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Whenever there are leftover mashed potatoes sitting in my fridge, I turn them into Cheesy Mashed Potato Puffs. They come out crunchy on the outside and gooey in the middle. These make a cozy treat on a cold afternoon or a fun nibble for sharing with friends.
Honestly, the first time I made these everybody nearly argued over the last puff. These days, I just go ahead and double my mix. There’s never a single one left no matter how many I bake.
Irresistible Ingredients
- Cooking spray or butter: keeps the puffs from sticking in the pan use butter for an extra tasty bite
- Parmesan cheese: shred it yourself for the crispiest golden top
- Salt and pepper to taste: give the whole batch a savory lift sprinkle on what feels right for you
- Garlic powder: adds a hint of warmth make sure it’s fresh for best flavor
- All-purpose flour: holds everything together a quick sift keeps things light
- Chives: chopped for a fresh burst pick ones that look vibrant
- Large egg: helps the mixture stick together choose a really fresh one if you can
- Cheddar cheese: go with extra sharp for a full cheesy punch
- Mashed potatoes: pull them straight from the fridge so they’re nicely firm makes shaping easy
Tasty How-To Guide
- Cool and Serve:
- Give them a couple minutes to settle in the pan so they stay together and lift out easily. Eat while they’re still warm. Sprinkle more cheese or toss on some extra chives for fun
- Bake Until Golden:
- Pop into your preheated oven. Let them go fifteen to twenty minutes until the outsides are crunchy and golden. Leave a little longer for super crispy edges just keep watch so they don’t burn
- Shape and Coat:
- Scoop up about a spoonful and roll into a small ball with your hands then toss it in grated Parmesan until it’s covered. Set into the muffin pan and press in gently
- Mix the Potato Base:
- Combine your cold mashed potatoes, cheddar, chives, flour, garlic, salt, pepper, and crack in an egg. Use your hands or a sturdy spoon to blend. It should stick together easily
- Preheat and Grease:
- Switch your oven on to 400°F (or 200°C). Coat your mini muffin tray well with butter or spray so nothing sticks
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My favorite cheese for these is sharp cheddar since it pops without hiding the creamy potatoes. Last holiday, my nephew kept grabbing them while they were still steaming he just couldn’t help it — that’s how good they are
Keeping Them Fresh
Stash puffs in a sealed container in the fridge where they’ll be good for around three days. When you reheat, use a hot oven or toaster oven so they get crispy again. You can also freeze a single batch and reheat straight from the freezer for easy sides or snacks
Swap-Out Ideas
No cheddar? Mozzarella or pepper jack work too. You can grab green onion if chives are nowhere to be found. Need it gluten-free? Just use your go-to gluten-free flour. For a heartier feel, toss in a sprinkle of bacon bits
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Fun Ways to Enjoy
These go over great as party starters or add them to a comfy dinner plate next to roast veggies or chicken. For portable snacks, tuck into lunchboxes with a side of ketchup or herby dip. At brunch, pile next to poached eggs with a heap of greens
A Bit of Background
You’ll find potato balls in kitchens around the world, all with their own twist. This version takes American comfort food and adds some European vibes with the cheesy bake. It’s a smart, homey way to turn leftovers into something you’ll actually want to show off
FAQs About the Recipe
- → Which potatoes are best here?
Yukon Gold or Russet potatoes get super creamy when mashed, so they're your best bet for fluffy but firm puffs.
- → Can I prep these in advance?
Totally! Just chill before baking, then pop them in a 350°F oven to reheat until they're nice and hot.
- → Are there gluten-free swaps?
For sure—use a gluten-free flour blend instead of regular flour. You’ll still get that light texture.
- → How do I make these taste bolder?
Try tossing in paprika or cayenne, or even a bit of garlic powder. You can also mix in cooked bacon or more fresh herbs to switch things up.
- → What helps the puffs not stick?
Make sure the mini muffin pan is coated well with butter or a solid spray so your puffs pop right out and get crispy.
- → How should I serve them?
Serve 'em hot from the oven and top with chives or some extra Parmesan to make everything pop.