Leftover Mashed Potato Cheese Puffs Recipe

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Crispy on the outside, fluffy and cheesy on the inside—Leftover Mashed Potato Cheese Puffs are your new go-to for transforming yesterday’s mash into a golden, bite-sized delight. Whether you’re dealing with extra spuds after a holiday feast or just looking to liven up weeknight leftovers, these savory puffs are easy, cheesy, and undeniably snack-worthy.

Tucked into muffin tins and baked until perfectly puffed, they carry a rich potato flavor enhanced by sharp cheddar, a hint of garlic, and a crown of golden parmesan. They’re the kind of comfort food that works as a snack, a side dish, or even a brunch table hero.

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What Kind of Potatoes Should I Use?

These puffs shine brightest with mashed potatoes that are creamy but not overly wet. Yukon Gold or Russet varieties make excellent bases because they offer just the right balance of starch and fluffiness. If your leftovers are a bit on the loose side, you can firm them up with an extra spoonful of flour or cheese.

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Ingredients for the Leftover Mashed Potato Cheese Puffs

• Leftover Mashed Potatoes
  The heart of the recipe, providing texture and richness. Smooth mashed potatoes make for the best consistency.
• Shredded Cheddar Cheese
  Adds a bold, savory note and helps with binding.
• Eggs
  These give structure to the puffs and help them set as they bake.
• All-Purpose Flour
  A touch of flour balances moisture and ensures the puffs hold their shape.
• Garlic Powder
  Brings in a mellow aromatic layer that complements the cheese and potatoes.
• Salt and Black Pepper
  Essential for enhancing all the other flavors.
• Parmesan Cheese
  For a crispy, golden topping with a nutty finish.
• Chopped Fresh Chives
  Adds a pop of color and freshness to finish things off.

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How To Make the Leftover Mashed Potato Cheese Puffs

Step 1: Prep Your Muffin Tin

Preheat your oven to 400°F (200°C) and grease a mini muffin tin thoroughly with butter or nonstick spray. This ensures easy release and helps get that golden edge on each puff.

Step 2: Mix the Base

In a large mixing bowl, combine 2 cups of leftover mashed potatoes with 1 cup shredded cheddar, 2 beaten eggs, 3 tablespoons of all-purpose flour, 1/2 teaspoon garlic powder, and a pinch each of salt and pepper. Stir until everything is evenly incorporated.

Step 3: Fill and Top

Spoon the potato mixture into each muffin cavity, filling nearly to the top. Sprinkle a little grated parmesan on each puff for extra crunch and color. You can also add a pinch of chopped chives here for flavor right from the start.

Step 4: Bake Until Golden

Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the tops are golden brown and slightly crispy. The edges should pull slightly away from the sides of the tin.

Step 5: Cool and Serve

Let the puffs cool for 5 minutes in the tin before carefully removing them. Serve warm, garnished with fresh chives or an optional dollop of sour cream on the side.

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Serving and Storing These Puffs

These Leftover Mashed Potato Cheese Puffs are best served fresh from the oven when they’re hot and crisp. They make a perfect side dish for breakfast plates, a satisfying party snack, or an easy way to round out a lunchbox. Pair them with sour cream, a spicy ketchup, or herbed Greek yogurt for dipping.

If you have leftovers (of your leftovers), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or in an air fryer to bring back their original crispiness. Avoid microwaving as it tends to make them soggy.

Frequently Asked Questions

Can I use instant mashed potatoes for this recipe?

Yes, instant mashed potatoes can work as long as they are thick and not too runny. Adjust the flour if needed.

Can I freeze the cheese puffs?

Absolutely. Freeze them in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.

What other cheeses can I use?

You can swap cheddar with mozzarella, gouda, or pepper jack for a twist in flavor.

How do I make these gluten-free?

Substitute the all-purpose flour with a gluten-free blend or almond flour. Make sure your other ingredients are gluten-free too.

Can I add vegetables?

Sure! Finely chopped and pre-cooked veggies like bell peppers, spinach, or corn work well mixed into the batter.

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Print

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Want More Potato Appetizer Ideas?

If you’re into creative ways to use potatoes, don’t stop at these puffs. You might also love the cheesy and crunchy vibes in my Loaded Tater Tot Appetizers, or for a twist on the classic side, try Air-Fried Potato Wedges.

For something with even more comfort food appeal, check out the creamy layers in my Best Mashed Potatoes Recipe. And if you’re all about oven bakes, the Pepperoni Pizza Casserole brings another fun take on hearty bites.

Pin and Tell Me How Yours Turned Out

You can save this to your appetizer or comfort food boards for later. Just hit that Pin button!

If you end up making these puffs, I’d genuinely love to hear how they turned out. Did you mix in some bacon? Go heavy on the garlic? Drop your tweaks in the comments—I’m always curious to see your spins on the recipe.

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