Mashed Potato Cheese Puffs (Printable)
Fluffy mashed potatoes with cheddar and Parmesan, baked until golden and puffy for irresistible bites.
# What You Need:
→ For the Mashed Potatoes
01 - 2 cups mashed potatoes (from about 3 medium potatoes)
02 - 2 tablespoons unsalted butter
03 - ¼ cup whole milk
04 - Salt and black pepper, to taste
→ Cheese & Mix-ins
05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 large eggs
08 - 2 tablespoons chopped chives or green onions
09 - ¼ teaspoon smoked paprika (optional)
→ For Baking
10 - 2 tablespoons all-purpose flour (or use gluten-free flour blend, if needed)
11 - 1 tablespoon melted butter, for brushing
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease or line a baking sheet with parchment paper.
02 - If not using leftovers, peel, boil, and mash potatoes with butter, milk, salt, and pepper until smooth. Allow to cool slightly.
03 - In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, chives, smoked paprika, and flour. Mix until smooth and well incorporated.
04 - Use a spoon or small ice cream scoop to form 12 dollops of mixture onto the prepared baking sheet.
05 - Brush tops with melted butter for extra golden color.
06 - Bake 25–30 minutes until puffs are golden brown and set.
07 - Let cool for a few minutes before serving. Serve warm with a dollop of sour cream, if desired.
# Helpful Tips:
01 -
- They turn humble leftover mashed potatoes into something guests will rave about
- The crispy golden exterior gives way to the most incredibly fluffy, cheesy center
- They come together in under an hour but taste like you spent all day cooking
02 -
- Cold mashed potatoes from the fridge actually work better than warm ones, so don't let them come to room temperature first
- Don't overmix once you add the flour, or they might turn tough instead of tender
- These reheat surprisingly well in the oven at 350°F for about 10 minutes if you have leftovers
03 -
- Use a cookie scoop instead of a spoon for perfectly uniform puffs that bake evenly
- Grate your own cheese instead of buying pre-shredded, which has anti-caking agents that can affect the texture