Description
These cheesy mashed potato puffs are the ultimate way to reinvent your leftover mashed potatoes! Baked in a muffin tin until golden and crispy, they’re bursting with melty cheddar and Parmesan cheese. Perfect as a side dish, snack, or appetizer.
Ingredients
-
2 cups mashed potatoes (cold or leftover works best)
-
1 cup shredded cheddar cheese
-
1/4 cup grated Parmesan cheese
Optional Add-ins:
-
1 egg (for firmer puffs)
-
2 tbsp chopped chives or green onions
-
2 tbsp crumbled cooked bacon
-
Salt & pepper to taste
Instructions
-
Preheat oven to 375°F (190°C). Grease a muffin tin or line with silicone cups.
-
Mix ingredients: In a bowl, combine mashed potatoes, cheddar, Parmesan, and any optional mix-ins. Stir until evenly combined.
-
Scoop into muffin cups: Fill each muffin cavity about 3/4 full, pressing gently.
-
Bake for 25–30 minutes, or until tops are golden and edges are crispy.
-
Cool slightly, then remove from the tin and serve warm.
Notes
-
Egg optional: If your mashed potatoes are very creamy, an egg can help bind the mixture better.
-
Make it spicy: Add jalapeños or a pinch of cayenne for a kick.
-
Reheat tip: Reheat leftovers in an oven or air fryer to maintain crispiness.
-
Freezer-friendly: Flash-freeze after baking and reheat directly from frozen at 350°F for 10–15 minutes.