Mashed Potato Cheese Puffs

Got a bowl of leftover mashed potatoes in your fridge? These fluffy mashed potato cheese puffs might just become your new favorite way to bring them back to life. Baked until golden with gooey cheese inside and crisp edges, they are the ultimate comfort snack or a creative side dish for your next meal.

When I first tried out this recipe after a big holiday dinner it was such a hit that I now find myself making extra mashed potatoes on purpose just for these puffs.

Ingredients

• Mashed potatoes: Chilled, use leftovers for the best texture, chilled potatoes help the puffs hold their shape
• Shredded cheese: Cheddar or mozzarella or your favorite melting cheese, good cheese gives that irresistible pull and flavor
• All-purpose flour: Helps hold everything together and adds a little crispness on the edges, look for unbleached flour if possible
• Parmesan cheese: Optional, this brings extra depth and a salty bite, grated fresh is best for the richest taste
• Fresh chives: Finely chopped, bright green flavor adds freshness and color to every bite, pick bunches with crisp stems
• Sour cream: Adds moisture and tang which keeps the puffs light and fluffy, choose full-fat for creamier results
• Salt: Brings all the flavors together, taste your mashed potatoes first as they could already be salty
• Eggs: Beaten, these serve as the binder ensuring everything holds its puffed-up shape, use large eggs for consistency

Step-by-Step Instructions

Mix the Wet Base:

In a large mixing bowl vigorously whisk the eggs with sour cream until the mixture is completely smooth and airy this step makes sure the egg is fully dispersed resulting in lighter puffs

Combine Cheeses and Chives:

Add your grated cheese parmesan and chopped chives into the egg mixture use a spatula to fold everything together making sure the cheese and herbs are evenly spread through the mix

Incorporate the Mashed Potatoes:

Gently fold in your chilled mashed potatoes by the spoonful take care not to mash more than needed you want to keep the fluffiness not turn the mixture into a paste

Add Flour and Season:

Sprinkle the flour along with a pinch of salt over the potato mixture use a gentle folding motion so the flour mixes in fully without overworking the batter

Fill the Muffin Tin:

Lightly grease each muffin tin cup then use a spoon or large scoop to fill each one about three quarters of the way up avoiding overfilling to prevent spillage as they puff in the oven

Bake Until Golden:

Place the tin on the center rack of your preheated oven bake for 20 to 25 minutes keep an eye for the tops to turn golden brown and start to puff up a little the edges should be crisp

Cool and Remove:

Let the puffs rest for a few minutes then use a thin spatula or small knife to gently loosen and remove each puff from the tin careful they will be hot but allowing to cool helps set their shape

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My absolute favorite part is those crispy cheese edges along the outside—a sure sign you let them get perfectly golden I remember my kids racing to grab the deepest golden puff from the muffin tin after every batch

Storage Tips

If you have leftovers let them cool completely then tuck them into an airtight container They will keep well in the fridge for three days To reheat arrange on a baking sheet and warm them in a 350 degree oven for 10 minutes This keeps them crisp and fluffy better than microwaving

Ingredient Substitutions

Change out the cheese for whatever you love or need to use up Gruyere pepper jack or feta give a different twist You can also swap out chives for green onions thyme or a pinch of garlic powder For a dairy free version try vegan cheese shreds and plant-based sour cream

Serving Suggestions

Perfect as a brunch bite with scrambled eggs top with a dollop of sour cream as an appetizer or serve them alongside soup or roasted chicken At parties I like to add a little hot sauce or a sprinkle of fresh parsley just before serving

The Story Behind These Puffs

These puffs came about after a big family dinner when my grandma nudged me to do something with all the leftover mashed potatoes They have since become a family tradition baked on cold nights or brought to potlucks where someone always asks for the recipe They are proof that with a little imagination even leftovers can bring everyone back to the table

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Try these once and you might find yourself making extra mashed potatoes just to have an excuse I know I do every holiday now

Frequently Asked Questions

→ What cheeses work best for these puffs?

Cheddar, mozzarella, or any favorite melting cheese works beautifully. For extra flavor, try mixing in some Parmesan cheese.

→ Can I make these gluten-free?

Yes, substitute all-purpose flour with your preferred gluten-free flour for a gluten-free version.

→ How do I prevent the puffs from sticking?

Lightly grease your muffin tin before adding the mixture. This ensures easy removal after baking.

→ Can I use freshly made mashed potatoes?

Chilled mashed potatoes hold their shape better, but you can use freshly made ones if needed—just cool them before mixing.

→ What dips pair well with these cheese puffs?

Try serving with sour cream, ranch, herbed yogurt, or your favorite savory dip for extra flavor.