Transform your leftover mashed potatoes into something spectacular with these irresistible Cheese Puffs. This simple, satisfying recipe takes comfort food to new heights by blending creamy potatoes with rich cheddar cheese and aromatic green onions. The result? Golden, fluffy bites that are crispy on the outside and gooey on the inside.
These potato cheese puffs are perfect for turning last night’s dinner into today’s appetizer or snack. Whether you’re hosting a brunch, planning a game night, or just need a savory treat, this recipe delivers both convenience and crowd-pleasing flavor. They’re also an excellent option for meal prepping — easy to make, easy to reheat.
The real beauty of this dish lies in its flexibility. With just a few basic ingredients, you can breathe new life into leftovers. Even better, you can tweak the flavors to match your preferences — try a different cheese, toss in some herbs, or spice it up with jalapeños.
Ready in just 30 minutes, these cheese puffs are baked in muffin tins, making them as charming in appearance as they are delicious. They’re also portable, making them a favorite for lunchboxes, potlucks, or picnic spreads.
Once baked to a golden crisp, these savory morsels offer that ideal combination of creamy, cheesy insides and crisp, buttery edges. You won’t believe they started with yesterday’s potatoes.
Servings: 12 puffs
Ready in: 30 minutes
Ingredients:
- 2 cups cold leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 1 egg
- 1/4 cup all-purpose flour
- 2 tablespoons chopped green onions
- Salt and pepper, to taste
- Butter or oil, for greasing
Instructions:
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin lightly with butter or oil.
- In a mixing bowl, combine the mashed potatoes, cheddar cheese, egg, flour, green onions, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Spoon the mixture into the muffin cups, filling each about three-quarters full. Use the back of a spoon to smooth the tops.
- For a crispier finish, lightly brush each top with melted butter before baking.
- Bake for 20 to 25 minutes, or until the tops are golden and the edges are crisp.
- Allow the puffs to cool slightly before removing from the muffin tin. Serve warm and enjoy.
Variations:
- Spicy kick: Add chopped jalapeños or a pinch of cayenne pepper to the mixture.
- Extra cheesy: Use a blend of cheeses such as mozzarella, gouda, or pepper jack.
- Bacon bits: Stir in some cooked, crumbled bacon for a smoky twist.
- Vegetarian delight: Mix in chopped bell peppers or grated zucchini (squeeze out excess moisture first).
Tips:
- Ensure your mashed potatoes are cold and firm; freshly mashed or too creamy potatoes may not hold their shape well.
- If the mixture feels too loose, add an extra tablespoon of flour for better structure.
- To make ahead, store baked puffs in the fridge and reheat in the oven or air fryer for crispiness.
- Use silicone muffin cups or parchment liners if you prefer easier cleanup.
