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Cheesy Mashed Potato Puff Bites Recipe
Ash Tyrrell

Cheesy Mashed Potato Puff Bites Recipe

I just whipped up these Cheesy Mashed Potato Puff Bites, and I have to tell you—they disappeared faster than I expected! I love how leftover mashed potatoes can turn into a golden, crispy snack that’s soft and gooey inside. Making them is surprisingly simple, and they’re perfect for a quick appetizer or a kid-friendly treat.
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups cold mashed potatoes – Using cold leftovers helps the mixture hold its shape. Warm mash tends to get too sticky.
  • 1 cup shredded cheddar cheese – I always grate mine fresh for the best flavor and melt. Sharp cheddar gives a nice tang.
  • 2 large eggs – These act as a binder to keep everything together while baking.
  • 2 tablespoons flour or breadcrumbs – Optional but it helps firm up the bites so they don’t collapse.
  • ½ teaspoon garlic powder – Adds subtle depth without overpowering the potatoes.
  • Salt and black pepper – To taste. I usually start light and adjust after mixing.
  • Butter or oil – For greasing the muffin tin so nothing sticks.
  • Cooked bacon bits – Crispy bacon adds a smoky crunch.
  • Chopped green onions – Fresh green onions add a hint of zest.
  • Fresh parsley or dill – Adds color and a fresh herb flavor.
  • Parmesan or mozzarella – For an extra cheesy gooey interior.

Method
 

  1. I start by preheating my oven to 400°F (200°C) and greasing a 12-cup muffin tin with butter or nonstick spray. This step prevents sticking and ensures easy removal of the puffs.
  2. Next, I combine the cold mashed potatoes with the shredded cheese, eggs, flour, garlic powder, salt, and pepper. If the mixture feels too wet, I sprinkle in breadcrumbs until it’s thick but still scoopable.
  3. Using a spoon or cookie scoop, I portion the mixture evenly into the muffin cups. I like to sprinkle a little extra cheese on top for a golden, crispy crust that makes each bite irresistible.
  4. Finally, I bake them for 20–25 minutes until the tops are golden brown and the edges crisp. After removing from the oven, I let them sit for about 5 minutes in the pan before transferring them to a plate.

Notes

  • I always use cold mashed potatoes; it makes shaping the puffs much easier.
  • Don’t skip the cheese on top—it adds a lovely crunch and extra flavor.
  • Grease the pan generously; these bites have a tendency to stick.
  • Serve immediately for the best texture, but I sometimes sneak a few warm from the oven first!
  • If my mixture is too loose, I add an extra tablespoon of flour or a sprinkle of breadcrumbs.