Mashed Potato Cheese Puffs

These mashed potato cheese puffs transform yesterday’s mashed potatoes into the crispiest cheesy bites that somehow taste even better than the original side dish. They are a clever way to avoid food waste while creating a snack everyone devours I make a big batch every holiday just to have leftovers for these and no one ever complains

My family actually cheers when they see these coming out of the oven I first made them to clean out the fridge after Thanksgiving and now we purposely make extra mashed potatoes so we always have an excuse

Ingredients

• Mashed potatoes: chilled helps the puffs stay structured and bake evenly I use leftover homemade but store-bought mashed potatoes can work too
• Shredded cheese: cheddar mozzarella or any good melting cheese choose a block and grate it yourself for best melt
• All-purpose flour: binds the mixture together and gives structure use a fresh bag for fluffier puffs
• Parmesan cheese: adds a punch of nutty flavor and saltiness choose aged Parm for best results totally optional but highly recommended
• Fresh chives: adds color and mild onion flavor fresh is best but dried chives will work in a pinch
• Sour cream: creates a soft creamy interior use full-fat for richest flavor
• Salt: bring everything together taste your potatoes first and add salt only if needed
• Eggs: beaten essential for making the puffs rise and hold together farm-fresh eggs give the brightest color

Ingredient Notes

For gluten free swap with gluten-free flour For lactose free use suitable cheese and sour cream

Step-by-Step Instructions

Prep Your Oven and Tin:

Set your oven to four hundred degrees Fahrenheit or two hundred Celsius and lightly grease a muffin tin This prevents sticking and makes the puffs easier to unmold

Mix Eggs and Sour Cream:

In a large bowl whisk the eggs and sour cream until completely smooth This step gives the base its signature creamy lift

Add Cheeses and Chives:

Add the shredded cheese parmesan and chives into the egg mixture Stir everything so there are no big clumps and flavors are well blended

Combine with Mashed Potatoes:

Fold the chilled mashed potatoes gently into the cheese mixture Mix thoroughly but avoid overmixing as too much stirring can make the puffs dense

Fill the Muffin Tin:

Spoon the mixture into each muffin cup filling to about three quarters full This gives the puffs room to rise without overflowing

Bake to Golden Perfection:

Slide the tin into the oven and bake twenty to twenty five minutes Look for puffed golden tops and lightly firm edges which means they are ready

Cool and Serve:

Let the puffs cool for at least five minutes before removing from the tin This helps them keep their shape Serve warm with your favorite dip or as a side

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You Must Know

• High in calcium thanks to cheese and dairy ingredients
• Perfect for making ahead and quick reheating
• Freezes beautifully just thaw and reheat in oven

I love the grassy brightness chives bring to every bite Once when prepping with my little niece she wanted extra chives so our puffs turned a lovely speckled green That batch disappeared in one sitting

Storage Tips

Cool the cheese puffs completely before transferring to an airtight container Refrigerate up to four days For longer storage arrange on a sheet pan and freeze then pack into bags To reheat bake at three fifty degrees for about ten minutes until heated through

Ingredient Substitutions

Not a fan of chives Use finely chopped green onions or parsley For more richness try swapping half the cheddar with a bit of Gruyere or blue cheese If you are out of sour cream Greek yogurt makes a great stand in

Serving Suggestions

These puffs are brilliant alongside roasted meats or with a bowl of tomato soup Dip them in sriracha mayo for a crowd-friendly appetizer They pair especially well with brunch omelets and a fresh green salad

Cultural Context

Mashed potato puffs have roots in European comfort cooking where resourcefulness turned leftovers into new treats Much like classic potato croquettes these puffs offer a modern twist that saves time and highlights cheese as a star ingredient

Recipe Questions & Answers

→ Can I use different types of cheese?

Absolutely! Any melting cheese works well—try cheddar, mozzarella, Gouda, or mix in a little Gruyère for extra depth.

→ Are these suitable for making ahead?

Yes, you can bake them in advance. They reheat well and taste even better the next day, making them ideal for meal prep.

→ What’s the best way to serve cheese puffs?

Serve warm with sour cream, salsa, or your favorite dip. They make a great side dish or savory snack.

→ Can I make these gluten-free?

Yes! Substitute all-purpose flour with a quality gluten-free blend for a similar texture and taste.

→ Tips for extra crispiness?

Sprinkle breadcrumbs on top before baking for added crunch, or use cold potatoes to help hold their shape.