Mashed Potato Cheese Puffs have saved me from leftover potato boredom more times than I can count. Honestly, how many times can you reheat the same old mash before your family starts groaning (trust me, they notice)? If you’re craving something that takes almost zero fuss but screams “got-my-life-together,” this snack is a must. They even taste fancy, like party food, but you definitely don’t have to throw a party (unless you want an excuse). Looking for something just as addicting? Check out these crazy good easy mashed potato muffins or if you’re feeling ambitious, these potato stuffed chile with cheese will blow your mind. Anyway, let’s puff it up.
Equipment To Use
You don’t need anything wild to make cheesy mashed potato cheese puffs, but owning a good nonstick muffin pan will put you miles ahead. I tried using my old scratched-up pan and let’s just say, those puffs looked more like potato craters. A silicone muffin tray works wonders by the way (hello, easy clean-up).
You’ll want a large mixing bowl—extra points if it’s heavy enough not to fly off the counter (not that I’m speaking from personal disaster, but, well…). And a whisk or just a good old fork for mixing is fine. If you’ve got an ice cream scoop, it’s actually perfect for plopping the mixture into each muffin cup—keeps your hands cleaner than, say, wrestling a raccoon.
Baking rack? Optional. But it does crisp them up a bit more on the bottom if you like that crunch. Last thing: don’t forget a spatula. Not even kidding, a fish spatula works if you want to slip those out in one gorgeous piece.
How To Make Mashed Potato Puffs
Alright, let’s break down the action. First, make sure you’ve got cold leftover mashed potatoes. Not cold? Stick ’em in the fridge for half an hour—don’t sweat it. Toss your potatoes in the bowl, throw in an egg, a handful of cheese—cheddar’s my go-to—and maybe a sprinkle of chopped chives if you’re feeling chef-y.
Mix that up till it’s thick and scoopable. Scoop the mash into your muffin cups, sprinkle a bit more cheese on each, and bake ‘em till golden brown and totally irresistible. It’ll smell so good your neighbors might “accidentally” stop by (true story). Let them cool just a little—I always burn my tongue because I can’t wait.
If you’re a cheese freak, you can press a small cube of cheese into the center of each one before baking. I mean, come on. Melty, cheesy middle? That’s living.
MASHED POTATO PUFFS RECIPE TIPS
Want your cheesy mashed potato cheese puffs to be restaurant-worthy? Here’s what I learned the long, messy way. Cold mashed potatoes work way better than hot ones, they just mix best and keep their puffed-up shape. If your mash is super garlicky or buttery already, maybe ease up on salt in the mix, unless you want puffs saltier than the ocean.
Use sharp cheddar for more zip (or get wild with Monterey Jack). Also, greasing the muffin pan, even if it’s “nonstick,” is your ticket to easy release—trust me, or else you’ll be eating with a spoon. Want a crispier bite? Toss some panko on top for crunch. Add bacon bits if you’re feeling extra because, well, bacon.
What makes this Easy Cheesy Mashed Potato Puffs truly special?
Okay, little rant here. These cheesy mashed potato cheese puffs are the low-key legend of leftover upgrades. First, they transform boring mashed potatoes into something people literally fight over (I have proof). The outside goes golden and a tiny bit crispy, but inside, it’s still that creamy, fluffy comfort.
Best part? They’re super forgiving. If you’re missing one ingredient—like, say, green onions or a specific cheese—sub whatever’s in your fridge. Even picky eaters (looking at you, my stubborn nephew) devour these things. I think it’s the combo of the crispy edges and melty centers, honestly. It’s a win if you want to be “that mom,” “that roommate,” or “that cool aunt” who brings magic to the table.
What You Need To Make This Easy Cheesy Mashed Potato Puffs Recipe?
Honestly, nothing weird. Here’s your short list for cheesy mashed potato cheese puffs:
- About 3 cups cold mashed potatoes (leftovers rock)
- 1 cup shredded sharp cheddar cheese (or whatever you’ve got)
- 1 egg
- 2-3 tablespoons milk (just enough to loosen the mix)
- A handful of chopped scallions, chives, or green onions (personal favorite)
- Salt and pepper to taste (depending on how salty your mash already is)
Some folks toss in a pinch of garlic powder or paprika for jazzy vibes—up to you. Want more crazy, hearty potato fun? Give addictive healthy potatoes a look, or for a more “main dish” situation, this bacon cheeseburger mozzarella bombs is next-level.
Serving Suggestions
- Serve as a party appetizer with sour cream for dipping.
- Pair with soup for a cozy dinner (best on cold nights).
- Toss them in lunchboxes—they’re perfect at room temp.
- Eat on the couch, standing over the kitchen sink (no judgement).
Common Questions
Do I have to use leftover mashed potatoes?
Nope, but it’s easier. Fresh mash just needs time to cool before mixing.
My potatoes are a bit dry. Help?
Add a splash of milk or melted butter until the mixture is scoopable but not soupy.
Can I make these cheesy mashed potato cheese puffs ahead?
Absolutely. Bake and cool, then reheat in the oven at 350°F for a few minutes till crispy again.
What if I don’t have shredded cheese?
Cube some block cheese, or crumble whatever meltable cheese you’ve got.
Can they be frozen?
Totally! Just freeze after baking. Reheat in a hot oven and you’re good.
Don’t Let Leftover Potatoes Go To Waste
Cheesy mashed potato cheese puffs aren’t just a snack, they’re my way of dodging food waste and making people cheer at dinner. If you want even more inspiration, see this Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn for their clever spin or check out the helpful Cheesy Mashed Potato Puffs Mix on Facebook. So, next time you’ve got cold mashed potatoes and five spare minutes, puff ‘em up. You might be surprised who comes running to the kitchen.
Cheesy Mashed Potato Puffs
Ingredients
Main Ingredients
- 3 cups cold mashed potatoes Leftover mashed potatoes are ideal.
- 1 cup shredded sharp cheddar cheese Or any cheese you prefer.
- 1 large egg
- 2-3 tablespoons milk Just enough to loosen the mixture.
- 1 handful chopped scallions or chives Personal favorite.
- Salt and pepper to taste Adjust based on the saltiness of your mash.
Instructions
Preparation
- Make sure the mashed potatoes are cold; if not, refrigerate them for 30 minutes.
- In a large mixing bowl, combine the cold mashed potatoes, egg, shredded cheese, and chopped scallions.
- Mix until thick and scoopable. Adjust consistency with milk if needed.
- Scoop the mixture into a greased muffin pan, filling each cup.
- Sprinkle additional cheese on top of each puff.
Cooking
- Bake in a preheated oven until golden brown, about 20 minutes.
- Allow them to cool slightly before removing from the muffin pan.