If you’ve ever found yourself with a bowl of yesterday’s spuds and no idea what to do with them, let me introduce you to Leftover Mashed Potato Cheese Puffs. These little golden morsels are crisp on the outside, fluffy and cheesy on the inside, and impossibly addictive. They’re the ultimate way to transform leftover mashed potatoes into something worthy of a party platter or an irresistible snack. Comforting, flavorful, and dangerously easy to eat, this is one of those creative recipes that you’ll find yourself making even when you have to “accidentally” cook extra mashed potatoes just for the excuse!
Ingredients You’ll Need
The magic of Leftover Mashed Potato Cheese Puffs is in their simplicity, yet each ingredient has a special role to play. Together, they create a bite that’s creamy, cheesy, savory, and just a little bit crisp around the edges.
- Cold leftover mashed potatoes: Using cold mashed potatoes helps the mixture hold together and makes forming the puffs a breeze.
- Large egg: The binding agent that holds all the goodness together for perfectly puffed bites.
- Shredded cheddar cheese: Classic cheddar melts beautifully, adding creamy texture and bold flavor.
- Grated Parmesan cheese: For a touch of sharpness and extra golden color on the edges.
- Chopped green onions: Fresh, vibrant, and a little peppery, these add brightness and color.
- Garlic powder: Enhances all the savory notes without overpowering the puffs.
- Black pepper: Just enough to balance the cheesiness with a gentle kick.
- All-purpose flour: A couple spoonfuls help bind the mixture and create that lovely fluffy texture.
- Butter or oil for greasing: Makes sure the puffs release easily and get attractively crisp edges.
How to Make Leftover Mashed Potato Cheese Puffs
Step 1: Preheat and Prep
Start by cranking up your oven to 400°F (200°C). While things heat up, grab your mini muffin tin and give it a light coating of butter or oil. This trick not only keeps things from sticking but also helps those edges turn golden and irresistible.
Step 2: Mix It All Together
In a large mixing bowl, combine your cold leftover mashed potatoes, egg, cheddar, Parmesan, green onions, garlic powder, black pepper, and flour. Mix thoroughly until everything is evenly distributed and you’ve got a cohesive, thick batter. Don’t overmix—just make sure there are no dry pockets!
Step 3: Fill the Muffin Tin
Scoop the potato mixture into each mini muffin cup, filling them about three-quarters full. Press the mixture gently into the tin to pack it down (but not too firmly!). This helps each puff hold its adorable shape while baking.
Step 4: Bake to Golden Perfection
Slide the tin into your hot oven and bake for 20 to 25 minutes. You’re looking for puffs that are golden brown and crisped around the edges, with a soft, cheesy center. Let them cool for a few minutes before carefully removing—this is when all the flavors come together for that perfect bite.
How to Serve Leftover Mashed Potato Cheese Puffs
Garnishes
When it comes to finishing touches, don’t hold back! Sprinkle your Leftover Mashed Potato Cheese Puffs with a little extra chopped green onion, a grating of Parmesan, or even a pinch of smoked paprika for an eye-catching look and added flavor. A drizzle of sour cream or a dollop of garlicky yogurt adds welcome tang and creaminess.
Side Dishes
These puffs make a playful starter for almost any meal. Serve them alongside a crisp green salad with lemony vinaigrette, or pair with a bowl of tomato soup for a comforting lunch. They also shine next to roasted or grilled veggies if you’re keeping things vegetarian, or with your favorite grilled meats and mains.
Creative Ways to Present
Leftover Mashed Potato Cheese Puffs can be the centerpiece of your next appetizer spread. Thread them onto skewers for fun party bites, pile them high on a rustic platter with dipping sauces, or tuck a few into lunchboxes for a surprising treat. You can even stack them into a beautiful “tower” for an edible centerpiece at brunch!
Make Ahead and Storage
Storing Leftovers
If you happen to have any puffs leftover (it’s rare, but anything’s possible), let them cool completely before transferring to an airtight container. Keep them in the refrigerator for up to three days—just long enough for a quick, cheesy snack or side whenever you crave it.
Freezing
Leftover Mashed Potato Cheese Puffs freeze remarkably well. Place cooled puffs on a baking sheet to freeze individually, then store in a zip-top bag or container. They’ll keep for up to three months—perfect for making big batches ahead of time and enjoying whenever the craving strikes.
Reheating
To bring that fresh-from-the-oven crispness back, pop refrigerated or thawed cheese puffs into a 350°F oven or air fryer for a few minutes until heated through. Microwaving works in a pinch, but resist for best texture—there’s nothing like that crunchy, golden exterior!
FAQs
Can I use instant mashed potatoes instead of homemade?
Absolutely! Instant mashed potatoes work great. Just be sure they are fully cooled and a little thick (not too watery), as this helps the cheese puffs hold their shape.
What kind of cheese can I use besides cheddar?
Feel free to experiment! While cheddar gives the classic flavor, Monterey Jack, mozzarella, or even pepper jack add tasty variety. Just avoid anything too soft or watery, like fresh mozzarella.
Are these Leftover Mashed Potato Cheese Puffs gluten-free?
As written, the recipe calls for all-purpose flour, but use your favorite gluten-free flour as a direct substitute and your puffs will be completely gluten-free and delicious!
Can I make these in a regular muffin tin?
Yes, but keep in mind you’ll get fewer, larger puffs and they’ll need a little more baking time. Watch for a nicely browned edge and a set center.
How do I add extra flavor or mix-ins?
Get creative! Stir in cooked bacon, finely chopped cooked broccoli, chopped jalapeños, or sun-dried tomatoes for extra flair. The basic mixture is super flexible, so don’t hesitate to make it your own.
Final Thoughts
Give these Leftover Mashed Potato Cheese Puffs a try, and you might just find yourself making mashed potatoes with these bites in mind. With their cheesy, golden crust and tender, flavorful centers, they’re pure comfort in mini form. Don’t be surprised if your friends ask for the recipe—and your family starts requesting extra mashed potatoes at dinner. Happy puff baking!
Print
Leftover Mashed Potato Cheese Puffs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 mini puffs
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Transform your leftover mashed potatoes into irresistible cheesy puffs with this easy recipe. Perfect as appetizers or a side dish, these mini potato muffins are packed with flavor and are a great way to use up excess mashed potatoes.
Ingredients
Main Ingredients:
- 2 cups cold leftover mashed potatoes
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
Additional:
- butter or oil for greasing
Instructions
- Preheat and Prep: Preheat the oven to 400°F (200°C) and lightly grease a mini muffin tin.
- Mix Ingredients: In a large bowl, combine mashed potatoes, egg, cheddar cheese, Parmesan cheese, green onions, garlic powder, black pepper, and flour. Mix until well blended.
- Fill Muffin Cups: Scoop the mixture into the prepared mini muffin cups, filling each about 3/4 full and pressing lightly to pack.
- Bake: Bake for 20–25 minutes until golden brown and crisp around the edges.
- Serve: Let cool briefly before removing from the tin. Serve warm.
Notes
- Add chopped bacon or cooked broccoli for a twist.
- These reheat well in the oven or air fryer.
- Use gluten-free flour to make this recipe gluten-free.
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