Why You’ll Love This Recipe
Smart Leftover Solution: Transforms mashed potatoes into something completely new.
Cheesy & Savory: A blend of melting cheese and Parmesan delivers gooey, crisp flavor.
Perfectly Portable: Easy to serve as an appetizer, snack, or lunchbox addition.
Quick and Easy: Simple ingredients, minimal prep, and ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)
¼ cup all-purpose flour
2 tablespoons Parmesan cheese
2 tablespoons chopped chives
⅓ cup sour cream
Salt to taste
2 eggs, beaten
Directions
- Preheat your oven to 400°F (200°C) and grease a standard muffin tin.
- In a mixing bowl, whisk together the eggs and sour cream until smooth.
- Stir in the shredded cheese, Parmesan, chopped chives, and a pinch of salt.
- Gently fold in the mashed potatoes and flour, mixing until just combined.
- Spoon the mixture into the prepared muffin tin, filling each cup to the top.
- Bake for 20–25 minutes, or until the tops are golden brown and puffed.
- Let the puffs cool for a few minutes before removing from the tin. Serve warm.
Servings and Timing
Servings: 12 puffs
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Variations
- Herb Boost: Add rosemary, thyme, or parsley for extra aroma.
- Spicy Kick: Mix in chopped jalapeños or a dash of hot sauce.
- Veggie Add-In: Mix in sautéed onions, spinach, or corn for variety.
storage/reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 10 minutes to regain crispness. Avoid microwaving for best texture.
FAQs
Can I make these ahead of time?
Yes, prepare and bake them in advance, then reheat before serving.
Can I freeze mashed potato puffs?
Yes, freeze after baking and cooling. Reheat in the oven straight from frozen.
Can I use instant mashed potatoes?
Yes, but for best results, use thick, well-seasoned mash.
What kind of cheese is best?
Cheddar melts well and adds great flavor, but mozzarella or gouda also work nicely.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend.
How do I prevent sticking?
Grease your muffin tin thoroughly or use silicone liners.
Are they good cold?
They’re best warm, but also taste great at room temperature.
Can I add more vegetables?
Yes, finely diced and cooked veggies like carrots or bell peppers work well.
Can I use Greek yogurt instead of sour cream?
Yes, it adds a slight tang and similar creaminess.
Do these work in mini muffin tins?
Yes, adjust baking time to 12–15 minutes for smaller bites.
Conclusion
Leftover Mashed Potato Cheese Puffs are a clever and tasty way to breathe new life into yesterday’s mash. With crispy edges, a soft cheesy center, and endless variation possibilities, these puffs are bound to become a new favorite for using up leftovers. Perfect as a snack, side dish, or appetizer—simple comfort food at its best.
Leftover Mashed Potato Cheese Puffs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 puffs
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Leftover Mashed Potato Cheese Puffs are crispy, cheesy bites made from leftover mashed potatoes. They’re quick, easy, and perfect as a snack, appetizer, or creative side dish.
Ingredients
3 cups mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or your choice)
¼ cup all-purpose flour
2 tablespoons Parmesan cheese
2 tablespoons chopped chives
⅓ cup sour cream
Salt to taste
2 eggs, beaten
Instructions
- Preheat your oven to 400°F (200°C) and grease a standard muffin tin.
- In a mixing bowl, whisk together the eggs and sour cream until smooth.
- Stir in the shredded cheese, Parmesan, chopped chives, and a pinch of salt.
- Gently fold in the mashed potatoes and flour, mixing until just combined.
- Spoon the mixture into the prepared muffin tin, filling each cup to the top.
- Bake for 20–25 minutes, or until the tops are golden brown and puffed.
- Let the puffs cool for a few minutes before removing from the tin. Serve warm.
Notes
Add herbs like rosemary or thyme for extra flavor.
Store in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F (175°C) oven for best results.
Nutrition
- Serving Size: 1 puff
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
