Cheesy Mashed Potato Puffs
Transform your leftover mashed potatoes into crispy, fluffy Cheesy Mashed Potato Puffs. Baked in a mini muffin pan, they are the perfect bite-sized appetizer or cozy side dish!
Equipment
- Mini muffin pan
- Mixing Bowl
- Cookie Scoop
Ingredients
- 3 cups mashed potatoes chilled
- 1 cup cheddar cheese shredded
- 1 large egg
- 1/4 cup chives chopped
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 cup Parmesan cheese grated
- cooking spray or butter for greasing the muffin pan
Instructions
Prep the Oven and Pan
- Heat your oven to 400°F (200°C), then generously grease a mini muffin pan with butter or cooking spray. Be thorough so the cheese does not stick to the pan as it melts and crisps.
Mix the Potato Base
- In a large bowl, combine the chilled mashed potatoes with the shredded cheddar, chopped chives, all-purpose flour, garlic powder, salt, and pepper.
- Crack in the egg and stir until the mixture looks evenly combined and thick enough to scoop, with no streaks of egg left behind. The finished mixture should feel soft but hold its shape when pressed together.
Shape and Coat the Puffs
- Using your hands or a small cookie scoop, portion the potato mixture into 1-inch balls to ensure they bake evenly.
- Roll each ball in the grated Parmesan cheese so the outside gets a savory, crisp coating. Set each coated ball into the greased muffin pan and press gently into the cup, just enough to help it sit in the mold without packing it down too tightly.
Bake and Cool
- Bake for 15-20 minutes, watching for the tops and edges to turn a deep, golden brown and crisp.
- Let the puffs rest in the pan for exactly 5 minutes before removing them. This short cooling time helps the structure set so they keep a fluffy center and do not crumble.
Notes
Temperature Tip: Start with completely cold potatoes. Warm mashed potatoes carry too much active moisture and are too soft to hold their shape well during baking.
Baking Tip: Do not skip greasing the mini muffin pan. Melted cheese sticks aggressively, so every corner of the pan needs butter or cooking spray.
Texture Fix: If the mixture seems too wet to roll, add 1 extra tablespoon of all-purpose flour and stir again. Very buttery or milky leftover mashed potatoes sometimes need that little correction.
Storage: Store cooled puffs in an airtight container in the fridge for up to 3 days, or freeze them solid on a baking sheet before moving to a freezer bag.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.