So About These Cheesy Mashed Potato Puffs...
Look, I’ll admit right out of the gate: the first time I made these, I was just trying to rescue a ridiculous pile of leftover mash (I swear, my eyes are always bigger than my potato peeler). And, you know, the first batch? Not great. The dog got most of them. But after a few tweaks—and a little help from the cheese drawer—these Cheesy Mashed Potato Puffs turned out to be the snack my family hounds me for. Especially when it’s raining or we need something cozy. If you’re looking for something that feels half like a Sunday roast and half like a secret party snack, honestly, this hits the spot every time.
Why You’ll Love This (or at least tolerate it!)
I make this when we’re all feeling a bit blah, or when I’ve somehow ended up with way too many potatoes (again). My kids go absolutely bonkers for these—especially if there’s ketchup involved (I still don't get why, but you pick your battles, right?). Plus, let’s be real, I kind of love that you can sneak in any cheese you’ve got rolling around. There was this one time I used up bits of three different cheeses and nobody even noticed. And if you’ve ever gotten frustrated by mashed potatoes turning gluey? Don’t worry, these puffs actually embrace the slightly odd texture. Which is a win in my book.
What You’ll Need (and What I Sometimes Swap)
- 2 cups cold mashed potatoes (I mean, technically any mash will do—instant, homemade, leftover. My gran swore by King Edward potatoes, but any spud does the trick)
- 1 cup shredded cheese (cheddar is classic, but I’ve used mozzarella when I ran out—honestly, whatever’s in the fridge works)
- 2 large eggs
- ¼ cup milk (or, if you’re out, a splash of cream or even plain yogurt—done that in a pinch)
- 2 tablespoons chopped chives or spring onions (optional, but I love how it brightens things up)
- ½ teaspoon salt (give or take; I tend to eyeball it, depending on how salty the cheese is)
- ¼ teaspoon black pepper
- Butter or oil for greasing (sometimes I just use spray, depends how lazy I am)
How I Actually Make These (Step by Step...ish)
- Preheat your oven to 200°C (about 400°F). Not super fussy, but you want it nice and hot so puffs actually, well, puff.
- Grease a 12-cup muffin tin. Or if you’re like me and can never find the muffin tray, just use a baking sheet lined with parchment and make little mounds. (They won’t be as tall, but who cares?)
- In a big mixing bowl, combine your cold mashed potatoes, shredded cheese, eggs, milk, chives (if using), salt, and pepper. Use a fork or a sturdy spoon—this is where I usually sneak a taste. You can too (live dangerously!).
- Scoop the mixture evenly into your muffin cups. Fill them almost to the top, as these don’t rise much. Sometimes I sprinkle extra cheese on top because, well, why not?
- Bake for 25 to 30 minutes, until golden and a bit crisp around the edges. Don’t panic if they look a bit uneven or weird at this stage—it all evens out once they cool a tad.
- Let them sit in the pan for 5 minutes before running a butter knife around the edge to pop them out. If one breaks, eat it immediately. Cook’s treat.
Couple Notes I Learned the Hard Way
- If your mash is super runny, they’ll turn out flat. Add a bit of flour (tablespoon at a time) until it holds together. Or just embrace the wonkiness.
- Different cheeses = different vibes. Blue cheese was a bit much, but hey, maybe you love it?
- Washing the muffin tin is actually the hardest part. I sometimes line mine with baking cups to avoid the mess.
Stuff I Tried (Some Worked, Some… Not So Much)
- Added crumbled bacon once – massive hit. Next time, I tried sautéed mushrooms. Not so much (I think they were too watery?)
- Sweet potato mash instead of regular – actually, it worked better than I expected! Just a bit sweeter. Maybe skip the chives for that one.
- Tried a gluten-free flour to firm these up for my mate with celiac; can’t say it changed the flavor, so go for it if you need.
Don’t Have a Muffin Tin? No Biggie.
You can just plop spoonfuls onto a lined baking sheet. They’re more like potato cakes this way, but honestly, still delicious. I once forgot to grease the tray—scraping them off was, uh, an adventure. So don’t skip that bit.
Storing (If You Somehow Have Leftovers)
Supposedly, you can keep these in a sealed container in the fridge for 2-3 days. (In my house, they’re gone before the kettle boils.) I do think they taste better the next day, weirdly. To reheat, a quick zap in the microwave or a few minutes in a hot oven does the trick.
How I Like to Serve These
I usually put them out with a bowl of sour cream and chive dip or just a dollop of ketchup (don’t judge). If I’m feeling fancy, a little smoked salmon on top turns them into a posh brunch. My youngest likes them for breakfast with baked beans. Actually not bad, if you ask me.
What I’ve Figured Out (Sometimes the Hard Way)
- If you rush the baking step, you’ll get soggy bottoms (nobody likes a soggy bottom!). Let them get nice and golden, even if you’re hungry.
- Don’t use super hot mash – it scrambles the eggs. Learned that the messy way.
- If your mixture seems too thick, add more milk a splash at a time. Too thin? Add a bit more cheese or a spoonful of flour.
Quick FAQ (Real Questions I’ve Been Asked...)
- Can I freeze these? Yep, but the texture changes a bit; they go a tad spongy. I’m not fussed, but some people notice.
- Can I use instant mash? For sure! I’ve done it, especially when I can’t be bothered—just make it thicker than usual.
- Is it okay to skip the eggs? I tried once (ran out), and honestly, they crumbled to bits. So… I wouldn’t.
- Any good dipping sauces? Sour cream is my go-to, but I stumbled across this homemade aioli recipe that’s next-level. Or try this ranch dressing from Cookie and Kate if you’re after something classic.
- Do they really puff? Kind of, but it’s more of a gentle lift than a dramatic soufflé situation. Still satisfying though!
Totally unrelated, but does anyone else get distracted by the sound of the oven timer? I swear mine is out to get me—always goes off when I’m elbow-deep in something else.
Ingredients
- 2 cups mashed potatoes (cold or leftover)
- 1 cup shredded cheddar cheese
- 2 large eggs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions
- ¼ cup milk
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
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2In a large bowl, combine the mashed potatoes, cheddar cheese, eggs, Parmesan cheese, green onions, milk, garlic powder, salt, and black pepper. Mix until well blended.
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3Spoon the potato mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
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4Bake for 25 minutes, or until the tops are golden brown and the puffs are set.
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5Let the potato puffs cool in the tin for 5 minutes, then carefully remove and serve 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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