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Staring at a giant tub of leftover mashed potatoes after a massive holiday or Sunday dinner is a very common problem.
You eventually need a creative, completely different way to serve them before they go bad in the cold fridge.
This Cheesy Mashed Potato Puffs Recipe transforms that massive tub into a bite-sized, incredibly fun appetizer.
It is the ultimate kid-friendly potato side dish that practically guarantees an empty platter in minutes.
You get golden, crispy baked edges surrounding a beautifully fluffy and creamy interior.
Every single bite delivers the sharp bite of melted cheddar cheese and a fresh pop of green onions.
Let us break down exactly how to turn yesterday’s dinner into the absolute best 4-ingredient potato puffs.
Ingredients
- 2 cups cold leftover mashed potatoes firm, not runny
- 2 large eggs lightly beaten
- 1 cup shredded cheddar cheese mild or medium
- ¼ cup finely chopped green onion or chives
Instructions
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Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin pan (24-count) with cooking spray, shortening, or a little butter.
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Prep Potatoes: In a medium mixing bowl, add the completely cold mashed potatoes. Break them up gently with a fork so there are no big, hard clumps remaining.
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Mix in Eggs: Stir the lightly beaten eggs directly into the cold potatoes until the mixture looks completely smooth and the eggs are fully worked in.
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Add Mix-ins: Add the shredded cheddar cheese and the finely chopped green onion or chives. Stir the batter until everything is evenly combined.
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Fill Pan: Using a small spoon or a tablespoon measure, scoop the thick potato mixture directly into the prepared mini muffin cups, filling each one almost to the top. Gently press the tops down to smooth them out.
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Bake: Bake on the middle rack for 18-22 minutes, or until the puffs are fully set, the edges are golden brown, and the tops look lightly crisp.
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Rest: Remove the hot pan from the oven and let the potato puffs cool and set in the pan for exactly 5 minutes.
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Serve: Run the tip of a butter knife carefully around the edges if needed, then gently lift the puffs out of the tin and serve warm.
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