Pin it
Got a bowl of old mashed potatoes in your fridge and not in the mood to just warm them up? Whip up these cheesy mashed potato puffs in no time. They're super fluffy inside with a crispy bite outside, making them a favorite for both picky kids and grown-ups at any gathering. Seriously, they vanish fast at brunch.
The first time I put these on the table, my kids were going through a phase where they avoided veggies at all costs. They cleaned the plate before I could blink. Now it’s become a go-to for special breakfasts and there are never any stragglers left behind.
Tasty Ingredients
- Chilled mashed potatoes: helps hold everything together and is perfect for clearing out yesterday’s leftovers pick a batch that's thick not watery for best puffiness
- Cheddar cheese shredded: brings creaminess and a sharp bite grating your own off a block melts in perfectly
- Eggs (large): glue the mix together and help it puff up nicely crack them in fresh for the best result
- Whole milk or heavy cream: gives a creamy texture and helps everything mix smoothly
- Green onions or chives chopped: totally optional but gives a little color and fresh onion zing make sure they’re bright and snappy
- Garlic powder: brings in mild savory depth without taking over
- Kosher or sea salt: only needed if your mashed potatoes are pretty plain to start
- Fresh ground black pepper: gives just a little heat and flavor
- Butter or nonstick spray for the pan: keeps your puffs from getting stuck and helps them brown nicely use real butter if you want that flavor boost
Simple Instructions
- Get Set Up:
- Crank the oven to 400F (200C). Place a rack in the middle so they cook evenly. Generously grease your muffin cups with butter or spray—make sure you don’t miss any spots or the puffs could stick.
- Stir Everything Together:
- Grab a big mixing bowl. Toss in chilled mashed potatoes, eggs, shredded cheddar, cream or milk, green onions, garlic powder, salt (if needed), and pepper. Mix it all up really well until you don’t see any streaks of egg or dry bits.
- Fill the Muffin Tins:
- Spoon or scoop the mixture into the greased muffin cups—don’t be shy, fill them nearly full but don’t mash down. Give the tops a little pat to smooth them out.
- Pop in the Oven:
- Bake 25 to 30 minutes until the puffs are golden and crisp on the edges and tops. If your oven runs hot start peeking at 22 minutes. Let them sit in the tin about five minutes so they don’t fall apart when you lift them out—run a thin knife around the edges if needed.
- Time to Eat:
- Stack them onto a plate and enjoy while still hot. Try them with a spoonful of sour cream, more shredded cheese, or a little ketchup. They’re awesome on their own, with eggs, or as a snack with drinks.
Pin it
There’s plenty of laughter in our kitchen when the kids help shape and stack these up. One family brunch was almost puffs-free by the time my husband reached the table—everyone loves them, every single time.
Storage Tips
Cool these puffs off completely first Store in a sealed container in your fridge for three days max. For the crispiest reheat, pop them in your toaster oven or a dry frying pan—skip the microwave if you like crunch.
Ingredient Swaps
Try mozzarella, gouda, or whatever’s in your cheese drawer for something new. Want a smoky boost? Throw in cooked bacon bits or diced ham. Add smoked paprika or chili flakes if you’re in the mood for a small kick.
Serving Ideas
Serve these puffs with breakfast eggs and fruit for a filling start to your day. Fancy it up for a party with a dollop of crème fraîche and snipped chives. They're also fantastic as a side next to your favorite chicken or roast.
Cultural and Historical Context
Lots of countries have their own way of turning leftover mashed potatoes into something special. Think Irish boxty or those Polish potato pancakes. These baked, cheesy bites are a laid-back American spin, sticking to oven baking instead of frying. Transforming leftovers into snacky bites never gets old.
Seasonal Adaptations
Spring calls for snipping in some fresh parsley or chives. Fall? Sprinkle a bit of smoked paprika for comfort. Top with gravy or leftover turkey for that holiday vibe.
Success Stories
Every get-together I bring these, there are never any left to bring home. My neighbor got hooked and now makes them for her book club. Around the holidays, these disappear before I’ve even planned my next batch!
Freezer Meal Hack
Bake the puffs, let them cool all the way, then freeze them spread out on a tray. After they’re frozen, pack them in a zip bag or container. Warm them right from the freezer at 350F until piping hot. Great for speedy breakfasts or quick snacks!
Pin it
Bring these mashed potato puffs to your next big breakfast or celebration—you’ll be amazed at how quickly they’re gone. Even the pickiest eaters will be coming back for another round!
Frequently Asked Questions
- → Can I use instant mashed potatoes for the puffs?
You can go with instant mashed potatoes for this if you want. Just let them cool completely and keep 'em thick for the best results.
- → What kind of cheese works best?
Cheddar is classic because it melts and tastes great. Still, swap in mozzarella or Monterey Jack, or whatever cheese you love.
- → Can these puffs be made ahead of time?
You totally can bake these before you need them, then pop them back in the oven to bring the crunch back right before serving.
- → How do I prevent the puffs from sticking?
Cover the muffin tray with a good layer of butter or spray so every bite pops out without trouble.
- → Are these suitable for freezing?
Sure! Cool the baked puffs down, stash them in a sealed container, and freeze. Just heat straight from the freezer in your oven when you're ready.