I make these when a bowl of mash sits in the fridge and looks at me with big puppy eyes. We fold in sharp cheese and chives, then bake till the edges go golden and the centers stay soft. Think warm clouds with a shy crunch. This mashed potatoes recipe began as a rescue mission and turned into a habit. You can stash this recipe for mashed potatoes for weeknights. You can use it when you crave a recipe with mashed potatoes that feels simple and calm. The shape feels cute. The smell carries buttery steam. The bite lands light. If you want a healthy mashed potatoes recipe, bake in a mini muffin pan and skip extra oil. For a vegan mashed potatoes recipe, use plant mash and plant cheese. If you love a mashed potatoes recipe garlic, rub the pan with a cut clove. I grew up scraping the pot for the crispy bits. Now I plan for them. This simple mashed potatoes recipe gives that same joy with far less fuss. We scoop. We bake. We share. Then we wish we had made a second tray.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mashed Potato Cheese Puffs Recipe
- 3) Ingredients for Mashed Potato Cheese Puffs
- 4) How to Make Mashed Potato Cheese Puffs
- 5) Tips for Making Mashed Potato Cheese Puffs
- 6) Making Mashed Potato Cheese Puffs Ahead of Time
- 7) Storing Leftover Mashed Potato Cheese Puffs
- 8) Try these Side Dish next
- 9) Mashed Potato Cheese Puffs
- 10) Nutrition
1) Key Takeaways
Hi there from Camila at Camila Cooks. I made these little puffs for a late night snack and the tray came back empty. That told me a lot. This mashed potatoes recipe solves leftover mash in a fun way and it tastes like a baked treat. Mashed potatoes recipe shows up here twice on purpose since it stands as the star and it deserves the spotlight. When you want comfort without a long wait, these puffs step up and help.
The texture lands light with a soft middle and a crisp edge. Cheese melts into tiny pockets. Chives add a fresh bite. Each piece feels snack size so the plate looks friendly. The pan goes in hot, the puffs rise, the kitchen smells like butter and toasty cheese. That smell brings people to the stove before the timer even beeps.
The method stays simple. We mix cold mash with egg and two cheeses, scoop into a mini muffin pan, then bake till golden. The steps use one bowl and a spoon. This keeps clean up quick which always helps on a weeknight. I like that the recipe scales well. You can double it when friends swing by or cut it in half when you cook for one.
2) Easy Mashed Potato Cheese Puffs Recipe
Easy speaks to time and to mind space. I do not want a long list or extra gear after a busy day. This easy plan uses what sits in the fridge and turns it into something warm and happy. Two spoons, one bowl, one pan. The mashed potatoes recipe keeps the base soft and steady. I say it again early so search and readers both get what this page gives. We stay calm and we cook in a relaxed way.
Do you ever look at a tub of mash and think now what. Same here. I grew up with a habit of crisping potato cakes in a skillet. Good idea but it needs a watchful eye and a flip. The puffs skip the flip and bake hands off. That saves me from hovering and lets me set the table or text a friend or sip tea. Small wins feel big on a Tuesday night.
Flavor carries the show. Cheddar brings a sharp note. Parmesan brings a nutty hint. Chives brighten. A pinch of paprika gives a warm color and a gentle whisper of smoke. The recipe for mashed potatoes often reads plain. Here the mix wakes up without heavy effort. Think game night, movie night, quick side with soup, or brunch with eggs. The tray clears fast and you get that nice little pause where everyone nods and grins.
3) Ingredients for Mashed Potato Cheese Puffs
Mashed potatoes Cold and firm mash gives body and helps the mix hold shape in the pan. If the mash feels loose, I stir in a spoon of flour till the spoon stands up with the mix clinging to it.
Egg One beaten egg binds the mix. It sets in the heat and gives lift so each puff looks proud when you pull the pan from the oven.
Cheddar Shredded cheddar melts into little pockets. It adds bold flavor and that stretchy pull that makes people reach for one more.
Parmesan Finely grated parmesan brings salt and savory depth. It helps the top turn golden and crisp. The smell hits first and feels cozy.
Yogurt or sour cream A spoon or two keeps the mash creamy and adds a mild tang. It helps the crumb stay soft the next day too.
Chives Fresh chives or green onion add color and a gentle onion bite. The green specks look cheerful in the baked puffs.
Flour A little flour adds structure. I use all purpose. If the mash starts very stiff, you can use a touch less.
Baking powder A small pinch gives airy lift. The puffs rise and stay tender instead of dense.
Salt and pepper Season the mix with a light hand. The cheeses bring salt so taste the mash and add just what you need.
Paprika A tiny pinch adds warm color. It is optional yet I like the hint and the way the tops brown.
Oil spray A quick mist on the pan keeps edges crisp and release clean. No stuck bits, no stress at the sink.
4) How to Make Mashed Potato Cheese Puffs
Step one preheat Heat the oven to a steady two hundred C. Set a mini muffin pan on a sheet pan for easy handling. Give the cups a light coat of oil spray.
Step two mix In a bowl stir the mashed potatoes with egg cheddar parmesan yogurt chives flour baking powder salt and pepper. Fold till it looks even and thick like cookie dough.
Step three fill Use a small scoop to portion the mix into the cups. Fill to the top. Smooth each mound with a wet spoon so the tops bake even and pretty.
Step four bake Slide the pan into the hot oven. Bake twenty to twenty five minutes till the edges go deep gold and the centers feel set when tapped.
Step five rest Let the pan sit for five minutes. Twist each puff gently to loosen then lift out. The rest helps them hold shape and keeps fingers safe.
Step six serve Pile the puffs on a plate. Add a dollop of sour cream or a swipe of ketchup or a spoon of herby yogurt. Enjoy right away while the edges sing.
5) Tips for Making Mashed Potato Cheese Puffs
Use cold mash. Warm mash feels soft and can slump. Cold mash keeps the mix thick so the puffs rise with tidy sides. If your mash sat next to gravy, scoop from the firmer part for best texture.
Grate cheese fresh if you can. Packaged shreds work in a pinch yet a hand grated pile melts smoother. That small step changes the bite more than you might think.
Test a single puff. Bake one for a few minutes. If it spreads, add a spoon of flour to the bowl. If it feels dry, add a spoon of yogurt. Tiny tests save whole trays and keep spirits high.
6) Making Mashed Potato Cheese Puffs Ahead of Time
Mix the batter and scoop into the pan then chill the filled pan for ten minutes. This short chill firms the mix and gives strong lift in the oven. It also buys time to tidy the counter or pour drinks.
You can bake the puffs early in the day. Cool on a rack then store covered in the fridge. Reheat on a hot sheet pan till the rims crisp again. The middle stays soft and the top regains that gentle crunch.
For a brunch plan freeze unbaked scoops on a tray then bag them. Bake from frozen on a greased mini muffin pan. Add a minute or two to the bake time. The kitchen still smells great and you get zero fuss.
7) Storing Leftover Mashed Potato Cheese Puffs
Leftovers keep well. Cool the puffs then place them in a container with parchment between layers. Store in the fridge for three days. The edges soften yet spring back with heat.
For longer storage freeze them on a sheet then move to a freezer bag. Label the bag so you do not forget the date. Reheat from frozen till hot in the center. The edges will crisp again and the cheese will melt just right.
Use them in lunch boxes or as a quick side with soup. They also sit well on a party platter next to a bowl of herby dip. Everyone smiles when warm potatoes show up unannounced.
8) Try these Side Dish next
9) Mashed Potato Cheese Puffs
Mashed Potatoes Recipe Cheese Puffs For Cozy Snacking
Ingredients
- 2 cups cold mashed potatoes
- 1 large egg beaten
- 1 cup shredded cheddar cheese
- 2 tablespoons grated parmesan
- 2 tablespoons chopped chives or green onion
- 2 tablespoons plain yogurt or sour cream
- 2 tablespoons all purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 0.25 teaspoon black pepper
- Pinch smoked paprika optional
- Oil spray for the pan
Instructions
- Heat the oven to 200 C. Lightly oil a mini muffin pan.
- Stir mashed potatoes with egg cheese parmesan chives yogurt flour baking powder salt pepper and paprika.
- Scoop the mix into the cups. Fill to the top and smooth the tops with a wet spoon.
- Bake 20 to 25 minutes till puffed with deep golden rims.
- Let the pan rest 5 minutes. Twist each puff to loosen then lift out.
- Serve hot with sour cream or ketchup or a quick herby yogurt.
10) Nutrition
Serving size two puffs. Calories about one hundred ten. Sodium about one hundred sixty milligrams. Fat about six grams. Saturated fat about two and a half grams. Carbs about ten grams. Fiber about half a gram. Protein about five grams. Cholesterol about twenty five milligrams. Values vary by cheese and by mash. Use this as a guide not a strict rule.
From Camila at Camila Cooks find more friendly recipes at Camila Cooks. This page includes the main term mashed potatoes recipe with help from friends like recipe with mashed potatoes simple mashed potatoes recipe healthy mashed potatoes recipe vegan mashed potatoes recipe mashed potatoes recipe garlic and recipe for mashed potatoes. For readers who like a creamy mashed potato method and a fluffy mashed potatoes guide and the best mashed potatoes tutorial this bake turns those ideas into a small bite that makes sense for busy days.
Leave a Comment