The magic of Leftover Mashed Potato Cheese Puffs is that this recipe transforms yesterday’s comfort food into today’s crowd-pleasing favorite. Imagine tender, cheesy puffs with a golden-crisp exterior and a soft, fluffy center—each bite bursting with savory flavor and just the right touch of onion and garlic. Not only is this dish a genius answer to leftover mashed potatoes, it’s simple to whip up and perfect for snacking, entertaining, or simply jazzing up your weeknight table.
Ingredients You’ll Need
The ingredients for these irresistible puffs are delightfully straightforward but each is key to delivering texture, flavor, and that undeniably tempting meltiness. Lean on these essentials for reliable results, and feel free to customize as you become more adventurous!
- 2 cups cold leftover mashed potatoes: The heart of these puffs—chilled leftovers work best for binding and structure.
- 1 large egg: Helps everything hold together while adding a bit of richness and color.
- ½ cup shredded cheddar cheese: Lends gooey melt and classic cheesy goodness; try sharp cheddar for extra flavor.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty kick and promotes browning on top.
- ¼ cup chopped green onions: Brings freshness and a gentle bite that brightens the final flavor.
- ¼ teaspoon garlic powder: A background savory note that enhances every ingredient.
- Salt and black pepper to taste: Essential seasonings—taste your potatoes first, then adjust as needed.
- ¼ cup all-purpose flour (plus more if needed): Binds the mix; add extra if your potatoes are very creamy.
- 2 tablespoons butter or oil (for greasing muffin tin or pan): Ensures easy release and a lovely golden crust.
How to Make Leftover Mashed Potato Cheese Puffs
Step 1: Preheat the Oven and Prepare Your Pan
Begin by preheating your oven to 400°F (200°C). Generously grease a mini muffin tin or a standard muffin tin with butter or oil. This not only prevents sticking, but also gives your Leftover Mashed Potato Cheese Puffs their signature crispy edges. The hot oven and well-prepared tin set the stage for that perfect pop of golden crust.
Step 2: Mix the Filling
Grab a large bowl, then combine your cold mashed potatoes, the egg, both cheeses, green onions, garlic powder, salt, and black pepper. Use a sturdy spoon or spatula to mix thoroughly. Sprinkle in the flour and mix again until everything just holds together. If your mixture seems too soft or sticky (especially if your mashed potatoes were extra creamy), stir in a little more flour—a tablespoon at a time—until it forms a thick, scoopable batter.
Step 3: Fill the Muffin Tin
Spoon the potato mixture into your prepared muffin cups, making sure to fill each one about three-quarters full. Use the back of your spoon to gently smooth the tops. This little step helps ensure the puffs bake up uniformly crisp and gorgeous—no jagged edges here!
Step 4: Bake to Golden Perfection
Pop the tin into your preheated oven and bake for 20 to 25 minutes, or until the tops are golden, slightly crispy, and irresistible. Your kitchen will smell absolutely amazing as the cheese melts and the Parmesan bakes to a toasty finish. Let the puffs cool in the pan for about five minutes before removing, so they can set and come out easily.
How to Serve Leftover Mashed Potato Cheese Puffs
Garnishes
These puffs are delightful as they are, but you can take them over the top with a sprinkle of chopped fresh herbs—think chives, parsley, or even a few fresh green onion slices. For a bit of extra flair, add a light dusting of Parmesan just before serving so it melts beautifully into the warm puffs.
Side Dishes
Pairing Leftover Mashed Potato Cheese Puffs is half the fun! Serve with a crisp salad or alongside soup for a nourishing lunch, or let them shine as a dinner side next to roasted veggies, grilled meats, or a big bowl of chili. They’re also fantastic with breakfast eggs for a savory, cheesy morning treat.
Creative Ways to Present
Try making a dipping platter with ranch, sour cream, or a garlicky aioli for a playful appetizer spread. For gatherings, arrange the puffs in a colorful napkin-lined basket, or pile them into a tower on a cake stand for dramatic effect—your guests won’t be able to resist.
Make Ahead and Storage
Storing Leftovers
If you somehow have extras, store cooled Leftover Mashed Potato Cheese Puffs in an airtight container in the refrigerator. They’ll keep well for up to three days, staying soft and flavorful, ready to toss into a lunchbox or enjoy as a quick snack.
Freezing
These puffs are surprisingly freezer-friendly! To freeze, allow them to cool completely, then lay them out on a baking sheet to freeze individually before transferring to a zip-top bag. They’ll last up to two months, and you can reheat straight from the freezer for an easy appetizer or side.
Reheating
To reheat, place the puffs on a baking sheet in a 375°F oven for about 8 to 10 minutes, or until warmed through and crisp. An air fryer set at 350°F for a few minutes also revives them beautifully—just avoid microwaving to keep that crispy exterior intact.
FAQs
Can I use instant mashed potatoes?
Yes! Leftover Mashed Potato Cheese Puffs work well with leftover instant mashed potatoes. The key is to make sure they’re cold and firm so the puffs hold together—if they’re very soft, add a little extra flour as needed.
Can I add other ingredients, like bacon or herbs?
Absolutely! Chopped cooked bacon, minced chives, parsley, or even a dash of smoked paprika are all delicious ways to make this recipe your own. Just keep the total mix-in amount moderate so the puffs still hold their shape.
What if I don’t have a mini muffin tin?
No worries—you can use a standard muffin tin for larger puffs (just extend the baking time a bit) or even shape small rounds on a parchment-lined baking sheet. The edges might not get quite as crisp, but they’ll still be tasty!
Are these Leftover Mashed Potato Cheese Puffs gluten-free?
As written, the recipe uses all-purpose flour, but you can substitute a cup-for-cup gluten-free flour blend to make them gluten-free. Just check your other ingredients to be sure they suit your dietary needs.
Can I make the mixture ahead and bake later?
You can absolutely prepare the filling a few hours in advance; just cover and refrigerate until ready to bake. This lets you quickly pop the mixture into tins and bake fresh right before serving, making entertaining even easier!
Final Thoughts
If you’re craving a new spin on comfort food, Leftover Mashed Potato Cheese Puffs might just become your new go-to. They’re easy, crowd-friendly, and fantastic for whenever you want to make leftovers feel like a special occasion. Give them a try—you’ll be amazed how a simple handful of ingredients can bring so much joy to your table.
Print
Leftover Mashed Potato Cheese Puffs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 mini puffs
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Transform your leftover mashed potatoes into deliciously cheesy puffs with this easy recipe. These golden bites are perfect as a snack, appetizer, or side dish.
Ingredients
Main Ingredients:
- 2 cups cold leftover mashed potatoes
- 1 large egg
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup all-purpose flour (plus more if needed)
For Greasing:
- 2 tablespoons butter or oil
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease a mini or standard muffin tin with butter or oil.
- Prepare the Mixture: In a bowl, mix mashed potatoes, egg, cheddar, Parmesan, green onions, garlic powder, salt, and pepper. Add flour and adjust consistency.
- Fill Muffin Cups: Spoon mixture into greased cups, filling 3/4 full. Smooth tops.
- Bake: Bake for 20–25 minutes until golden and crispy. Cool for 5 minutes before serving.
Notes
- Customize with bacon or herbs
- Reheats well in oven or air fryer
Nutrition
- Serving Size: 1 puff
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
