Mashed Potato Cheese Puffs (Printable)

Fluffy mashed potato and cheese bites baked until golden and puffy. Perfect for appetizers, snacks, or warming comfort food sides.

# What You'll Need:

→ Mashed Potato Base

01 - 2 cups mashed potatoes (prepared from approximately 3 medium potatoes)
02 - 2 tablespoons unsalted butter
03 - ¼ cup whole milk
04 - Salt and black pepper to taste

→ Cheese and Mix-ins

05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 large eggs
08 - 2 tablespoons chopped fresh chives or green onions
09 - ¼ teaspoon smoked paprika

→ Baking Components

10 - 2 tablespoons all-purpose flour
11 - 1 tablespoon melted butter for brushing

# How To Make:

01 - Preheat your oven to 400°F. Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
02 - If using freshly boiled potatoes, peel and boil them until tender. Drain thoroughly, then mash with 2 tablespoons butter and ¼ cup milk. Season with salt and pepper, then allow to cool slightly before proceeding.
03 - In a large mixing bowl, add the prepared mashed potatoes, shredded cheddar cheese, grated Parmesan, eggs, chopped chives, smoked paprika, and flour. Mix thoroughly until all ingredients are fully incorporated and the mixture is smooth and uniform.
04 - Using a spoon or small ice cream scoop, form 12 equal-sized dollops of the potato mixture. Place each dollop onto the prepared baking sheet, spacing them evenly to allow for expansion during baking.
05 - Brush the tops of each puff with melted butter. This step promotes even browning and creates a beautifully golden exterior.
06 - Place the baking sheet in the preheated oven. Bake for 25 to 30 minutes, or until the puffs are evenly golden brown and set throughout.
07 - Remove from the oven and allow the puffs to cool on the baking sheet for a few minutes. This brief resting period helps them set slightly for easier handling. Serve warm, optionally accompanied by sour cream for dipping.

# Expert Tips:

01 -
  • They transform humble leftover mashed potatoes into something that feels like a fancy restaurant appetizer
  • The exterior gets perfectly crisp while the inside stays impossibly fluffy and light
  • These reheat beautifully so you can make them ahead and still impress guests
02 -
  • Cold mashed potatoes work better than warm ones because they hold their shape and do not make the mixture too loose
  • Do not overmix once you add the eggs or the puffs can become tough instead of tender
03 -
  • Use a cookie scoop for uniform sizing so all the puffs finish baking at the same time
  • Grate your own cheese instead of buying pre shredded because it melts so much better

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