Crispy Mashed Potato Cheese Puffs – Easy Leftover Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 puffs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the puffs warm as an appetizer or side dish, accompanied by sour cream, ranch dressing, or aioli for dipping.
- 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
