25-Minute Cheesy Mashed Potato Puffs – Crispy Comfort Delight

You know those sad, lonely mashed potatoes sitting forgotten in your fridge? Let me tell you how to transform them into something spectacular—crispy-on-the-outside, fluffy-on-the-inside cheesy mashed potato puffs! My family goes absolutely wild for these golden little bites anytime I make them (which is often, because they’re dangerously easy).

It all started when I had way too much leftover mashed potatoes after Thanksgiving. Desperate not to waste anything, I threw in some cheese, an egg, and popped them in muffin tins—what came out of the oven was pure magic. Now my kids beg me to make extra mashed potatoes just so we can have these puffs later!

Trust me, once you try these crispy-cheesy clouds of joy, you’ll never look at leftover mashed potatoes the same way again.

Why You’ll Love These Cheesy Mashed Potato Puffs

Let me count the ways these golden nuggets will steal your heart:

• Crispy-cheesy perfection: That irresistible golden crust gives way to pillowy-soft potato centers
• Leftover magic: Turns boring fridge leftovers into something extraordinary
• Crazy easy: Just mix, scoop, and bake – no fancy skills needed
• Kid-approved: My picky eaters gobble these up like candy
• Party star: They disappear faster than anything else at potlucks

Honestly? You might start making extra mashed potatoes just to have an excuse to whip up another batch!

Ingredients for Cheesy Mashed Potato Puffs

Here’s everything you’ll need to create these little bites of heaven:

• 2 cups mashed potatoes (cold) – straight from the fridge works best
• 1 cup shredded cheddar cheese – the sharper the better in my book
• 1 large egg – helps bind everything together
• 1/4 cup grated Parmesan cheese – adds that extra savory kick
• 1/4 teaspoon garlic powder – just enough to make it interesting
• 1/4 teaspoon salt – adjust if your mashed potatoes are already salty
• 1/4 teaspoon black pepper – freshly cracked if you’ve got it
• 2 tablespoons chopped chives – for that pop of freshness
• 1 tablespoon olive oil – for greasing the pan

Ingredient Notes & Substitutions

Cold mashed potatoes hold their shape better – warm ones get too sticky. No cheddar? Try mozzarella or Gruyère. Out of chives? Green onions work great too. For extra richness, swap half the Parmesan for cream cheese (you’re welcome).

How to Make Cheesy Mashed Potato Puffs

Ready for the easiest recipe ever? Here’s how I make these addictive little puffs:

1. Heat things up: Crank your oven to 400°F (200°C) – that hot temp gives us that glorious golden crust.
2. Grease up: Rub your muffin tin with olive oil (I use my fingers – messy but effective!).
3. Mix it good: Dump all ingredients in a bowl and stir until just combined – don’t overmix or they’ll get dense.
4. Scoop carefully: Spoon the mixture into muffin cups, filling only halfway (they puff up like crazy!).
5. Bake to perfection: 20-25 minutes until they’re golden and crisp on top. That smell? Pure happiness.
6. Cool slightly: Let them rest 5 minutes – I know it’s hard to wait, but they hold together better!

Tips for Perfect Cheesy Mashed Potato Puffs

• Use an ice cream scoop for even portions – no lopsided puffs!
• Really pack the mixture into the scoop so they hold their shape
• If they stick, run a butter knife around the edges gently
• For extra crispiness, broil for the last 2 minutes (watch closely!)
• Let them cool just enough so you don’t burn your tongue – speaking from experience!

Serving Suggestions for Cheesy Mashed Potato Puffs

These crispy puffs are ridiculously versatile! My family loves them with roast chicken (they soak up gravy beautifully) or as dippers for ranch dressing. They’re killer alongside burgers too. For brunch? Top with a poached egg and watch the magic happen!

Storage & Reheating

These puffs keep wonderfully in the fridge for about 3 days – just pop them in an airtight container. To bring back that glorious crispness, reheat at 375°F for 5-7 minutes. Pro tip: Skip the microwave unless you like them soft!

Nutritional Information for Cheesy Mashed Potato Puffs

Now, I’m no nutritionist, but here’s the scoop on what’s in these cheesy little clouds of joy. Remember, these values are estimates—your exact numbers will depend on your mashed potato recipe and cheese choices!

• Calories: About 120 per puff
• Protein: 5g (thanks to all that cheesy goodness)
• Carbs: 12g
• Fat: 6g (3g saturated)
• Fiber: 1g
• Sugar: Just 1g naturally occurring

Not too shabby for something that tastes this indulgent! The egg adds protein while the potatoes give you energy. I like to think the chives count as my vegetable serving for the day—don’t tell my kids I said that.

Frequently Asked Questions

Can I freeze these cheesy mashed potato puffs?
Absolutely! These freeze like a dream. Just cool them completely, then store in freezer bags for up to 2 months. Reheat straight from frozen in a 375°F oven for 10-12 minutes until crispy again.

My puffs stuck to the pan—what did I do wrong?
Oh no! Next time, really grease every nook of that muffin tin (I use my fingers to get into all the grooves). Let them cool for 5 full minutes before removing—they’ll pop right out when they’re ready!

Can I make these without eggs?
You can try 1 tablespoon cornstarch mixed with 2 tablespoons water as a binder, but they won’t puff quite as much. The egg really gives that perfect texture!

Ready to make magic with your leftovers? Whip up a batch of these cheesy puffs and tag me in your photos—I love seeing your crispy creations! You can find more delicious recipes on Pinterest.

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