Cheesy Mashed Potato Puffs Recipe

If you’re looking for a snack or side dish that’ll absolutely steal the show, you have got to try this Cheesy Mashed Potato Puffs Recipe. These little gems are crispy on the outside, soft and cheesy on the inside, and perfect for when you want something comforting but a little bit special. I remember making these for a casual get-together and watching everyone sneak back for seconds before the main course even arrived. Trust me, once you try this, it’s going to become your go-to for easy entertaining or a cozy night in.

this …

Ingredients & Why They Work

Every ingredient in this Cheesy Mashed Potato Puffs Recipe is thoughtfully chosen, coming together to create the ultimate bite-sized treat. Whether you’re using leftover mashed potatoes or making them fresh just for this, the combination of cheese, eggs, and fresh chives elevates the flavor and ensures the puffs hold their shape.

• Mashed Potatoes: The base of the puffs; smooth and fluffy mashed potatoes work best to give a creamy center.
• Eggs: They’re the binder here, so the puffs hold together during baking without falling apart.
• Grated Cheese (Parmesan or Gruyère): Adds sharp, nutty flavor and that irresistible gooey texture inside.
• Fresh Chives: Brings a mild oniony freshness that cuts through the richness.
• Cooked Bacon or Ham (optional): For a smoky, savory punch that’s an absolute game changer if you’re craving extra flavor.
• Cooking Spray or Butter: Essential for greasing the muffin tin to get those golden, crispy edges without sticking.
• Kosher Salt & Black Pepper: Season carefully, especially since mashed potatoes can vary in saltiness.
• Sour Cream (optional): The perfect creamy dollop to serve on top, adding tangy contrast.

Tweak to Your Taste

I love making this Cheesy Mashed Potato Puffs Recipe my own by swapping cheeses depending on what I have — sometimes sharp cheddar when I want a bolder flavor, or even a smoky gouda for a twist. Feel free to play around with add-ins and toppings to match your taste buds.

• Vegetarian version: Skip the bacon or ham and double up on chives or add sautéed mushrooms for an umami kick — I’ve done this when friends don’t eat meat, and it was just as delicious.
• Herb twist: Fresh thyme or rosemary can be swapped in for chives to lend a cozy, earthy aroma.
• Spicy touch: A pinch of smoked paprika or cayenne in the mix adds a subtle heat I sometimes crave.
• Cheese swap: Feel free to use mozzarella or a blend of Italian cheeses if you want it stringier.

Step-by-Step: How I Make Cheesy Mashed Potato Puffs Recipe

Step 1: Prep your oven and muffin tin

First things first, preheat your oven to 400°F (200°C). Pop a rack in the middle so the heat circulates evenly. Then, grab your mini muffin tin — I always lightly grease each cup with cooking spray or softened butter to ensure those little puffs come out clean and crispy without sticking. Trust me, this step saves a lot of frustration later!

Step 2: Mix the magic filling

In a large bowl, combine your cooked mashed potatoes, beaten eggs, 3/4 cup of the grated cheese, fresh chives, and your optional diced bacon or ham. Stir it all together gently but thoroughly. Season with kosher salt and pepper — but be careful! If your mashed potatoes were already salted, add seasoning sparingly and taste as you go. This mixture is what holds the puffs together and fills them with cheesy goodness.

Step 3: Fill and top the muffin cups

Using a spoon, fill each muffin cup all the way to the top with that potato mixture. Then sprinkle the remaining 1/4 cup of cheese evenly over each one — this gives that irresistible golden, bubbly crust that I personally live for. Don’t overload or underfill; keeping them snug helps them bake into perfect puffs without collapsing.

Step 4: Bake and cool

Bake for about 20 minutes or until the tops are nicely browned and the edges feel firm to the touch. When you take them out, let the puffs rest in the pan for around 5 minutes—this helps them set and makes removing them easier. A small spoon or butter knife slid gently around the edges works wonders to loosen them without breaking. Serve immediately with a dollop of sour cream if you like — it’s my go-to for that creamy tang.

How to Serve Cheesy Mashed Potato Puffs Recipe

Garnishes

I love adding a small dollop of sour cream on top; it adds a cool, tangy contrast that’s irresistible. Sometimes I sprinkle a little extra minced chives or fresh cracked black pepper right before serving for that fresh pop of color and flavor.

Side Dishes

These puffs pair beautifully with a crisp green salad or roasted veggies for a lighter meal, or alongside a rich stew or chili if you’re going for hearty comfort food. They also make fantastic finger food alongside some cured meats and pickles for a cozy gathering.

Creative Ways to Present

For special occasions, I like serving these puffs on a wooden board with a variety of dipping sauces — salsa verde, spicy aioli, or even a garlic-herb butter. You can also skewer a puff with a small cocktail fork alongside a cube of cheese and a cherry tomato for a fun “bite-sized” appetizer platter.

Make Ahead and Storage

Storing Leftovers

Leftover puffs store nicely in an airtight container in the fridge for up to 3 days. I usually let them cool fully before storing, then reheat to keep that crispy edge.

Freezing

Yes, you can freeze these! I arrange the baked puffs on a baking sheet to freeze individually for about an hour, then transfer them to a freezer bag. They keep well for up to 2 months. When you’re ready, just bake from frozen a few extra minutes until heated through and crispy.

Reheating

For the best texture, I pop leftover puffs in a 350°F oven for about 10 minutes instead of microwaving. This revives the crispy outside and warms the cheesy center without making them soggy.

FAQs

Final Thoughts

This Cheesy Mashed Potato Puffs Recipe holds a special place in my kitchen because it brings out the simple joy of comfort food with a little wow factor. It’s one of those recipes I turn to when I want to treat friends or family without hours in the kitchen, and it always impresses. I hope you enjoy making and eating these as much as I do — they just might become your favorite new snack or party treat!

Print