Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs (Using Leftovers!)

If you’ve got leftover mashed potatoes sitting in your fridge, stop right there—because you’re about to turn them into crispy, cheesy potato puffs that taste like they came from your favorite brunch café. These mashed potato muffins are crunchy on the outside, fluffy inside, and bursting with sharp cheddar and savory green onions.

Whether you’re looking for budget-friendly meal ideas, a high-protein vegetarian snack, or a creative easy side dish for dinner, these puffs check every box. Bonus: they’re freezer-friendly and great for lunchboxes, too!

 Ingredients You’ll Need:

  • 2 cups mashed potatoes (leftover or freshly made, cooled)
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup milk (whole milk or 2% work best)
  • 2 green onions, thinly sliced
  • Salt and black pepper, to taste

 Step-by-Step Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with parchment or silicone liners.
  2. Mix the Batter: In a large bowl, stir together the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, and green onions until just combined. Season with salt and pepper to taste. Avoid over-mixing.
  3. Fill the Muffin Tin: Divide the mixture evenly between muffin cups, filling each cavity almost to the top.
  4. Bake: Bake for 20–25 minutes, or until the tops are golden brown and the edges are lightly crispy.
  5. Cool and Serve: Let the puffs rest in the tin for a few minutes before removing. Serve warm!