Cheesy Mashed Potato Puffs
These delightful puffs are the ultimate way to transform leftover mashed potatoes into a crispy, cheesy, irresistible side dish or snack. They’re like a cross between a tater tot, a soufflé, and a popover!
Prep Time: 15 mins | Cook Time: 25-30 mins | Serves: 6-8 (makes about 12 puffs)
Ingredients:
· 3 cups cold mashed potatoes (preferably homemade with butter/milk, but any will work)
· 1 large egg, beaten
· 1 cup (about 100g) shredded sharp cheddar cheese
· ⅓ cup (35g) grated Parmesan cheese
· 2 tbsp finely chopped chives or green onions
· 1 tbsp all-purpose flour
· ½ tsp garlic powder
· ½ tsp onion powder
· ½ tsp salt (adjust based on saltiness of your mashed potatoes)
· ¼ tsp black pepper
· Optional add-ins: ¼ cup cooked, crumbled bacon; ½ cup finely diced ham; 2 tbsp chopped parsley.
For Coating/Topping:
· Cooking spray or a little olive oil
· Extra Parmesan cheese for sprinkling
Instructions:
- Prep:
· Preheat your oven to 400°F (200°C).
· Generously grease a standard 12-cup muffin tin with cooking spray or butter. Note: A non-stick tin works best, but greasing is still essential.
- Mix the Batter:
· In a large bowl, combine the cold mashed potatoes, beaten egg, cheddar, Parmesan, chives, flour, garlic powder, onion powder, salt, and pepper.
· Mix gently but thoroughly until everything is well incorporated. If using, fold in any add-ins like bacon or ham.
· Taste: Adjust seasoning if needed (remember, the cheeses are salty).
- Fill & Top:
· Divide the mixture evenly among the 12 muffin cups. Press it down lightly and smooth the tops.
· Lightly spray the tops with cooking spray or brush with a tiny bit of oil. This helps them brown and crisp.
· Sprinkle a little extra Parmesan cheese over each puff.
- Bake:
· Bake for 25-30 minutes, or until the puffs are deeply golden brown on top and around the edges, and feel set to the touch.
· Let them cool in the pan for 5-10 minutes. This resting time is crucial—it allows them to firm up and makes removal easier.
- Serve:
· Carefully run a butter knife around the edges of each puff to loosen, then lift them out.
· Serve immediately while hot and crispy! They are best enjoyed fresh from the oven.
Success Tips & Variations:
· Cold Potatoes are Key: Using cold (ideally leftover) mashed potatoes is essential. Fresh, warm potatoes will make the batter too soft.
· Texture: For extra crispiness, you can toss 2 tbsp of Panko breadcrumbs into the mixture or sprinkle them on top before baking.
· Make-Ahead: You can fill the muffin tin, cover it, and refrigerate for up to 24 hours before baking. Add 2-3 minutes to the bake time.
· Freezing: Bake, cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in a 375°F (190°C) oven for 15-20 minutes until hot and crispy.
· Mini Version: Use a mini muffin tin and bake for 18-22 minutes.
· Dip Them! Serve with sour cream, ranch dressing, chipotle mayo, or warm marinara sauce for dipping.
Why You’ll Love These:
They solve the leftover mashed potato dilemma in the most delicious way possible, creating a side dish that’s crispy on the outside, fluffy and cheesy on the inside. Perfect for breakfast, brunch, or alongside roasted meats!
Storage: Best eaten immediately. Leftovers can be stored in the fridge for up to 3 days and reheated in a toaster oven or air fryer to re-crisp.