Leftover Mashed Potato Cheese Puffs

This clever recipe transforms last night's mashed potatoes into today's irresistible savory cheese puffs that taste nothing like leftovers. The golden, crispy exterior gives way to a creamy, cheesy center that will have everyone reaching for seconds.

I created this recipe after a particularly ambitious Thanksgiving when we had mountains of mashed potatoes left. My family now deliberately makes extra mashed potatoes just so we can enjoy these puffs the next day.

Ingredients

• Leftover mashed potatoes: provide the perfect creamy base and can be any variety you have on hand
• Large egg: acts as the binding agent that holds everything together
• Shredded cheddar cheese: melts beautifully and adds sharp flavor choose a good quality aged cheddar for best results
• Grated Parmesan cheese: contributes a nutty salty element that deepens the flavor profile
• Chopped green onions: add a mild onion flavor and pretty color throughout
• Garlic powder: infuses savory notes without the work of fresh garlic
• Salt and pepper: should be adjusted based on how seasoned your mashed potatoes already are
• Breadcrumbs: create that irresistible crispy exterior look for panko for extra crunch

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to 400°F and take time to properly grease your muffin tin or line with paper cups. The high heat helps create that beautiful golden crust while keeping the inside creamy.

Mix Your Ingredients:

Combine all ingredients except the breadcrumbs in a large bowl. Use a wooden spoon or spatula to thoroughly mix until you see the cheese and green onions evenly distributed throughout the potato mixture. This ensures consistent flavor in every bite.

Fill Muffin Cups:

Use an ice cream scoop or large spoon to portion the mixture evenly into your prepared muffin tin. Fill each cup almost to the top but not overflowing as they will puff slightly during baking.

Add The Crispy Topping:

Sprinkle breadcrumbs over each potato puff generously. This layer transforms during baking into a golden crust that provides textural contrast to the creamy interior. A light spray of cooking oil helps them brown beautifully.

Bake To Perfection:

Place in your preheated oven and bake for 20 to 25 minutes. You want the tops to be golden brown and the edges slightly crispy. The centers should be set but still moist.

Cool And Serve:

Allow the puffs to cool in the tin for 5 minutes before attempting to remove them. This cooling period helps them set up and makes removal easier. Serve while still warm for the best taste experience.

Save This

The green onions are my secret weapon in this recipe. My grandmother always added them to her potato dishes and that small touch adds both color and a gentle flavor that elevates these beyond basic cheese puffs.

Make Ahead And Storage

These potato cheese puffs can be prepared entirely in advance and refrigerated for up to 3 days. Store them in an airtight container with parchment paper between layers to prevent sticking. When ready to enjoy simply reheat in a 350°F oven for about 10 minutes until warmed through. The microwave works in a pinch but you will lose some of the exterior crispness.

Customization Ideas

The beauty of this recipe lies in its adaptability. You can add cooked bacon bits for a smoky flavor or fold in sautéed mushrooms for an earthy twist. Swap the cheddar for pepper jack to add some heat or try gruyere for a more sophisticated flavor profile. Add herbs like chives rosemary or thyme to complement your main dish. Consider adding a tablespoon of sour cream to the mixture for extra tanginess if your mashed potatoes are on the drier side.

Serving Suggestions

These versatile puffs pair beautifully with so many dishes. Serve alongside a simple green salad for lunch add a poached egg on top for a hearty breakfast or use as a replacement for dinner rolls with your favorite soup or stew. They also make excellent appetizers when made in mini muffin tins just reduce the baking time to about 15 minutes.

Common Queries

→ Can I use cold mashed potatoes for the mixture?

Yes, cold mashed potatoes work well and are easy to mix with other ingredients. Just ensure they are not too stiff for easy scooping.

→ What cheeses complement mashed potato puffs?

Cheddar and Parmesan lend classic tang and melt perfectly, but you can substitute with Gruyère, mozzarella, or Monterey Jack for different flavors.

→ How do I keep the puffs from sticking to the muffin tin?

Lightly grease the tin with oil or use paper liners to make removal easy and prevent sticking.

→ Can I make these ahead of time?

Bake the puffs, let them cool, and store in an airtight container. Reheat in the oven to recover crispiness before serving.

→ Are there alternative toppings to breadcrumbs?

Try crushed crackers, panko, or even a sprinkle of extra cheese for a different topping texture and flavor profile.