Name: Cheesy Mashed Potato Puffs Appetizer Recipes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups mashed potatoes (leftover or fresh); 3 large eggs; 1 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped chives; Salt and pepper, to taste; Butter or nonstick spray, for greasing

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You ever look at leftover mashed potatoes and think, ‘What now?’ That was me last week. But instead of reheating them with a sigh, I got a little bold. I grabbed cheese, eggs, and some odds and ends from the fridge—and out came these golden, cheesy mashed potato puffs. These aren’t just little muffin-sized bites of potato. They’re crispy on the outside, fluffy on the inside, and packed with enough flavor to make your guests think you spent hours on them. We’re talking comfort food with a crispy twist, great for parties, potlucks, or honestly, just a Tuesday. They’ve got that magic mix of simplicity and indulgence. Plus, they double as one of my favorite 4th of July appetizer ideas. Whether you’re chasing down Taste Of Home Recipes nostalgia or scoping out new recipe appetizer wins, these little guys deliver. You’ll love how they fit into your lineup of Cheesy chicken recipes and Potato Recipes Dinner dreams.

1) Key Takeaways
2) Easy Cheesy Mashed Potato Puffs Recipe
3) Ingredients for Cheesy Mashed Potato Puffs
4) How to Make Cheesy Mashed Potato Puffs
5) Tips for Making Cheesy Mashed Potato Puffs
6) Making Cheesy Mashed Potato Puffs Ahead of Time
7) Storing Leftover Cheesy Mashed Potato Puffs
8) Try these Appetizers next!
9) Cheesy Mashed Potato Puffs Recipe
10) Nutrition

1) Key Takeaways

This cheesy mashed potato puffs recipe is a smart way to use leftover mashed potatoes
They’re crispy outside, soft inside, and make the perfect appetizer recipe
Easy to prep, quick to bake, and loaded with cheesy flavor

2) Easy Cheesy Mashed Potato Puffs Recipe

Let’s be honest. Mashed potatoes rarely make it to the spotlight twice. Most of the time, they sit in the fridge, waiting to be tossed. But when I realized I had a bowl of perfectly good mashed potatoes leftover, I decided to do something new. I tossed in some cheese, a few eggs, and a handful of chives and crossed my fingers.

What came out of the oven were golden, fluffy, crispy-edged bites of heaven. These cheesy mashed potato puffs are now one of my go-to appetizer recipes, and they’ve become a must at family gatherings, potlucks, and even brunch. You get that crispy top like you would from baked mac and cheese, but then your fork hits that pillowy middle and wow—it’s creamy, it’s rich, and it’s got that deep cheesy pull. You know the one.

If you’re already a fan of Taste Of Home Recipes or always searching for a good recipe appetizer, you’ll love these. They also check all the boxes for Cheesy chicken recipes and other recipes appetizer classics that show up for 4th of July appetizer ideas or quick Potato Recipes Dinner nights. Let’s get into the details.

3) Ingredients for Cheesy Mashed Potato Puffs

Mashed Potatoes: Use what you have. Leftover mashed potatoes work great here. If they’re seasoned, even better. Cold or warm, either works, just make sure they’re not watery.

Large Eggs: The eggs bring everything together. They help these puffs stay light and hold their shape while baking. I use three.

Cheddar Cheese: Sharp cheddar is my favorite for this. It gives a bold, cheesy bite that cuts through the creaminess of the potato.

Parmesan Cheese: Adds a nice salty touch and crisps up a bit on top. It gives that golden finish we all chase in baked snacks.

Chives: Fresh chopped chives bring a gentle onion flavor that’s never overpowering. You can swap in green onions if that’s what’s in the fridge.

Salt and Pepper: You don’t need much, especially if your mashed potatoes were already seasoned. Taste as you mix.

Butter or Nonstick Spray: Greasing your muffin tin is key. You don’t want to fight to get them out once they’re puffed and crispy.

4) How to Make Cheesy Mashed Potato Puffs

Step 1. Preheat your oven to 400°F. Grease a standard muffin tin with butter or spray. Don’t skip this part—trust me.

Step 2. In a large bowl, combine your mashed potatoes, eggs, shredded cheddar, grated Parmesan, chives, salt, and pepper. Stir it all until smooth and well mixed.

Step 3. Scoop the mixture into the muffin tin. Fill each cup about three-quarters full. Don’t pack them too tight—you want them to puff!

Step 4. Bake them for 30 to 35 minutes. The tops should be golden and crisp, the edges pulling slightly away from the tin.

Step 5. Let them cool just a few minutes, then run a spoon around the edges to lift them out. Serve warm for best texture.

5) Tips for Making Cheesy Mashed Potato Puffs

If your mashed potatoes are too loose, stir in a tablespoon of flour or breadcrumbs to thicken them up a bit. This helps avoid a gooey middle that won’t set.

Want a little kick? Add a pinch of cayenne or a few dashes of hot sauce. You can also toss in some finely chopped cooked bacon for extra depth.

Don’t overbake. Once the tops are a deep golden and you can smell that cheesy crust forming, they’re done. Overcooking makes them dense, not light and puffed.

6) Making Cheesy Mashed Potato Puffs Ahead of Time

These make-ahead beauties keep their shape and flavor, which makes them perfect for busy hosts. Prepare the mixture a day before and scoop it into the greased muffin tin. Cover tightly and refrigerate overnight.

The next day, take the tray out about 15 minutes before baking to let it come to room temp slightly. Then pop them straight into the oven as directed. This helps them puff up more evenly.

If you’re baking them ahead entirely, reheat in a 325°F oven for about 10 minutes. They stay crisp on the outside, creamy on the inside. I don’t recommend microwaving—they get soggy and lose that crunch.

7) Storing Leftover Cheesy Mashed Potato Puffs

Cool your puffs completely before storing. Place them in an airtight container and keep them in the fridge for up to 5 days. They’ll still taste fresh when you reheat.

To reheat, use the oven or toaster oven. A few minutes at 350°F does the trick. This keeps the texture close to the original bake. Skip the microwave unless you’re in a serious hurry.

If you want to freeze them, wrap individually in foil and stash them in a freezer bag. They hold up well for about a month. Reheat from frozen at 350°F for 15 minutes or so.

8) Try these Appetizers next!

9) Cheesy Mashed Potato Puffs Recipe