Cheesy Mashed Potato Puffs

 Serving Suggestions:

These pair beautifully with:

  • A dollop of sour cream or Greek yogurt
  • Dips like ranch, chipotle aioli, or garlic herb sauce
  • As a side dish to roast chicken, meatloaf, or steak

 Tips & Variations:

  • Add bacon or ham for extra flavor and protein.
  • Try swapping cheddar for Monterey Jack, Gruyère, or pepper jack.
  • Make them mini-sized using a mini muffin tin for bite-sized party snacks.
  • Freeze extras in a sealed bag—reheat in the oven or air fryer for best texture.

 Storage:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 1 month. Reheat directly from frozen in the oven.

Why You’ll Love This Recipe

✅ Uses up leftovers
✅ Kid-friendly and lunchbox-approved
✅ Gluten-free (if mashed potatoes are GF)
✅ Easy to scale for meal prep or parties
✅ High in calcium and protein from the cheese and eggs

Ingredients

  • 2 cups mashed potatoes cooled
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup milk
  • 2 green onions finely sliced
  • Salt and black pepper to taste

Method

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, milk, and green onions.
  3. Season with salt and pepper. Mix until just combined.
  4. Spoon the mixture into muffin cups, filling almost to the top.
  5. Bake for 20–25 minutes until golden brown and crispy around the edges.
  6. Let cool slightly before removing. Serve warm and enjoy!