Mashed Potato Cheese Puffs (Printable)

Golden, crispy baked puffs blending fluffy mashed potatoes with sharp cheddar and Parmesan. Perfect warm appetizer or cozy side.

# What You'll Need:

→ Mashed Potato Base

01 - 2 cups mashed potatoes (from approximately 3 medium potatoes)
02 - 2 tablespoons unsalted butter
03 - 1/4 cup whole milk
04 - Salt and black pepper to taste

→ Cheese and Mix-ins

05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 large eggs
08 - 2 tablespoons chopped fresh chives or green onions
09 - 1/4 teaspoon smoked paprika

→ Baking Components

10 - 2 tablespoons all-purpose flour
11 - 1 tablespoon melted butter for brushing

# Method:

01 - Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
02 - If not using leftovers, peel and boil potatoes until tender. Drain thoroughly and mash with butter, milk, salt, and pepper until smooth. Allow mixture to cool slightly.
03 - In a large mixing bowl, combine mashed potatoes, shredded cheddar, grated Parmesan, eggs, chopped chives, smoked paprika, and flour. Mix until fully incorporated and smooth.
04 - Using a spoon or small ice cream scoop, portion mixture into 12 evenly sized dollops on the prepared baking sheet, spacing them apart.
05 - Brush the tops of each puff lightly with melted butter to promote golden browning.
06 - Bake for 25 to 30 minutes until puffs are golden brown and set throughout.
07 - Allow puffs to cool for several minutes on the baking sheet. Serve warm, optionally accompanied by sour cream.

# Insider Tips:

01 -
  • They transform humble leftovers into something that feels like a special treat from a bakery
  • The inside stays incredibly fluffy while the outside develops this irresistible golden crust
  • You can prep everything ahead and bake them right before guests arrive
02 -
  • Make sure your mashed potatoes are not hot when you mix in the eggs, or they might cook prematurely and affect the texture
  • These puffs are best served warm from the oven, though they reheat surprisingly well the next day
  • The batter should be thick enough to hold its shape when scooped, not runny or loose
03 -
  • For extra crispy tops, sprinkle some panko breadcrumbs over the butter before baking
  • If you want to add bacon, cook and crumble it first, then fold it into the mixture with the cheese

Go Back