Mashed Potato Cheese Puffs

This mashed potato cheese puffs recipe transforms humble leftover mashed potatoes into crispy, cheesy bites of heaven that will have your family reaching for seconds. I discovered this recipe during a post-holiday cleanup and it's become my favorite way to reinvent yesterday's side dish into today's star appetizer.

I first made these puffs after a big family dinner when I couldn't bear to waste perfectly good mashed potatoes. Now my family intentionally makes extra mashed potatoes just so we can enjoy these puffs the next day.

Ingredients

• Cold mashed potatoes: the chilled consistency helps hold shape during baking and creates a better texture
• Shredded cheese: choose a good melting variety like cheddar or mozzarella for that perfect cheese pull
• All-purpose flour: acts as a binding agent to give structure to your puffs
• Parmesan cheese: adds a nutty depth that elevates the flavor profile
• Fresh chives: their mild onion flavor brightens the richness of the potatoes and cheese
• Sour cream: provides tanginess and helps achieve a tender interior
• Eggs: create structure and help the puffs rise while baking
• Salt: enhances all the flavors use carefully if your mashed potatoes are already seasoned

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400°F and thoroughly grease a muffin tin. The high temperature ensures a golden crispy exterior while maintaining a soft interior. Be generous with the greasing to prevent sticking.

Create Wet Base:

Whisk eggs and sour cream together until completely smooth. This creates the moisture and binding foundation for your puffs. Take your time here as a homogeneous mixture ensures even baking.

Incorporate Cheeses and Herbs:

Add shredded cheese, Parmesan, and chives to your egg mixture. Stir until evenly distributed. This step infuses flavor throughout the puffs rather than having concentrated pockets of ingredients.

Fold in Potatoes:

Gently incorporate your cold mashed potatoes into the mixture. Use a folding motion rather than aggressive stirring to maintain some texture. The potatoes should be fully integrated but not overworked.

Fill Muffin Cups:

Spoon the mixture into your prepared muffin tin, filling each cavity about three-quarters full. This gives the puffs room to expand while baking. For presentation, you can use an ice cream scoop for uniform portions.

Bake to Golden Perfection:

Place in the preheated oven and bake for 20-25 minutes. Look for a golden brown top and slight pulling away from the sides of the tin. The internal temperature should reach about 165°F for food safety.

Rest Before Serving:

Allow puffs to cool in the tin for 5 minutes before removing. This resting period helps them set up and makes removal easier. Use a butter knife around the edges if needed to loosen.

Pin it

The fresh chives make all the difference in this recipe. When my nephew who normally avoids anything green tried these puffs, he declared them "the best potatoes ever" and asked for the recipe. The fine texture of the chives distributes flavor without overwhelming the dish, making them perfect for picky eaters.

Make-Ahead Magic

These potato puffs are perfect for meal prep. You can prepare the mixture up to two days ahead and keep it refrigerated. When ready to serve, simply scoop into your muffin tin and bake. I often make a double batch on Sunday to have easy side dishes or quick breakfasts throughout the week. The flavor actually improves as it sits, allowing the cheeses and herbs to fully infuse the potato mixture.

Creative Variations

The basic recipe is incredibly versatile. Try adding cooked bacon bits for a breakfast version, or fold in roasted garlic and rosemary for an elegant dinner party appetizer. For spice lovers, incorporating diced jalapeños or a dash of hot sauce brings welcome heat. My personal favorite variation includes caramelized onions and gruyere cheese for a French onion soup inspired flavor profile that pairs beautifully with roasted meats.

Serving Suggestions

While these puffs are delicious on their own, they shine when paired with complementary flavors. Serve alongside a simple green salad dressed with vinaigrette for a light lunch. For a more substantial meal, they make an excellent side dish for roasted chicken or grilled steak. At brunches, I place them on a platter with smoked salmon and cream cheese for an elevated potato bite. A small dollop of sour cream and extra chives on top turns them into elegant appetizers for gatherings.

Frequently Asked Questions

→ Can I freeze these mashed potato cheese puffs?

Yes, these puffs freeze well! Allow them to cool completely, then store them in an airtight container or freezer bag. Reheat in the oven until warm and crispy.

→ What type of cheese works best for this dish?

Any good melting cheese works well. Cheddar, mozzarella, Gruyère, and Gouda are excellent options. Experiment with your favorites!

→ How can I make this dish gluten-free?

Simply replace the all-purpose flour with a gluten-free alternative like almond flour or a gluten-free blend.

→ Can I use freshly made mashed potatoes?

It's best to use cold, chilled mashed potatoes, as they hold their shape better and give the puffs a firmer texture.

→ What dips pair well with these puffs?

These puffs pair wonderfully with sour cream, ranch dressing, or even a spicy chipotle mayo for extra flavor.