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Using chilled mashed potatoes helps the mixture hold its shape better when forming puffs.
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If your leftover mash is very loose or watery, drain excess liquid or stir in 1–2 Tbsp flour to improve structure.
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Don’t overfill the muffin cups — filling about ¾ full gives space for slight rising and crisping.
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For an extra golden top, sprinkle a little extra cheddar or Parmesan on each puff just before baking.
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Serve immediately for best texture; if held too long, the exterior may soften.
Variations
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Loaded‑Baked Style: Stir in crumbled bacon and green onions into the mix.
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Spicy Kick: Add diced jalapeño or ¼ tsp cayenne pepper for heat.
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Herby Twist: Replace chives with chopped fresh parsley and thyme.
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Vegetable Boost: Fold in ½ cup finely chopped cooked broccoli or spinach for added color and nutrition.
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No Cheese Version: Omit cheeses and increase herbs for a lighter puff — though the cheesy version is the indulgent favorite.
Ingredient Substitutions
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Leftover mashed potatoes → freshly made mashed potatoes cooled completely.
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Sharp cheddar → Monterey Jack, gouda, or pepper jack for variation.
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Parmesan → Pecorino Romano for sharper taste.
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Eggs → For a vegetarian binding alternative, try 2 Tbsp plain Greek yogurt + 1 Tbsp cornstarch (texture will vary slightly).
Storage & Reheating
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Store: Keep in an airtight container at room temperature for up to 2 hours, or refrigerate for up to 3 days.
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Reheat: Warm in a 350 °F (175 °C) oven for ~5–7 minutes to restore crispiness. Microwaving will warm them but soften the crust.
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Freeze: Once cooled completely, freeze in a single layer on a baking sheet, then transfer to a zip‑top bag for up to 2 months. Reheat from frozen at 375 °F (190 °C) for ~10 minutes.
What to Serve With These Puffs
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A dollop of sour cream or ranch dip for dipping.
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A fresh green salad with vinaigrette to cut through richness.
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Roasted chicken or grilled steak for a full meal side.
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Tomato soup or vegetable soup for a cozy pairing.
Nutrition Facts (Approximate per Puff)
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Calories: ~110 kcal
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Carbohydrates: ~8 g
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Fat: ~6 g
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Protein: ~5 g
(Values will vary depending on the exact mashed potato composition and cheeses used.)
FAQs
Q: Can I use sweet potato mash instead?
Yes — the method works well with sweet potato mash. The flavor and color will change, but you’ll still get a delicious puff.
Q: Can I make them ahead of time?
You can prepare the mixture ahead, fill the muffin tin, cover and refrigerate for up to 24 hours, then bake when ready.
Q: Can I air‑fry these instead of baking?
Yes — if you use an air fryer, set it to 375 °F (190 °C) and cook for ~10 minutes, checking for golden crisp.
Q: My mashed potatoes were very soft and the puffs fell apart — what happened?
The mixture was likely too loose. Next time drain excess liquid or add 1–2 Tbsp flour or an extra egg to bind better.
Related Recipes
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Check out Cheesy Mashed Potato Puffs for another version of this idea.
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Try Potato Croquettes for a similar breaded‐and‑fried version.
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For a sweet twist, try Twice‑Baked Sweet Potato Muffins using the same muffin tin method.
Conclusion
If you’ve got leftover mashed potatoes hanging around, don’t reheat them as is — transform them into leftover mashed potato cheese puffs. This recipe elevates leftovers into a crowd‑pleasing snack or side that’s crisp, cheesy, and perfectly comforting. Bake a batch, watch them disappear, and feel good about turning leftover into something extraordinary. Enjoy!
