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Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs are baked in a mini muffin tin for extra-crispy, golden tops with a tender cheesy center. Fill-to-the-top portions puff up in the oven, then get finished with a cool sour cream and chive topping for contrast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cheesy mashed potato puffs
  • 3 cup leftover mashed potatoes Use plain mashed potatoes that are well-mixed and not watery.
  • 2 large eggs Bind the puffs so they hold their shape in the tin.
  • 1 cup shredded cheddar Adds melty cheese throughout.
  • 0.5 cup grated Parmesan Split Parmesan: half into the mix, half for topping.
  • 2 green onions Slice and fold through the batter.
  • 0.5 tsp garlic powder Seasoning for savory flavor.
  • 0.25 tsp black pepper Adds gentle heat and depth.
  • cooking spray Grease the mini muffin tin generously to prevent sticking.
  • sour cream and chives for serving Optional but recommended for topping just before eating.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 400F, then spray a 24-cup mini muffin tin generously with cooking spray (a visible sheen helps the puffs release).
  2. In a mixing bowl, combine mashed potatoes, eggs, shredded cheddar, half of the grated Parmesan, green onions, garlic powder, and black pepper until evenly incorporated.
  3. Spoon the mixture into the mini muffin cups and fill each one to the top for maximum puffing.
  4. Sprinkle the remaining Parmesan over the tops so you get a crisp cheesy surface while baking.
Bake and serve
  1. Bake at 400F for 22-25 minutes, until puffed and golden brown with set centers.
  2. Cool for 5 minutes, then loosen each puff with a knife to help them release cleanly.
  3. Top with sour cream and chives to finish, serving warm.

Notes

Pro tip: press/smooth the mixture level in each cup as you fill so the puffs rise evenly and don’t mound unevenly. Store cooled leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 350F oven or toaster oven until warmed through. Freezing isn’t recommended because the centers can soften after thawing. Dietary swap: for a lower-fat option, use reduced-fat cheddar and Parmesan while keeping the egg amount the same for structure.