Cheesy Mashed Potato Puffs: My Favourite Cozy Snack Recipe
The Time I Fell in Love With Cheesy Mashed Potato Puffs
I’ve gotta tell you—these Cheesy Mashed Potato Puffs, oh man, they’re the thing my family asks for when they want something that feels both fancy and totally comforting. The first time I whipped up a batch, I accidentally dropped half my cheese into the wrong bowl (don’t multitask with a toddler!), but honestly, that just meant I snuck more cheese than I probably should’ve. And you know what? No one complained! Now, any time I’ve got leftover mashers in the fridge—did you catch that, leftover mashed potatoes?—I’m all in for these puffy bites of happiness. If you’ve never made them, you’re in for a treat; kind of like if hash browns and soufflé got up and danced together on your tastebuds.
Why You’ll Love This, Trust Me
I make these when I need to rescue sad mashed potatoes, or I want people to think I went all MasterChef with my side dish. My family goes nuts for them because they’re cheesy (obviously) and crispy round the edges. I’ve tried other recipes for potato puffs, but a lot of ’em turned out sort of… bland, or stodgy. This one’s a crowd-pleaser. Oh, and if you ever get grumpy about sticky potato hands, you’ll be glad to know you can mix with a big spoon; no potato goo up to your elbows (I used to go all in and regret it every time).
Here’s What You’ll Need (Flexible, Honestly)
- 2 cups mashed potatoes (I use leftovers mostly, but instant mash works if you’ve got no time. My gran swore by Maris Piper but, honestly, King Edward will do too.)
- 2 large eggs
- 1 cup shredded cheese (Cheddar’s my fave, but I’ve swapped in mozzarella or Gruyère in a pinch. Swiss is interesting… maybe too interesting?)
- 1/4 cup sour cream (Greek yogurt also works. If you’re feeling wild, I’ve mixed in plain cream cheese before!)
- 1/4 cup grated Parmesan (Optional, for a punchier bite. I sometimes skip it if the cheese mountain is already high enough.)
- 2 tbsp chopped chives or green onions (Spring onions in the UK. Or skip for fussy eaters.)
- Freshly ground black pepper & a pinch of salt
- Butter (for greasing; just use that leftover wrapper, don’t overthink it)
How to Make These Puffs: Don’t Panic, It’s Easy
- First off, preheat your oven to 400°F/200°C. Grease a regular muffin tin with butter—sometimes I just smear it on with my fingers; less to wash up.
- In a big mixing bowl, toss in your mashed potatoes, eggs, shredded cheese, sour cream, most of the Parmesan, chives, salt, and pepper. Mix it all together. If it looks a bit lumpy, no worries—it’ll bake out!
- Scoop the mix into your muffin tin. I aim for about 2 heaping tablespoons per cup. Don’t fuss if you go over or under—it sorts itself out. Sprinkle the rest of the Parmesan on top for extra golden crunch.
- Bake for 25-30 minutes, until the edges are crispy and the cheese is bubbling. Here’s where I usually peek too early and pretend “I’m just checking.” Don’t worry if they look a bit puffy and irregular; they’ll settle.
- Let cool for 5ish minutes—they’re molten at first (I’ve burned my tongue more times than I care to admit).
- Gently loosen with a butter knife and pop ’em out. If one sticks, just eat that one as the chef’s bonus.
Notes from Someone Who’s Been There
- Once I forgot to grease the tin and, wow, that was a wrestling match. Parchment muffin liners kinda help, but you lose some crispy edge.
- If it seems too runny, a handful of breadcrumbs thickens it up. If it’s too stiff, add another spoonful of sour cream. I keep adjusting—no biggie.
- I actually think these taste ever so slightly better the next day cold, but my family thinks that’s madness.
- If you have leftover roasted garlic, mash it in. Makes them sing—seriously, I found this out by accident when cleaning out the fridge.
Variations I’ve Experimented With (& One Fail!)
- Chopped cooked bacon, or even little bits of ham—brilliant for brunch. But don’t overdo it or they don’t puff as nicely.
- Adding steamed broccoli (very finely chopped). Sometimes I sneak it in for extra veg. Don’t tell the kids.
- Tried a version with sweet potato instead of regular and, erm, the texture got kind of odd and mushy. Wouldn’t recommend unless you’re obsessed with sweet potatoes.
No Fancy Equipment Needed (Mostly)
- A regular muffin tin is ace, but if all you have is a mini one, just bake for a little less time—closer to 18-20 minutes. Don’t have a muffin tin? Actually, a well-greased oven-proof dish kind of works, just cut into squares later (the crisp edges aren’t quite the same).
- A big mixing bowl and a spoon. I suppose a stand mixer would be lovely, but then you’d have to clean it, wouldn’t you?
How to Store (Although, Will You Even Need To?)
Keep leftovers in the fridge, covered, for up to three days. Warm them up in the oven or air fryer if you like crispy. Microwaving is fine, but they go a bit soft. I mean, in my house these actually have never lasted overnight. But if you have more self-restraint, you’re ahead of me. I found some good fridge storage tips at The Kitchn if you’re a real stickler.
How I Like Serving Them (And a Funny Tradition)
I serve these as a hearty appetizer, or with eggs on the weekend for something breakfast-y. My youngest always asks for ketchup, which, fine, but I prefer sour cream with extra chives on top. Sometimes we even eat them standing around the kitchen—my sister insists they taste best when you’re chatting and pinching the puffs straight off the rack.
Things I’ve Learned the Hard Way (Pro Tips!)
- I once tried blitzing everything in a food processor—thought I’d save time; actually, it made them tough and gummy. Mixing by hand is really best.
- If you bake them at a lower temp thinking they’ll be fluffier, they just turn out pale and sad. Stick to 400°F/200°C, and thank me later.
- Don’t overbake—they go from gold to brick in no time. If in doubt, pull them earlier and watch for crispy edges.
- Let them cool enough before prying out—I always get impatient and regret it when they collapse! Patience is a virtue (not my virtue, but maybe yours).
FAQ: Actual Questions I’ve Gotten (Or Asked Myself)
Can I make these gluten-free? Yep! As long as your mashed potatoes are gluten-free, you’re good to go. Don’t use breadcrumbs for thickening, though—I’d just add a little more cheese or even a bit of potato starch if you like.
What’s the best cheese to use? I get this all the time. Cheddar really is the star here, but I’ve happily mixed in gouda, mozzarella, or a random “fridge cheese” selection. Oh, once I chanced it with blue cheese bits (leftover from a cheese board)…it’s not for everyone, but if you like strong flavors, have at it.
Can I freeze them? Actually, yes! Let them cool fully, pop on a tray to freeze, then store in a bag. Reheat from frozen in the oven at 350°F/180°C till warmed through. But if you microwave them, texturally they get weird, so…just sayin’. See Serious Eats’ freezing tips here—that’s where I learned.
Why didn’t mine puff up? I get it, and honestly it’s probably just too much liquid or not enough cheese. Maybe overmixing. The first time I made them, they were pretty squat, but still tasty.
Randomly, do these count as breakfast or snack? Both, I reckon. Or dinner when you’re feeling rebellious.
One Last Thing—Or Maybe Not Relevant, But…
Can we appreciate for a minute how amazing potatoes are generally? (If there were a potato appreciation week, I’d be all in.) And I suppose, technically, you could add a pinch of smoked paprika if you’re into that—or don’t. No pressure. Go with your gut, that’s my motto for most recipes anyway! Enjoy your Cheesy Mashed Potato Puffs, and let me know your weirdest (or best) addition next time.
Ingredients
- 2 cups mashed potatoes (cooled)
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1/3 cup milk
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
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2In a large bowl, combine mashed potatoes, cheddar cheese, eggs, Parmesan cheese, chives, milk, garlic powder, salt, and pepper. Mix until well combined.
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3Spoon the potato mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
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4Bake for 25 minutes, or until the tops are golden brown and the puffs are set.
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5Let cool for 5 minutes before carefully removing from the muffin tin. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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