Mashed Potato Cheese Puffs

This hearty Mashed Potato Cheese Puffs recipe transforms leftover mashed potatoes into delicious, golden-brown bites perfect for any occasion. I stumbled upon this recipe years ago when facing a mountain of post-holiday mashed potatoes, and it's become my go-to solution for breathing new life into leftovers.

I first made these cheese puffs during a rainy Sunday afternoon when my family was craving something comforting yet different. The way these humble ingredients transformed into crispy, cheesy bites had everyone reaching for seconds before the serving plate even hit the table.

Ingredients

• 3 cups mashed potatoes: chilled ones work best as they hold their shape better during mixing
• 1 cup shredded cheese: choose a good melting variety like sharp cheddar for flavor or mozzarella for that perfect cheese pull
• 1/4 cup all-purpose flour: acts as a binding agent to help the puffs keep their shape
• 2 tablespoons Parmesan cheese: adds a nutty depth that elevates the entire dish
• 2 tablespoons fresh chives: the bright flavor cuts through the richness perfectly
• 1/3 cup sour cream: creates moisture and tanginess that balances the starchy potatoes
• Salt to taste: remember your mashed potatoes may already be seasoned
• 2 eggs: beaten provide structure and help the puffs rise beautifully

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F and lightly grease a muffin tin. The high temperature is crucial for achieving that perfect golden exterior while keeping the inside soft and fluffy. Make sure to coat every crevice of your muffin cups to prevent sticking.

Create the Base Mixture:

In a large bowl, thoroughly whisk together the eggs and sour cream until completely smooth and uniform. This creates the creamy foundation that will help bind everything together and create that light texture we're looking for.

Incorporate the Flavor Elements:

Add your shredded cheese, Parmesan, and chopped chives to the egg mixture. Stir thoroughly to ensure even distribution of these flavor boosters throughout the mixture. This careful distribution ensures every bite has the perfect balance of cheese and herb flavor.

Fold in the Potatoes:

Gently incorporate your cold mashed potatoes into the mixture. Use a folding motion rather than aggressive stirring to maintain some texture in the potatoes. The mixture should be uniform but not overworked, which could make the puffs dense.

Fill the Muffin Tin:

Spoon the mixture into your prepared muffin tin, filling each cup about three quarters full. This leaves room for the puffs to rise slightly during baking without overflowing. Use the back of your spoon to lightly smooth the tops if needed.

Bake to Golden Perfection:

Place the tin in your preheated oven and bake for 20 to 25 minutes. Look for a deep golden brown color on top and slight puffing, which indicates they're cooked through. The tops should be crispy while the centers remain tender.

Rest Before Serving:

Allow the puffs to cool in the tin for about 5 minutes before attempting to remove them. This brief resting period helps them set up and makes removal easier without breaking them.

Pin it

My absolute favorite part of this recipe is the contrast between the crispy exterior and the soft, cheesy interior. My grandmother used to make a similar dish using her secret mashed potato recipe, and these puffs always bring back memories of her kitchen filled with laughter and the smell of comfort food.

Freezer Friendly

These potato cheese puffs freeze beautifully for up to three months. Cool them completely before placing in an airtight container with parchment paper between layers. When ready to enjoy, thaw in the refrigerator overnight and reheat in a 350°F oven for about 10 minutes until heated through and crispy again. I often make double batches specifically to freeze half for busy weeknights when cooking from scratch feels impossible.

Make It Your Own

The beauty of this recipe lies in its adaptability. Try adding cooked bacon bits or ham for a meaty variation. Roasted garlic or caramelized onions bring wonderful depth of flavor. For spice lovers, fold in diced jalapeños or a dash of hot sauce. Some of my guests prefer a Mediterranean twist with sun-dried tomatoes, olives, and feta replacing the cheddar. The potato base is essentially a blank canvas awaiting your creative touch.

Serving Suggestions

While these puffs are delicious on their own, they truly shine alongside complementary dishes. Serve them with a dollop of additional sour cream, applesauce, or even cranberry sauce for dipping. They make excellent companions to roasted meats or a simple green salad for a light lunch. During brunch, pair them with scrambled eggs and fresh fruit for a balanced meal that will satisfy everyone at the table.

Frequently Asked Questions

→ Can I use instant mashed potatoes?

Yes, instant mashed potatoes can work, but make sure they are thick and chilled for best results.

→ What type of cheese works best?

Shredded cheddar, mozzarella, or any melting cheese like gouda work well in this recipe.

→ Can I skip Parmesan cheese?

Yes, Parmesan is optional, but it adds a nice flavor boost to the puffs.

→ How can I prevent sticking in the muffin tin?

Grease the tin lightly with oil or butter, or use silicone liners to ensure easy removal.

→ Can I make these ahead of time?

Yes, you can prepare the mixture ahead and refrigerate it. Bake just before serving for the best texture.