Mashed Potato Cheese Puffs

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Golden, gooey, and irresistibly creamy, Mashed Potato Cheese Puffs are the savory snack you didn’t know you needed. With a crispy exterior that gives way to a molten cheesy middle, these bite-sized delights are perfect for breakfast, brunch, or a crowd-pleasing party appetizer. Think of them as loaded mashed potatoes in convenient, handheld form.

Each puff combines buttery mashed potatoes with melty cheese, baked into a muffin tin until the edges are crispy and golden brown. A sprinkle of herbs adds a fresh finish, making them as beautiful on a platter as they are delicious. If you have leftover mashed potatoes, this recipe is your new favorite way to use them up.

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Preparation Phase & Tools to Use

To make perfect Mashed Potato Cheese Puffs, a few kitchen staples will take your prep from simple to seamless:

• Muffin Tin: This is non-negotiable. It shapes the puffs and allows the edges to crisp up beautifully. A standard 12-cup muffin tin is ideal.
• Mixing Bowls: You’ll need one large bowl to mix the potato base and another for prepping ingredients.
• Box Grater or Cheese Shredder: Freshly shredded cheese melts better and adds superior flavor.
• Potato Masher or Ricer: Ensures your potatoes are creamy and lump-free.
• Whisk: For beating eggs until frothy before mixing into the mash.
• Non-stick Spray or Silicone Baking Brush: Prevents sticking and helps the edges crisp nicely.

A little prep work with the right tools makes the baking process effortless and the final product crisp on the outside, fluffy and cheesy on the inside.

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Ingredients for the Mashed Potato Cheese Puffs

• Mashed Potatoes: The heart of the recipe. Use creamy, well-seasoned mashed potatoes as your base. Leftovers work beautifully.
• Cheddar Cheese: Adds a sharp, melty richness. Use freshly grated cheddar for the best flavor and texture.
• Eggs: They help bind the mixture and create that fluffy interior structure.
• Sour Cream: Brings moisture and a tangy creaminess that balances the richness of the cheese.
• Green Onions: For a bit of fresh bite and color contrast.
• Garlic Powder: Adds a layer of depth and savory warmth.
• Salt & Pepper: Season to taste for maximum flavor impact.
• Parsley (optional): For garnish and a touch of color after baking.

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How To Make the Mashed Potato Cheese Puffs

Step 1: Prep the Oven and Tin

Preheat your oven to 400°F (200°C). Generously grease a muffin tin with non-stick spray or butter to ensure easy release and golden edges.

Step 2: Mix the Filling

In a large bowl, combine the mashed potatoes, shredded cheddar, eggs, sour cream, green onions, garlic powder, salt, and pepper. Stir until everything is evenly incorporated.

Step 3: Fill the Muffin Cups

Spoon the mixture into each muffin cup, pressing down lightly. Fill each cup almost to the top but not overflowing. Sprinkle a bit of extra cheese on top for that crispy finish.

Step 4: Bake Until Golden

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy around the edges. Let them rest for a few minutes before carefully removing from the tin.

Step 5: Garnish and Serve

Top with chopped parsley or extra green onions before serving. Best enjoyed warm for maximum cheesy goodness.

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How to Serve and Store Mashed Potato Cheese Puffs

Mashed Potato Cheese Puffs are at their best when served fresh out of the oven, while the cheese is still gooey and the edges are crisp. Arrange them on a platter with a sprinkle of fresh herbs or serve them in a basket lined with a napkin for a rustic touch.

For storing, let the puffs cool completely before transferring to an airtight container. They can be refrigerated for up to 3 days. Reheat in a 350°F oven or air fryer for about 8 minutes to restore their crispness. Avoid microwaving if possible—it softens the exterior and takes away that perfect crunch.

Frequently Asked Questions

How do I keep the puffs from sticking to the muffin tin?

Make sure you thoroughly grease the muffin tin or use a silicone muffin tray. A good non-stick spray or brushing with melted butter does wonders.

Can I use instant mashed potatoes?

You can, though freshly mashed potatoes provide better texture and flavor. If using instant, make sure they’re thick and not too runny.

What cheeses work best besides cheddar?

Mozzarella adds stretch, Parmesan gives a salty bite, and Monterey Jack melts beautifully. You can mix and match based on your taste.

Can I freeze them?

Yes! Freeze fully baked and cooled puffs in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen in the oven until warmed through.

Are these gluten-free?

Yes, as long as the mashed potatoes and added ingredients are free from any flour or additives, these puffs are naturally gluten-free.

Can I add bacon or other mix-ins?

Absolutely! Crumbled bacon, chopped jalapeños, or sautéed mushrooms can be added for extra flavor and texture.

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Want More Savory Appetizer Ideas?

If you loved these Mashed Potato Cheese Puffs, you’ll want to check out some of these other cheesy, satisfying dishes on Life With Olivia:

• Deep Dish Pizza Cupcakes for a handheld pizza fix with crispy edges.
• Cheesy Spinach Stuffed Shells for an indulgent twist on classic pasta.
• Taco Ranch Bites with bold flavor in every bite.
• Chicken Cordon Bleu Casserole for creamy, cheesy comfort food.
• Philly Cheesesteak Sloppy Joes when you crave cheesy, savory sandwiches.

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Let me know how your Mashed Potato Cheese Puffs turned out! Did you stick to the classic recipe or add your own twist? Share your creations and tips in the comments—I love hearing how others make these recipes their own.

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