Description
Leftover Mashed Potato Cheese Puffs are crispy on the outside and fluffy and cheesy on the inside, turning leftover mashed potatoes into a perfect bite-sized snack, appetizer, or side. Easy, delicious, and zero-waste, these puffs bake in a mini muffin pan for hands-off cooking. They reheat well for quick meals and parties, offering comforting, melty cheese in every bite.
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped green onions (optional)
Instructions
- Preheat the oven to 400°F (200°C) and grease or line a mini muffin pan.
- In a bowl, mix mashed potatoes, cheddar cheese, eggs, flour, garlic powder, paprika, salt, pepper, and green onions if using.
- Stir until a thick, scoopable batter forms.
- Spoon the mixture into each mini muffin cup, filling about ¾ full.
- Bake for 18–22 minutes, until golden, puffed, and lightly crisped.
- Let cool slightly before removing. Serve warm for best texture.
Notes
- These puffs freeze well; reheat in a 350°F oven for 5–7 minutes.
- For extra crispness, bake on a rack for the last few minutes.
- Adjust garlic and paprika to taste; add cooked bacon bits if desired.
- Leftover mashed potatoes reheat well and can be used in this recipe again.
- Make-ahead option: refrigerate the batter up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 puff (approx.)
- Calories: ≈ 44 kcal
- Sugar: ≈ 0 g
- Sodium: ≈ 54 mg
- Fat: ≈ 3 g
- Saturated Fat: ≈ 2 g
- Unsaturated Fat: ≈ 1 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 4 g
- Fiber: ≈ 0.5 g
- Protein: ≈ 2.3 g
- Cholesterol: ≈ 20 mg
Keywords: Leftover mashed potatoes, cheese puffs, potato bites, baked appetizers, no-waste, cheesy puffs, mini muffins, potato snack, kid-friendly snack