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When you are staring at a bowl of leftover mashed potatoes and want something more exciting than simply reheating them, these easy homemade cheesy mashed potato puffs deliver the ultimate comfort snack or side. Fluffy inside and just crisp enough outside, they fly off the table at brunches and make an irresistible treat for kids and adults alike.
I first tried these when my kids were on a strict anti-vegetable phase and it amazed me how quickly the plate emptied. Now they appear at every holiday brunch and there are never any leftovers.
Ingredients
- Cold mashed potatoes: brings structure to the puffs and uses up leftovers from yesterday’s dinner choose potatoes that are not runny for best results
- Shredded cheddar cheese: adds gooey richness and a sharp bite freshly shredding cheese from a block melts better than bagged
- Large eggs: work as a binder ensuring the puffs rise and hold together opt for fresh eggs for best lift
- Milk or cream: adds moisture and helps blend the mixture whole milk or heavy cream gives a richer taste
- Chopped green onions or chives: optional for color and mild onion flavor pick bright and crisp stalks
- Garlic powder: gives subtle depth without overpowering
- Black pepper: for gentle heat freshly cracked is best
- Salt: only if the potatoes were bland use kosher or sea salt for pure flavor
- Butter or nonstick spray for greasing: prevents sticking and gives a light golden crust use real butter for extra flavor
Instructions
- Preheat the Oven:
- Get your oven hot at 400 degrees Fahrenheit 200 Celsius Set a rack in the center so the puffs cook evenly. Generously coat each muffin cup with butter or spray making sure to reach every corner so the puffs release without crumbling.
- Mix the Ingredients:
- Use a large bowl for space Combine the cold mashed potatoes eggs milk shredded cheese green onions garlic powder black pepper and salt if needed Mix thoroughly with a sturdy spoon until there are no obvious streaks of egg or unmixed bits The mixture should be thick but scoopable
- Fill the Muffin Tin:
- Divide the potato mixture into the muffin cups using a spoon or cookie scoop Fill each cup nearly to the top Do not pack them too tightly or they will not puff Smooth the tops lightly for an even finish
- Bake:
- Place in the oven and let the puffs cook for 25 to 30 minutes You want the tops deeply golden and crisp around the edges If your oven runs hot start checking at 22 minutes Let the puffs sit in the tin for five minutes before easing them out with a thin knife run around the edges for perfect unmolding
- Serve:
- Pile onto a platter and dig in while still warm These are dreamy with a dollop of sour cream ketchup or an extra dusting of cheese Excellent alongside eggs or as a fun appetizer with drinks
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My kids love to help make these and there is always laughter piling them high onto the serving platter. Once, we discovered an entire batch had disappeared at a family brunch before my husband even sat down—proof these puffs are pure comfort food for all ages.
Storage Tips
Once baked let the puffs cool before storing them in an airtight container They will keep in the fridge for up to three days For best crispiness reheat in a toaster oven or dry skillet rather than the microwave
Ingredient Substitutions
You can swap cheddar with mozzarella gouda or a blend for new flavor twists Try crumbled cooked bacon or diced ham stirred in for a meaty upgrade For a mild spice add a pinch of smoked paprika or chili flakes
Serving Suggestions
Mashed potato puffs are a hit with a cooked breakfast platter serve alongside eggs and fruit For a fancy touch serve as party appetizers topped with crème fraîche and a sprinkle of chive bits They also make a cozy side with roasted meats or poultry
Cultural and Historical Context
Transforming mashed potatoes into something new is common in many cultures Think Irish boxty or Polish potato cakes These puffs are a simple American take packed with cheese and baked instead of fried The trend of baking leftovers into bitesized snacks never goes out of style
Seasonal Adaptations
Use fresh chives or parsley from the garden for a spring version Add a sprinkle of smoked paprika in fall for warmth Top with roasted turkey or gravy for a holiday touch
Success Stories
Every time I have used these for family gatherings the compliments roll in My neighbor requested the recipe for her book club and now it is on constant rotation during the holidays Leftovers have actually started to disappear before I even plan to use them in this dish
Freezer Meal Conversion
Bake the puffs and let them cool completely before freezing on a baking sheet Once frozen transfer to a bag or airtight container They can be reheated straight from the freezer at 350 degrees until piping hot Perfect for quick breakfasts or snacks on busy days
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Try these cheesy mashed potato puffs at your next family brunch or holiday gathering—they will be a runaway hit. Even leftover skeptics will ask for seconds!
Frequently Asked Questions
- → Can I use instant mashed potatoes for the puffs?
Yes, instant mashed potatoes can be used as a base, but for best texture, ensure they are firm and cooled.
- → What kind of cheese works best?
Cheddar melts well and adds flavor, but you can substitute mozzarella, Monterey Jack, or your favorite blend.
- → Can these puffs be made ahead of time?
Yes, prepare and bake ahead, then reheat in the oven to restore crispiness before serving.
- → How do I prevent the puffs from sticking?
Grease the muffin tin well with butter or nonstick spray for easy removal of each puff.
- → Are these suitable for freezing?
Once baked and cooled, freeze in an airtight container. Reheat in the oven directly from frozen.