“We absolutely love these puffs! They’re incredibly addictive and so simple to make!”

Cheesy Mashed Potato Puffs

These cheesy mashed potato puffs are a great way to transform leftover mashed potatoes into crispy, bite-sized treats. The inside stays soft and fluffy, while the outside turns golden and crunchy during baking. Rolling the puffs in Parmesan cheese creates a savory crust similar to a potato croquette, but without the need for deep frying. The final result is something between a classic tater tot and a flavorful potato pancake.

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Ingredients

Ingredient	Amount
Chilled mashed potatoes	3 cups
Shredded cheddar cheese	1 cup
Grated Parmesan cheese	½ cup
All-purpose flour	¼ cup
Fresh chives, chopped	¼ cup
Egg	1 large
Garlic powder	½ teaspoon
Salt and pepper	To taste
Butter or cooking spray	For greasing

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Instructions

Step 1: Preheat and Prepare the Pan
Preheat the oven to 400°F (200°C). Generously grease a mini muffin tin with butter or cooking spray.

Tip: Make sure the pan is thoroughly greased, since potatoes can stick easily. Proper greasing will help the puffs release smoothly after baking.

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Step 2: Mix the Ingredients
In a large bowl, combine the chilled mashed potatoes, cheddar cheese, chopped chives, flour, garlic powder, salt, and pepper. Add the egg and mix until the ingredients are evenly blended and the mixture holds together.

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Step 3: Shape and Coat
Form the mixture into small balls about 1 inch in size. Roll each ball in the grated Parmesan cheese until fully coated. Place the coated balls into the prepared muffin cups and gently press them down so they fit the shape of the pan.

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Step 4: Bake
Bake for 15–20 minutes, until the edges turn a deep golden brown and the Parmesan coating becomes crisp and lightly toasted.

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Step 5: Let Them Rest
Remove the pan from the oven and allow the puffs to sit for about 5 minutes before taking them out.

Note: Removing them too quickly may cause them to fall apart. Allowing them to rest gives the egg and melted cheese time to set, helping the puffs keep their shape.