Cheesy Mashed Potato Puffs: The Ultimate Leftover Makeover!
Got leftover mashed potatoes? Transform them into crispy, cheesy, melt-in-your-mouth potato puffs that disappear faster than you can make them! These golden bites are perfect for breakfast, brunch, or a crowd-pleasing appetizer—and they’re so easy, you’ll wonder why you haven’t made them sooner.
Why You’ll Love This Recipe
- Uses Leftovers – No waste, all flavor!
- Cheesy & Crispy – A delicious contrast of textures.
- Versatile – Serve as a side, snack, or party food.
- Quick & Easy – Ready in under 30 minutes!
Ingredients (Makes 12–15 Puffs)
- 2 cups cold leftover mashed potatoes
- 1 cup shredded cheddar cheese (or any melty cheese)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp chopped chives or green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
- 1/2 cup panko breadcrumbs (optional, for extra crunch)
- Cooking spray or olive oil
Optional Add-ins: Crumbled cooked turkey sausage, diced jalapeños, or a dash of hot sauce for a kick!
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Lightly grease a muffin tin with cooking spray or olive oil.
- In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan, egg, chives, garlic powder, onion powder, salt, and pepper. Mix until fully incorporated.
- Scoop the mixture into the prepared muffin tin, filling each cup about 3/4 full. Press down slightly to compact.
- Top with breadcrumbs (if using) for an extra crispy topping.
- Bake for 20–25 minutes, or until the tops are golden brown and the edges are crisp.
- Cool slightly, then gently remove the puffs from the tin. Serve warm and enjoy!
Tips & Variations
- No muffin tin? Shape into small patties and bake on a greased sheet pan.
- Want them extra crispy? Broil for 1–2 minutes at the end of baking.