Cheesy Mashed Potato Puffs Recipe

There’s something magical about transforming humble mashed potatoes into golden, cheesy puffs that practically melt in your mouth. My Cheesy Mashed Potato Puffs are my go-to when I need a quick side dish that feels special or a snack that disappears faster than I can make them. They’re crispy on the outside, fluffy on the inside, and loaded with gooey cheddar—total comfort food at its best.

I first made these on a whim when I had leftover mashed potatoes and a serious cheese craving. One bite, and I was hooked! Now, they’re a staple at my house—whether I’m serving them alongside roasted chicken or sneaking a few straight off the baking sheet. Trust me, once you try them, you’ll understand why they never last long.

Why You’ll Love These Cheesy Mashed Potato Puffs

Let me count the ways these little clouds of joy will steal your heart:

• Leftover magic: They transform yesterday’s mashed potatoes into today’s crispy-edged, melty-centered masterpiece
• Party superstar: One batch disappears faster than you can say “cheese” at potlucks
• Texture heaven: That golden Parmesan crust gives way to the fluffiest potato interior
• Kid-approved: My niece calls them “cheese clouds” and always begs for seconds
• Effortless elegance: Five minutes of mixing, then the oven does all the work

Honestly? The hardest part is not eating them all straight from the baking sheet!

Ingredients for Cheesy Mashed Potato Puffs

Here's what you'll need to make these irresistible puffs (and yes, the cheese measurements are generous on purpose!):

• 3 cups chilled mashed potatoes (leftovers work perfectly)
• 1 large egg (room temperature blends better)
• 1 cup shredded cheddar cheese (I use extra-sharp for maximum flavor)
• 2 tablespoons chopped fresh chives (or 1 teaspoon dried)
• ¼ cup all-purpose flour (for dusting your hands)
• ½ teaspoon garlic powder
• ¼ teaspoon each salt & pepper (adjust after mixing)
• ½ cup grated Parmesan cheese (for that golden crust)

Pro tip: If your mashed potatoes are very soft, add an extra tablespoon of flour to the mixture—it helps the puffs hold their shape!

Equipment You’ll Need

No fancy gadgets required here—just the basics every kitchen already has:

• Large mixing bowl (for that glorious potato-cheese combo)
• Baking sheet (lined with parchment for easy cleanup)
• Oven (preheated to 375°F for perfect golden puffs)

That's it—unless you count a hungry crowd waiting by the oven as "equipment"!

How to Make Cheesy Mashed Potato Puffs

Okay, let’s turn those ingredients into golden, cheesy perfection! Follow these steps—they’re foolproof, I promise.

1. Fire up that oven: Preheat to 375°F (190°C). This gives your puffs that irresistible crispy exterior. Line a baking sheet with parchment paper—trust me, you’ll thank me when cleanup takes two seconds.

2. Mix it up: In a large bowl, combine your chilled mashed potatoes, egg, shredded cheddar, chives, garlic powder, salt, and pepper. Stir gently until just combined—overmixing makes dense puffs, and we want fluffy clouds of joy! The mixture should hold together when pressed. If it’s too sticky, add a sprinkle of flour.

3. Shape with love: Flour your hands lightly (this prevents sticking) and scoop about 2 tablespoons of mixture per puff. Roll gently between your palms to form balls—they don’t need to be perfect! Think rustic charm.

4. Parmesan armor: Roll each ball in grated Parmesan, pressing lightly so it sticks. This creates that gorgeous golden crust we’re after. Space them about 1 inch apart on the baking sheet—they’ll puff up slightly.

5. Bake to perfection: Pop them in the oven for 20-25 minutes until they’re deeply golden and slightly crisp. You’ll know they’re ready when your kitchen smells like a cheesy paradise.

6. Serve immediately: These are best hot from the oven, when the cheese is still oozy inside. A sprinkle of extra chives makes them look fancy—not that they need help disappearing!

Watch-out tip: Let them cool just a minute or two before biting in—that cheesy center stays molten!

Tips for Perfect Cheesy Mashed Potato Puffs

Want foolproof puffs every time? Here are my golden rules:

• Chill your potatoes first - cold mashed potatoes hold their shape way better than room-temp ones
• Mix gently - overworked potatoes turn gluey instead of fluffy
• Parchment is your friend - no sticking means perfect golden bottoms every time
• Size matters - keep puffs uniform (about golf ball size) so they cook evenly

Follow these, and you'll get that dreamy crispy-soft combo in every bite!

Variations for Cheesy Mashed Potato Puffs

The beauty of these puffs? They're a blank canvas for creativity! Try these fun twists:

• Cheese swap: Gouda or pepper jack for extra kick
• Meaty magic: Fold in crumbled bacon or diced ham
• Herb garden: Fresh rosemary or thyme instead of chives
• Spicy upgrade: A dash of cayenne or smoked paprika in the mix

My personal favorite? Adding caramelized onions—sweet, savory perfection!

Serving Suggestions for Cheesy Mashed Potato Puffs

These golden puffs shine anywhere—pile them high next to roasted chicken, dunk in garlic aioli, or serve atop a crisp salad. My favorite? Breakfast with scrambled eggs—pure cheesy bliss!

Storing and Reheating Cheesy Mashed Potato Puffs

These puffs keep beautifully! Store cooled leftovers in an airtight container for up to 3 days in the fridge. When reheating, I always use the oven (350°F for 10 minutes) to bring back that crispiness—microwaving makes them soggy. You can freeze them too—just thaw overnight before reheating!

Nutritional Information

Note: These are estimates per puff—actual values may vary slightly based on your ingredients. Each golden bite contains roughly:

• 120 calories
• 6g fat (3g saturated)
• 12g carbs (1g fiber)
• 4g protein

Not bad for something that tastes this indulgent!

Frequently Asked Questions

Got questions? I've got answers! Here are the top things people ask about these cheesy puffs:

Can I freeze these potato puffs?
Absolutely! Freeze them after baking (cool completely first) in a single layer, then transfer to a bag. Reheat frozen puffs at 375°F for 15 minutes—they’ll taste freshly made!

Do I have to use leftover mashed potatoes?
Nope! Just make fresh mashed potatoes and chill them thoroughly first. The key is using cold potatoes so they hold their shape.

How do I prevent sticking?
Parchment paper is magic here—no sticking, no scrubbing! If you don’t have any, grease your baking sheet really well with butter or oil.

Can I make these gluten-free?
Yes! Swap the flour for a gluten-free blend and use gluten-free breadcrumbs instead of Parmesan for coating.

Why are my puffs falling apart?
Your mixture might be too wet—add an extra tablespoon of flour next time! And always chill leftover potatoes overnight for best texture.

Final Thoughts

Now that you've got all my cheesy mashed potato puff secrets, it's your turn to try them! I'd love to hear how yours turn out—tag me on social media when you make them (if any survive long enough to photograph, that is!). Happy baking, my fellow potato lovers!

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