When it comes to comfort food, few things beat the creamy, buttery goodness of mashed potatoes. But if you’re looking to give this classic side dish a creative twist, these Cheesy Mashed Potato Puffs are an absolute winner. Light, fluffy, and loaded with gooey melted cheese, these bite sized treats are the perfect way to elevate your mashed potatoes into something truly irresistible. Whether served as an appetizer for a party, a snack for the kids, or a unique side dish for dinner, they’re guaranteed to disappear fast.

What makes these potato puffs so appealing is their balance of textures and flavors. The soft, creamy mashed potatoes inside are perfectly contrasted by the golden, slightly crisp exterior. The Monterey Jack cheese melts beautifully, adding a mild creaminess without overpowering the dish, while fresh chives provide a subtle onion-like freshness that brightens every bite. A pinch of salt and pepper enhances the flavors, and if you’re feeling indulgent, a dollop of cool sour cream on top takes them over the edge.

One of the best parts about this recipe is its simplicity. If you already have leftover mashed potatoes, you can whip these puffs together in just a few minutes. Even if you need to make mashed potatoes from scratch, the extra effort is well worth it. The eggs in the recipe act as a binding agent, helping the puffs hold their shape while baking and giving them that light, airy texture.

These potato puffs are also incredibly versatile. You can enjoy them as-is, or customize them to suit your taste. Want a bolder flavor? Mix in some crispy bacon bits. Prefer a sharper cheese? Swap Monterey Jack for cheddar or Gruyère. Like a little spice? Add a dash of paprika or chili flakes.

For best results, make sure your mashed potatoes are at room temperature before you start mixing. Cold potatoes can make the batter stiff and harder to work with. Once the mixture is ready, using a mini muffin tin ensures you get perfectly portioned puffs every time. Topping each puff with extra cheese before baking creates a gorgeous golden crust that’s hard to resist.

The baking process is quick just 15 to 20 minutes in a preheated oven and you’ll know they’re ready when they’ve puffed up, set in the center, and developed a lovely light brown color on top. Allow them to cool for a few minutes before removing them from the pan to avoid breaking them apart.

Not only are these Cheesy Mashed Potato Puffs delicious fresh from the oven, but they also reheat well, making them a great make-ahead option. Store any leftovers in an airtight container in the fridge and reheat in the oven or air fryer to bring back that slight crispiness.

Tips and Tricks for Perfect Potato Puffs

• Always cool freshly made mashed potatoes before adding eggs to avoid scrambling them.
• Use a cookie scoop for consistent sizes and easy cleanup.
• Don’t overmix the batter it can make the puffs dense.
• For an extra crispy outside, use a regular muffin tin instead of a mini one.
• Position the muffin tin on the lower rack of the oven for better browning.
• Let the puffs sit in the tin for about 5 minutes after baking before removing them.

Whether you’re hosting a holiday gathering, serving appetizers at a dinner party, or simply treating your family to something fun, these Cheesy Mashed Potato Puffs are guaranteed to impress. They’re comfort food made classy and they might just become your new favorite way to enjoy potatoes.

Cheesy Mashed Potato Puffs

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Course: Uncategorized

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Golden, fluffy, and cheesy mini potato bites perfect as appetizers, snacks, or side dishes.

Ingredients

• 3 beaten eggs

• 2 cups mashed potatoes (room temperature)

• 1 cup shredded Monterey Jack cheese (divided)

• 1/4 cup fresh chives, finely chopped (plus extra for garnish)

• Salt, to taste

• Pepper, to taste

• Sour cream (optional, for serving)

Directions

• Preheat oven to 400°F (200°C) and lightly grease a 24 cup mini muffin tin.
• In a mixing bowl, combine mashed potatoes, eggs, 3/4 cup cheese, and chives. Season with salt and pepper.
• Scoop mixture into muffin cups, filling almost to the top.
• Sprinkle remaining cheese on each puff.
• Bake for 15 to 20 minutes, until golden and set.
• Cool 5 minutes, remove from tin, and garnish with extra chives and sour cream if desired.

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