Cheesy Mashed Potato Puffs

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 50 minutes
Yield: 18-20 puffs
Cooking Intensity: Easy
Dietary Note: Vegetarian

Ingredients

For the Puffs:

3 cups (about 700g) cold leftover mashed potatoes (see tip #1)
2 large eggs, lightly beaten
1 cup (100g) sharp cheddar cheese, shredded
½ cup (50g) Parmesan cheese, finely grated
¼ cup (25g) mozzarella cheese, shredded (for extra melt)
3 green onions, finely sliced
¼ cup (30g) all-purpose flour
1 teaspoon garlic powder
½ teaspoon paprika (smoked or sweet)
½ teaspoon black pepper
¼ teaspoon salt (taste your mashed potatoes first)

For Coating & Topping:

½ cup (50g) Panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil or melted butter
Optional garnish: Chopped fresh chives or parsley, sour cream for dipping.

Kitchen Equipment Needed: Large mixing bowl, muffin tin (standard 12-cup), cooking spray or butter for greasing, small bowl, whisk.

Step-by-Step Instructions

Step 1: Prepare and Preheat
Preheat your oven to 400°F (200°C). Generously grease the cups of a standard 12-cup muffin tin with non-stick spray or butter. This is crucial for easy release.

Step 2: Create the Potato Mixture
In a large mixing bowl, combine the cold mashed potatoes, beaten eggs, cheddar, Parmesan, mozzarella, and green onions. Mix until well combined. Sprinkle the flour, garlic powder, paprika, pepper, and salt (if using) over the top. Gently fold everything together until just incorporated. Avoid overmixing.

Step 3: Make the Crunchy Topping
In a small bowl, mix the Panko breadcrumbs, the 2 tablespoons of Parmesan cheese, and the olive oil or melted butter. Stir until the breadcrumbs are evenly coated and look slightly damp.

Step 4: Assemble the Puffs
Scoop the potato mixture into the prepared muffin cups, filling each to just below the rim. Use a spoon or small ice cream scoop for neatness. Firmly press the mixture down to eliminate air pockets. Evenly sprinkle the Panko-Parmesan topping over each puff, gently pressing it down so it adheres.

Step 5: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 25-30 minutes. The puffs are done when the tops are deeply golden brown and crispy, and the edges are pulling slightly away from the tin.

Step 6: Cool and Serve
Remove the tin from the oven and let it cool on a wire rack for 5-10 minutes. This resting period allows the puffs to set, making them much easier to remove. Run a small knife around the edge of each puff if needed, then carefully lift them out with a fork or spoon. Garnish with fresh herbs and serve immediately with a side of sour cream or ranch dressing for dipping.

Chef’s Tips & Variations

Tip #1: The Mashed Potato Base: This recipe works best with standard, creamy mashed potatoes (made with butter and milk/cream). If your leftovers are very wet or loose, add an extra tablespoon or two of flour to help bind them.
Make-Ahead Magic: Assemble the puffs in the tin, cover tightly, and refrigerate for up to 24 hours before baking. Add 2-3 minutes to the baking time.
Bacon Lover’s Twist: Fold ½ cup of cooked, crumbled bacon into the potato mixture.
Herb It Up: Add 2 tablespoons of finely chopped fresh dill, chives, or parsley to the batter for a fresh flavor.
Freezing Instructions: Bake and cool the puffs completely. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in a 375°F (190°C) oven for 15-20 minutes until hot and crispy.

Nutritional Information

Serving Size: 2 puffs
Calories: ~280
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 480mg
Carbohydrates: 22g
Dietary Fiber: 2g
Sugars: 2g
Protein: 13g

Disclaimer: Nutritional information is an estimate based on standard ingredients and will vary depending on the specific composition of your mashed potatoes and brands used