Mashed Potato Cheese Puffs

Mashed Potato Cheese Puffs are my top solution whenever the fridge holds a bowl of yesterday’s mashed potatoes. Baking them into golden little bites with lots of cheese transforms leftovers into something brand new. They are the kind of snack that disappears fast from a party platter and taste just as delicious reheated the next day for a quick lunch or side dish.

I first whipped these up before a family movie night when I wanted something easy but a little special. Now my kids ask for them with every holiday leftover.

Ingredients

• Mashed potatoes: Three cups Cold leftovers work best for binding and crispness
• Shredded cheese: One cup Cheddar or mozzarella melts beautifully Try to choose a cheese block and grate it fresh for the best flavor
• All-purpose flour: Quarter cup Adds structure so the puffs hold their shape When making gluten-free use your favorite blend
• Parmesan cheese: Two tablespoons Brings a nutty sharp kick Use the finely grated kind for best mixing
• Fresh chives: Two tablespoons These little green flecks add a punch of flavor and color Choose firm bright chives for freshness
• Sour cream: One third cup Makes the puffs creamy and rich Go for full-fat if possible
• Salt: Just enough to enhance all the flavors Taste your potatoes and adjust as needed
• Eggs: Two Beaten well to help everything bind together Use large eggs if you have them

Step-by-Step Instructions

Mix the Wet Ingredients:

In a large bowl whisk the eggs and sour cream together until completely smooth No streaks should remain as this creamy base helps lighten the potatoes

Add the Cheeses and Flavor:

Stir in the shredded cheese Parmesan and chopped chives Keep stirring until the herbs and cheese are evenly spread through the mixture

Fold in the Mashed Potatoes:

Gently add the mashed potatoes to your egg mixture Use a spatula to blend it all but stop before the potatoes turn gluey You want some texture left

Season and Prepare to Bake:

Taste the mixture and add salt if it needs it Spoon heaping scoops into each muffin cup filling them about three-quarters full This leaves room for puffing

Bake Until Golden:

Slide the muffin tin into a preheated oven set to four hundred degrees Fahrenheit Bake for twenty to twenty five minutes until the tops look golden and the edges pull away just a bit That is how you know they are crisp

Cool and Serve:

Let the puffs cool in the tin just long enough to handle Then lift each one out with a small offset spatula or butterknife Enjoy warm with your favorite dip or on their own

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Parmesan is my personal must-have it brings a special depth to the flavor I remember making these after Thanksgiving once and realizing the joy of turning ordinary mashed potatoes into something my whole family got excited about all over again

Storage Tips

Store leftover puffs in an airtight container in the fridge for up to three days They reheat well either in the oven or toaster oven to get back their signature crispness If you want to keep them longer freeze in a single layer then move to a ziptop bag and bake straight from frozen

Ingredient Substitutions

You can swap out cheeses based on what you have on hand Try Gruyere for a nutty taste or use lactose-free cheese if needed If you are gluten-free a quality all-purpose blend works just as well as regular flour You can even sneak in extra chopped herbs or veggies for more color

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Serving Suggestions

Try them alongside roasted chicken or steak for a comforting side These are also awesome dipped in sour cream sriracha or herby Greek yogurt At kids parties I offer them with ketchup or ranch and they always disappear quickly

Cultural Context

Mashed potato puffs have roots in many cuisines that value using up leftovers In Europe these types of dishes often appear after holidays or Sunday suppers There is something universally satisfying about transforming yesterday’s meal into today’s treat

Recipe FAQs

→ What type of cheese works best for these puffs?

Cheddar and mozzarella are favorites, but Gouda, Gruyère, or a blend can add unique flavors and a gooey texture.

→ Can I make these puffs gluten-free?

Yes, simply substitute all-purpose flour with a gluten-free blend to suit dietary preferences without changing the crispness.

→ Why use cold mashed potatoes?

Cold mashed potatoes create a firmer mixture, helping the puffs keep their shape and resulting in a better texture after baking.

→ How do I get the crispest texture?

Sprinkle breadcrumbs over each puff before baking or bake a few extra minutes for a delicious golden, crispy top.

→ Can I prepare these ahead of time?

Absolutely—these puffs store well and taste even better the next day. Reheat in the oven for a fresh, crisp bite.