Got leftover mashed potatoes? Instead of reheating them the same old way, turn them into these Cheesy Mashed Potato Puffs! They are crispy on the outside, creamy on the inside, and packed with cheesy goodness, making them a perfect brunch potato recipe, side dish, or snack.
If you’re wondering how to use up leftover mashed potatoes, this recipe is quick, easy, and incredibly delicious. Whether you need a recipe using leftover mashed potatoes for a family meal or just love creamy potato puffs, this dish will not disappoint!
Why You’ll Love This Recipe
- Great way to use up leftovers – No more wasted mashed potatoes!
- Crispy & golden – The exterior gets perfectly crunchy while the inside stays creamy.
- Customizable – Add bacon, herbs, or different cheeses for variety.
- Perfect for any occasion – Works as a snack, side dish, or even a unique breakfast option.
Ingredients Needed
- 2 cups leftover mashed potatoes
- 2 large eggs
- ½ cup shredded cheddar cheese (or any cheese of choice)
- ¼ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- ½ teaspoon baking powder (for extra puffiness)
- 1 tablespoon melted butter (for brushing)
Kitchen Equipment Required
- Mixing bowls
- Muffin tin (mini or regular)
- Whisk
- Spoon or cookie scoop
- Pastry brush
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with cupcake liners for easy removal.
Step 2: Mix the Ingredients
In a large bowl, combine the leftover mashed potatoes, eggs, shredded cheese, Parmesan, flour, garlic powder, onion powder, salt, black pepper, and baking powder. Stir until fully mixed.
Step 3: Fill the Muffin Tin
Scoop the mixture into the muffin tin, filling each cup about ¾ full. Use the back of a spoon to slightly flatten the tops.
Step 4: Bake to Perfection
Bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.
Step 5: Brush with Butter & Serve
As soon as the potato puffs come out of the oven, brush them with melted butter for extra flavor. Sprinkle with fresh parsley if desired. Serve warm and enjoy!
Tips for Perfect Mashed Potato Puffs
- Use cold mashed potatoes – They hold their shape better in the muffin tin.
- Don’t overmix – Stir just until combined to keep them light and fluffy.
- For extra crispiness – Add a little panko breadcrumbs on top before baking.
- Use different cheeses – Try mozzarella, Gouda, or pepper jack for a unique twist.
Recipe Variations
- Bacon & Cheddar Potato Puffs – Add crispy bacon bits for a smoky flavor.
- Herb & Garlic Potato Puffs – Mix in fresh chives, rosemary, or thyme.
- Brunch Potatoes Recipe – Serve with a fried egg and avocado for a breakfast twist.
- Spicy Potato Puffs – Add red pepper flakes or diced jalapeños for heat.
Serving Suggestions
These Cheesy Mashed Potato Puffs pair well with:
- Sour cream or ranch dip for extra creaminess.
- Ketchup or hot sauce for a bold kick.
- A fresh side salad for a light and balanced meal.
How to Store & Reheat Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place in a freezer-safe bag and store for up to 3 months.
- Reheat: Bake at 350°F (175°C) for 10 minutes or air-fry at 375°F (190°C) for 5 minutes.
Common Mistakes to Avoid
- Skipping the baking powder – This helps create a light, fluffy texture.
- Overfilling the muffin tin – Keep it at ¾ full for the best shape.
- Not greasing the pan well – To avoid sticking, use a non-stick spray or muffin liners.
FAQ Section
Can I make these in an air fryer?
Yes! Air-fry at 375°F (190°C) for 8-10 minutes until golden brown.
Can I use instant mashed potatoes?
Yes, but they should be thick and not too watery.
What other cheeses work best?
Mozzarella, pepper jack, or Swiss all melt beautifully in this recipe.
Can I make them gluten-free?
Yes! Use gluten-free flour or cornstarch instead of all-purpose flour.
Conclusion & Call to Action
These Cheesy Leftover Mashed Potato Puffs are the perfect way to use up extra mashed potatoes and create a crispy, creamy, and delicious treat. Whether you’re making them for brunch, as a snack, or a side dish, they’re guaranteed to be a family favorite!
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Leftover Mashed Potato Puffs : Crispy & Irresistible!
Got leftover mashed potatoes? Instead of reheating them the same old way, turn them into these Cheesy Mashed Potato Puffs!
- Mixing bowls
- Muffin tin (mini or regular)
- Whisk
- Spoon or cookie scoop
- Pastry brush
- 2 cups leftover mashed potatoes
- 2 large eggs
- ½ cup shredded cheddar cheese (or any cheese of choice)
- ¼ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- ½ teaspoon baking powder (for extra puffiness)
- 1 tablespoon melted butter (for brushing)
- Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with cupcake liners for easy removal.
- Step 2: Mix the Ingredients
- In a large bowl, combine the leftover mashed potatoes, eggs, shredded cheese, Parmesan, flour, garlic powder, onion powder, salt, black pepper, and baking powder. Stir until fully mixed.
- Step 3: Fill the Muffin Tin
- Scoop the mixture into the muffin tin, filling each cup about ¾ full. Use the back of a spoon to slightly flatten the tops.
- Step 4: Bake to Perfection
- Bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.
- Step 5: Brush with Butter & Serve
- As soon as the potato puffs come out of the oven, brush them with melted butter for extra flavor. Sprinkle with fresh parsley if desired. Serve warm and enjoy!
Use cold mashed potatoes – They hold their shape better in the muffin tin.
Don’t overmix – Stir just until combined to keep them light and fluffy.
For extra crispiness – Add a little panko breadcrumbs on top before baking.