🧀 Cheesy Mashed Potato Puffs Recipe
🕒 Prep Time: 20 minutes
🕒 Bake Time: 25–30 minutes
🍽️ Yields: 12 puffs (in a standard muffin tin)
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✨ Ingredients:
2 cups mashed potatoes (leftover or freshly made, room temp)
2 large eggs
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream
1/4 cup chopped green onions or chives
Salt and pepper to taste
Optional: 2–3 strips cooked bacon, chopped
Optional: 1/4 tsp garlic powder or onion powder
Butter or nonstick spray (for greasing muffin tin)
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🍴 Instructions:
1. Preheat Oven
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray.
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2. Prepare the Mashed Potato Mixture
In a large mixing bowl, combine:
Mashed potatoes
Eggs
Cheddar & Parmesan cheese
Sour cream
Green onions
Bacon (optional)
Season with salt, pepper, and any spices you’re using.
Mix until the ingredients are well incorporated and smooth.
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3. Fill Muffin Tin
Spoon the mixture evenly into the prepared muffin cups. Fill each about 3/4 full and gently level the tops.
Optional: Sprinkle a little extra cheddar or Parmesan on top for a golden, cheesy crust.
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4. Bake
Bake for 25–30 minutes, or until the tops are golden brown and slightly crispy. The edges should pull away from the tin a bit.
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5. Cool Slightly & Serve
Let the puffs cool in the pan for about 5 minutes before removing. Use a small knife to loosen the edges if needed.
Serve warm. Perfect with sour cream, ketchup, or a spicy aioli on the side!
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🧂 Variations:
Swap cheddar for Gruyère, mozzarella, or pepper jack for a twist.
Add herbs like parsley, thyme, or dill.
Mix in steamed broccoli, spinach, or sautéed onions for extra veggies.
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❓ FAQ: Cheesy Mashed Potato Puffs
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Q1: Can I use instant mashed potatoes?
A: Yes — just make them according to package directions, but reduce the liquid slightly so they’re firm, not runny. You need a thicker consistency.
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Q2: How do I store and reheat leftovers?
A: Store cooled puffs in an airtight container:
Fridge: Up to 4 days
Freezer: Up to 2 months
To reheat:
Oven/toaster oven at 375°F for 8–10 mins (best for crispiness)
Or microwave for ~30 seconds (they’ll be softer)
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Q3: Can I make them ahead of time?
A: Yes! You can:
Assemble and refrigerate the uncooked mixture in the muffin tin overnight.
Or bake, cool, and freeze. Reheat before serving.
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Q4: Why did my puffs stick to the pan?
A: Even nonstick pans should be greased well. Use butter, oil spray, or muffin liners. Silicone muffin trays also work great.
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Q5: Can I make these gluten-free?
A: Yes! This recipe is naturally gluten-free. Just double-check your sour cream, cheese, and seasonings for hidden gluten.
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Q6: Can I make this recipe dairy-free?
A: Yes — with modifications:
Use dairy-free cheese
Replace sour cream with a plant-based yogurt or cream alternative
Use vegan butter or oil for greasing
Texture may vary slightly but still works.
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Q7: Can I fry them instead of baking?
A: Not this version — it’s too soft for pan-frying. But you can chill the mixture longer, shape into small patties or balls, coat in breadcrumbs, and shallow fry for a crispier version.
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Q8: What’s the best cheese to use?
A: Sharp cheddar is classic for flavor. Mix with mozzarella for gooeyness or Parmesan for a salty bite. Try pepper jack for a spicy kick!
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Q9: Can I double the recipe?
A: Absolutely! Double all ingredients and bake in two muffin tins. No change to the baking time.
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Want a printable PDF, serving suggestion ideas, or a video-style step-by-step breakdown? Just ask!