Cheesy Mashed Potato Puffs 5 Amazing Secrets for Crispy Bites
Golden on the outside and fluffy inside, these bite-sized Cheesy Mashed Potato Puffs turn simple leftovers into a crowd-pleasing appetizer with a crisp Parmesan crust and rich cheddar center.
Equipment
- Mini Muffin Pan
- Mixing bowls
- Measuring Cups and Spoons
- Cookie scoop or tablespoon
- Silicone spatula
- Cooking spray or melted butter
Ingredients
Potato Mixture
- 3 cups mashed potatoes chilled and firm
- 1 cup cheddar cheese shredded
- 1 large egg lightly beaten
- 1/4 cup chives finely chopped
- 1/4 cup all-purpose flour for structure
- 1/2 tsp garlic powder
- salt and black pepper to taste
Crispy Coating
- 1/2 cup Parmesan cheese finely grated, for rolling
For Baking
- cooking spray or melted butter for greasing the pan
Instructions
- Preheat the oven to 400°F (200°C). Generously grease a mini muffin pan with cooking spray or melted butter so the puffs release cleanly and develop crisp edges.
- In a large bowl, combine chilled mashed potatoes, shredded cheddar, chives, flour, garlic powder, salt, and pepper. Add the egg and stir until the mixture is evenly combined and thick enough to hold its shape.
- Portion 1-inch balls using a small cookie scoop or your hands. Roll each portion in grated Parmesan to coat, then place into the greased muffin cups and press gently to fit the mold.
- Bake 15–20 minutes until the tops are golden and the edges look crisp. Keep an eye on them in the final minutes to avoid over-browning.
- Cool in the pan for 3–5 minutes before lifting out. Serve warm for the best texture and flavor.
- Notes For extra flavor, add a pinch of paprika or cayenne to the mixture. Make ahead and reheat in a 350°F (175°C) oven to restore crispiness.
Notes
Pro tip Chill potatoes so the mixture stays firm. If it feels too soft, mix in an extra tablespoon of flour. For extra crunch, sprinkle a little Parmesan or panko on top before baking.