Cheesy mashed potato puffs are a delightful way to transform simple mashed potatoes into an elegant snack or side dish. Light, fluffy, and packed with melted cheese, these puffs deliver comfort in every bite. They’re golden and crisp on the outside while remaining creamy and cheesy on the inside, making them a versatile treat for family dinners, parties, or even as a lunchbox addition. This recipe is designed to be quick and approachable while still offering a touch of sophistication. By adding protein-rich cheese and baking instead of frying, these puffs provide flavor and a lighter finish.
Ingredients
- 2 cups leftover mashed potatoes (well chilled)
- 1 cup shredded cheddar cheese (or a blend of mozzarella and cheddar)
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives or green onions
- 1/2 cup whole wheat breadcrumbs or panko for texture
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Olive oil spray for baking
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease or spray a mini muffin tin.
- In a mixing bowl, combine mashed potatoes, cheddar cheese, eggs, Parmesan, chives, breadcrumbs, garlic powder, and smoked paprika. Stir until fully combined and the mixture holds together.
- Spoon the mixture into the muffin tin, filling each cup almost to the top. Lightly spray with olive oil for crispiness. Bake for 20–25 minutes until golden brown and puffed. Let cool for a few minutes before removing and serving warm.
Servings
Makes 12 puffs (4 servings of 3 puffs each)
Nutritional Info (per serving, approx.)
Calories: 210
Protein: 9g
Carbohydrates: 19g
Fat: 11g
Fiber: 2g
Sodium: 320mg
Notes
These puffs work best with chilled mashed potatoes, as they hold shape more effectively. If your mashed potatoes are too creamy, add extra breadcrumbs to firm up the mixture. Parmesan gives a nutty depth, but you can substitute with another hard cheese if desired.
Tips
Use silicone muffin pans to prevent sticking and make removal easier. For a crispy crust, sprinkle a little extra Parmesan or breadcrumbs on top before baking. Leftovers can be refrigerated and reheated in the oven for a quick snack. You can also freeze unbaked puffs, then bake straight from the freezer with a few extra minutes added to the cooking time.
Health Benefits
Cheesy mashed potato puffs provide a balance of carbohydrates for energy and protein from the cheese and eggs. Using whole wheat breadcrumbs boosts fiber, supporting digestion and satiety. Chives or green onions add antioxidants and vitamins, while baking instead of frying reduces unnecessary fat and calories. The combination of potatoes and dairy creates a comfort food dish that still carries nutritional value when enjoyed in moderation.
Q & A
Q: Can I use freshly made mashed potatoes instead of leftovers?
A: Yes, but let them cool and firm up before mixing to ensure the puffs hold their shape.
Q: Can I make these gluten-free?
A: Absolutely. Substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour.
Q: What cheeses work best?
A: Sharp cheddar provides strong flavor, but mozzarella, Gruyere, or a blend of cheeses also work beautifully.
Q: Can I add vegetables to the mix?
A: Yes, finely chopped spinach, broccoli, or bell peppers can be folded in for added nutrients.
Q: How do I keep them crispy?
A: Serve immediately after baking, and avoid covering them while hot to prevent steam from softening the crust.