Name: Cheesy Mashed Potato Puffs: Your New Favorite Side
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Western
Ingredients: 3 cups mashed potatoes; 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese); 1/4 cup all-purpose flour; 2 tablespoons Parmesan cheese; 2 tablespoons chives; 1/3 cup sour cream; Salt to taste; 2 eggs, beaten

If you’re looking for a deliciously clever way to give new life to leftover mashed potatoes, you’re going to fall head over heels for these Leftover Mashed Potato Cheese Puffs. They bake up golden and crisp on the outside, irresistibly creamy on the inside, and absolutely loaded with cheesy goodness. This is a side that delights everyone at the table, whether you’re serving it alongside a main course, as a snack, or as party bites. Trust me, once you try these puffs, you’ll find yourself making extra mashed potatoes on purpose just to whip up a batch — and the best part is, they taste even better the next day!

Cheesy Mashed Potato Puffs: Your New Favorite Side - Recipe Image

Ingredients You’ll Need

Get ready to assemble a handful of kitchen staples for a side that’s packed with savory flavor and mouthwatering texture. Each ingredient brings something special to the table, from creamy richness to that signature cheesy stretch in every bite.

Mashed potatoes (3 cups): The foundation of this recipe — they offer that creamy interior and help everything stick together.
Shredded cheese (1 cup): Opt for cheddar, mozzarella, or your favorite melting cheese for gooey, melty perfection in every puff.
All-purpose flour (1/4 cup): Adds structure and helps the puffs hold together as they crisp up.
Parmesan cheese (2 tablespoons): Brings a salty, nutty flavor that pairs beautifully with potatoes and other cheeses.
Chives (2 tablespoons): Fresh and vibrant, they inject a pop of color and a delicate oniony taste.
Sour cream (1/3 cup): Provides tang and extra creaminess, making the interior luxuriously soft.
Salt (to taste): Brightens the flavors, but go easy if your potatoes or cheese are already well-seasoned.
Eggs (2, beaten): Our star binder — they help give the puffs that light, fluffy texture you’ll love.

How to Make a side

Step 1: Prep Your Baking Equipment

Start by preheating your oven to 400°F (200°C) — a hot oven ensures those puffs get a golden, crispy crust. Grease a standard muffin tin with a little oil or nonstick spray, so your puffs pop out easily after baking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk the eggs thoroughly and blend in the sour cream. Mixing these two together first ensures the base of your puffs is ultra-creamy and smooth, which makes for a better texture later on.

Step 3: Add Cheese, Chives, and Flavor

Time to stir in the shredded cheese, Parmesan, chopped chives, and a pinch of salt right into the egg and sour cream mixture. This is where you’ll see and smell the flavors really coming together — the chives add color while both cheeses promise that savory, gooey bite in every puff.

Step 4: Fold in the Mashed Potatoes

Gently fold in your leftover mashed potatoes (cold or room temperature is fine) until you have a thick, slightly lumpy mixture. Don’t overmix; it’s okay if there are small chunks of potato, as these add a rustic touch to your side.

Step 5: Fill the Muffin Tin

Use a spoon to divide the mixture evenly among your muffin cups, filling each cup all the way to the top. You want to pack the filling in firmly for nicely shaped puffs, but don’t worry if they’re not perfectly smooth — those craggy tops get especially crispy!

Step 6: Bake to Perfection

Slide the muffin tin into the preheated oven and bake for 20 to 25 minutes. Watch as the cheese starts to bubble and the puffs rise and turn a gorgeous golden brown. When the tops look crisp and puffed, they’re ready. Let them cool for a few minutes before carefully removing — and get ready to dig in to a side that’s pure comfort.

How to Serve a side

Garnishes

Dress up your cheese puffs with a little extra flair! Sprinkle a touch of chopped chives or parsley over the top for color, or add a dusting of freshly grated Parmesan just before serving. If you like a little heat, serve with a drizzle of hot sauce or a dollop of sour cream for dipping — it’s the perfect way to make a side feel extra special.

Side Dishes

While these puffs are fantastic all on their own, they were truly made to be a side for hearty main courses. Pair them up with roasted chicken, juicy pork chops, or slow-cooked beef. They’re also wonderful next to a colorful salad or a bowl of soup, rounding out your meal with a comfort-food twist.

Creative Ways to Present

Get playful with your presentation and watch these puffs fly off the platter! Try serving them stacked on a cake stand for a pretty party centerpiece, arranged in a napkin-lined basket for a rustic family dinner, or even as mini sliders (just slice them and fill with a dab of sour cream and a slice of ham). A side has never looked — or tasted — so charming!

Make Ahead and Storage

Storing Leftovers

Have extras? Pop your leftover puffs in an airtight container and store them in the fridge. They’ll keep well for up to five days, and they’re honestly even tastier once the flavors have had a chance to mingle and the cheese has set.

Freezing

Yes, you can freeze these cheese puffs! Place cooled puffs on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to three months. When you’re ready to enjoy a side again, just reheat straight from the freezer — no need to thaw.

Reheating

To bring reheated puffs back to crispy life, bake them on a tray in a 375°F (190°C) oven until warmed through (about 10 minutes). If you’re in a hurry, a quick spin in the microwave works too, though the texture is at its best when reheated in the oven.

FAQs

Can I use instant mashed potatoes for this recipe?

Absolutely! If you’re short on homemade potatoes, well-seasoned instant mashed potatoes will work just fine as a side in these cheese puffs. Just make sure they’re thick, not runny, for best results.

What’s the best cheese to use?

Cheddar brings a classic sharpness and oozy melt, but feel free to mix in mozzarella, Monterey Jack, or even Gruyère for different flavor twists.

Can I add other mix-ins?

Definitely — this recipe is wonderfully flexible. Try stirring in crumbled bacon, diced ham, or even some cooked broccoli for a little veggie crunch in your side.

How do I prevent the puffs from sticking to the pan?

Grease your muffin tin thoroughly or use silicone liners for easy release. Let the puffs cool a few minutes before removing, and they should pop right out!

Do these taste good cold?

Surprisingly, yes! They’re lovely cold or at room temperature, which makes a side like this perfect for picnics, lunchboxes, or grabbing as a quick snack throughout the day.

Final Thoughts

These Leftover Mashed Potato Cheese Puffs are one of those recipes you’ll want to return to again and again, whether you’re feeding a crowd or just treating yourself to a side that feels totally special. Give them a try, and don’t be surprised if you start making extra mashed potatoes just so you can enjoy these cheesy, crispy puffs all week long!