Leftover Mashed Potato Cheese Puffs Recipe

Introduction

Transform your leftover mashed potatoes into delightful cheese puffs that are crispy on the outside and soft inside. These easy-to-make bites are packed with cheddar and Parmesan, perfect for a snack or appetizer.

Ingredients

• 2 cups cold leftover mashed potatoes
• 1 large egg, beaten
• 1 cup shredded sharp cheddar cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh chives or green onions
• 1/4 tsp garlic powder (optional)
• Salt and black pepper to taste
• Non-stick cooking spray or butter (for greasing)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Generously grease a mini muffin pan with cooking spray or butter.
3. Step 3: In a large bowl, combine the mashed potatoes, beaten egg, cheddar cheese, Parmesan, chives, garlic powder (if using), salt, and pepper.
4. Step 4: Mix until just combined without overworking the ingredients.
5. Step 5: Spoon the mixture into the muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 20–25 minutes until golden brown and crispy on top.
7. Step 7: Let the puffs cool for 5 minutes in the tin before gently removing them.
8. Step 8: Serve warm and enjoy!

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the mixture.
• Try using different cheeses like Gruyère or mozzarella for varied taste and texture.
• If you don’t have chives, substitute with finely chopped parsley or omit entirely.
• For a crispier exterior, sprinkle a little extra Parmesan on top before baking.

Storage

Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for about 10 minutes to restore crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheese puffs without leftover mashed potatoes?

Yes, you can make mashed potatoes fresh and let them cool completely before using them in this recipe. Using cold mashed potatoes helps achieve the right texture.

Can I freeze leftover mashed potato cheese puffs?

Absolutely! Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. They can be stored for up to 2 months. Reheat in the oven from frozen until warm and crispy.

Leftover Mashed Potato Cheese Puffs Recipe

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★★★★★

4.9 from 116 reviews

• Author: Zoe
• Total Time: 30-35 minutes
• Yield: 24 mini cheese puffs 1x
• Diet: Vegetarian

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Description

These Leftover Mashed Potato Cheese Puffs are a delicious and easy way to transform cold mashed potatoes into crispy, cheesy bites perfect as appetizers or snacks. Combining sharp cheddar, Parmesan, and fresh chives, these puffs bake to golden perfection and are ideal for using up leftovers with minimal effort.

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Ingredients

Scale 1x2x3x

Potato Mixture

• 2 cups cold leftover mashed potatoes
• 1 large egg, beaten
• 1 cup shredded sharp cheddar cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh chives or green onions
• 1/4 tsp garlic powder (optional)
• Salt and black pepper to taste

For Greasing

• Non-stick cooking spray or butter (for greasing)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for baking the potato puffs perfectly.
2. Prepare Muffin Pan: Generously grease a mini muffin pan with non-stick cooking spray or butter to prevent sticking and help with easy removal of the puffs.
3. Mix Ingredients: In a large bowl, combine the cold leftover mashed potatoes, beaten egg, shredded sharp cheddar cheese, grated Parmesan, chopped fresh chives or green onions, garlic powder (if using), salt, and black pepper.
4. Combine Gently: Mix the ingredients until just combined to maintain the texture without overworking the mixture, which could make the puffs dense.
5. Fill Muffin Cups: Spoon the mixture into the prepared muffin cups, filling each about 3/4 full to allow space for puffing and browning.
6. Bake: Place the muffin pan in the oven and bake for 20–25 minutes until the tops are golden brown and crispy, indicating they are cooked through and flavorful.
7. Cool Slightly: Let the cheese puffs cool in the muffin tin for 5 minutes to firm up and make removal easier without breaking.
8. Serve: Gently remove the puffs from the tin, serve warm, and enjoy these tasty, cheesy bites as a snack or appetizer.

Notes

• Use cold leftover mashed potatoes as the base for best texture and ease of shaping.
• You can substitute cheddar with other cheeses like mozzarella or a cheese blend for different flavors.
• Adding garlic powder is optional but adds a nice subtle flavor.
• For a crispier bottom, place the muffin pan on a preheated baking sheet.
• These puffs can be reheated in the oven or air fryer to regain crispiness.
• Variations can include adding cooked bacon bits or diced jalapeños for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: mashed potato puffs, cheese puffs, leftover mashed potatoes, baked snacks, mini muffins, appetizer, cheddar cheese snack