The Creamiest Cheesy Mashed Potato Puffs Recipe Ever

Crispy, golden cheesy mashed potato puffs dance between comfort food and elegant appetizer magic.

Cheese-loving souls will adore these delightful bites packed with creamy potential.

Potatoes transform into irresistible pillows of savory goodness that melt in your mouth.

Weeknight dinners suddenly become extraordinary with these simple yet impressive treats.

Leftover mashed potatoes find new life in this clever recipe that guarantees smiles around the table.

Perfectly crisp edges and soft, fluffy centers make these puffs impossible to resist.

You’ll want to make extra – trust me, they disappear quickly.

Why Cheesy Mashed Potato Puffs Are A Cozy Favorite

• Boost Comfort Food: Transform classic mashed potatoes into delightful, portable puffs that pack maximum flavor and charm for all ages.
• Simplify Meal Prep: Create an impressive side dish with straightforward ingredients and basic cooking techniques that require minimal culinary expertise.
• Customize Creatively: Personalize the recipe by experimenting with different cheese varieties, herbs, or adding bacon bits for extra excitement and unique flavor profiles.
• Crowd-Pleasing Potential: Perfect for potlucks, family gatherings, or weekend brunches where guests appreciate bite-sized, crispy-edged potato treats that everyone will love.

What You’ll Need For Mashed Potato Puffs

• Russet Potatoes: Starchy potatoes that provide a fluffy and smooth base for the mashed potato puffs.
• Eggs: Act as a binding agent to help hold the potato mixture together and create a light, puffy texture.
• Cheddar Cheese: Adds a sharp, tangy flavor and creamy melted texture to the potato puffs.
• Parmesan Cheese: Provides a salty, nutty flavor and helps create a golden-brown crust.

• Milk, Sour Cream, Butter: Create a rich, smooth, and creamy consistency in the mashed potato mixture.

• Salt, Pepper, Garlic Powder: Enhance the overall flavor profile of the potato puffs.
• Chives: Add a fresh, mild onion-like flavor and a pop of green color.

• Breadcrumbs: Create a crispy exterior and help prevent the potato puffs from sticking to the muffin tin.

How To Cook Easy Cheesy Mashed Potato Puffs

Step 1: Prep Potato Base

Grab your russet potatoes and slice them into neat, even cubes. Toss the potato chunks into a pot of generously salted water and let them bubble away until they’re super soft and easily crushed with a fork, about 15-20 minutes.

Step 2: Create Silky Potato Mash

Drain the potatoes completely and return them to the hot pot. Crush and mash them until they’re wonderfully smooth. Use a potato masher or ricer for the creamiest texture possible.

Step 3: Build Flavor Magic

• Milk
• Butter
• Sour cream
• Salt
• Black pepper
• Garlic powder

Mix everything until it’s perfectly combined and looks dreamy.

Step 4: Cheese It Up

• Shredded cheddar
• Parmesan cheese

Stir until the cheeses are evenly distributed throughout the potato mixture.

Step 5: Bind and Brighten

Whisk eggs separately, then gently fold them into the potato mixture. This helps everything stick together beautifully. Sprinkle in freshly chopped chives for a pop of herbal freshness.

Step 6: Prepare for Baking

Grab a muffin tin and give it a light grease. Dust each cup with breadcrumbs to create an irresistibly crispy outer layer.

Step 7: Fill and Bake

Carefully spoon the potato mixture into the muffin cups, filling each about 3/4 full. Slide the tin into a preheated 375°F oven and bake until the tops turn golden and puffy, around 20-25 minutes.

Step 8: Serve and Enjoy

Let the potato clouds rest in the tin for 5 minutes. Gently remove them and plate up. For an extra touch, sprinkle some additional chives or parmesan on top.

Tips To Make Mashed Potato Puffs Fluffy And Cheesy

• Prevent Soggy Bottoms: Thoroughly drain and dry potatoes after boiling to eliminate excess moisture, ensuring crispy and light mashed potato puffs.
• Cheese Melting Magic: Use room temperature cheeses for smoother incorporation and more even melting throughout the potato mixture.
• Texture Trick: Gently fold ingredients to maintain air pockets, creating a lighter and fluffier final texture in your potato puffs.
• Bind Better: Whisk eggs separately before adding to prevent scrambling and ensure a more uniform binding of the potato mixture.
• Crumb Creation: Generously coat muffin tin with breadcrumbs for a guaranteed crispy exterior that adds delightful crunch to each bite.

Fun Mix-Ins For Cheesy Mashed Potato Puffs

• Spicy Southwest Potato Puffs: Replace chives with diced jalapeños and add taco seasoning. Mix in pepper jack cheese for extra heat and top with salsa.
• Mediterranean Herbed Potato Puffs: Incorporate crumbled feta cheese, chopped fresh basil, and sundried tomatoes. Sprinkle with za'atar seasoning before baking.
• Bacon Cheddar Ranch Potato Puffs: Fold in crispy bacon bits, use ranch seasoning instead of garlic powder, and increase cheddar cheese quantity. Garnish with green onions.
• Truffle Parmesan Potato Puffs: Drizzle truffle oil into potato mixture, use aged parmesan, and add finely chopped fresh thyme. Dust with extra parmesan before serving.

Best Pairings With Mashed Potato Puffs

• Savor Complementary Wine Pairing: Choose a crisp, medium-bodied white wine like Chardonnay or Sauvignon Blanc to balance the rich, creamy potato puffs with its refreshing acidity and subtle fruit notes.
• Elevate with Protein Partners: Serve alongside roasted chicken, grilled salmon, or herb-crusted pork tenderloin to create a balanced meal that highlights the cheesy potato puffs' comforting texture.
• Match with Fresh Salad Companion: Prepare a light arugula salad with lemon vinaigrette to cut through the richness of the cheese and provide a bright, zesty contrast to the warm potato puffs.

How To Store Mashed Potato Puffs Just Right

• Store cooled mashed potato puffs in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent moisture absorption.
• Place completely cooled puffs in a freezer-safe container or freezer bag, separating layers with parchment paper. Freeze for up to 2 months, maintaining their delicious texture and flavor.
• Warm refrigerated or thawed puffs in a preheated oven at 350°F for 10-12 minutes to restore their crispy exterior and warm, soft interior. Avoid microwaving to prevent soggy texture.
• Prepare the potato mixture a day in advance and store in the refrigerator, covered.

FAQs On Cheesy Mashed Potato Puffs

• Can I use a different type of potato?

Yes, you can substitute russet potatoes with Yukon Gold or red potatoes, but russet potatoes provide the best texture and fluffiness for this recipe.

• Is it necessary to use both cheddar and parmesan cheese?

While both cheeses add depth of flavor, you can use just one type of cheese if preferred. Cheddar provides sharpness, and parmesan adds a nutty taste.

• How do I prevent my potato puffs from sticking to the muffin tin?

Generously grease the muffin tin and sprinkle breadcrumbs in each cup before adding the potato mixture. This creates a non-stick surface and adds a crispy exterior.

• Can I make these potato puffs ahead of time?

Yes, you can prepare the potato mixture in advance and refrigerate.

Cheesy Mashed Potato Puffs Recipe

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4.8 from 27 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Delightful Cheesy Mashed Potato Puffs blend comfort and elegance, turning classic potatoes into irresistible golden bites. Crispy edges and creamy centers make these puffs a perfect crowd-pleasing appetizer you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

Potatoes:

• 2 lbs russet potatoes
• 1/2 cup milk
• 1/4 cup butter

Cheese:

• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese

Other Ingredients:

• 2 large eggs
• 1/4 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• 2 tbsp chives, chopped
• 1 tsp garlic powder

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Instructions

1. Peel and dice russet potatoes into uniform cubes, ensuring even cooking and consistent texture.
2. Boil potatoes in salted water for 15-20 minutes until tender, easily pierced with a fork.
3. Drain potatoes thoroughly and return to hot pot to evaporate excess moisture.
4. Mash potatoes using a potato masher or ricer until smooth and creamy.
5. Incorporate milk, butter, sour cream, salt, pepper, and garlic powder into mashed potatoes, mixing until well blended.
6. Fold in shredded cheddar and parmesan cheeses, creating a rich and savory potato base.
7. Whisk eggs separately, then gently fold into potato mixture to help bind ingredients.
8. Mix in chopped chives for a fresh, herbal note.
9. Grease a muffin tin and sprinkle breadcrumbs in each cup to create a crispy exterior.
10. Carefully spoon potato mixture into prepared muffin tin, filling each cup about 3/4 full.
11. Bake in a preheated 375°F oven for 20-25 minutes until golden brown and slightly puffed.
12. Allow puffs to cool in tin for 5 minutes before gently removing to serve.
13. Garnish with additional chives or a sprinkle of parmesan if desired.

Notes

• Choose russet potatoes for their starchy texture, which creates a fluffier and more consistent mashed potato puff.
• Thoroughly drain and dry potatoes to prevent excess moisture that could make puffs soggy and prevent proper rising.
• Use a potato ricer for ultra-smooth, lump-free mashed potatoes that will result in a more elegant and uniform texture.
• Experiment with different cheese combinations like gruyère, gouda, or blue cheese to customize flavor profiles and add depth.
• For a gluten-free version, replace breadcrumbs with almond flour or gluten-free panko to maintain the crispy exterior.
• Make these puffs ahead and freeze unbaked, allowing for quick and convenient meal preparation on busy days.
• Serve as a versatile side dish, appetizer, or party snack that can be easily scaled up for larger gatherings.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 70 mg