Cheesy Mashed Potato Puff
These cheesy mashed potato puffs are a delicious and easy way to turn leftover mashed potatoes into a warm, crowd-pleasing appetizer. Golden and lightly crisp on the outside, soft and creamy in the center, and packed with melted cheddar cheese, they are perfect for parties, potlucks, brunches, and family dinners.
Made with just four simple ingredients, these oven-baked potato puffs are budget-friendly, kid-friendly, and ideal for using up leftover mashed potatoes. Serve them with sour cream and chives, ranch dip, ketchup, or your favorite creamy dipping sauce.
Why You’ll Love These Cheesy Potato Puffs
- Easy 4-ingredient appetizer recipe.
- A great way to use leftover mashed potatoes.
- Crispy edges with a soft, cheesy center.
- Perfect for holiday parties, game day, potlucks, and brunch.
- Easy to make ahead and reheat.
- Family-friendly and freezer-friendly.
- A comforting side dish or bite-size snack.
Ingredients
Makes about 24 to 30 mini potato puffs:
- 2 cups cold leftover mashed potatoes, firm rather than runny
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions or chives
- Salt and black pepper, to taste
How to Make Oven-Baked Mashed Potato Puffs
Preheat your oven to 400°F (200°C). Lightly grease a 24-count mini muffin pan with butter, cooking spray, or a small amount of oil.
Add the cold mashed potatoes to a medium mixing bowl. Use a fork to gently break up any large clumps until the potatoes are smooth and easy to mix.
Stir in the beaten eggs until fully combined. The mixture should be thick, creamy, and easy to scoop.
Add the shredded cheddar cheese and chopped green onions or chives. Mix until the cheese and herbs are evenly distributed throughout the mashed potato mixture. Season with salt and black pepper if needed.
Spoon the mixture into the prepared mini muffin cups, filling each cup almost to the top. Smooth the tops gently with the back of a spoon, leaving a small mound in the center.
Bake for 18 to 22 minutes, or until the potato puffs are set, lightly crisp on top, and golden brown around the edges.
Remove the pan from the oven and allow the puffs to cool for 5 minutes. This helps them firm up and makes them easier to remove from the pan.
Carefully loosen the edges with a butter knife if needed, then transfer the cheesy potato puffs to a serving platter. Serve warm with your favorite dipping sauce.
Tips and Variations
If your mashed potatoes are very soft, add 1 to 2 tablespoons of plain breadcrumbs to help the potato puffs hold their shape.
For extra cheesy potato bites, use a mix of cheddar, mozzarella, Monterey Jack, or Colby cheese.
You can replace green onions with fresh parsley, dill, or chives. For a mild version that kids may prefer, simply leave out the herbs.
These potato puffs can be prepared up to 24 hours in advance. Cover the mixture and refrigerate it, then scoop and bake just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warm and crisp again.
What to Serve with Cheesy Potato Puffs
Serve these oven-baked mashed potato puffs with roasted chicken, turkey meatballs, grilled beef, baked fish, or a fresh green salad. They are also a great addition to a party platter with mini quiches, vegetable sticks, cheese cubes, and creamy dips.
