Golden Cheesy Baked Mashed Potato Puffs
Golden, bite-sized puffs with a crunchy crust and a soft, cheesy center—these mashed potato bites are like tater tots’ more elegant cousin. Made from **chilled mashed potatoes**, then baked until crisp at the edges and tender within, they’re packed with cheddar, Parmesan, herbs, and garlic. Simple to make, impossible to resist, and perfect for using up last night’s spuds in the most delicious way possible.
Why You’ll Love This Recipe
This isn’t just another potato side—it’s elevated comfort food, transforming humble mashed potatoes into a show-stopping appetizer or side.
Perfect for:
- Using up leftover mashed potatoes
- Holiday brunches and game-day snacks
- Make-ahead appetizers (they reheat beautifully)
- Kids and adults alike
Ingredients (Makes 24 Mini Puffs)
For the Puffs
- 2 cups (300g) mashed potatoes, chilled (leftover or freshly made)
- 2 large eggs, room temperature
- 1 cup (100g) shredded cheddar cheese (or blend: Gruyère, Monterey Jack, etc.)
- ¼ cup (25g) grated Parmesan cheese
- 2 tbsp (30g) unsalted butter, melted
- 2 tbsp (30ml) whole milk or heavy cream
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper, freshly ground
Optional Add-Ins (Pick One or Mix & Match!)
- 2 tbsp chopped green onions / 1 tbsp snipped chives
- ¼ cup crumbled cooked bacon
- Pinch of cayenne pepper for heat / 1 tsp onion powder for depth
Step-by-Step Instructions
- 1. Preheat Oven & Prep Pan
Preheat oven to **400°F (200°C)**. Lightly grease a mini or regular muffin tin with nonstick spray or butter. - 2. Mix the Batter
In a large bowl, combine chilled mashed potatoes, eggs, cheddar, Parmesan, melted butter, milk, parsley, garlic powder, salt, and pepper. Fold in any optional add-ins. Stir gently until smooth and well blended—**don’t overmix**. - 3. Fill the Muffin Cups
Spoon mixture into prepared cups, filling each about **¾ full**. Smooth tops with a wet finger or spoon. Sprinkle with extra cheese if desired for that irresistible golden crust. - 4. Bake Until Golden & Crisp
Bake **20–25 minutes**, until the tops are deep golden brown, the edges are slightly crisp, and the centers are hot and set. - 5. Cool & Serve
Let cool **3–5 minutes**—this helps them firm up for easy removal. Gently pop out and serve warm as a standalone snack, appetizer, or side.
You Must Know: Flawless Puffs
- **Use cold mashed potatoes**—they hold their shape better than warm, sticky ones.
- **Don’t skip eggs**—they are essential to bind everything together.
- **Overfilling = overflow**—keep the mixture below the rim of the muffin cup.
- **Freezer-Friendly:** Cool completely and freeze before or after baking for up to 3 months.
Ingredient Substitutions & Storage
Storage Tips
- Store cooled puffs in an airtight container in the fridge for up to **4 days**.
- **Reheat** in oven at 375°F (190°C) for 8–10 minutes (best texture).
- **Air Fryer:** Air fry at 375°F (190°C) for 10–12 mins, shaking halfway.
Substitutions Table
| Ingredient | Best Swap | Notes |
|---|---|---|
| Mashed potatoes | Leftover baked potato mash | Best results when chilled |
| Cheddar cheese | Pepper Jack, Mozzarella, or Gruyère | For different melt and flavor |
| Milk/cream | Almond milk or water | Dairy-free option (slightly drier texture) |
| Eggs | Flax eggs (2 tbsp ground flax + 6 tbsp water) | Vegan option (texture may vary) |
Serving Suggestions & Pro Tips
Perfect Pairings
- **Dipping Sauces:** Ranch, sour cream, spicy aioli, or honey mustard.
- A cozy side with **roast chicken or steak**.
- Great for **potlucks**—bring the whole tin!
Pro Tips
- **Want more crunch?** Toss the mixture with panko breadcrumbs before filling the cups.
- **Make ahead:** Assemble unbaked puffs and refrigerate overnight. Bake when ready.
- **Gluten-Free Status:** This recipe is naturally **gluten-free** if using certified GF ingredients.