If you’re staring at a bowl of leftover mashed potatoes and wondering what on earth to do with them—this is it. These Cheesy Mashed Potato Puffs are golden, crispy on the outside, warm and cheesy on the inside, and honestly? They’re downright addictive.

They come together with simple ingredients you probably already have in your fridge: a little cheese, a couple of eggs, and a bit of flour. But the result is something that feels fancy enough to serve at a dinner party, yet cozy and comforting enough for a weeknight dinner. Whether you’re planning ahead for the holidays, packing lunches for the kids, or just craving something crispy and cheesy, this recipe will absolutely hit the spot.

These puffs are also a smart way to breathe new life into leftovers—no one will guess they started from yesterday’s mash. And if you’ve never tried making something like this before, don’t worry—I’ve got you. Let’s dive into the how and why of your next favorite side dish.

Why You’ll Love This Recipe

Key Benefits

These Cheesy Mashed Potato Puffs check all the right boxes.

Easy to Make: You don’t need any special equipment or culinary skills. If you can stir and scoop, you can make these.
Great Use of Leftovers: This is hands-down one of the most creative ways to revive mashed potatoes.
Kid-Approved and Party-Perfect: They’re bite-sized, crispy, cheesy, and fun to eat. Great for lunchboxes or appetizers.
Customizable: Add bacon, onions, or change up the cheese—make them your own.
Freezer-Friendly: Yes, you can make a big batch and freeze them. Perfect for meal prep.

Suitable For

This recipe is incredibly forgiving and can be adapted to many needs.

• Beginner cooks: The steps are straightforward, and I’ll walk you through every one.

• Busy parents: These can be made ahead and reheated in a pinch.

• Holiday hosts: Serve them as finger food or a warm starter.

• Vegetarians: They’re meatless and satisfying. Add veggies if you want more.

• Gluten-free eaters: Just sub the flour—more on that below.

Ingredients for Cheesy Mashed Potato Puffs

Core Ingredients

Here’s what you’ll need:

• Mashed Potatoes (2 cups): Use leftovers or freshly made. Just make sure they’re creamy and smooth—not too stiff or runny.

• Shredded Cheddar Cheese (1 cup): This adds that classic cheesy flavor and gooey texture.

• Grated Parmesan Cheese (1/4 cup): Brings a salty, nutty sharpness that deepens the flavor.

• All-Purpose Flour (1/4 cup): Helps bind everything together.

• Large Eggs (2, beaten): Give the puffs structure and lightness.

• Chopped Chives or Green Onions (2 tablespoons, optional): These add a fresh, subtle bite.

• Garlic Powder (1/2 teaspoon): For that extra savory note.

• Salt and Pepper (to taste): Always taste your mixture and adjust as needed.

• Cooking Spray or Oil: For greasing the pan and helping them crisp up.

These are basic ingredients, but they come together to make something truly special.

Substitutions and Tips

No cheddar? Try mozzarella, Monterey Jack, or Gruyère for different flavor profiles.
Don’t eat gluten? Use rice flour, almond flour, or even potato starch instead of all-purpose.
Want a stronger flavor? Add crumbled bacon, caramelized onions, or a pinch of smoked paprika.
Out of chives? Skip them, or substitute with parsley or dill.
Watching dairy? You can experiment with non-dairy cheeses and mashed cauliflower blends—just know the texture may change.

The beauty of this recipe is how adaptable it is. You don’t need to follow it to the letter to get delicious results.

Best Cheese for Cheesy Mashed Potato Puffs

Cheddar is a classic for a reason—it melts beautifully and has just enough sharpness to shine through the potatoes. But if you want to mix it up, here are a few suggestions:

• Gruyère: Nutty and slightly sweet; great for depth of flavor.

• Monterey Jack: Mild and creamy, good for picky eaters or kids.

• Parmesan: Already in the recipe, but feel free to add more for a crispier, saltier finish.

• Mozzarella: Mild and melty, though it won’t bring as much flavor.

You can even combine a few types. Try half sharp cheddar and half mozzarella for the best of both worlds. Just make sure whatever cheese you use melts well and isn’t too watery.

Kitchen Tools You’ll Need

Must-Have Tools

You likely already have everything you need:

• Large Mixing Bowl: For combining all the ingredients.

• Baking Sheet: You’ll use this to bake the puffs—parchment-lined or greased.

• Parchment Paper or Silicone Mat: Prevents sticking and makes cleanup easier.

• Tablespoon or Cookie Scoop: For portioning out uniform puffs.

Nice-to-Have Tools

These are optional but helpful:

• Muffin Tin: Great if you want perfectly shaped puffs with crispy edges.

• Air Fryer: A fun alternative method that makes them extra crispy.

• Oil Brush or Spray Bottle: For lightly coating the tops before baking.

• Cooling Rack: To keep them from steaming on the tray after baking.

Even with just a bowl and baking sheet, you’re good to go. But if you have a muffin tin on hand, try it—those crisp edges are magic.

How to Make Cheesy Mashed Potato Puffs

These crispy little puffs are just the thing to make when you want something comforting but also a little exciting. They look impressive, but trust me—this recipe is as simple as it gets. Whether you’re working with leftovers or starting from scratch, here’s how to turn humble mashed potatoes into cheesy, golden bites everyone will love.

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). If you’re using a baking sheet, line it with parchment paper or give it a light spray of oil so nothing sticks. A silicone baking mat works beautifully here, too.

Want extra crispy bottoms? Use a muffin tin instead of a flat baking sheet. The edges get wonderfully golden and hold their shape a bit better.

Step 2: Mix the Ingredients

In a large bowl, add the following:

• 2 cups mashed potatoes (cold leftovers or freshly made, just not too hot)

• 1 cup shredded cheddar cheese

• 1/4 cup grated Parmesan

• 1/4 cup all-purpose flour

• 2 large eggs, beaten

• 2 tablespoons chopped chives or green onions (optional)

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

Mix everything together until well combined. It should be thick enough to scoop and hold its shape, but not stiff. If your mixture feels too soft or sticky, you can add a touch more flour to firm it up—but go easy. You don’t want them to be dry.

Pro tip: Taste the mix before baking (since everything’s already cooked) and adjust your seasoning as needed.

Step 3: Shape the Puffs

Using a tablespoon or small cookie scoop, form the mixture into small balls or mounds and place them onto your prepared baking sheet or into the wells of a muffin tin.

If you’re using your hands to shape them, dampen them lightly with water. This keeps the mixture from sticking and makes shaping smoother.

Make sure to leave some space between each puff—they’ll spread just a bit and you want all sides to get crispy.

Step 4: Bake to Perfection

Slide your tray into the oven and bake for 15 to 20 minutes, or until the tops are golden and slightly crisp.

If you want an even crispier finish, lightly spray or brush the tops with oil before baking. You’ll get that irresistible golden-brown crust without deep frying.

Keep an eye on them around the 15-minute mark. Every oven is different, and they can go from golden to overdone pretty quickly.

Step 5: Serve and Enjoy

Let them rest for a few minutes right out of the oven—just enough so you don’t burn your fingers diving in.

Serve them warm, and don’t be surprised if they disappear fast. They’re great as-is, but even better with a little something on the side. Try them with:

• Sour cream

• Ranch dressing

• Spicy mayo or sriracha aioli

• Greek yogurt with lemon and herbs

These are also a hit on a brunch table or served alongside soup for a cozy lunch.

Tips for Success

• Use cold mashed potatoes: They’re easier to handle and hold their shape better. Fresh, hot mash can be too loose.

• Don’t overmix: Once everything is combined, stop mixing. Overworking the mixture can make the puffs dense.

• Use flavorful cheese: A sharp cheddar or nutty Gruyère makes a big difference. Avoid overly mild or pre-shredded cheese if you can.

• For uniform size: A cookie scoop is your best friend. It helps the puffs cook evenly and look extra cute.

• Let them rest after baking: This helps them firm up a bit more and makes for easier serving.

How to Store Cheesy Mashed Potato Puffs

Whether you’re making a batch ahead of time or stashing leftovers for tomorrow, these store beautifully.

At Room Temperature

These are best served fresh, but if you’re leaving them out for a gathering, keep them loosely covered and eat within 4 hours. They’ll still taste great, but might lose some crispness.

In the Refrigerator

Store cooled puffs in an airtight container for up to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes, or until warmed through and crisp again.

Avoid the microwave if you can—it softens them too much.

Freezing Tips

Want to stock up? Here’s how:

1. Shape the puffs and place them on a baking sheet.

2. Freeze them until solid (about 1–2 hours).

3. Transfer to a zip-top bag or airtight container and freeze for up to 2 months.

You can bake them straight from frozen—just add a few extra minutes to the baking time.

Frequently Asked Questions

Can I use instant mashed potatoes?

Yes, just make sure they’re not too watery. The texture should be smooth and creamy—similar to real mashed potatoes. Add a little less milk or water than the package calls for if needed.

Can I make these in the air fryer?

Absolutely. Air fry at 375°F for 10–12 minutes, checking at the 8-minute mark. They get even crispier this way. Just don’t overcrowd the basket.

Can I prep these ahead of time?

Yes. You can shape the puffs and refrigerate them overnight before baking. You can also freeze them, either unbaked or baked, for easy reheating.

Are these gluten-free?

They can be. Just swap out the all-purpose flour for a gluten-free alternative like rice flour, almond flour, or a gluten-free blend. The texture may vary slightly, but they’ll still be delicious.

Related Recipes You’ll Love

If you loved these Cheesy Mashed Potato Puffs, you might enjoy these other savory comfort foods:

• Cheesy Tennessee Style Onions: Rich, baked onions smothered in cheese—melty and irresistible.

• Bacon Jalapeno Popper Bites: Perfect party snacks with a spicy twist.

• Cheesy Garlic Chicken Wraps: A satisfying, melty meal for weeknights.

• Garlic Parmesan Cheeseburger Bombs: Crispy, stuffed dough bombs packed with flavor.

• Cheesy Ranch Potatoes and Sausage: A hearty casserole with comfort written all over it.

Conclusion

These Cheesy Mashed Potato Puffs aren’t just a clever way to use up leftovers—they’re little bites of crispy, cheesy comfort. Whether you’re serving them as a party snack, a holiday side dish, or a cozy appetizer, they’re sure to earn rave reviews.

And the best part? You probably already have everything you need to make them. So go ahead—mix, scoop, bake, and dig in. You’ll be amazed how something so simple can taste so satisfying.

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