Crispy Mashed Potato Cheese Puffs – Easy Leftover Recipe

Introduction

Crispy Mashed Potato Cheese Puffs are a delicious way to transform leftover mashed potatoes into a golden, crunchy treat. Perfect as an appetizer, side dish, or party snack, these puffs combine fluffy potato with melty cheese for a comforting bite every time.

Ingredients

• 2 cups cold mashed potatoes (leftover or freshly made and cooled)
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream or Greek yogurt
• 1/4 tsp garlic powder
• Salt and freshly cracked black pepper, to taste
• 1/4 cup chopped green onions or chives (optional)
• 1/4 cup cooked bacon bits (optional)
• Butter or cooking spray (for greasing muffin tin)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin with butter or cooking spray.
2. Step 2: In a large bowl, mix the cold mashed potatoes, eggs, cheddar cheese, Parmesan cheese, sour cream, garlic powder, salt, and pepper. Stir in optional bacon bits or green onions if using.
3. Step 3: Scoop the mixture into the muffin cups, filling each nearly to the top, and gently press to compact the mixture.
4. Step 4: Bake for 25–30 minutes until the puffs are golden brown and crispy around the edges. Let them cool for 5 minutes before removing from the tin.
5. Step 5: Serve warm with sour cream, ranch dressing, or aioli for dipping.

Tips & Variations

• Use cold mashed potatoes to prevent the eggs from scrambling in the mixture.
• For extra crispiness, sprinkle some Parmesan cheese on top of each puff before baking.
• Add chopped spinach, kale, diced jalapeños, or your favorite herbs like thyme or rosemary for different flavors.
• You can shape the mixture into balls and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, as an alternative cooking method.

Storage

Store leftover puffs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain their crispiness. These puffs can also be frozen after baking for up to 2 months; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these puffs with freshly made mashed potatoes?

Yes, but be sure the mashed potatoes are completely cooled before mixing to avoid scrambling the eggs and to maintain the right texture.

Can I add other ingredients to the puffs?

Absolutely! Spinach, kale, jalapeños, ham, sausage, or fresh herbs can add delicious variations to the basic recipe. Just fold them into the mixture before baking.

Crispy Mashed Potato Cheese Puffs – Easy Leftover Recipe

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These Crispy Mashed Potato Cheese Puffs are a delightful way to transform leftover mashed potatoes into golden, crispy-on-the-outside, fluffy and cheesy-on-the-inside bites. Perfect as an appetizer, side dish, or party snack, they combine creamy mashed potatoes with cheddar, Parmesan, and optional add-ins for a flavorful treat baked to perfection.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 puffs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Puffs:

• 2 cups cold mashed potatoes (leftover or freshly made and cooled)
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream or Greek yogurt
• 1/4 tsp garlic powder
• Salt and freshly cracked black pepper, to taste
• 1/4 cup chopped green onions or chives (optional)
• 1/4 cup cooked bacon bits (optional)
• Butter or cooking spray (for greasing muffin tin)

Optional Add-Ins:

• Spinach or kale, chopped
• Diced jalapeños
• Chopped ham or sausage
• Herbs: thyme, rosemary, dill

Instructions

1. Preheat the Oven: Heat the oven to 400°F (200°C) and grease a 12-cup muffin tin with butter or cooking spray to prevent sticking.
2. Mix Ingredients: In a large bowl, thoroughly combine the cold mashed potatoes, eggs, shredded cheddar cheese, grated Parmesan, sour cream or Greek yogurt, garlic powder, salt, and freshly cracked black pepper. If desired, fold in optional ingredients like chopped green onions or cooked bacon bits for extra flavor.
3. Portion the Batter: Use a spoon to scoop the mixture into the muffin cups, filling each nearly to the top. Press gently to compact the mixture, ensuring the puffs hold their shape when baking.
4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the potato puffs are golden brown and crispy around the edges. Remove from oven and let cool for about 5 minutes.
5. Serve: Serve the puffs warm as an appetizer or side dish, accompanied by sour cream, ranch dressing, or aioli for dipping.
6. Air Fryer Option: Preheat your air fryer to 375°F (190°C). Shape the potato mixture into small balls and lightly spray them with oil. Air fry for 10 to 12 minutes, flipping halfway through cooking, until golden and crispy.

Notes

• Use cold mashed potatoes for best texture; warm potatoes can scramble the eggs.
• Don’t skip the fat from cheese and sour cream as it helps bind and keep the puffs moist.
• For extra crispiness, sprinkle Parmesan cheese on top of the puffs before baking.
• Mix the batter up to 24 hours ahead and refrigerate for convenience.
• These puffs are freezer-friendly; freeze baked puffs for up to 2 months and reheat before serving.

Keywords: mashed potato puffs, cheesy potato bites, leftover mashed potato recipe, baked potato appetizers, crispy potato snacks