Easy Cheesy Mashed Potato Puffs

Okay, I have to admit—I’m a bit of a leftover fanatic. There’s something so satisfying about turning last night’s dinner into something entirely new and delicious. And that’s exactly how my Cheesy Mashed Potato Puffs came to life. One Thanksgiving, I found myself staring at a giant bowl of leftover mashed potatoes. I mean, who doesn’t end up with way too many mashed potatoes after the holidays? Instead of reheating them for the third time, I decided to get a little creative. And wow, am I glad I did!

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These Cheesy Mashed Potato Puffs are the ultimate side dish. They’re crispy on the outside, fluffy and cheesy on the inside, and ridiculously easy to make. Whether you’ve got leftover mashed potatoes or you’re whipping up a fresh batch just for this recipe, these puffs are a total crowd-pleaser. Perfect for brunch, dinner, or even as a party appetizer, they’re versatile enough to fit any occasion. Trust me, once you try them, you’ll never look at mashed potatoes the same way again!

Why You’ll Love Cheesy Mashed Potato Puffs

Okay, let me count the ways these little golden bites of joy will steal your heart—and your stomach! First off, they’re stupid easy. Like, "I-can-make-these-half-asleep" easy. Got leftover mashed potatoes? Perfect. No leftovers? Just whip up a quick batch. Either way, you’re minutes away from magic.

• Crispy outside, fluffy inside: That Parmesan coating? It’s the secret to the most satisfying crunch, while the inside stays creamy and dreamy.
• Cheese, cheese, and more cheese: Cheddar in the mix, Parmesan on the outside—because why choose just one cheese when you can have both?
• Leftover superhero: These puffs rescue sad, lonely mashed potatoes from the back of your fridge and turn them into something celebration-worthy.
• Kid-approved (and adult-obsessed): Picky eaters? Gone. Dinner party guests? Impressed. You? The hero of the table.
• Meal-prep friendly: Make a big batch, freeze ’em, and reheat for lazy dinners or last-minute snacks. They’re practically begging to be your back-pocket recipe.

Seriously, if you love crispy, cheesy, no-fuss comfort food, these puffs are your new best friend. And hey—if you’re not smitten after the first bite, I’ll eat my apron. (Spoiler: You will be.)

Ingredients You’ll Need for Cheesy Mashed Potato Puffs

Okay, let’s talk ingredients—because these puffs are all about simple, cozy, pantry-friendly stuff. You probably have most of this already! Here’s what you’ll need to grab (or dig out of your fridge):

• 3 cups chilled mashed potatoes – Leftovers are perfect here! Just make sure they’re cold—it helps the puffs hold their shape. If you’re making a fresh batch, let them cool in the fridge for at least an hour.
• 1 large egg – This is our glue. It binds everything together so the puffs don’t fall apart in the oven.
• 1 cup shredded cheddar cheese – Sharp cheddar is my go-to for that punchy flavor, but any melty cheese works (more on that in the variations section!).
• Chopped chives (to taste) – A little fresh herby brightness cuts through all that richness. No chives? Green onions or a pinch of dried herbs work too.
• Flour (as needed) – Just a tablespoon or two if your mixture feels too sticky. All-purpose is fine, but gluten-free blends work great if that’s your thing.
• Garlic powder, salt, and pepper (to taste) – The holy trifecta of flavor. Don’t skip the garlic powder—it’s a game-changer.
• Parmesan cheese (for coating) – The crispy, golden magic dust! Grated or shredded both work, but the finer the better for maximum crunch.

That’s it! No fancy ingredients, no last-minute grocery runs. Now, let’s turn this pile of goodness into crispy, cheesy heaven.

Step-by-Step Cheesy Mashed Potato Puffs Instructions

Alright, let’s get these puffs from dream to reality! Don’t worry—it’s practically foolproof. Just follow these steps, and you’ll be snacking on crispy, cheesy goodness in no time.

Preparing the Mixture

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. No parchment? A light spray of cooking oil works too—just don’t skip this, or you’ll have a sticky situation.
2. Dump those cold mashed potatoes into a big mixing bowl. Cold is key here—warm potatoes will be too soft to shape. Add the egg, cheddar cheese, chives, garlic powder, salt, and pepper. Now, roll up your sleeves and mix it all together until it’s fully combined. You’ll know it’s ready when you can’t see streaks of egg or cheese.
3. Test the texture. Grab a spoonful and try to roll it into a ball. If it’s too sticky to hold its shape, sprinkle in a tablespoon of flour and mix again. Repeat if needed, but don’t overdo it—you want it just firm enough to shape, not doughy.

Shaping and Coating the Puffs

4. Get your Parmesan ready. Pour a generous pile of grated Parmesan onto a plate or shallow bowl. This is where the magic happens—the coating gives you that irresistible crunch.
5. Shape the puffs. Scoop about 2 tablespoons of the mixture (I use a cookie scoop for even sizes, but a spoon works fine) and roll it gently between your palms to form a ball. If it’s sticking to your hands, dampen them slightly with water.
6. Coat ’em up! Roll each ball in the Parmesan, pressing lightly so the cheese sticks. Don’t be shy—the more Parmesan, the crispier the crust. Place each coated puff on the prepared baking sheet, leaving a little space between them.

Baking to Perfection

7. Bake for 20 minutes, or until the puffs are golden brown and firm to the touch. If they’re not quite crispy enough, give them another 2–3 minutes—ovens vary, so trust your eyes more than the clock.
8. Let them cool for a hot minute. I know, it’s tempting to dive right in, but they’ll hold together better if you give them 5 minutes to set. Plus, molten cheese burns are no joke!
9. Serve warm. That’s it! Grab a fork (or just your fingers) and enjoy. They’re best fresh, but hey, I won’t judge if you sneak one straight off the tray.

See? Told you it was easy. Now, let’s talk about how to make these puffs even more *you* with some fun variations.

Delicious Variations of Cheesy Mashed Potato Puffs

Okay, here’s where things get *really* fun. These puffs are like a blank canvas—ready for your personal cheesy, crispy masterpiece. Here are my favorite ways to mix things up:

• Bacon lovers, unite: Toss in ½ cup of cooked, crumbled bacon with the mashed potatoes. Smoky, salty, and absolutely irresistible.
• Herb it up: Swap chives for fresh rosemary, thyme, or even a handful of chopped parsley. Fresh herbs make these taste fancy with zero extra effort.
• Cheese swap: Not a cheddar fan? Try Gruyère for something nutty, pepper jack for a kick, or mozzarella for ultra-gooey centers.
• Spice it up: Add a pinch of cayenne or smoked paprika to the mix if you like a little heat. Or toss in some roasted garlic for deep, caramelized flavor.
• Veggie boost: Fold in finely chopped spinach, sautéed mushrooms, or even roasted corn for extra texture and color.

The rule? If it tastes good with potatoes and cheese, it’ll probably be amazing here. So go wild—and tell me your favorite combo!

Serving and Storing Cheesy Mashed Potato Puffs

First things first: these puffs are best served warm and crispy—straight from the oven if you can resist diving in! They’re fantastic as a side dish with roast chicken, grilled steak, or even just a big green salad for a lighter meal. Want to go full comfort food? Pair them with a bowl of soup—they’re especially good dunked in creamy tomato or butternut squash.

Got leftovers? (Unlikely, but hey, it happens.) Let them cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, pop them on a baking sheet at 350°F for about 10 minutes to bring back that crispiness. Microwaving works in a pinch, but they’ll lose some crunch. For longer storage, freeze the baked (or unbaked!) puffs on a tray until solid, then transfer to a freezer bag. Reheat frozen puffs at 375°F for 15–20 minutes—no thawing needed. Boom, instant snack attack solution!

Helpful Notes for Perfect Cheesy Mashed Potato Puffs

A couple of quick pro tips to make sure your puffs turn out flawless every time. If your mixture feels too wet, add flour a tablespoon at a time—you want it soft but not sticky. And if it’s stubbornly loose, chilling it for 15 minutes can help firm things up. For extra crispiness, spritz the puffs lightly with oil before baking (or use an air fryer at 375°F for 10–12 minutes!). And here’s a secret: if you’re prepping ahead, shape and coat the puffs, then refrigerate them on the tray for up to 24 hours before baking. Just add a minute or two to the cook time. Easy, right?

Frequently Asked Questions About Cheesy Mashed Potato Puffs

I’ve gotten so many questions about these puffs over the years—here are the answers to the ones I hear most often!

1. Can I freeze these puffs?
   Absolutely! Freeze them baked or unbaked on a tray first, then toss into a bag. Reheat frozen baked puffs at 375°F for 15–20 minutes, or bake unbaked ones straight from frozen (add 5 extra minutes).
2. What if I don’t have leftover mashed potatoes?
   No problem—just make a fresh batch! Let it chill in the fridge for at least an hour so it firms up. Creamy, buttery mashed potatoes work best here.
3. Can I make these gluten-free?
   Yep! Swap the flour for gluten-free all-purpose blend or almond flour, and double-check your Parmesan is GF. They’ll crisp up just fine.
4. Why are my puffs falling apart?
   Likely your mixture was too wet. Next time, add more flour or chill it longer. And always use cold potatoes—warm ones are too soft.
5. Can I air fry these instead?
   Oh yes—375°F for 10–12 minutes, shaking halfway. They’ll get extra crispy!

Still stumped? Drop me a note—I’m happy to troubleshoot!

Final Thoughts on Cheesy Mashed Potato Puffs

Listen, if there’s one thing I know for sure, it’s that these little puffs are pure happiness in bite-sized form. They’re easy, they’re cheesy, and they turn something as humble as leftover mashed potatoes into a dish people will beg you to make again. Whether you’re feeding a crowd, meal-prepping for the week, or just treating yourself to a crispy, gooey snack, these puffs deliver every single time. So go ahead—grab those potatoes, dust off that cheese grater, and give them a try tonight. Trust me, your future self (and anyone lucky enough to share them with you) will thank you!