Ever stared at a bowl of leftovers and thought, what now? Cheesy Mashed Potato Puffs are my weeknight savior, I swear. You toss together last night’s mashed potatoes and a couple of easy extras, then bake ’em until golden and crispy (with a cheesy fill-up that honestly feels like magic). These puffs fix your leftover problem, but they also end up being the star of the table. Perfect for hungry crowds or just, you know, yourself on a Wednesday.
Why You’ll Love It
Goodness, Cheesy Mashed Potato Puffs are for anyone who secretly likes the crispy potato bits on a casserole more than the inside. You get creaminess loaded inside, but an outside so crunchy you almost forget it was yesterday’s dinner.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Cheesy Mashed Potato Puffs. On a rainy weekend, I dialed in the flavors so it’s easy and full of comfort vibes. Ever stared at a bowl of leftovers and thought, what now? Cheesy Mashed Potato Puffs are my weeknight savior, I swear. You toss together last night’s…
What I like best is that they’re totally customizable. Kids eat them! Even the pickiest eaters can be persuaded. Bonus for anyone who’s stubborn about NOT wasting food. And you don’t need to be a whiz in the kitchen; this is comfort food at its simplest (and frankly, in my Midwest kitchen, anything that uses up mashed potatoes is genius).
Don’t even get me started on the dip-ability. Sriracha, ranch, or just straight ketchup—everyone will find a reason to dunk. I honestly think these make mashed potatoes more exciting than the first go-around. Oh, and if you’re obsessed with easy weeknight sides, check out these creamy and cheesy mashed potato casseroles for more inspiration.
“My kids ask for them now more than French fries. It’s the only way I can get them to eat leftovers without a fuss!”
Key Ingredients in Cheesy Mashed Potato Puffs
Let’s be real. The magic happens in the mix. Most of the ingredients you’ll already have within arm’s reach, which is my kind of recipe. Mashed potatoes are obviously front and center here (if you haven’t got leftovers, just make a quick batch).
You’ll want a good handful of shredded cheese (sharp cheddar is my go-to, but use what you love; mix it up if the fridge demands it). Egg binds everything so, please, don’t skip it unless you want a pan of sad potato crumbles. Scallions or chives? Pretty much optional, but the pop of green looks fancy for very little effort and adds flavor you didn’t realize you needed.
Breadcrumbs on top (panko, preferably, for crunch). Salt, pepper, and maybe a sprinkle of garlic powder if you’re wild like that.
And that’s honestly it. Most of the time, my biggest roadblock is not eating the cheese before it hits the bowl. Speaking from embarrassing experience. If you enjoy cheesy things (and let’s face it, who doesn’t?), you’ll probably find yourself making chicken and broccoli cheesy casserole next. 
How to Make Cheesy Mashed Potato Puffs
Start by scooping your leftover mashed potatoes (about two cups is perfect for a muffin pan batch). Crack in one large egg for binding. Throw in salt and pepper—don’t forget the cheese next. At this point, it all sort of looks suspicious, but stick with it.
Give it a strong stir—yes, really mix it to spread the cheesiness. If you have green onions or chives, in they go. You want flavor in every bite.
Now, take a well-greased muffin tin (seriously, grease it like you mean it), fill each cup nearly to the top, and give a little pack so they hold shape. Top with extra cheese and then a sprinkle of panko breadcrumbs for that dreamy crunch.
Stick the tray in a hot oven (hitting 400 degrees is your friend here). Bake around 20–25 minutes till you see bubbly, golden tops. Listen, if you’re impatient, that smell halfway through will test your willpower.
Pop out the puffs once they rest for a couple minutes (they’ll hold together WAY better, promise).
If cooking breakfast potatoes is your thing, don’t miss my favorite crispy breakfast potatoes. There’s potato joy ahead in every form.
Variations to Try
Sometimes you just get bored with the basics, and that’s cool. If you like a little twist, swap out the cheddar for pepper jack and add a spoonful of diced jalapeños for a bit of heat. Or if you’re feeling breakfast-y, you can toss in some cooked bacon bits and shredded parmesan. That’s honestly a five-star restaurant brunch, if you ask me.
If your fridge coughs up some leftover ham or sausage, chop it up and sneak it in too. Kids think “it’s pizza potatoes!” (not kidding). Or go the garden route: a handful of cooked spinach, caramelized onions, or even leftover broccoli fits perfectly. Mine hardly ever look the same twice.
Want to go all out? Put a cube of mozzarella in the center of each puff, so it melts and stretches when you bite in. Those are the bites that make people go, wow, you cooked this?
If you want more cozy comfort food, check the deliciously creamy potatoes au gratin casserole recipe. Always a crowd pleaser.
Serving Suggestions
- Pile these next to roast chicken or meatloaf for a full meal.
- Serve with a small bowl of marinara, ranch, or aioli for dipping. It’s fun!
- Makes a great snack while you binge your favorite show, too. Football Sunday? Magic.
Speaking of, they pair so well with deliciously easy grilled potatoes recipes you’ll love when you just want a potato party (no shame, I’ve been there).
Storage and Reheating Tips
Okay, I’ll level with you—Cheesy Mashed Potato Puffs rarely survive long enough to need storing in my house. But if you do find yourself with leftovers (miracle!) or just want to prep ahead, pop cooled puffs into an airtight container. They’ll hang out happily in the fridge for about three days, though the sooner you reheat, the better.
When it’s time for a potato encore, skip the microwave (unless you don’t mind soggy). Go for a hot oven, toaster oven, or even air fryer. About 350 degrees for 10 minutes brings back that golden outside and keeps the inside creamy. If they get dry (it’ll happen), dunk ’em in some gravy or a saucy dip.
One tip: if you want to freeze them, wrap individually and use within a month for best texture. I learned that after trying leftovers from three months in—trust me, not as magical.
Love easy comfort? The delicious cheesy hamburger rice casserole is another easy favorite in my weeknight arsenal.
Common Questions
Can I make Cheesy Mashed Potato Puffs ahead of time?
Totally. Prep them, pop into the fridge uncooked, then bake fresh when you want. Or bake, chill, and reheat following my tips above.
Do I have to use leftovers, or can I use fresh mashed potatoes?
Either works! Just make sure they’re not too runny; you want them a bit thick so they will hold the puff shape.
Are these gluten-free?
You can use gluten-free breadcrumbs or skip them altogether if you’re sensitive. The rest is naturally gluten-free.
Can I make these in a mini muffin pan?
Heck yes. They’re dangerously poppable that way.
Help, my puffs fell apart. What did I do wrong?
Sounds like not enough binder or too loose potatoes. Next time, add another egg or a spoonful of flour. Let them cool a little before digging in, that helps.
Give Cheesy Mashed Potato Puffs a Whirl—You’ll Thank Yourself
Cheesy Mashed Potato Puffs turn leftovers into a five-star moment, I promise. They’re simple, cheesy, and just the right amount of crispy. Once you whip up a batch, you’ll start looking for excuses to make too many mashed potatoes on purpose. For more tips and tricks, don’t miss Mashed Potato Puffs Recipe (Cheesy and Crispy) | The Kitchn—it’s packed with ideas. And if you’re in the mood for more potato creativity, head over to my favorites like deliciously simple grilled potatoes for your next BBQ or that always-cozy comforting cheesy chicken pot pie with biscuit topping delight. Grab a fork, pop a few puffs, and don’t forget to save some for yourself this time!
Cheesy Mashed Potato Puffs
Ingredients
Method
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the mashed potatoes, egg, salt, and pepper.
- Stir in the shredded cheese and optional chives or scallions until well mixed.
- Grease a muffin tin generously, then fill each cup nearly to the top with the potato mixture. Pack lightly to hold shape.
- Top each filled cup with extra cheese and a sprinkle of panko breadcrumbs.
- Bake in the preheated oven for 20-25 minutes, or until tops are golden and bubbly.
- Allow puffs to rest for a few minutes before removing from the tin for better shape retention.
- Serve warm with dips such as ranch, marinara, or ketchup.
