Cheesy Mashed Potato Puffs – A Crispy, Golden-Baked Treat That Melts in Your Mouth!
These little puffs were always a party favorite at my aunt’s weekend get-togethers. Crispy on the outside, creamy and cheesy inside – they’re made from leftover mashed potatoes and never fail to disappear within minutes.
Ingredients
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/4 cup grated Parmesan
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Butter or non-stick spray for greasing
Instructions
Preheat oven to 400°F (200°C) and grease a muffin pan.
In a bowl, mix mashed potatoes, cheddar, Parmesan, eggs, green onions, garlic powder, salt, and pepper until well combined.
Spoon mixture into muffin cups, filling each about 3/4 full and smoothing the tops.
Bake for 20–25 minutes or until golden brown and puffed.
Let them cool in the pan for 5 minutes before removing.
Serve warm with sour cream or ketchup on the side.
Nutrition Facts
| Nutrient | Per Puff (approx.) |
|---|---|
| Calories | 110 kcal |
| Protein | 5 g |
| Fat | 7 g |
| Carbohydrates | 9 g |
| Sodium | 140 mg |
| Fiber | 1 g |
Printable Summary
| Cheesy Mashed Potato Puffs Summary | |
|---|---|
| Ingredients | Mashed potatoes, cheddar, Parmesan, eggs, green onions, garlic powder, salt, pepper |
| Instructions | Mix all, spoon into muffin cups, bake at 400°F until golden, cool and serve |
FAQs
Can I use instant mashed potatoes?
Yes, just make sure they’re thick and chilled for best results.
Can these be made ahead of time?
Absolutely. Reheat in the oven for 5–7 minutes to crisp them back up.
What cheese works best besides cheddar?
Try mozzarella, gouda, or even pepper jack for a kick!
Can I freeze these?
Yes! Flash freeze and store in a zip bag. Reheat straight from frozen.
