Cheesy Mashed Potato Puffs

This cheesy mashed potato puff recipe is a brilliant way to breathe new life into leftover mashed potatoes while creating something warm crisp and savory that everyone always wants more of. These little bites are golden on the outside fluffy inside and packed with cheesy goodness in every mouthful. They are my go to dish for potlucks or when I need something easy that feels a bit special.

I discovered these one weekend when I had extra mashed potatoes and wanted to avoid waste. Now my family always asks for them during the holidays and I often whip up a batch just because they disappear so fast.

Ingredients

• Eggs: provide structure and help the puffs hold their shape during baking
• Mashed potatoes: should be creamy and smooth for best texture use russet or Yukon gold
• Monterey Jack cheese: adds gooey melt and mild flavor try to shred it fresh for better meltability
• Fresh chives: bring brightness and gentle onion flavor choose firm vibrant stalks
• Salt and black pepper: are essential for seasoning do not skip
• Sour cream: is optional but adds a nice cool tangy contrast

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 24 cup mini muffin tin with butter or oil spray and set it aside. This ensures the puffs release cleanly and bake evenly.

Prepare the Mixture:

In a large mixing bowl combine the mashed potatoes beaten eggs three fourths cup of shredded Monterey Jack cheese and chopped chives. Stir well until the mixture is smooth and cohesive. Taste and season with salt and pepper as needed to ensure the flavor is balanced throughout.

Fill the Muffin Tin:

Using a small scoop or spoon portion the mixture into the prepared muffin cups. Fill each one nearly to the top to give them room to puff but hold their shape.

Add Cheese Topping:

Sprinkle the remaining one fourth cup of cheese evenly over the tops of each filled muffin cup. This forms a golden cheesy crust as they bake.

Bake:

Place the muffin tin in the preheated oven and bake for fifteen to twenty minutes or until the tops are lightly golden and the edges begin to crisp. The puffs should feel set in the center when gently pressed.

Cool and Remove:

Allow the puffs to cool in the tin for about five minutes. Then carefully slide a butter knife or small spatula around the edges to lift them out without breaking.

Serve:

Arrange the puffs on a serving platter and garnish with extra chopped chives. Add a small dollop of sour cream if desired. Serve warm and enjoy the crisp outside and fluffy cheesy inside.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven or oven at 350 degrees Fahrenheit for five to seven minutes to restore the crisp edges. You can also freeze them after baking then thaw and reheat as needed.

Ingredient Substitutions

You can use cheddar gouda or mozzarella in place of Monterey Jack. If you do not have chives try green onions or even a small amount of finely grated garlic for a bolder kick. For a spicy version add chopped jalapeños or a pinch of cayenne to the mix.

Serving Suggestions

These puffs are perfect as party appetizers or a brunch side dish. Pair them with a simple salad for lunch or serve alongside eggs and fruit for a satisfying breakfast spread. They also make a great side for roast chicken or holiday dinners.

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Cultural Context

Mashed potato puffs are a modern twist on the age old tradition of reusing leftovers creatively. Similar potato cakes appear in various cuisines but this version feels especially American with its use of cheese and muffin tins.

My favorite part of these is the golden cheesy topping which always gets picked off by eager fingers if I leave them unattended too long. My kids like to help with scooping the mixture into the muffin tin and they always sneak a few before they even make it to the table.

Common Recipe Questions

→ Can I use leftover mashed potatoes?

Yes, leftover mashed potatoes work perfectly as long as they are at room temperature and not too stiff.

→ What kind of cheese can I substitute?

Cheddar, mozzarella, or a blend of cheeses can be used in place of Monterey Jack for different flavor profiles.

→ Can I make them ahead of time?

Absolutely. Prepare and refrigerate the mixture or baked puffs, then reheat in the oven before serving.

→ How do I prevent sticking to the muffin tin?

Grease the muffin tin well or use non-stick mini muffin liners to ensure easy removal.

→ Can these be frozen?

Yes, baked and cooled puffs can be frozen and reheated in the oven for a convenient snack or side.