Here’s a detailed recipe for Cheesy Mashed Potato Puffs, followed by a comprehensive FAQ section to answer common questions.
🧀 Cheesy Mashed Potato Puffs – Recipe
📝 Ingredients:
- 2 cups mashed potatoes (leftover or freshly made, cooled)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk or cream
- 1/4 cup chopped green onions (optional)
- 2 tbsp chopped parsley or chives (optional)
- 1/2 tsp garlic powder (optional)
- Salt and pepper to taste
- Butter or oil spray (for greasing the muffin tin)
🍽️ Equipment:
- Muffin tin (mini or standard size)
- Mixing bowl
- Whisk or spoon
👨🍳 Instructions:
- Preheat oven to 400°F (200°C). Grease a muffin tin well with butter or spray.
- In a large bowl, combine:
- Mashed potatoes
- Shredded cheese
- Eggs
- Parmesan
- Milk or cream
- Green onions, herbs, garlic powder (if using)
- Salt and pepper to taste
- Mix until everything is evenly incorporated.
- Spoon the mixture into the muffin tin, filling each cup to the top and slightly mounding if desired.
- Bake for 20–25 minutes (15–20 mins for mini muffin tins), or until the tops are golden and edges are crispy.
- Let cool slightly, then gently remove from the tin. Serve warm.
🔁 Variations:
- Add crumbled bacon or diced ham
- Mix in sautéed mushrooms or bell peppers
- Use sweet potatoes for a twist
- Add a sprinkle of breadcrumbs on top for crunch
❓ Cheesy Mashed Potato Puffs – FAQs
1. Can I use instant mashed potatoes?
Yes, as long as they’re thick and not too watery. Let them cool fully before mixing with the other ingredients.
2. Can I make these ahead of time?
Absolutely. Bake them ahead, let cool, then refrigerate. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through.
3. Can I freeze mashed potato puffs?
Yes! After baking, cool completely, then freeze in a single layer. Once frozen, transfer to a zip-top bag. Reheat from frozen at 375°F (190°C) for 15–20 minutes.
4. Why are my puffs soggy or not holding shape?
- Too much liquid in the mashed potatoes
- Not enough cheese or egg to bind
- Underbaked — try baking longer until edges are crisp
5. Can I use different types of cheese?
Yes! Sharp cheddar gives a strong flavor, but mozzarella, gouda, pepper jack, or Swiss all work well. Mix and match for your taste.
6. How do I make them crispier?
- Use a mini muffin tin for more edge exposure
- Add a touch of flour or breadcrumbs to the mix
- Bake a few minutes longer until deep golden brown
7. Are these gluten-free?
Yes — if no flour or breadcrumbs are added and all other ingredients are gluten-free (especially the mashed potatoes).
8. What can I serve these with?
- Brunch (eggs, bacon, toast)
- Dinner (steak, roast chicken, or salad)
- Party appetizers with sour cream or aioli for dipping
9. Can I air fry them instead?
Yes — use silicone muffin cups or form into balls and air fry at 375°F (190°C) for 10–15 minutes, flipping halfway, until golden and crispy.
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