Name: Cheesy Mashed Potato Puffs Recipe
Prep time: 10 min
Cook time: PT-486648H38M3S
Total time: 30 min
Ingredients: 3 eggs beaten; 2 cups mashed potatoes at room temperature; 1 cup shredded Monterey Jack cheese divided; 1/4 cup finely chopped fresh chives plus more for garnish; Salt and pepper to taste; Sour cream for serving (optional)

If you love mashed potatoes, prepare to be wowed by these cheesy mashed potato puffs! They’re a fun twist on the classic mashed potato, transforming the creamy comfort food we all adore into crispy, bite-sized treats. The crispy edges combined with the soft, cheesy center make these little puffs incredibly irresistible. Whether you’re serving them as an appetizer or a side dish, these puffs are always a hit. Plus, they’re a fantastic way to use up leftover mashed potatoes in the most delicious way possible!

A cozy memory tied to this dish

I still remember the first time I made these for a family gathering. It was Thanksgiving, and of course, I had made way too many mashed potatoes (who doesn’t?). My fridge was bursting with leftovers, and I knew I needed to get creative. So, I whipped up these cheesy mashed potato puffs. As they baked, the warm, cheesy smell filled the kitchen, and I couldn’t wait to see how they turned out. The puffs disappeared from the table faster than I could blink. Even my pickiest cousin was hooked, popping one after another into his mouth. Now, these little puffs have become a staple at every family get-together. They’re one of those dishes that bring everyone together—simple, comforting, and undeniably tasty.

The origin story: comfort food with a twist

Mashed potato puffs are like a cousin to classic mashed potatoes and twice-baked potatoes, but with a bit more flair. Originating as a clever way to give leftovers new life, this recipe has evolved into a go-to for those looking to combine the creamy comfort of mashed potatoes with a crisp, golden crust. The French have a similar dish called “pommes dauphine,” where mashed potatoes are mixed with choux pastry and fried into crisp balls. But these puffs, baked and stuffed with cheese, are a simpler (and less intimidating) version that delivers all the comfort without the fuss.

Let’s talk ingredients: creamy, cheesy goodness

Mashed potatoes: The star of the show! You can use leftover mashed potatoes, or make a fresh batch just for this recipe. Just make sure they’re at room temperature so they mix easily with the other ingredients. If you want to switch things up, you can use sweet potatoes for a sweeter, slightly nutty twist!
Eggs: These help bind everything together and give the puffs their rise. Be sure to beat them well before adding them to the mix, so you get that light, fluffy texture.
Monterey Jack cheese: It melts beautifully and adds a subtle creaminess. If you don’t have Monterey Jack, feel free to substitute with cheddar, gouda, or even a blend of cheeses—whatever’s in your fridge. Trust me, experimenting with cheese can be half the fun!
Fresh chives: These add a fresh, slightly oniony bite that pairs perfectly with the richness of the cheese and potatoes. If you’re out of chives, finely chopped green onions will do the trick. You could also sprinkle in some parsley for a different herb flavor.
Salt and pepper: Season to taste! Potatoes are like a blank canvas, so don’t be shy about adding salt and pepper to bring out their natural flavor.
Sour cream: This is optional but highly recommended for serving. A dollop of sour cream on top adds a tangy creaminess that cuts through the richness of the cheese and potatoes.

Kitchen gear: what you need (and what you can skip)

To make these cheesy mashed potato puffs, you don’t need any fancy equipment. Here’s what I use:

Mini muffin tin: This is key for getting the perfect bite-sized puffs with crispy edges. If you don’t have a mini muffin tin, a regular muffin tin will work; just adjust the baking time and know that you’ll end up with larger puffs.
Mixing bowls: You’ll need one large bowl to mix everything together. Nothing fancy, just something big enough to hold all that mashed potato goodness.
Scoop or spoon: I use a small cookie scoop to make sure each puff is evenly portioned, but a spoon will work just fine, too.
Butter knife or offset spatula: To gently release the puffs from the tin. Don’t rush this part—let them cool slightly first to avoid any sticking disasters.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Preheat your oven to 400°F. While the oven heats up, grease your mini muffin tin with a bit of butter or non-stick spray. You don’t want these puffs sticking after all that work!
Whisk together the mashed potatoes, eggs, cheese, and chives. In a large mixing bowl, combine the mashed potatoes (make sure they’re at room temperature), beaten eggs, ¾ cup of the shredded cheese, and chives. Stir everything together until it’s fully combined. Don’t forget to season with salt and pepper. You want the mixture to be smooth and well-mixed, but don’t overwork it or the texture could get gummy.
Scoop the mixture into the muffin tin. Using a small scoop or spoon, fill each cup almost to the top with the potato mixture. Trust me, these little puffs won’t expand too much, so you can get away with filling them nearly full.
Top with cheese. Sprinkle the remaining ¼ cup of cheese on top of each puff. You could even mix in a bit of Parmesan here if you want to add a little extra crispiness.
Bake for 15-20 minutes. Pop the tin into the oven and let the magic happen. You’ll know they’re done when the tops are golden and puffed. Keep an eye on them in the last few minutes—mine tend to puff up nicely around 18 minutes, but ovens vary.
Cool and release. Let the puffs cool for about 5 minutes in the tin before gently removing them. If you try to take them out too soon, they might fall apart. Use a butter knife or offset spatula to help release them from the sides without tearing.
Garnish and serve. Serve warm, garnished with extra chopped chives and a dollop of sour cream on the side if you like. You won’t be able to eat just one—I dare you to try!

Mix it up: variations I’ve tried

Gluten-free: These puffs are naturally gluten-free, so no need for any adjustments here!
Vegan version: Replace the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and swap the cheese for your favorite vegan alternative. The texture will be slightly different, but still delicious.
Sweet potato puffs: Swap out regular mashed potatoes for sweet potatoes. You’ll get a slightly sweeter, more earthy flavor, which pairs beautifully with sharp cheddar cheese.
Herb and spice variations: If you want to get creative, try mixing in different herbs and spices. Rosemary and thyme give a more savory, aromatic flavor, while smoked paprika or cayenne add a bit of heat.
Loaded potato puffs: Mix in some sautéed onions and extra cheese for a loaded baked potato vibe. You could even add a dollop of guacamole or salsa on top for a fun twist.

How to serve and present like a pro

I love serving these puffs as an appetizer at casual get-togethers. They look especially cute when stacked on a small plate or platter, with a little bowl of sour cream in the center for dipping. For a pop of color, sprinkle extra chopped chives or even some freshly cracked black pepper on top. You could also serve them as a side dish alongside grilled chicken or a hearty salad. These puffs are so versatile, they can dress up or down depending on the occasion!

drinks that pair perfectly

When it comes to pairing these cheesy bites with a beverage, I personally love serving them with something refreshing and light. Sparkling water with a twist of lemon or lime is perfect if you want something simple and palate-cleansing. For a slightly more indulgent option, a creamy iced chai with its warm spices pairs beautifully with the richness of the cheese. Or, try a cucumber lemonade for something bright and fresh. The acidity and coolness of the lemonade cut through the richness of the puffs in such a satisfying way.

Storing and reheating tips

If you somehow manage to have leftovers (which is rare in my house!), these puffs store beautifully. Place them in an airtight container and refrigerate for up to 3 days. When you’re ready to reheat, pop them in a 350°F oven for about 10 minutes, or until they’re warmed through and crispy again. You can also microwave them, but they won’t have the same crispy exterior. For longer storage, these puffs freeze well—just freeze them on a baking sheet first, then transfer to a bag. Reheat in the oven directly from frozen at 375°F for 12-15 minutes.

Scaling the recipe for different crowd sizes

This recipe makes about 24 mini puffs, which is perfect for a small gathering or family dinner. But if you’re cooking for a crowd, feel free to double or triple the recipe! Just be sure to mix everything well so the cheese and chives are evenly distributed. If you’re halving the recipe, the only tricky part is splitting 3 eggs—you can use 1 full egg and 1 egg yolk to get the right ratio.

FAQs

1. Can I make these ahead of time?
Yes! You can prep the mixture in advance and store it in the fridge for a few hours. Just scoop and bake when you’re ready.

2. What’s the best way to get crispy edges?
Using a mini muffin tin is key for getting those crispy edges. Also, make sure to grease the tin well and bake until the tops are golden.

3. Can I use instant mashed potatoes?
Absolutely! While homemade mashed potatoes give the best flavor, instant mashed potatoes work just fine in a pinch.

4. Can I add other veggies to the mix?
Definitely. Finely chopped sautéed onions, bell peppers, or even spinach would be great additions.

5. Can I use a different cheese?
Yes! Cheddar, gouda, or even a blend of your favorite cheeses will work beautifully in this recipe.