Leftover Mashed Potato Cheese Puffs

Why You’ll Love This Recipe

Leftover Mashed Potato Cheese Puffs are the ultimate comfort food snack—crispy on the outside, fluffy and cheesy on the inside. This clever recipe transforms yesterday’s mashed potatoes into a golden, bite-sized treat that’s perfect for breakfast, brunch, or as a party appetizer. They’re easy to make, customizable, and a great way to reduce food waste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

leftover mashed potatoeseggscheddar cheeseshredded mozzarella cheeseflourbaking powderchopped green onionssaltblack peppergarlic powder (optional)butter or oil for greasing muffin tins

directions

Preheat your oven to 400°F (200°C) and lightly grease a mini muffin tin with butter or oil.

In a large bowl, combine the mashed potatoes, eggs, cheddar, mozzarella, green onions, salt, pepper, and garlic powder if using.

Add the flour and baking powder, mixing until the batter is thick but scoopable.

Scoop the mixture into the muffin tin, filling each cavity to the top and pressing lightly to compact.

Bake for 20-25 minutes, or until the tops are golden and puffed.

Let cool in the tin for 5 minutes, then gently remove with a spoon or knife.

Serve warm, optionally with sour cream, ketchup, or hot sauce on the side.

Servings and timing

This recipe yields approximately 24 mini puffs.Preparation time: 10 minutesBaking time: 20-25 minutesCooling time: 5 minutesTotal time: 35-40 minutes

Variations

Add crumbled bacon or cooked sausage for a meaty twist.

Swap green onions for chives or sautéed onions.

Use Parmesan or feta instead of cheddar for a flavor change.

Add chopped spinach or broccoli for a veggie boost.

Make it spicy by adding diced jalapeños or a pinch of cayenne pepper.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) for 5-7 minutes or in the air fryer for extra crispiness.You can freeze unbaked puffs and bake them straight from frozen, adding 5-7 minutes to the bake time.

FAQs

Can I make these without cheese?

Yes, but they’ll lose some richness. Consider adding extra seasoning or veggies to compensate.

What kind of mashed potatoes work best?

Smooth, well-seasoned mashed potatoes with minimal liquid work best to hold the puffs together.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.

Can I air fry these?

Yes, place them in silicone cups and air fry at 375°F (190°C) for 12-15 minutes.

Can I use instant mashed potatoes?

Yes, as long as they’re thick and not too runny.

Do I need to use a mini muffin tin?

A regular muffin tin works too, just increase the baking time by 5-8 minutes.

Can I add herbs?

Absolutely—parsley, thyme, or dill add nice flavor.

What dips go well with these?

Sour cream, ranch dressing, marinara sauce, or spicy mayo all pair wonderfully.

Can I prep these in advance?

Yes, you can prepare the batter ahead and refrigerate it for up to 24 hours before baking.

Are they good cold?

They’re best warm but can be enjoyed cold or at room temperature.

Conclusion

Leftover Mashed Potato Cheese Puffs are a simple, tasty way to repurpose mashed potatoes into something new and exciting. Whether served as a snack, side dish, or party bite, they offer crispy edges, cheesy centers, and irresistible flavor. Give them a try, and they might just become your new favorite leftover makeover.

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