Cheesy Mashed Potato Puffs are bite-size balls of leftover mashed potatoes with cheddar and chives, rolled in Parmesan and baked in a mini muffin pan until the outside is golden and crisp and the inside stays soft. Make them the day after a roast dinner, or as an easy party appetizer.
How to make mashed potato puffs: Mix chilled mashed potatoes with cheddar, chives, flour, garlic powder and an egg, roll into 1-inch balls, coat in Parmesan and bake in a greased mini muffin pan at 400°F for 15 to 20 minutes.
Why You’ll Love It
- Uses up leftovers: 3 cups of mashed potatoes turn into a whole new side dish.
- Crisp outside, creamy inside: the Parmesan coating browns in the hot oven.
- Quick: 10 minutes to mix and shape, about 20 minutes to bake.
- Easy to serve: the mini muffin pan keeps every puff the same size and shape.
Ingredient Notes
Mashed potatoes: Use them cold, straight from the fridge. Chilled mashed potatoes are firmer and much easier to roll than warm ones.
Cheddar and Parmesan: The cheddar melts inside for gooey pockets, and the grated Parmesan on the outside is what crisps. Grate the Parmesan finely so it sticks to every side of the ball.
Egg and flour: They hold the puffs together. If your mashed potatoes were made with a lot of milk or butter and feel very soft, the flour keeps the balls from slumping in the pan.
Chives and garlic powder: Fresh chives give a mild onion flavor and a little color. I use garlic powder rather than fresh garlic here, because it spreads evenly through the potatoes.
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Ingredients
- 3 cups mashed potatoes, chilled
- 1 cup cheddar cheese, shredded
- 1 large egg
- 1/4 cup chives, chopped
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 cup Parmesan cheese, grated
- Cooking spray or butter, for greasing the muffin pan
How to Make Mashed Potato Puffs
1. Heat the oven. Preheat your oven to 400°F (200°C). Generously grease a mini muffin pan with butter or cooking spray.
2. Mix. In a large bowl, mix the chilled mashed potatoes with the cheddar, chives, flour, garlic powder, salt and pepper. Add the egg and stir until everything is evenly mixed.
3. Shape and coat. With your hands or a small cookie scoop, form the mixture into 1-inch balls. Roll each ball in the grated Parmesan and press it gently into a cup of the greased pan.
4. Bake. Bake for 15-20 minutes, until the edges are golden brown and crisp.
5. Cool and serve. Let the puffs cool in the pan for a few minutes before lifting them out. Serve warm.
How to Keep Potato Puffs From Getting Soggy
Crisp puffs start with cold, firm potatoes. Warm mashed potatoes are loose and steam in the oven instead of browning, so chill them first if they are fresh.
The pan matters just as much. Grease every cup generously; the butter or spray is what fries the outside of each puff against the metal. Then give them the full time in a hot 400°F oven, until the edges are deep golden, not pale.
My last trick is patience after baking. A few minutes in the pan lets the crust set, so the puffs lift out whole and stay crisp instead of breaking and going soft.
Tips for Success
Why do my potato puffs fall apart?
They came out of the pan too soon, or the mixture was too soft. Let them cool for a few minutes first, and add the full 1/4 cup of flour if your potatoes are very creamy.
Why are they stuck to the pan?
The cups were not greased well enough. Coat every cup, including the sides, and run a thin knife around each puff before lifting.
Why are the tops pale?
They needed more Parmesan or more time. Roll each ball fully in the cheese and bake until the edges are golden.
Which Mashed Potatoes Work Best
Plain leftover mashed potatoes made with butter and milk are ideal. They already have flavor, and once chilled they hold a shape well.
Very loose, whipped potatoes need the flour to firm them up, and potatoes already seasoned with garlic or herbs need less added seasoning, so taste the mixture before you add salt. Lumpy potatoes work fine too; the small lumps just give the puffs a more rustic texture.
Variations
- Add spice: a pinch of paprika or cayenne in the potato mixture gives them a little warmth.
- Change the cheese: pepper jack or Gruyère works in place of the cheddar.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat in the oven rather than the microwave to bring back the crisp edges, until they are hot in the center and reach 165°F.
What to Serve With It
These puffs are a natural side for roast chicken, meatloaf or a pork chop dinner, like Salisbury steak with mushroom gravy. For more cheesy potato sides, try garlic Parmesan mashed potato cups, garlic Parmesan potato wedges, Mississippi mud potatoes or scalloped potatoes. On a party platter, they sit well next to spinach puffs with cream cheese.
Frequently Asked Questions
How do you make cheesy mashed potato puffs?
Mix cold mashed potatoes with cheddar, chives, flour, garlic powder and an egg, roll into small balls, coat them in Parmesan and bake in a greased mini muffin pan at 400°F until golden.
Can I make them without a muffin pan?
Yes. Place the Parmesan-coated balls on a greased or parchment-lined baking sheet with space between them. They spread a little more, so watch them as they brown.
Can I make them ahead?
Yes. Bake them, cool them, and reheat them in the oven when you are ready to serve. They crisp up again in a hot oven.
Potato Puffs Recipe at a Glance
These baked potato puffs turn 3 cups of mashed potatoes into crispy, cheesy bites in about 30 minutes.
- Mix: chilled mashed potatoes, cheddar, an egg, chives, flour and garlic powder.
- Shape: roll into small balls, coat them in grated Parmesan and press into a greased mini muffin pan.
- Bake: at 400°F for 15 to 20 minutes, until the edges are golden and crisp.
They are a great way to use leftover mashed potatoes.
Final Notes
Start with cold mashed potatoes and a well-greased pan, and the puffs will come out crisp every time. If you have a question or make them, tell me how they turned out in the comments.
Cheesy Mashed Potato Puffs
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Ingredients
- 3 cups mashed potatoes chilled
- 1 cup cheddar cheese shredded
- 1 large egg
- 1/4 cup chives chopped
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 cup Parmesan cheese grated
- cooking spray or butter for greasing the muffin pan
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a mini muffin pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, mix the chilled mashed potatoes with shredded cheddar cheese, chopped chives, all-purpose flour, garlic powder, salt, and pepper. Crack the egg into the bowl and stir thoroughly until everything is evenly mixed.
- Use your hands or a small cookie scoop to form the potato mixture into 1-inch balls. Roll each ball in grated Parmesan cheese for a crispy coating. Place each ball into a cup of the greased muffin pan, pressing gently to shape them into the mold.
- Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the edges of the puffs turn golden brown and crispy. Keep an eye on them to prevent overcooking.
- Let the puffs cool in the pan for a few minutes before removing. Serve warm for the best flavor and texture.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
