How to Make Cheesy Mashed Potato Puffs
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or line it with nonstick spray. This helps the puffs release easily and crisp around the edges.
Step 2: Mix the Base
In a large bowl, combine the mashed potatoes, eggs, sour cream, melted butter, and cheese. Stir until smooth and well blended. The mixture should be thick but scoopable.
Step 3: Season and Customize
Add garlic powder, salt, pepper, and green onions. If you’re using optional add-ins like bacon or herbs, fold them in now. Taste and adjust seasoning—this step makes all the difference.
Step 4: Fill the Muffin Tin
Spoon the mixture into the prepared muffin cups, filling each about three-quarters full. Lightly press the tops flat with the back of a spoon.
Step 5: Bake Until Golden
Bake for 20–25 minutes, or until the tops are golden and the edges are crisp. For extra crunch, switch to broil for the last 2–3 minutes—just keep an eye on them.
Step 6: Cool and Serve
Let the puffs rest for 5 minutes before removing them from the tin. Serve warm with sour cream, ranch, spicy mayo, or ketchup.
Tips for Perfect Potato Puffs
Cold mashed potatoes work best—they hold their shape better.
Use sharp cheese for deeper flavor.
Mini muffin tins create the ideal puff-to-crisp ratio.
Want them extra crispy? Sprinkle a little parmesan on top before baking.
Final Bite
Cheesy Mashed Potato Puffs prove that leftovers don’t have to feel like leftovers. They’re cozy, crunchy, and customizable—exactly the kind of recipe that becomes a repeat favorite. Once you make them, don’t be surprised if mashed potatoes start “accidentally” appearing in your fridge more often.
