Leftover Mashed Potato Cheese Puffs

Why You’ll Love This Recipe

Leftover mashed potatoes often go unused, but this recipe transforms them into delightful, cheesy puffs that are crispy on the outside and soft on the inside. These puffs are versatile—perfect as a side dish, appetizer, or snack—and can be made ahead and stored for the week. Their flavors intensify the next day, making them even more enjoyable. Whether you're hosting a gathering or looking for a quick meal, these puffs are sure to impress.

Ingredients

• 3 cups mashed potatoes

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)

• ¼ cup all-purpose flour

• 2 tablespoons Parmesan cheese

• 2 tablespoons chives, chopped

• ⅓ cup sour cream

• Salt to taste

• 2 eggs, beaten

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

Directions

1. Preheat Oven: Set your oven to 400°F (200°C) and grease a muffin tin.

2. Prepare Wet Ingredients: In a mixing bowl, beat the eggs and mix in the sour cream until well combined.

3. Add Cheeses and Chives: Stir in the shredded cheddar cheese, Parmesan cheese, chopped chives, and a pinch of salt.

4. Incorporate Mashed Potatoes: Gently fold in the mashed potatoes, ensuring the mixture is evenly combined.

5. Fill Muffin Tin: Spoon the mixture into the greased muffin tin, filling each cup to the top.

6. Bake: Bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown and puffed up.

7. Cool and Serve: Allow the potato puffs to cool slightly before carefully removing them from the muffin tin.

Servings and Timing

• Servings: 12 puffs (1 tray)

• Prep Time: 10 minutes

• Cook Time: 20-25 minutes

• Total Time: 30-35 minutes

Variations

• Cheese Options: Experiment with different cheeses like gouda, fontina, or Gruyère for varied flavors.

• Herb Infusion: Add herbs such as parsley, thyme, or rosemary to the mixture for an aromatic twist.

• Spicy Kick: Incorporate finely chopped jalapeños or a dash of cayenne pepper for heat.

• Vegan Version: Use dairy-free cheese, plant-based sour cream, and egg replacer to make this recipe vegan-friendly.

Storage/Reheating

• Refrigeration: Store cooled puffs in an airtight container in the refrigerator for up to 5 days.

• Freezing: Place cooled puffs in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.

• Reheating: Reheat in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through. For frozen puffs, bake directly from the freezer, adding a few extra minutes to the reheating time.

FAQs

How can I make these puffs spicier?

Add finely chopped jalapeños or a pinch of cayenne pepper to the mixture before baking.

Can I use instant mashed potatoes?

For the best texture and flavor, it's recommended to use homemade mashed potatoes. Instant mashed potatoes may alter the consistency of the puffs.

Are these puffs suitable for freezing?

Yes, they freeze well. Ensure they are cooled completely before freezing and stored in an airtight container.

Can I use a mini muffin tin for smaller puffs?

Absolutely. Mini muffin tins will yield smaller puffs; adjust the baking time accordingly, checking for doneness after 15 minutes.

How do I prevent the puffs from sticking to the muffin tin?

Grease the muffin tin thoroughly or use muffin liners to prevent sticking.

Can I add vegetables to the mixture?

Yes, finely chopped vegetables like spinach, bell peppers, or mushrooms can be added for added nutrition and flavor.

Are these puffs gluten-free?

To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

How do I know when the puffs are done?

The puffs should be golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be used as a substitute for sour cream, offering a tangy flavor and creamy texture.

What can I serve these puffs with?

They pair well with roasted meats, salads, or can be enjoyed on their own as a snack.

Conclusion

Leftover Mashed Potato Cheese Puffs are a delightful way to repurpose extra mashed potatoes into a savory treat. Their versatility makes them suitable for various occasions, from family dinners to gatherings. With the option to make them ahead and store for the week, they offer convenience without compromising on taste. Give this recipe a try and enjoy a comforting dish that brings new life to leftovers.

Print

Leftover Mashed Potato Cheese Puffs

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Leftover mashed potatoes are transformed into crispy, cheesy puffs that are soft inside and perfect as a side, appetizer, or snack. Easy to prepare and can be stored for later enjoyment.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 12 puffs
• Category: Side Dish, Snack, Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

3 cups mashed potatoes

1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)

¼ cup all-purpose flour

2 tablespoons Parmesan cheese

2 tablespoons chives, chopped

⅓ cup sour cream

Salt to taste

2 eggs, beaten

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) and grease a muffin tin.
2. In a mixing bowl, beat the eggs and mix in the sour cream until well combined.
3. Stir in shredded cheese, Parmesan cheese, chopped chives, and salt.
4. Gently fold in the mashed potatoes until evenly combined.
5. Spoon mixture into the greased muffin tin, filling each cup to the top.
6. Bake for 20-25 minutes, or until tops are golden brown and puffed up.
7. Allow puffs to cool slightly before removing from the muffin tin.

Notes

• Experiment with different cheeses like gouda, fontina, or Gruyère.
• Add herbs such as parsley, thyme, or rosemary for flavor.
• Include jalapeños or cayenne pepper for a spicy kick.
• For vegan version, use dairy-free cheese, plant-based sour cream, and egg replacer.
• Store in an airtight container refrigerated up to 5 days or freeze up to 2 months.
• Reheat in oven at 350°F (175°C) for 10 minutes or longer if frozen.

Nutrition

• Serving Size: 1 puff
• Calories: 110
• Sugar: 1g
• Sodium: 200mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg