Cheesy Mashed Potato Puffs

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Cheesy Mashed Potato Puffs

These fluffy, golden puffs are the perfect way to turn simple mashed potatoes into a crowd-pleasing snack or side dish. They have a light, airy texture with a crisp, cheesy exterior.

Ingredients

  • 3 cups Leftover mashed potatoes (chilled potatoes work best for holding shape)

  • 2 Large eggs, beaten

  • 1 cup Shredded sharp cheddar cheese

  • 1/4 cup Grated Parmesan cheese

  • 3 tbsp Fresh chives, finely chopped

  • 1/2 tsp Garlic powder

  • Salt and black pepper to taste (be mindful if your potatoes are already seasoned)

  • Optional: 1/4 cup crumbled cooked bacon for extra savory flavor.

Instructions

  1. Preheat & Prep: Preheat your oven to 200°C (400°F). Generously grease a 12-cup muffin tin with butter or non-stick cooking spray to ensure the puffs slide out easily.

  2. Mix the Base: In a large mixing bowl, combine the mashed potatoes, beaten eggs, shredded cheddar, Parmesan, chives, and garlic powder.

  3. Season: Fold the ingredients together until well incorporated. Taste a tiny bit and add salt or pepper if needed.

  4. Fill the Tin: Scoop the mixture into the prepared muffin cups, filling them nearly to the top. Use the back of a spoon to lightly smooth the surface.

  5. Bake: Place in the oven and bake for 25–30 minutes. The puffs should be deeply golden brown on top and firm to the touch.

  6. Cool & Serve: Let them rest in the tin for 5 minutes after baking. This is important—they need a moment to “set” so they don’t fall apart. Run a thin knife around the edges to pop them out. Serve warm with a side of sour cream if desired.

Quick Tips for Success

  • Consistency: If your mashed potatoes are very stiff, add a splash of milk to the mix. If they are too runny, add 2 tablespoons of flour or breadcrumbs to help them bind.

  • Variety: For a different flavor profile, you can swap the cheddar for Gruyère or Pepper Jack for a spicy kick.

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