Golden, crispy on the outside, and rich with cheesy goodness on the inside—these Leftover Mashed Potato Cheese Puffs are the ultimate way to turn yesterday’s side dish into today’s crave-worthy snack. Perfectly bite-sized and full of flavor, they’re ideal as a party appetizer, an afternoon treat, or a comforting side for any main course.
These savory puffs take your ordinary mashed potatoes and give them a second life with the help of cheese, herbs, and a muffin tin. They come out fluffy inside with a delightful crunch on the edges, making them an irresistible crowd-pleaser. If you’re wondering what to do with leftover mashed potatoes, this recipe might just be your new favorite food hack.
Ingredients for Leftover Mashed Potato Cheese Puffs
- 2 cups leftover mashed potatoes (cold and firm)
- 1 cup shredded sharp cheddar cheese (or any cheese you love)
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons chopped chives (plus more for garnish)
- Nonstick cooking spray or butter (for greasing the muffin tin)
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). Lightly grease a mini muffin tin with nonstick spray or a little melted butter to ensure easy release and crisp edges.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the leftover mashed potatoes, shredded cheddar, Parmesan, eggs, sour cream, garlic powder, onion powder, salt, pepper, and chopped chives. Mix until everything is well incorporated—don’t overmix, just make sure it’s evenly combined.
Step 3: Fill the Muffin Tin
Spoon the potato mixture into each muffin cup, filling them just to the top. Lightly press down on each mound to pack the mixture in and ensure even browning. For extra crispiness, sprinkle a pinch of cheese or Parmesan over each puff.
Step 4: Bake Until Golden
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the tops are golden brown and the edges are crisp. The puffs should pull away slightly from the sides of the pan when done.
Step 5: Cool and Serve
Let the cheese puffs cool in the pan for 5 minutes before gently removing them with a spoon or small spatula. Garnish with extra chopped chives and serve warm. They’re great on their own or dipped in sour cream, ranch, or your favorite sauce.
Storage Instructions
To keep your Leftover Mashed Potato Cheese Puffs fresh and flavorful, store them properly:
- Refrigerator: Once cooled, transfer the puffs to an airtight container and store in the fridge for up to 4 days.
- Freezer: For longer storage, arrange the cooled puffs on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 2 months.
- Reheating Tips: Reheat in a 375°F (190°C) oven or toaster oven for 8–10 minutes until hot and crispy. Avoid microwaving as it may make them soggy.
Estimated Nutrition
(Per 1 puff, based on 24 puffs total)
- Calories: 75
- Protein: 3.5g
- Carbohydrates: 6g
- Fat: 4.5g
- Fiber: 0.5g
- Sugars: <1g
- Cholesterol: 20mg
- Sodium: 120mg
Note: Nutritional values may vary based on specific ingredients used.
Frequently Asked Questions
How do I make these gluten-free?
These puffs are naturally gluten-free as long as your mashed potatoes and add-ins don’t contain any wheat-based ingredients. Double-check labels on cheese and sour cream.
Can I use fresh mashed potatoes?
Yes! Just make sure they are firm and not too creamy or runny. Cold mashed potatoes from the fridge work best for shaping and texture.
What other cheeses can I use?
Try mozzarella, Monterey Jack, Swiss, or a blend of your favorites. Sharp cheddar adds a bold flavor, but feel free to mix it up.
Can I add vegetables or bacon?
Absolutely. Finely chopped cooked broccoli, crumbled bacon, or sautéed onions add great flavor and texture.
Do I need a mini muffin tin?
A mini muffin tin works best for bite-size portions, but you can use a standard muffin tin—just increase the baking time by 5–8 minutes.
Can I make these ahead of time?
Yes! You can mix the batter the day before and refrigerate, or bake the puffs and reheat them just before serving.
How do I keep them crispy?
Bake until deeply golden brown and let them cool on a wire rack. Avoid covering them while hot to prevent steaming.
Are these good for kids?
Totally! Kids love the cheesy, crispy texture. They’re also a sneaky way to serve veggies if you mix some into the batter.
Leftover Mashed Potato Cheese Puffs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 mini puffs 1x
- Category: Appetizer
Description
Crispy on the outside, soft and cheesy on the inside, these Leftover Mashed Potato Cheese Puffs are a genius way to reinvent yesterday’s mashed potatoes. Perfect as a quick breakfast idea, a kid-friendly snack, or a savory addition to your dinner menu, this easy recipe transforms leftovers into a golden, irresistible treat. Each bite bursts with creamy potato, melted cheese, and a touch of garlic and chives, making it one of the best food ideas for busy days or entertaining guests. Whether you’re looking for a healthy snack or just need new breakfast or dinner ideas, these puffs check all the boxes.
Ingredients
2 cups leftover mashed potatoes (cold and firm)
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup sour cream or plain Greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
2 tablespoons chopped chives (plus more for garnish)
Nonstick cooking spray or butter (for greasing muffin tin)
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin tin.
- In a large bowl, mix together mashed potatoes, cheddar, Parmesan, eggs, sour cream, garlic powder, onion powder, salt, pepper, and chives.
- Spoon mixture into muffin cups, filling to the top and gently pressing down.
- Optionally sprinkle extra cheese on top for extra crispiness.
- Bake for 20–25 minutes or until golden and crispy around the edges.
- Cool for 5 minutes before removing from the tin.
- Garnish with more chives and serve warm.