Name: Leftover Mashed Potato Cheese Puffs
Prep time: 10 min
Cook time: PT-485997H17M23S
Total time: PT-485997H17M23S
Cuisine: American
Ingredients: 3 cups mashed potatoes; 1 cup shredded cheese (cheddar, mozzarella, or melting cheese); ¼ cup all-purpose flour; 2 tablespoons Parmesan cheese; 2 tablespoons chopped chives; 1/3 cup sour cream; Salt to taste; 2 eggs, beaten

I love turning leftover mashed potatoes into these golden, cheesy puffs that are crisp on the outside and fluffy on the inside—a perfect snack, side, or appetizer.

Leftover Mashed Potato Cheese Puffs

Why You’ll Love This Recipe

I adore how these cheese puffs transform simple leftovers into something exciting and delicious. They’re easy to prep, bake up beautifully in a muffin tin, and taste even better the next day. I find them ideal for make-ahead meals and for packing lunches throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or a favorite melting cheese)
¼ cup all-purpose flour
2 tablespoons Parmesan cheese
2 tablespoons chopped chives
1/3 cup sour cream
Salt to taste
2 eggs, beaten

Directions

I preheat the oven to 400°F (200°C) and grease a muffin tin.
I beat the eggs and mix them with the sour cream until smooth.
I stir in the shredded cheese, Parmesan, chives, and a little salt.
I fold in the mashed potatoes, making sure everything is well combined.
I scoop the mixture into the muffin cups, filling each one to the top.
I bake for 20–25 minutes, until the tops are golden and puffed.

I let them cool for a few minutes before removing and serving them warm.

Servings and timing

This recipe makes about 12 puffs, which serves 4 people as a snack or side dish. Prep takes around 10 minutes, and baking time is 20–25 minutes, so the total time is roughly 30–35 minutes.

Variations

Swapping in different cheeses like pepper jack or gouda changes up the flavor.
A pinch of chili flakes or finely chopped jalapeños gives a spicy edge.
I’ve made these with mashed sweet potatoes for a sweeter twist.
For a gluten-free version, I use almond flour or a gluten-free blend instead of all-purpose flour.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F oven for about 10 minutes to bring back the crispy edges. They also freeze well—I freeze them on a tray first, then transfer to a freezer bag. I reheat them straight from frozen at 375°F until hot and golden.

FAQs

How many puffs does this recipe make?

I usually get about 12 medium-sized puffs, which is enough for 4 servings.

Can I make these without a muffin tin?

Yes, I sometimes bake them on a parchment-lined baking sheet. I scoop mounds onto the tray and bake at 375°F for about 20 minutes, flipping halfway through.

Can I use instant mashed potatoes?

Yes, I’ve done it before. I make sure they’re thick and cooled before mixing them into the batter.

Are these vegetarian or gluten-free?

They are vegetarian as written. To make them gluten-free, I substitute the flour with a gluten-free or almond flour option.

Can I prepare them ahead of time?

Absolutely—I often make them a day in advance. They reheat well and actually taste better after resting overnight.

Conclusion

I love how these cheesy mashed potato puffs turn humble leftovers into something special. They’re warm, filling, and totally customizable. Whether I serve them as a party snack, a side dish, or meal prep for the week, they never disappoint. They’ve definitely earned a permanent spot in my recipe collection.