Pin it
I get so happy when I've got leftover mashed potatoes sitting in the fridge because it means I’ll soon be snacking on these melty, cheesy bites. You won’t believe how leftover mash turns into crunchy, golden clouds every time. My whole crew actually cheers for extra potatoes just so we can whip these up later.
Irresistible Cheesy Potato Puffs
I can’t stop making these snacks with leftover mash. Crispy all around but soft and cheesy in the middle—so good! I take them to get-togethers where they vanish instantly, and people always beg to know how I made them. Even the pickiest eaters I know keep coming back for more.
What to Grab
- Sour cream: Totally optional, but awesome for dipping.
- Salt and pepper: Toss some in to bring all the flavors together.
- 1 1/2 cups cheese: I dig Monterey Jack, but you can use whatever cheese melts nicely.
- 1/4 cup fresh chives: Chop ‘em up fine—they add a fresh kick.
- 2 large eggs: These keep the texture light and fluffy inside.
- 3 cups mashed potatoes: Doesn’t matter if they’re fresh or leftover—just let them come to room temp so everything mixes well.
How to Make Them
- Dig In
- Enjoy them right away, maybe with a spoonful of sour cream or fresh chives on top.
- Bake Them
- Pop the tin in the oven for 15-20 minutes. They’ll get crisp and golden. Let them cool a few minutes so they’ll hold their shape.
- Fill Up the Tin
- Spoon the mix into muffin cup slots and finish each off with a little extra cheese.
- Mix Everything Together
- Stir your mashed potatoes, eggs, cheese (hold some back for the top), chopped chives, salt, and pepper together in a big bowl. Don’t overdo it—just enough to combine.
- Preheat Your Oven
- Turn the oven on to 400°F (200°C) and give your mini muffin pan a squirt of nonstick spray.
Tricks for Awesome Potato Puffs
Let mashed potatoes come up to room temp so they mix easier and puff up nicer. Don’t beat the mixture too much, or you’ll lose that fluffy bite. If you want them extra crisp, put your muffin tin on the bottom oven rack. Be patient—let the puffs cool for a couple of minutes before you try to take them out so they hold together perfectly.
Fun Twists
Mix in some bacon bits or chopped ham for a hearty change-up. Want more zing? Sharp cheddar adds some tang, or use smoked gouda for something deeper. Sauté some onions and garlic before mixing in for tons more flavor. Try shaking everything bagel seasoning on top before baking for crunch and a flavor punch.
People Usually Ask
You can prep the mixture a couple of days ahead—just keep it in the fridge until you wanna bake. Baked puffs reheat perfectly at 350°F for 5 to 10 minutes. If you pop them in the freezer, they’ll stay good for three months. Heat them straight from frozen. They’re awesome with roast meats or served next to a bowl of hot soup.
Pin it
Frequently Asked Questions
- → Why do potatoes need to be at room temperature?
If they're too hot, they might start cooking the eggs too soon. Cold ones, however, won't combine well. Room temperature is key for smooth mixing and even results.
- → How can I avoid dense puffs?
Mix the ingredients just until they’re combined. Overmixing activates too much potato starch, which makes the puffs heavy instead of light.
- → Can I use leftovers?
Absolutely! As long as the mashed potatoes aren’t overly wet, this dish works great with leftovers. Just let them warm up to room temperature first.
- → Why should they rest before removing them?
Leaving them to sit for 5 minutes lets them firm up a little, making it easier to take them out without breaking apart.
- → Can I make them ahead of time?
They're best fresh, but you can reheat them in a 350°F oven for 5 to 10 minutes. They won't be quite as fluffy, but still tasty.