These Irresistible Mashed Potato Cheese Puffs are little bites of cheesy, fluffy goodness that you won’t be able to put down. Made from creamy mashed potatoes mixed with melted cheese, they’re golden and crispy on the outside with a soft, gooey center that just melts in your mouth.
I love making these puffs for a snack or a side dish because they come together so easily, and everyone always asks for seconds. A fun tip is to add a sprinkle of herbs or a dash of garlic powder to the mix for a little extra flavor that makes the puffs even more special without any extra effort.
My favorite way to serve them is straight from the oven while they’re still warm and gooey inside. They pair perfectly with a dollop of sour cream or your favorite dipping sauce. Whenever I bring these to family gatherings or potlucks, they quickly disappear — it’s one of those simple recipes that everyone loves!
Key Ingredients & Substitutions
- Mashed Potatoes
- Smooth, creamy mashed potatoes make the base light and fluffy. I usually use homemade potatoes with a little butter and milk, but instant mashed potatoes work in a pinch. Just avoid anything too lumpy.
- Cheese
- Sharp cheddar adds great flavor and meltiness. Parmesan adds a nice sharp bite. You can swap cheddar for mozzarella for extra gooeyness or use a mix of your favorite cheeses.
- Egg & Flour
- The egg and flour bind everything together so the puffs hold their shape. For gluten-free, try a bit of cornstarch or gluten-free flour instead of all-purpose flour.
- Seasonings
- Garlic and onion powder give a subtle boost to the flavor, but fresh herbs like chives or thyme also work well. Salt and pepper are essential for balance.
How Do I Get Crispy, Golden Outside and Soft Inside?
The key is the baking process and prep:
- Preheat the oven to a high temperature (400°F) so the outside crisps while the inside stays soft.
- Grease the mini muffin tin well—this helps your puffs release easily and promotes even browning.
- Press the potato mixture firmly into the cups to make shaped puffs that hold together well.
- Bake 20-25 minutes until the outside is golden brown; don’t rush this or they may fall apart.
- Cool slightly before removing—this helps them set and avoid breaking.
With these tips, you’ll get that perfect mix of crunchy and creamy every time. I like to serve mine warm with a tangy sour cream dip—that touch always wins smiles!
Equipment You’ll Need
- Mini muffin tin – perfect size for shaping and baking the puffs evenly.
- Mixing bowl – to combine all your ingredients smoothly without mess.
- Measuring cups and spoons – for accurate ingredient amounts.
- Small cookie scoop or spoon – helps portion the mixture evenly and neatly.
- Oven mitts – essential for safely handling the hot muffin tin.
Flavor Variations & Add-Ins
- Swap cheddar for mozzarella and add chopped basil for a milder, Italian twist.
- Mix in cooked crumbled bacon for smoky, savory bites perfect for game day.
- Stir in finely chopped green onions or chives for a fresh, oniony flavor.
- Add a pinch of smoked paprika or cayenne pepper for a subtle spicy kick.
Irresistible Mashed Potato Cheese Puffs
Ingredients You’ll Need:
- 2 cups mashed potatoes (preferably smooth and creamy)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (plus extra for garnish)
- Cooking oil spray or melted butter (for greasing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so you’ll have your puffs ready in roughly 30-35 minutes total. Perfect for a quick and tasty snack or side!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 400°F (200°C). Lightly grease a mini muffin tin with cooking spray or melted butter to make sure the puffs don’t stick and come out easily.
2. Mix the Ingredients:
In a large bowl, stir together the mashed potatoes, cheddar cheese, Parmesan, egg, flour, garlic powder, onion powder, salt, pepper, and chopped parsley. Mix well until you have a thick, dough-like mixture.
3. Shape the Puffs:
Using a spoon or a small cookie scoop, scoop the mixture and firmly press it into each cup of the muffin tin. Shape them into rounded puffs that fill each space.
4. Bake and Finish:
Bake for 20-25 minutes until the puffs are golden brown and crispy on the outside. Let them cool in the tin for a few minutes before carefully removing. Garnish with extra parsley for a fresh pop of color and flavor.
5. Serve Warm:
Enjoy these puffs warm, with a side of sour cream, aioli, or your favorite dipping sauce to make every bite even better.
Can I Use Leftover Mashed Potatoes for These Cheese Puffs?
Yes! Leftover mashed potatoes work great. Just make sure they’re cold and firm enough to mix easily with the other ingredients. If too wet, add a bit more flour to help them hold together.
Can I Make These Cheese Puffs Ahead of Time?
Absolutely! You can prepare and shape the puffs, then refrigerate them covered for up to 24 hours before baking. Just add a couple extra minutes to the baking time if baking straight from the fridge.
How Do I Store and Reheat Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid microwaving if you want to keep them crispy.
Can I Substitute Different Cheeses?
Yes! Feel free to swap cheddar and Parmesan for other cheeses like mozzarella, Gruyère, or pepper jack for a different flavor profile. Just make sure the cheese is shredded or finely grated for proper melting.