Cheesy Mashed Potato Puffs (Using Leftovers!)

If you’ve got leftover mashed potatoes sitting in your fridge, stop right there—because you’re about to turn them into crispy, cheesy potato puffs that taste like they came from your favorite brunch café. These mashed potato muffins are crunchy on the outside, fluffy inside, and bursting with sharp cheddar and savory green onions.

Whether you’re looking for budget-friendly meal ideas, a high-protein vegetarian snack, or a creative easy side dish for dinner, these puffs check every box. Bonus: they’re freezer-friendly and great for lunchboxes, too!

 Ingredients You'll Need:

• 2 cups mashed potatoes (leftover or freshly made, cooled)
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup milk (whole milk or 2% work best)
• 2 green onions, thinly sliced
• Salt and black pepper, to taste

 Step-by-Step Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with parchment or silicone liners.
2. Mix the Batter: In a large bowl, stir together the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, and green onions until just combined. Season with salt and pepper to taste. Avoid over-mixing.
3. Fill the Muffin Tin: Divide the mixture evenly between muffin cups, filling each cavity almost to the top.
4. Bake: Bake for 20–25 minutes, or until the tops are golden brown and the edges are lightly crispy.
5. Cool and Serve: Let the puffs rest in the tin for a few minutes before removing. Serve warm!

 Serving Suggestions:

These pair beautifully with:

• A dollop of sour cream or Greek yogurt
• Dips like ranch, chipotle aioli, or garlic herb sauce
• As a side dish to roast chicken, meatloaf, or steak

 Tips & Variations:

• Add bacon or ham for extra flavor and protein.
• Try swapping cheddar for Monterey Jack, Gruyère, or pepper jack.
• Make them mini-sized using a mini muffin tin for bite-sized party snacks.
• Freeze extras in a sealed bag—reheat in the oven or air fryer for best texture.

 Storage:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month. Reheat directly from frozen in the oven.

Why You’ll Love This Recipe

✅ Uses up leftovers
✅ Kid-friendly and lunchbox-approved
✅ Gluten-free (if mashed potatoes are GF)
✅ Easy to scale for meal prep or parties
✅ High in calcium and protein from the cheese and eggs

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Cheesy Mashed Potato Puffs

Turn leftover mashed potatoes into golden, cheesy muffin-style puffs that are perfect for snacking, entertaining, or easy meal prep.

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Ingredients Method

Ingredients

  

• 2 cups mashed potatoes cooled
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup milk
• 2 green onions finely sliced
• Salt and black pepper to taste

Method

 

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, milk, and green onions.
3. Season with salt and pepper. Mix until just combined.
4. Spoon the mixture into muffin cups, filling almost to the top.
5. Bake for 20–25 minutes until golden brown and crispy around the edges.
6. Let cool slightly before removing. Serve warm and enjoy!