Go Back
Chef Ava

Leftover Mashed Potato Cheese Puffs

These leftover mashed potato cheese puffs are golden and crispy on the outside, soft and cheesy on the inside, and the perfect way to transform leftover mashed potatoes into a delicious new meal. Baked in a muffin tin with cheese, sour cream, Parmesan, and fresh chives, they're ready in just 35 minutes and make a fantastic breakfast, brunch, appetizer, or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cheese puffs
Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups leftover mashed potatoes
  • 1 cup shredded cheddar or mozzarella cheese
  • 2 large eggs, beaten
  • 1/3 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh chives, chopped
  • salt, to taste

Equipment

  • 12-cup muffin tin
  • large mixing bowl
  • mixing spoon
  • measuring cups
  • nonstick cooking spray

Method
 

  1. Preheat the oven to 375°F. Generously grease a standard 12-cup muffin tin with nonstick cooking spray.
  2. In a large mixing bowl, combine the mashed potatoes, shredded cheese, beaten eggs, sour cream, flour, Parmesan cheese, chopped chives, and salt. Stir until evenly combined.
  3. Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full. Smooth the tops with the back of a spoon.
  4. Bake for 20–25 minutes until the tops are golden brown and the puffs are set and pulling slightly away from the sides of the tin.
  5. Remove from the oven and let the cheese puffs cool in the muffin tin for 5 minutes.
  6. Carefully loosen and remove the puffs from the muffin tin. Serve warm with sour cream, ranch dressing, or your favorite dipping sauce.

Notes

Use cold leftover mashed potatoes straight from the refrigerator for the best texture. Grease the muffin tin generously to prevent sticking, fill each cup only three-quarters full, and allow the puffs to cool for 5 minutes before removing so they hold their shape.