Cheesy Mashed Potato Puffs (30-Minute Snack or Side)
Golden, crispy, and made with leftover mashed potatoes — these are the ultimate comfort bites.
If you’ve got leftover mashed potatoes in the fridge, don’t toss them — turn them into these cheesy mashed potato puffs! Soft and fluffy on the inside, crispy on the outside, and loaded with melty cheese, they make the perfect snack, lunchbox filler, or fun dinner side.
Baked in a muffin tin (no frying!), they come together in under 30 minutes and reheat like a dream.
🛒 Ingredients (Makes ~12 mini puffs):
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 1 egg
- ¼ cup grated parmesan
- ¼ cup milk
- ¼ cup chopped green onion or chives (optional)
- ¼ tsp garlic powder
- Salt & pepper to taste
- Optional: breadcrumbs or extra cheese for topping
👩🍳 Instructions:
- Preheat oven to 200°C (400°F). Grease or line a mini muffin tin.
- In a bowl, mix mashed potatoes, egg, cheddar, parmesan, milk, garlic powder, and green onions.
- Spoon mixture into muffin cups, filling nearly to the top.
- Optional: Sprinkle extra cheese or breadcrumbs on top.
- Bake for 20–25 minutes or until tops are golden and edges are crisp.
- Let cool for 5 minutes before removing from pan. Serve warm!
🧁 Tips & Variations:
- No muffin tin? Scoop and shape small mounds on a lined baking tray
- Make it fun: Add chopped ham, bacon bits, or veggies like peas
- Dairy-free: Use plant-based cheese and milk
- Kids love: Serve with ketchup or yogurt dip
🧺 Storage:
- Store in fridge up to 3 days
- Reheat in oven or air fryer for crispness
- Freezer-friendly — freeze before baking and add 5 min to cook time
