Cheesy Mashed Potato Puffs – Easy Bite-Sized Side Dish

Turn leftover mashed potatoes into a golden, cheesy, and irresistible appetizer with these Cheesy Mashed Potato Puffs. Baked in a mini muffin tin, these fluffy potato bites are perfect for parties, holidays, or weeknight dinners. They’re crispy on the outside, tender on the inside, and loaded with melted cheese and fresh chives.

Why You’ll Love This Recipe

• Great way to use up leftover mashed potatoes.

• Cheesy and savory – perfect as an appetizer or side.

• Quick & easy – ready in under 30 minutes.

• Perfect for parties – bite-sized, portable, and crowd-pleasing.

Ingredients for Cheesy Mashed Potato Puffs

• 3 large eggs, beaten

• 2 cups mashed potatoes (at room temperature)

• 1 cup shredded Monterey Jack cheese, divided

• ¼ cup finely chopped fresh chives (plus more for garnish)

• Salt & black pepper, to taste

• Sour cream, for serving (optional)

Equipment Needed

• 24-cup mini muffin tin (or standard muffin tin for larger puffs)

• Mixing bowls

• Whisk

• Spatula

• Small cookie scoop or spoon

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or butter.

Step 2: Mix the Batter

In a large mixing bowl, whisk together:

• Mashed potatoes (room temperature)

• Beaten eggs

• ¾ cup shredded Monterey Jack cheese

• Fresh chopped chives

Season with salt and black pepper to taste. Stir gently until well combined.

(Tip: Don’t overmix—the puffs will be lighter if the mixture isn’t overworked.)

Step 3: Fill the Muffin Tin

Using a small scoop or spoon, portion the potato mixture into the prepared muffin tin cups, filling each nearly to the top.

Step 4: Add Extra Cheese

Sprinkle the remaining ¼ cup shredded cheese on top of each puff for a golden, cheesy finish.

Step 5: Bake Until Golden

Bake for 15–20 minutes, or until the potato puffs are set, puffed, and lightly golden brown on top.

Step 6: Cool & Remove

Let the puffs rest in the tin for 5 minutes before removing. Use a butter knife or offset spatula to gently lift them out.

Step 7: Garnish & Serve

Serve warm, garnished with extra chives and optional sour cream dollops for dipping.

Recipe Notes & Tips

•  Always let fresh mashed potatoes cool before adding eggs—hot potatoes could scramble them.

•  For crispier puffs, bake in a regular muffin tin instead of a mini one.

•  Place the muffin tin on the lower oven rack for optimal browning.

•  Use a cookie scoop for evenly sized puffs and easy portioning.

•  Perfect make-ahead option—reheat leftovers in the oven for a few minutes to restore crispiness.

Serving Suggestions

These cheesy potato puffs are versatile and pair well with many meals:

• Serve as a fun side dish for roasted chicken, steak, or turkey.

• Add to a party platter with sour cream, ranch, or chipotle aioli for dipping.

• Include in a holiday spread alongside stuffing, cranberry sauce, and green beans.

Nutrition Information (Per Puff – Approx. 24 Servings)

• Calories: 68 kcal

• Carbohydrates: 5g

• Protein: 3g

• Fat: 4g

• Saturated Fat: 2g

• Cholesterol: 28mg

• Sodium: 82mg

• Potassium: 95mg

• Fiber: 0.4g

• Sugar: 0.3g

• Calcium: 55mg

• Iron: 0.3mg

 These Cheesy Mashed Potato Puffs are the ultimate way to reinvent leftovers into a crispy, golden, and cheesy snack or side dish. Easy to make, freezer-friendly, and perfect for entertaining—these little bites will disappear fast!

enjoy!