Mashed Potato Cheese Puffs
Oh, mashed potato cheese puffs. Where do I even start? I remember the first time I whipped up a batch of these — my cousin dropped by unannounced, and all I had were leftovers, a hunk of cheese, and a wild hope that I could turn mashed potatoes into something… more exciting. Spoiler: I nailed it (well, after burning the first batch; don’t ask). Now, these puffs are what I make when I want to look like I have myself together (but don’t want to scrub another pot). My little nephew calls them ‘potato clouds,’ which is honestly a much fancier name than I ever gave them.
Why You’ll Love Making These
I make this recipe when I’ve got mashed potatoes sitting in the fridge, looking a bit sad. My family goes crazy for these because, well, they’re crispy and cheesy and basically the kind of snack that vanishes off the plate faster than you can say “save me one.” (And yes, I’ve been known to hide a few for myself.) Sometimes I get annoyed making regular mashed potatoes—lumpy or too runny. But in this recipe? Those so-called ‘failures’ just make the puffs fluffier. Go figure.
What You’ll Need (And Substitutions That Actually Work)
- About 2 cups cold mashed potatoes (leftover is perfect; I’ve even used instant once and shockingly, it worked fine)
- 1 cup shredded cheese (Cheddar’s my go-to, but I’ve tossed in mozzarella, pepper jack, or that mystery cheese block hiding in the back of the fridge)
- 2 eggs (if you’re out, a flax egg will mostly do in a pinch)
- 1/4 cup flour (all-purpose, but honestly, I’ve thrown in cornstarch or even almond flour if I’m trying to be fancy)
- 2-3 green onions, chopped (optional, sometimes I skip them when I can’t be bothered)
- 1/2 tsp salt, more or less
- 1/4 tsp pepper
- Pinch of paprika or cayenne (my grandmother always said this was non-negotiable, but I occasionally ignore her, sorry Nana)
- Oil or butter for greasing (or just spray; no judgment here)
How To Make ‘Em (Because Honestly, It’s Easy)
- Preheat your oven to 400°F (200°C). If you forget, don’t sweat it—just give it a few extra minutes later.
- Grab your cold mashed potatoes and plop them into a bowl. Add the eggs, cheese, flour, green onions, salt, pepper, and a little paprika or cayenne if you’re feeling spicy. Mix it all together. (This is where I usually sneak a pinch to taste—sometimes I regret it if I go too heavy on the seasoning!)
- Grease a muffin tin (mini or regular both work; I actually prefer the mini for more crispy edges). If you don’t have one, just blob mounds onto a lined baking sheet. They won’t look as cute but taste just as good.
- Scoop the potato mixture into your tin—fill each about 3/4 full. Don’t worry if it looks a bit weird at this stage. It always does! Top with a smidge more cheese if you’re feeling wild.
- Bake for 20-25 minutes, until the tops are golden and the edges look crisp. Sometimes I broil for 2 minutes at the end for extra crunch, but watch them like a hawk or you’ll get potato charcoal (ask me how I know…)
- Let them cool for a few before popping out. Or just eat them hot and risk burning your tongue, as I do every single time.
Notes Form My (Sometimes Messy) Kitchen
- If your potatoes are a bit too loose, just add a little more flour. Or, actually, sometimes letting the mix rest thickens it up—patience isn’t my strong suit, but it helps.
- Some days I toss in leftover bacon bits or chives. It’s all about using up what’s in the fridge.
- I tried making these in silicone muffin cups once. They stuck like crazy. Metal tins seem to work better for me.
Wild Variations (And a Flop or Two)
- I threw in some cooked broccoli once—really good, but my niece side-eyed me the entire dinner.
- Sour cream mixed in is *chef’s kiss* for extra tang.
- One time, I tried adding diced apple. Not my best idea—something about the texture just didn’t click.
What If I Don’t Have the Right Equipment?
I usually use a muffin tin, but honestly, a baking sheet works just fine. You’ll get more rustic looking puffs, but hey, I call it farmhouse style. No mixer needed—just muscle and a sturdy spoon (or, you know, a fork if that’s what’s clean).
Storing (If They Last That Long)
Pop leftovers in an airtight container and stick ’em in the fridge. They’ll keep for 2-3 days, probably. Though honestly, in my house, it never lasts more than a day! You can reheat them in the oven or an air fryer for that crispy magic. Microwave works too, but they go a bit soggy (still edible, though).
How I Like To Serve Them
These are a star at brunch (especially next to some eggs), or with a big green salad for dinner. Sometimes I just pile them on a plate with ketchup and call it a meal. We once had them on a picnic with cold roast chicken—heavenly. Oh, and my Dad swears by dunking them in French onion dip (I can’t argue).
Hard-Earned Potato Puff Wisdom
- Don’t skip the greasing step. I once tried baking straight into the tin—let’s just say I invented mashed potato glue.
- If you rush mixing, the cheese sometimes clumps. Take a sec to break it up a bit with your hands.
- I found that letting them cool slightly helps with the texture. Eager eating = molten cheese disaster (but no regrets).
FAQ (From Real People, Maybe Even You)
- Can I use sweet potatoes?
Actually, yes! The flavor is sweeter, obviously, but it works. Maybe go easy on the salt though. - Can I make these ahead?
Sure, but they’re best right out of the oven. If you really need to, bake and cool them, then reheat in the oven for a few minutes. - Do they freeze?
Yes, but I find the texture changes a bit—still tasty, just not as crispy. If you want to freeze, lay them out on a tray first to avoid a massive clump. - My puffs fell apart!
Probably too little flour or too much moisture. Next time, drain your potatoes more, or add an extra spoon of flour. Or just eat the mess as a casserole (been there). - What cheese do you really recommend?
I’m a Cheddar person, but you can try Gruyère or even something smoky. Check out this cheese guide if you’re feeling adventurous. - Can kids help?
Absolutely. Mine love scooping the mix. But watch out for flying mashed potato—ask me how I know!
And just for a random digression: One time, I tried to make these while also video chatting with my sister and, well, let’s just say my dog got an unexpected cheesy treat. Multitasking — not always my strong suit! But making these puffs? That, I can manage. If you give them a go, let me know how it turns out… or what you ended up tossing in! Happy cooking, mate.
Ingredients
- 2 cups mashed potatoes (cooled)
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, chives, flour, garlic powder, salt, and black pepper.
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3Add eggs to the mixture and stir until well combined and smooth.
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4Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
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5Bake for 20-25 minutes, or until the cheese puffs are golden brown and slightly crisp on the outside.
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6Remove from the oven and let cool for a few minutes before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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