Name: Mashed Potato Cheese Puffs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups mashed potatoes; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 1 large egg; 2 tablespoons all-purpose flour; 2 tablespoons sour cream; 1 tablespoon melted butter; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons chopped fresh parsley (for garnish)

I’ve always believed that mashed potatoes are one of life’s ultimate comfort foods—but when I discovered Mashed Potato Cheese Puffs, it was like unlocking a whole new level of cozy indulgence. These golden, cheesy bites are crispy on the outside, creamy on the inside, and oozing with melted cheese in every mouthful. I whipped them up on a whim one evening, using leftover mashed potatoes and whatever cheese I had in the fridge—and I’ve never looked back.

Now, they’ve become my go-to for potlucks, brunches, or just a satisfying snack when I want something warm, rich, and easy. They look impressive, but they’re shockingly simple to make. The best part? You don’t need any fancy ingredients—just a muffin tin and a few staples. Once they come out of the oven, puffed and golden with bubbling cheese on top, you’ll understand why they disappear faster than I can plate them.

Why You’ll Love This Mashed Potato Cheese Puffs Recipe

These cheese puffs are pure comfort food magic. They’re perfect for using up leftover mashed potatoes, can be customized with your favorite cheeses or add-ins, and require minimal prep. With a crispy crust and gooey cheese center, they satisfy every craving for something savory, cheesy, and hearty. Plus, they’re ideal for breakfast, brunch, lunchboxes, or even as a party appetizer—versatile, kid-friendly, and totally irresistible.

What Kind of Cheese Works Best in Mashed Potato Cheese Puffs?

You can really get creative with the cheese here, but for the ultimate melt and flavor, I love a combination of mozzarella and sharp cheddar. Mozzarella gives you that beautiful, stringy cheese pull (which makes them look just as good as they taste), while cheddar adds depth and a rich sharpness. Gouda, gruyère, or even pepper jack are fun twists if you’re in the mood to experiment. The key is to choose a cheese that melts well—avoid pre-shredded cheese when possible, as it often contains anti-caking agents that prevent smooth melting.

Options for Substitutions

One of the best things about Mashed Potato Cheese Puffs is how flexible the recipe is. If you’re dairy-free, swap out the cheese for your favorite plant-based alternatives and use a dairy-free butter or sour cream. No eggs? Try a flax egg or just skip it—the structure might be a little softer, but it still works. Want to boost the protein? Stir in some crumbled bacon or shredded chicken. Prefer a vegetarian option with more greens? Mix in finely chopped spinach, scallions, or even some roasted bell peppers for a fresh twist. This recipe can adapt to whatever you’ve got on hand.

Ingredients for This Mashed Potato Cheese Puffs Recipe

Mashed Potatoes
The star of the show—smooth, creamy mashed potatoes form the base of these puffs. You can use fresh or leftover mashed potatoes, just make sure they’re not overly wet.

Shredded Cheese
For that melty, gooey center and golden topping. I like to combine mozzarella and cheddar for the perfect balance of stretch and flavor.

Egg
Helps bind everything together so the puffs hold their shape while baking.

All-Purpose Flour
Adds structure to the mixture, preventing the puffs from being too soft or falling apart.

Sour Cream
Adds a touch of tanginess and extra creaminess to elevate the mashed potato base.

Butter
Just a little melted butter goes a long way in enhancing flavor and richness.

Salt & Pepper
Season simply to enhance all the other flavors. You can add other spices, but salt and pepper are essential.

Chopped Fresh Parsley
For color, freshness, and a bit of herbaceous lift on top—plus, it makes the puffs look irresistible.

Step 1: Preheat and Prep Your Muffin Tin

Start by preheating your oven to 400°F (200°C). Lightly grease a nonstick muffin tin with butter or cooking spray to ensure easy release and crispy edges.

Step 2: Mix the Base Ingredients

In a large bowl, combine the mashed potatoes, shredded cheese (reserve a little for topping), sour cream, melted butter, flour, and the egg. Season with salt and pepper, then mix until fully incorporated and smooth.

Step 3: Fill the Muffin Cups

Spoon the mixture evenly into the prepared muffin tin, filling each cup almost to the top. Press down gently to compact the mixture so they bake evenly and hold their shape.

Step 4: Top with More Cheese

Sprinkle the reserved cheese over the tops of each puff. This creates that irresistible bubbly, golden crust when they bake.

Step 5: Bake Until Golden and Crispy

Place the muffin tin in the oven and bake for 20–25 minutes, or until the tops are golden brown and the edges look crisp.

Step 6: Cool Slightly Before Serving

Let the puffs cool in the tin for 5 minutes to firm up. Then, gently run a knife around each one and pop them out. Sprinkle with fresh chopped parsley before serving.

How Long to Cook the Mashed Potato Cheese Puffs

These cheese puffs bake beautifully in just 20 to 25 minutes at 400°F (200°C). You’ll know they’re ready when the tops are golden brown and the edges are crisp. Keep an eye on them in the final few minutes—the cheese should be melted and slightly bubbly, not burnt.

Tips for Perfect Mashed Potato Cheese Puffs

Don’t overmix the potatoes.
You want the mixture smooth, but overworking it can make the puffs dense.

Use a nonstick muffin tin.
These tend to stick, especially with cheese—so greasing your tin well is essential.

Add a little texture.
Mix in breadcrumbs or crushed crackers if you want a slightly firmer texture.

Chill if the mix is too soft.
If your mashed potatoes are very creamy or loose, chill the mixture for 10–15 minutes before scooping into the tin.

Let them rest before removing.
Giving them a few minutes to cool after baking helps them hold together and makes removal easier.

Watch Out for These Mistakes While Cooking

Using overly wet mashed potatoes
If your mashed potatoes are too loose or watery, the puffs won’t hold their shape. Make sure they’re thick and firm—avoid adding extra milk or cream before mixing.

Skipping the egg or flour
Both ingredients help the puffs hold together. Without them, you’ll end up with cheesy mashed potato mush.

Overfilling the muffin tin
Filling too high can cause overflow or uneven cooking. Aim for just under the rim and press down gently.

Using pre-shredded cheese
It often contains anti-caking agents that prevent it from melting smoothly. Always shred fresh cheese for the best results.

Not greasing the pan well enough
These puffs can be sticky, so use nonstick spray or butter liberally to avoid any tearing or breaking when removing them.

What to Serve With Mashed Potato Cheese Puffs?

Breakfast Platter

Serve alongside scrambled eggs, avocado, and fruit for a savory, filling breakfast.

Soup Companion

These pair beautifully with creamy tomato soup, roasted garlic soup, or a hearty chowder.

Salad Sidekick

Add a few puffs to a fresh green salad with vinaigrette for a cozy-meets-crisp contrast.

Party Platter

Serve them warm on a tray with a dip like sour cream, ranch, or garlic aioli for a crowd-pleasing appetizer.

Brunch Spread

Add them to your brunch table with quiche, pastries, and mimosas—guaranteed hit.

Meatless Dinner

Pair with roasted vegetables and a grain bowl for a vegetarian meal that still feels indulgent.

Kid-Friendly Snack

They’re bite-sized and cheesy—perfect with some apple slices or baby carrots for a balanced lunchbox.

Leftover Reinvention

Great as a side dish to turn leftover chicken or steak into a whole new meal.

Storage Instructions

Mashed Potato Cheese Puffs store really well, making them perfect for prepping ahead.

Refrigerator:
Let them cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 5–7 minutes to restore crispiness.

Freezer:
Freeze the baked and cooled puffs on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll keep well for up to 2 months. Reheat straight from frozen—just add a couple of extra minutes to the baking time.

Estimated Nutrition

Per 1 cheese puff (based on a batch of 12):

Calories: ~120 kcal
Protein: 4g
Carbohydrates: 10g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 25mg
Fiber: 0.5g
Sugar: 0.5g
Sodium: 180mg

Note: Nutrition may vary slightly depending on the type of cheese and mashed potatoes used.

Frequently Asked Questions

How do I make mashed potatoes firm enough for this recipe?

Use mashed potatoes that are thick and not overly creamy. If they’re too soft, mix in a tablespoon or two of flour or chill them before mixing.

Can I make these ahead of time?

Absolutely! You can bake them a day in advance and reheat in the oven before serving. They crisp back up beautifully.

Do I need to peel the potatoes first?

Not necessarily. If you like a rustic texture, feel free to leave the skins on. Just make sure they’re well-scrubbed before boiling.

Can I use instant mashed potatoes?

Yes, but prepare them with less liquid than usual so they’re thicker. You don’t want runny potatoes for this.

What other mix-ins can I try?

Cooked bacon bits, sautéed onions, chives, jalapeños, or even diced ham all work well. Just don’t overload the mixture or it may fall apart.

How do I keep the bottoms from getting soggy?

Bake on the middle rack and make sure your mashed potatoes aren’t too wet. You can also sprinkle a little grated cheese at the bottom of each muffin cup for extra crispness.

Can I use silicone muffin cups?

Yes, they work great and make removal easier. Just place them on a sturdy baking tray for support.

Are these good served cold?

They’re best warm and crispy, but they can be eaten at room temp or cold—great for packed lunches or snacks on the go.

Conclusion

Mashed Potato Cheese Puffs are the kind of recipe that turns simple ingredients into something crave-worthy and impressive. Whether you’re using up leftovers or planning them from scratch, they deliver on flavor, texture, and satisfaction. They’re fun to make, endlessly adaptable, and perfect for just about any occasion—from quick breakfasts to party bites. Once you try them, you’ll want to make them part of your regular rotation.