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Cheesy Mashed Potato Puffs are my go-to for turning leftover mashed potatoes into a snack that everyone grabs fast. You get a crispy bite outside, a gooey, cheesy middle inside, and they seem to disappear off the table in no time.
The first time I whipped these up was during a hectic morning with surprise company. They were such a win that I started saving extra mashed potatoes just so I could make another batch.
Delicious Ingredients
- Butter or non-stick cooking spray: grease your muffin tin with this so the puffs pop out with zero fuss either works but butter nails a rich taste
- Parmesan cheese: use grated Parmesan on the outside for a tasty, crunchy shell grab the real stuff for a deeper flavor
- Salt and black pepper: season everything just right fresh cracked pepper is awesome, but regular works too
- Garlic powder: adds a gentle kick and makes things smell amazing just keep it sealed up tight
- All-purpose flour: toss some in for structure and a fluffier result sifting makes a difference
- Chives: snip fresh chives in for pops of green and freshness if they're crisp and bright, grab them
- Large egg: toss in an egg to keep it all together fresher eggs make it look and taste better
- Cheddar cheese: any shredded variety melts into the mix for extra flavor sharper is better if you love cheese
- Mashed potatoes: cold mashed potatoes work best for shaping use leftovers or grab some from the store
Easy Steps
- Cool and Serve:
- Give the puffs a little time to sit in the pan before taking them out. That way, they're easier to handle. Dish them up while they're still nice and warm so you get that melt-in-your-mouth feel with a crisp outside.
- Bake Until Crisp:
- Bake the puffs for around fifteen to twenty minutes. Start peeking at the fifteen-minute mark so you don't go overboard. They're ready when you see lovely golden color and crispy edges.
- Fill the Pan:
- Drop each Parmesan-coated ball into a muffin slot. Press them a bit so they settle in—which helps hold their shape as they bake.
- Form and Coat the Puffs:
- Scoop out dough balls about an inch wide and give them a gentle roll in your hands. Roll each in Parmesan so they're totally covered all over.
- Mix the Potato Mixture:
- Combine mashed potatoes, cheddar, chives, flour, garlic powder, plus salt and pepper in a huge mixing bowl. Crack an egg in, then stir until it looks like one smooth, blended batter.
- Preheat and Prepare the Pan:
- Kick the oven on to 400°F or 200°C. Slather a mini muffin pan with loads of butter or spritz with non-stick spray so nothing sticks when they're done.
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I love swirling in fresh chives and thinking about how Grandma always tossed extra herbs from her garden to make things pop. We once packed these up for a picnic and everyone polished them off before we could lay out any other food.
Storage Advice
Want leftovers to last? Just pop your potato puffs in a sealed container in the fridge and they're good for up to three days. To get them crispy again, heat in a hot oven for about five minutes. A toaster oven makes them extra crunchy. Skip the microwave since that'll just make them soft.
Swaps and Substitutes
No cheddar? No problem—try mozzarella, Gruyere, or go with pepper jack if you like a little heat. Can't find chives? Grated scallion or finely chopped parsley is just as good. If you need to skip the gluten, use a cup-for-cup gluten-free flour blend instead of regular.
Fun Ways to Serve
Serve these hot and fresh—they're awesome on their own. Or, dip them in something bold like sour cream mixed with chives. They always vanish off a buffet table. Sometimes I even stuff a tiny bit of bacon inside before baking for a tasty surprise.
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Tradition and Background
For ages, folks in Europe have been making potato cakes and croquettes for comfort food. The cheesy version like this is a twist you see in the States—because using up leftovers just makes sense. Most people fry fritters, but baking these in mini cups gives you a cute, portable option that's great for hanging out with friends.
Frequently Asked Questions
- → Can I use leftover mashed potatoes for this dish?
You bet—cold leftover mash holds together perfectly, so it’s actually easier for shaping before baking.
- → What type of cheese is best?
Sharp cheddar pops with flavor and Parmesan gives you that crispy finish. If you like, toss in different cheeses that melt easily.
- → How do I prevent sticking in the muffin pan?
Cover your muffin cups with a generous swipe of butter or hit them well with non-stick spray—no sticking, no mess.
- → Can these be made ahead?
Totally. Bake a batch, stash them in the fridge, then reheat just before serving for maximum crunch.
- → Are there ways to add extra flavor?
Shake in a bit of paprika or cayenne for some extra pop. It’ll really jazz up the cheesy, herby blend here.