Cheesy Mashed Potato Puffs (Easy Leftover Potato Recipe)
These cheesy mashed potato puffs are the ultimate way to transform leftover mashed potatoes into something golden, crispy, and irresistible. Baked in a muffin tin, they develop crunchy edges on the outside while staying soft and fluffy inside. Packed with melted cheese and fresh chives, they make an ideal side dish, snack, or party appetizer.
If you love creative potato recipes like potato pancakes or stuffed potato cups, this recipe will quickly become a favorite. It uses simple ingredients and turns everyday leftovers into a brand-new comfort food.
Why You’ll Love This Recipe
• Crispy outside, fluffy inside
• Melty cheddar cheese in every bite
• Perfect for meal prep and lunchboxes
• Easy to customize with meat, vegetables, or herbs
• Naturally gluten-free
• Great way to use leftover mashed potatoes
These baked potato puffs are portable, reheatable, and always a crowd-pleaser.
Ingredients
3 cups mashed potatoes (cold or room temperature)
1 cup shredded cheddar cheese
2 large eggs
1/4 cup chopped chives
Salt and black pepper, to taste
How to Make Cheesy Mashed Potato Puffs
Step 1: Preheat the Oven
Preheat oven to 400°F (200°C). Grease a standard muffin tin with butter or nonstick spray.
Step 2: Mix the Ingredients
In a large bowl, combine mashed potatoes, shredded cheese, eggs, chives, salt, and pepper. Mix until smooth and evenly blended.
Step 3: Fill the Muffin Cups
Spoon the mixture into the muffin tin, filling each cup to the top. Smooth the surface slightly.
Step 4: Bake
Bake for 25–30 minutes, or until the tops are golden brown and the edges are crispy.
Step 5: Cool and Serve
Allow to cool for 5 minutes before removing from the pan. Serve warm as a snack, side dish, or appetizer.
Recipe Variations
Make this recipe your own with easy add-ins:
Protein: cooked chicken, turkey bacon, or beef sausage
Vegetables: bell peppers, broccoli, caramelized onions
Herbs: parsley, dill, or thyme instead of chives
Spicy: chili flakes or hot sauce
Cheese: mozzarella, gouda, or white cheddar
Serving Ideas
• With scrambled eggs or omelets for breakfast
• Alongside soup or stew
• On party platters with dipping sauces
• In kids’ lunchboxes
• As mini sliders with sausage or tofu
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze for 1–2 months
Reheat Options:
• Oven: 350°F for 8–10 minutes
• Air fryer: 375°F for 5–6 minutes
• Microwave: 30–40 seconds (softer texture)
Common Mistakes & Fixes
Sticking to pan: Grease well or use silicone liners
Falling apart: Use 2 eggs for binding
Too soft: Drain excess moisture from potatoes
Bland taste: Season mashed potatoes before mixing
Soggy bottoms: Bake at full temperature (400°F)
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes, as long as they are thick and fully cooled.
Can I make them dairy-free?
Yes, use plant-based cheese and dairy-free mashed potatoes.
Can I freeze them?
Yes, freeze after baking and cooling completely.
How do I know they’re done?
They will be golden on top with crisp edges.
Best cheese to use?
Sharp cheddar for bold flavor, or mozzarella and gouda for a milder taste.
Final Thoughts
These cheesy mashed potato puffs are one of the easiest and tastiest ways to reinvent leftovers. They’re quick to prepare, endlessly customizable, and suitable for breakfast, lunch, or parties. Whether you serve them fresh from the oven or reheat them later, they deliver crispy edges and creamy centers every time.