Leftover Mashed Potato Cheese Puffs

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I’ve always had a soft spot for leftovers, especially when it comes to mashed potatoes. There’s something incredibly satisfying about turning yesterday’s side dish into today’s showstopper. That’s exactly what happened when I whipped up these Leftover Mashed Potato Cheese Puffs. Crispy on the outside, fluffy on the inside, and irresistibly cheesy, they’re my go-to for mornings when I crave something savory and comforting.

The first time I made these, I was simply trying to avoid food waste, but the result was so outrageously delicious that they quickly became a staple. The texture contrast is what really wins everyone over. That golden, cheesy crust gives way to a warm, creamy center that tastes like pure comfort. I’ve brought these to brunches, served them as appetizers, and even paired them with soup for dinner. Every single time, they disappear within minutes.

What makes them even better is how customizable they are. Whether I’m tossing in herbs, bacon bits, or switching up the cheeses, they always work. And baking them in a muffin tin means they’re perfectly portioned and super cute too. These are more than just a way to use leftovers. They’re a little bite of joy I look forward to making.

Why You’ll Love This Leftover Mashed Potato Cheese Puffs Recipe

These cheese puffs bring together everything you love about mashed potatoes and crispy snacks in one easy recipe. You’ll love them because they’re fuss-free, quick to make, and packed with flavor. They transform leftover mashed potatoes into a new and exciting form that’s perfect for breakfast, snacks, or sides. The outer crispiness is incredibly satisfying, while the cheesy, savory filling is comforting and rich. Even picky eaters can’t resist them. Whether you’re trying to reduce food waste or just craving something comforting, these puffs are a delicious solution.

Ingredients

Leftover mashed potatoes are the star of the show, bringing that creamy, seasoned base to each puff. Their soft texture binds the ingredients beautifully while keeping the inside fluffy.

Eggs are essential to provide structure and help hold everything together while baking. They give the puffs a light lift and help them keep their shape.

Shredded cheese (cheddar, mozzarella, or your favorite blend) adds the rich, gooey factor that makes every bite melty and irresistible. It also creates that crave-worthy golden top.

All-purpose flour gives a little body to the mixture so the puffs aren’t too soft. It balances the creaminess of the mashed potatoes.

Chopped green onions bring a fresh, slightly tangy note that cuts through the richness and adds color.

Salt and pepper adjust the seasoning and bring out the flavor in the rest of the ingredients.

How to Make Leftover Mashed Potato Cheese Puffs

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with non-stick spray or a touch of oil to ensure easy release.

Step 2: Mix the Base

In a large mixing bowl, combine 2 cups of leftover mashed potatoes with 2 beaten eggs, 1/2 cup of shredded cheese, 1/4 cup of all-purpose flour, 1/4 cup of chopped green onions, and a pinch of salt and pepper. Mix until fully combined.

Step 3: Fill the Muffin Tin

Spoon the mixture evenly into each muffin cup, filling them just to the top. Sprinkle a bit of extra shredded cheese over each for an extra golden finish.

Step 4: Bake to Perfection

Bake in the preheated oven for 25-30 minutes or until the tops are golden brown and slightly crisp. Let them cool in the tin for 5 minutes before removing.

Step 5: Serve Warm

Serve immediately while they’re warm and crispy. They make an excellent snack, brunch item, or side dish for dinner.

Recipe Variations and Possible Substitutions

These Leftover Mashed Potato Cheese Puffs are super flexible, making them a dream to customize. If you’re dairy-free, try using a plant-based shredded cheese and non-dairy milk to keep things creamy. Want more protein? Fold in some chopped cooked bacon, ham, or shredded chicken. For a veggie boost, finely chopped spinach, bell peppers, or grated zucchini (squeezed dry) blend in wonderfully.

Instead of all-purpose flour, you can use almond flour or gluten-free flour if you’re avoiding gluten. Herbs like parsley, thyme, or chives can also be swapped or added for a flavor upgrade. And if you don’t have green onions, try finely minced shallots or even a dash of onion powder.

Serving and Pairing Suggestions

These cheese puffs are incredibly versatile. I often serve them as a breakfast side alongside scrambled eggs or an omelet. For brunch, they’re perfect with a fresh salad or a fruit plate. During lunch or dinner, they make a cozy pairing with soups like tomato bisque or creamy chicken soup.

They also shine as a party snack—just set them out on a platter with a creamy dipping sauce like ranch, sour cream and chive, or even spicy aioli. Their bite-size shape makes them ideal for grabbing and munching.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, just pop them in a 350°F (175°C) oven for about 8-10 minutes until warmed through and re-crisped. You can also use an air fryer for extra crunch. While microwaving works in a pinch, it may soften the crispy edges.

If you want to freeze them, place the cooled puffs on a tray to freeze individually before transferring them to a freezer-safe bag. Reheat straight from frozen in the oven at 375°F for 12-15 minutes.

FAQs

What makes Leftover Mashed Potato Cheese Puffs crispy on top?

The shredded cheese added on top of each puff melts and browns during baking, forming a crispy, golden crust that contrasts beautifully with the fluffy interior.

Can I make Leftover Mashed Potato Cheese Puffs ahead of time?

Absolutely! You can mix and shape the puffs ahead, store them in the fridge overnight, and bake them the next day. They also reheat well, so they’re great for meal prepping.

Are Leftover Mashed Potato Cheese Puffs freezer-friendly?

Yes! After baking and cooling them, freeze individually on a tray before storing in a freezer bag. Reheat from frozen in the oven for a quick snack or side.

What kind of cheese works best in Leftover Mashed Potato Cheese Puffs?

Cheddar is classic, but you can use any melting cheese you enjoy like mozzarella, Monterey Jack, Gruyere, or even a spicy pepper jack for a kick.

Can I use instant mashed potatoes for this recipe?

Yes, as long as they’re thick and not overly runny. Make sure they’re seasoned well for the best flavor outcome.

Related Recipes You’ll Like

If you love these cheesy puffs, don’t miss out on other comforting bites like Cheesy Baked Tennessee Onions with gooey melted cheese and caramelized onion layers, or these golden Crispy Parmesan Zucchini Rounds that make another perfect savory snack. And if you’re in the mood for a heartier potato dish, Slow Cooker Lipton Onion Potatoes will absolutely hit the spot.

Save and Share This Recipe for Later

Don’t let this recipe get lost! Pin these Leftover Mashed Potato Cheese Puffs to your favorite Pinterest board so you can always come back to them. They’re perfect for meal prep, parties, or those weekend mornings when you need a cozy bite. Share the joy with friends by sending the recipe link or posting your baking success on social media. Trust me, everyone will want to know how you turned leftovers into something this good!

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