🧀🥔 Cheesy Mashed Potato Puffs
These are crispy on the outside, fluffy and cheesy on the inside—perfect for using leftover mashed potatoes or making a fun side dish/snack.
đź›’ Ingredients
- 2 cups mashed potatoes (cold works best)
- 1 cup shredded cheddar cheese (or any melting cheese)
- 2 large eggs
- ÂĽ cup milk or cream
- 2–3 tbsp chopped green onions (optional)
- ½ tsp garlic powder
- ½ tsp salt (adjust based on potatoes)
- ½ tsp black pepper
- ÂĽ cup grated Parmesan cheese (for extra flavor)
- Optional: cooked bacon bits
👨‍🍳 Instructions
1. Prep oven
- Preheat to 200°C (400°F)
- Grease a muffin tin well or use nonstick spray
2. Mix
- In a bowl, combine mashed potatoes, eggs, milk, cheddar, Parmesan, green onions, and seasonings
- Mix until smooth and well combined
3. Fill muffin tin
- Spoon mixture into muffin cups, filling each nearly to the top
- Smooth tops slightly
4. Bake
- Bake 20–25 minutes until tops are golden and edges are crispy
5. Cool slightly
- Let sit 5 minutes before removing (they firm up as they cool)
🍽️ Serving Ideas
- Serve with sour cream or ranch
- Pair with eggs for breakfast
- Use as a side for grilled chicken or steak
- Great as party appetizers
🔥 Tips
- Cold mashed potatoes hold shape better
- Don’t overmix—keeps them fluffy
- Add a pinch of chili flakes for a kick
- Use a mini muffin pan for bite-size versions
🧀 Why they’re so good
They transform simple mashed potatoes into crispy, cheesy bites—like a cross between potato skins and a soft soufflé.
If you want, I can also give you a stuffed version (with cheese center), an air fryer version, or a loaded baked potato-style version with sour cream and chives.