
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Why You’ll Love It
So you’re probably wondering why Cheesy Mashed Potato Puffs deserve a spot in your weeknight favorites. To keep it simple? They make boring leftovers taste like a five-star snack. That cheesy bite is just delightful. Plus, they’re so easy my teenager could make them, though he’ll never admit he likes cooking.
These are an absolute hit at potlucks. Folks always want the recipe. Kids think they’re fancier tater tots and will gobble them faster than you can hide the last one for yourself (not that I’ve ever done that). I mean, cheesy mashed potato puffs are basically comfort food in disguise. They char up a bit in the oven and that’s the good part, the crunchy bits. Also, they please anyone from picky kids to the grumpy uncle at Thanksgiving. When you need something quick and cheerfully cheesy, these are the ticket.
“I tried these Cheesy Mashed Potato Puffs last Christmas and wow, my family actually argued over the last one. Probably the best thing that ever happened to leftovers!” – Jamie L.
Key Ingredients in Cheesy Mashed Potato Puffs
You don’t need anything wild for these, seriously. I usually have everything in my fridge or pantry already. You’ll need some leftover mashed potatoes first off, which is a no-brainer after any holiday dinner. Then a couple eggs to bind things together. I toss in shredded cheddar (okay, sometimes mozzarella or a mix if I’m feeling wild).
A handful of green onions makes it feel fresh. Salt and pepper, of course. Then you just need a muffin tin and a little bit of oil or cooking spray to keep things from sticking. Oh and don’t skimp on the cheese the more, the gooier. These are unfussy but end up tasting like you spent all afternoon fussing about. If you want an extra pop, sprinkle in a dash of garlic powder or even smoked paprika, it’s your call.
Fun tip if you’re a fan of wraps and want more ideas for cheesy, handheld snacks try out these cheesy garlic chicken wraps for another simple meal!
How to Make Cheesy Mashed Potato Puffs
This part’s almost ridiculously easy. Grab your mashed potatoes, and dump them into a big bowl. Crack in the eggs, drop the shredded cheese, throw in green onions, then give it all a clumsy mix. Don’t overthink it you just want everything combined.
Grease your muffin tin well, unless you enjoy prying things loose with a steak knife (true story). Plop the potato mixture into each cup, filling it nearly to the top. Add a little pinch more cheese on top, why not? Slide the tray into a hot oven, bake till the puffs are golden and smell like heaven.
Usually that takes around 25 minutes, but check your oven mine runs hot.
Let the puffs cool for a few minutes before prying them out. They’ll firm up and the edges will crisp beautifully if you let them sit. Serve them hot for the best results, but honestly, even cold, they vanish fast.
Speaking of other cozy recipes, these cheesy garlic chicken wraps pair super well with potato puffs, especially if you want a meal that basically guarantees nobody leaves hungry.
Variations to Try
Got adventurous taste buds? You can mix in pretty much anything. Sometimes I toss in bits of crispy bacon or chopped ham for more protein. Leftover cooked vegetables, like peas or corn, tuck in nicely and no one will complain about eating their veggies this way.
Swap the cheese pepper jack gives a little kick, or parmesan for more savory oomph. You could even sneak in a little salsa and cumin powder for a Tex-Mex version (I call those my “accidental nacho puffs”). If you like it spicy, a pinch of cayenne or some chopped jalapeños works wonders. Oh, and if you somehow have leftover roasted garlic? Mash that in too.
If you love trying new twists on classics, check out more fun ideas here for cheesy garlic chicken wraps.
Storage and Reheating Tips
I don’t know about you, but we rarely have leftovers of the leftovers! In case you actually have self-control, here’s what works: let them cool completely, then pop them in an airtight container. They’ll hang out in your fridge for up to four days without complaint.
Reheat them in the oven. They get crisp again, almost as good as fresh. The microwave is faster but makes them a tad soggy so toast them if you can. I’ve been known to toss a couple in the toaster oven for lunch and, honestly, they’re a real mood boost during a boring workday. Freeze them if you dare, just thaw and reheat as needed. They’re so easy.
- Store (once cooled) in a sealed container in your fridge for up to 4 days.
- Reheat in the oven for ultimate crispiness. About 10 minutes at 375°F works fine.
- The microwave works, but you lose the edge (literally).
- These travel surprisingly well for picnics or work lunches. Pack extra napkins!
Common Questions (FAQ)
Do I have to use leftover mashed potatoes?
Nope! You can make a fresh batch, it just takes a little longer. This is just a handy way to use up extras.
Can I make Cheesy Mashed Potato Puffs ahead of time?
Absolutely, make them the night before and reheat. They taste just as good.
What kind of cheese is best?
Cheddar’s usually my go-to, but basically any melty cheese works. Mix it up!
How do I keep them from sticking to the pan?
Generous greasing is your friend. Nonstick muffin tins help a ton.
Do Cheesy Mashed Potato Puffs freeze well?
Yes, let them cool, then freeze. Just reheat in the oven when you’re ready to eat.
Want More Delicious Cheesy Bites? Try These Puffs!
Alright, let’s wrap things up. These Cheesy Mashed Potato Puffs have bailed out my leftover dilemma more times than I can count. They’re dead simple, endlessly flexible, and way fancier than they have any right to be. Once you try them, you’ll wonder why you waited so long.
If you’re itching for other versions or want something extra crispy, there’s inspiration galore at this Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn and you might love these Cheesy Mashed Potato Puffs – Taste Of Recipe for other homemade hacks.
Plus, if you’re still skeptical about that leftover mash magic, just check out how Cheesy “Potato Puffs” Are the Only Way I Eat Leftover Mashed … for real-life proof you’re not alone in this obsession. Give Cheesy Mashed Potato Puffs a spin you’ll probably wish you had more leftovers hanging around.
Cheesy Mashed Potato Puffs
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the leftover mashed potatoes, eggs, shredded cheese, and chopped green onions. Mix until well incorporated.
- Grease a muffin tin thoroughly to prevent sticking.
- Scoop the potato mixture into each muffin cup until nearly full. Top with a sprinkle of additional cheese.
- Bake in the preheated oven for about 25 minutes or until the puffs are golden and crispy on the edges.
- Let the puffs cool for a few minutes before removing them from the muffin tin.
