These cheesy mashed potato puffs turn leftover mashed potatoes into golden, crisp edged bites with melted cheddar and chives inside and a Parmesan crust outside.
They take about 35 minutes from bowl to table, bake in a mini muffin pan so they keep their round shape, and make 24 puffs. Serve them as an appetizer with a dipping sauce, or set them next to a roast as a fun twist on a potato side.
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Why This Cheesy Mashed Potato Puffs Recipe Works
Chilled mashed potatoes are the secret. Cold potatoes are firm enough to roll into balls, so the puffs hold their shape instead of slumping in the pan.
A quarter cup of flour and one egg bind the mixture, while 1 cup of shredded cheddar melts into the center and gives each puff a gooey middle.
Rolling each ball in grated Parmesan before baking forms a golden, lightly crisp shell, and the mini muffin pan keeps them evenly browned without any turning.
Ingredients for Cheesy Mashed Potato Puffs
- 3 cups mashed potatoes, well chilled
- 1 cup shredded cheddar cheese
- 1 large egg
- 1/4 cup chopped fresh chives
- 1/4 cup all purpose flour
- 1/2 teaspoon garlic powder
- Black pepper, to taste
- 1/2 cup grated Parmesan cheese, for coating
- Cooking spray or butter, for greasing the pan
Mashed potatoes: Plain, well seasoned mashed potatoes work well. Skip added salt in the mixture because both cheeses are already salty.
Cheddar: Shred it from a block if you can, since it melts more smoothly than pre shredded cheese.
Chives: Fresh chives add a mild onion flavor. Green onion tops are a good substitute.
Parmesan: Use finely grated Parmesan so it clings to the potato balls and browns evenly.
How to Make Cheesy Mashed Potato Puffs
1. Heat the oven. Heat the oven to 400 degrees F and grease a mini muffin pan generously with butter or cooking spray.
2. Mix the base. In a large bowl, combine the chilled mashed potatoes, cheddar, chives, flour, garlic powder, and pepper.
3. Add the egg. Stir in the egg until the mixture is evenly combined and holds together when pressed.
4. Shape the puffs. Scoop and roll the mixture into 1 inch balls with a cookie scoop or damp hands.
5. Coat with Parmesan. Roll each ball in the grated Parmesan and set it in a muffin cup, pressing down gently.
6. Bake. Bake for 15 to 20 minutes until the edges are golden brown and crisp.
7. Rest and release. Let the puffs cool in the pan for 5 minutes so they release cleanly, then run a small knife around each one and lift it out.
How to Serve Cheesy Mashed Potato Puffs
Serve the puffs warm with sour cream, ranch dressing, or a spoonful of gravy for dipping. As a side dish, they go well with dutch oven pot roast, Amish meatloaf, and easy green bean casserole, plus a basket of fluffy homemade dinner rolls on a seasonal table.
How to Store and Reheat Cheesy Mashed Potato Puffs
Refrigerate leftover puffs in an airtight container for 3 to 4 days. Reheat them on a baking sheet at 350 degrees F for about 10 minutes, until hot all the way through and crisp again, or until the center reaches 165 degrees F. The microwave works in a pinch but softens the crust.
Tips and Variations for Cheesy Mashed Potato Puffs
Chill the potatoes. Warm mashed potatoes are too soft to roll, so chill them for at least 2 hours or overnight.
Grease the pan well. Cheese sticks to metal, so coat every cup generously.
Use a scoop. A small cookie scoop gives even puffs that bake at the same rate.
Press the crust on. Roll each ball in Parmesan and press lightly so the coating stays put.
Add flavor. Stir in crumbled cooked bacon or a pinch of smoked paprika.
Try other cheeses. Pepper Jack or Gruyere can replace the cheddar.
Skip extra salt. Taste the mixture before adding any, because the cheese and mashed potatoes carry plenty.
Handle leftovers safely. Cool cooked puffs within 2 hours, and University of Minnesota Extension has general guidance on storing and reheating leftovers.
Frequently Asked Questions About Cheesy Mashed Potato Puffs
What are cheesy mashed potato puffs made of?
They are made from chilled mashed potatoes, cheddar, egg, flour, chives, and garlic powder, rolled in Parmesan and baked in a mini muffin pan.
Can I use instant potatoes for cheesy mashed potato puffs?
Yes. Prepare them thick, using a little less liquid than the package says, and chill them fully before shaping.
How do I keep cheesy mashed potato puffs from falling apart?
Chill the potatoes thoroughly, measure the flour exactly, and let the puffs rest in the pan for 5 minutes before removing them.
Can I make them ahead?
Yes. Shape the balls up to 1 day ahead, cover them in the refrigerator, and bake just before serving.
Can I bake them on a sheet pan instead?
Yes. Place the balls on a parchment lined baking sheet and bake at 400 degrees F for 15 to 20 minutes, though they may flatten slightly without the muffin cups.
Cheesy Mashed Potato Puffs
Equipment
- Mini muffin pan
- Large mixing bowl
- Small cookie scoop
- Small bowl for Parmesan
- Small knife
Ingredients
Main Ingredients
- 3 cup mashed potatoes well chilled
- 1 cup shredded cheddar cheese
- 1 large egg
- ¼ cup chopped fresh chives
- ¼ cup all purpose flour
- ½ tsp garlic powder
- ¼ tsp black pepper to taste
- ½ cup grated Parmesan cheese for coating
- 1 cooking spray or butter for greasing the pan
Instructions
Cooking
- Prep the pan. Heat the oven to 400 degrees F and coat each cup of a mini muffin pan with butter or cooking spray. Combine. Stir the mashed potatoes, cheddar, chives, flour, garlic powder, and pepper together in a large bowl.
- Bind. Add the egg and mix until the mixture is sticky and holds together.
- Roll. Form 1 inch balls with a small scoop, about 24 in all.
- Coat. Roll each ball in Parmesan and set it into a muffin cup, pressing lightly.
- Bake. Bake 15 to 20 minutes until deep golden and crisp at the edges.
- Cool. Rest 5 minutes in the pan, loosen with a knife, and serve warm.
