Cheesy Mashed Potato Puffs Recipe

We all know mashed potatoes are the ultimate comfort food. But have you ever wondered how to take those creamy spuds to the next level? Enter Cheesy Mashed Potato Puffs. They’re crispy on the outside, fluffy on the inside, and packed with cheesy goodness. I stumbled upon this recipe after a holiday dinner when I had a bowl of mashed potatoes left over and needed a creative way to reinvent them. Little did I know these savory bites would become a go-to favorite in my kitchen. Whether it’s for brunch, a potluck, or just a cozy snack, these puffs will have everyone coming back for seconds!

this RECIPE

The leftover magic: Why cheesy mashed potato puffs are a game-changer

Mashed potatoes are a staple in most households, but sometimes the leftovers can get a little… meh. This recipe transforms those same-old mashed potatoes into something that feels completely new. They’re crispy, light, and make the perfect appetizer or side dish. Plus, it’s all about versatility. You can switch up the cheese, add herbs, or even sneak in some veggies. The puffs come together quickly, and the mini-muffin tin helps give them that golden, crispy edge that’s just impossible to resist. Trust me, after trying these, you’ll be making extra mashed potatoes just to whip up a batch of puffs the next day.

A personal tale from my kitchen: The day potato puffs saved my brunch

I still remember the first time I made these little bites. It was the day after a big Thanksgiving dinner, and I had more mashed potatoes than I knew what to do with. A friend of mine was coming over for brunch, and I didn’t have time to run to the store. I started playing around with the leftover potatoes, added some cheese, eggs, and chives, and decided to pop them into the oven. When they came out, I wasn’t expecting much, but wow—what a surprise! They were golden, cheesy, and fluffy on the inside, with just the right amount of crispiness on the outside. I served them with a dollop of sour cream, and they vanished in minutes. From that day on, potato puffs have been my secret weapon for brunches and quick snacks.

The humble origin of potato puffs (and how they’ve evolved)

Mashed potato puffs are inspired by a classic French dish called pommes dauphine, which combines mashed potatoes with choux pastry (that airy dough used for cream puffs). While that version is a bit more elaborate, these puffs are a simpler, fuss-free adaptation that trades the choux for beaten eggs. Over time, variations of potato puffs have popped up across kitchens worldwide, with everyone putting their own spin on the dish. What makes this particular version stand out is how quick it is to make and how endlessly adaptable it can be.

Let’s talk ingredients: The good, the better, and the “oops I’m out of that”

The beauty of this recipe lies in its simplicity. But let’s break down the key players here:

• Mashed potatoes: These are the heart of the dish. I usually use leftover mashed potatoes, but if you’re making them fresh, make sure they’re at room temperature before mixing. Too cold, and they’ll be hard to combine with the eggs.
  • Tip: If you’re out of regular mashed potatoes, you could try this with sweet potatoes for a fun twist, though the texture will be a bit softer.
• Eggs: These help bind everything together and give the puffs their structure. I’ve tried this recipe with just two eggs, and while they still puffed, they weren’t as airy. So, three is the magic number!
• Monterey Jack cheese: I love Monterey Jack for its creamy melt and mild flavor. But don’t feel limited to just this cheese. Cheddar, Gruyère, or even mozzarella could work.
  • Substitute idea: Got some Parmesan lying around? Toss a little in for a sharper bite.
• Chives: These add a fresh, mild onion flavor. If you’re out of chives, you can swap them for finely chopped green onions or even parsley for a different kind of freshness.
  • Bonus: Chives are also packed with vitamins A and C. Who knew these puffs had a little nutritional kick?

Kitchen gear: What you need (and what you can totally skip)

To make these cheesy mashed potato puffs, you don’t need a ton of fancy equipment. But a few key tools can make the process smoother:

• Mini muffin tin: This is essential to getting the perfect size and shape for the puffs. If you don’t have a mini muffin tin, you can use a regular muffin tin, though the bake time might be slightly longer, and they’ll turn out a bit bigger.
• Small cookie scoop or spoon: I find using a small cookie scoop to portion out the mashed potato mixture really helps keep everything even. Plus, it’s less messy than using a spoon.
• Butter knife or offset spatula: These come in handy when it’s time to pop the puffs out of the tin. Let them cool a little first to avoid any sticking.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Now let’s get cooking! Here’s how to make these delicious puffs:

1. Preheat your oven: Set it to 400°F. While it’s heating up, lightly grease your mini muffin tin to prevent any sticking (trust me, I’ve learned this the hard way!).
2. Mix the ingredients: In a large bowl, combine your mashed potatoes, beaten eggs, ¾ cup of cheese, and chives. Season with salt and pepper to taste. The mixture should be thick but smooth.
3. Scoop and fill: Use your cookie scoop or spoon to fill each muffin cup almost to the top. Don’t worry about being too perfect—these will puff up nicely in the oven.
4. Add more cheese (because why not?): Sprinkle the remaining ¼ cup of cheese on top of each puff. This gives them that irresistible golden crust.
5. Bake: Pop them in the oven and bake for 15-20 minutes, or until they’re puffed up and golden. Keep an eye on them around the 15-minute mark to avoid over-baking.
6. Cool and serve: Let the puffs cool for about 5 minutes in the tin before gently removing them with a butter knife. Garnish with extra chives, and serve warm with a side of sour cream if you like!

Variations to try: Because everyone loves options

One of the best things about this recipe is how adaptable it is. Here are a few fun variations I’ve tried (and loved):

• Vegan version: Swap the eggs with a flaxseed egg mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use dairy-free cheese, and voilà—you’ve got yourself vegan puffs!
• Gluten-free: Luckily, this recipe is already gluten-free! But if you want to add a little crunch, try tossing in a tablespoon of gluten-free breadcrumbs into the mix.
• Seasonal swaps: In the fall, I like to use mashed sweet potatoes or a mix of mashed parsnips for a slightly sweeter puff. Add a touch of cinnamon for extra warmth.
• Spicy kick: Feeling adventurous? Add a pinch of cayenne pepper or mix in some diced jalapeños to the batter for a spicy twist.

Serving suggestions: Ready to impress?

These puffs make a great addition to any meal. For a casual gathering, I like to serve them on a large platter with a bowl of sour cream in the center for dipping. You could also pair them with scrambled eggs and bacon for a hearty brunch. And if you’re feeling fancy, try garnishing with a dollop of crème fraîche and a sprinkle of smoked paprika for an elegant touch.

What to sip with your puffs: My go-to drink pairings

Personally, I love serving these potato puffs with something bubbly. A sparkling wine or prosecco complements the richness of the cheese and potatoes. For a non-alcoholic option, try a fizzy sparkling water with a squeeze of lime or a ginger ale for a little zing. If you’re serving them as a brunch item, coffee (especially a light roast) works surprisingly well too!

Leftovers and storage: What to do if you (miraculously) have extras

If you have any puffs left over (unlikely, but it happens), you can store them in an airtight container in the fridge for up to three days. When you’re ready to reheat, just pop them back in the oven at 350°F for 5-7 minutes, or until warmed through. These also freeze well—just store them in a freezer-safe bag, and when you want to reheat, let them thaw and bake them for about 10 minutes.

Scaling the recipe: Feeding a crowd? No problem!

This recipe makes 24 mini puffs, but it’s easy to double or even triple for larger gatherings. Just make sure you don’t overcrowd your oven—bake in batches if necessary. One thing to note when scaling up: keep an eye on the bake time. Larger muffin tins or more batter can sometimes require a couple of extra minutes in the oven.

A few potential hiccups: Let’s troubleshoot

• Puffs sticking to the tin: If you don’t grease the tin well enough, the puffs might stick (and I’ve learned this the hard way). Make sure you lightly oil each cup or use cooking spray.
• Too dense or not puffing up?: If your mashed potatoes are too thick or cold, the mixture might be too heavy. Warm them slightly and add a bit of milk if they seem overly stiff.

Ready to get puffed?

I hope you’re as excited as I am about these cheesy mashed potato puffs! They’re easy, delicious, and endlessly adaptable. Once you try them, you’ll see how simple ingredients can create something truly special. So, grab your leftover mashed potatoes and let’s get puffing!

Frequently Asked Questions:

1. Can I make these ahead of time? Yes! You can make the mashed potato mixture a day in advance and refrigerate it. Just let it come to room temperature before baking.
2. Can I use instant mashed potatoes? Absolutely, though I’d recommend making them a bit thicker so the puffs hold their shape.
3. What other cheeses can I use? Cheddar, mozzarella, or even a sharp Gouda would work great.
4. Can I freeze these puffs? Yes! Freeze them in a single layer on a baking sheet first, then transfer to a freezer bag.
5. What can I serve these with? They’re great with sour cream, crème fraîche, or even a spicy aioli for dipping.

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