Dessert

Leftover Mashed Potato Puffs Recipe

Bymia larkspur December 5, 2025December 5, 2025

Introduction

Leftover Mashed Potato Puffs are a delicious and creative way to transform your leftover mashed potatoes into a crispy, cheesy snack. Perfectly golden on the outside and soft inside, these puffs make a great appetizer or side dish that everyone will love.

A black rectangular plate holds several golden-brown, crispy mini potato bites arranged close together in rows, each topped with small pieces of bright green chopped scallions. The potato bites have a rough, textured surface with areas showing a mix of light yellow and darker toasted brown spots, giving a crunchy look. In the background, there is a black muffin tray with more similar potato bites, slightly out of focus, placed on a white marbled texture. Some green leafy herbs appear blurred in the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (480g) leftover mashed potatoes
2 large eggs
1/4 tsp (1g) garlic powder
2 tbsp (16g) breadcrumbs
1/2 cup (50g) cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated
2 green onions, chopped
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C). Grease a mini muffin tin with oil or butter.
Step 2: In a mixing bowl, combine the mashed potatoes, eggs, breadcrumbs, garlic powder, salt, and pepper.
Step 3: Add the chopped green onions and mix until smooth and well combined.
Step 4: Stir in the grated cheddar and Parmesan cheeses. Adjust seasoning if needed.
Step 5: Spoon the mixture evenly into the prepared muffin tin cups.
Step 6: Sprinkle the tops with freshly ground black pepper, red pepper flakes, or paprika for extra flavor.
Step 7: Bake for 25 minutes or until the tops are golden and slightly crispy.
Step 8: Allow to cool for a few minutes before carefully removing from the tin. Serve warm.

Tips & Variations

For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Add cooked bacon bits or diced ham to the mixture for a savory twist.
Use fresh herbs like parsley or chives instead of or in addition to green onions for more flavor.
If your mashed potatoes are too dry, add a little milk or cream to loosen the mixture before baking.

Storage

Store leftover puffs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10-15 minutes to restore their crispiness. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Small golden brown baked savory bites with a crispy outer layer and slightly rough texture, each shaped like tiny cups or muffins. They are sprinkled with chopped green onion pieces on top, adding a fresh green color contrast. These bites are arranged in three rows on a clean white rectangular tray. In the background, there is a white muffin pan with more of the same bites visible. The setting has a white marbled surface, with a hint of greenery blurred in the far back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of leftovers?

Yes, you can make mashed potatoes from scratch, just let them cool before mixing with other ingredients to prevent them from becoming too runny.

Can I freeze the potato puffs?

Yes, freeze the uncooked puffs on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.