These parmesan mashed potato puffs are crispy on the outside, soft and cheesy inside, and made in a muffin tin — so they’re cute and easy to serve.
Perfect for using up leftover mashed potatoes or making from scratch.
You can whip these up fast, and they reheat like a dream.
They look fancy, but they’re really just a few pantry basics stirred together and baked into golden little bites of comfort.
Why I Love This Recipe
This is one of those recipes I stumbled into when I had too many mashed potatoes after a family dinner. I tossed in some cheese and eggs, scooped it into a muffin tin, and WOW. It became a favorite right away. I’ve made them for brunches, potlucks, and cozy weeknights.
- Crispy outside, fluffy and cheesy inside
- Super quick to mix together
- Easy to make ahead or freeze
- Feels fancy, tastes like comfort food
- Uses up leftovers in the best way
Servings and Cook Time
Makes: 12 puffs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
What You’ll Need
- 2 cups cold mashed potatoes (smooth, not chunky)
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- ½ cup grated parmesan cheese
- ¼ cup whole milk
- 2 tablespoons sour cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons chopped chives (plus more for garnish)
- Non-stick cooking spray
Pro Tips
- Cold mashed potatoes hold their shape better when baking
- Spray your muffin tin well — cheese can stick
- Use freshly shredded cheese for best melt and flavor
- Don’t overmix the batter — it should be thick and scoopable
- Let them cool 5 minutes in the tin before popping them out
Tools Required
- Large mixing bowl
- Silicone spatula or wooden spoon
- Standard 12-cup muffin tin
- Measuring cups and spoons
- Non-stick spray
Substitutions and Variations
- Swap cheddar for mozzarella or pepper jack
- Use Greek yogurt instead of sour cream
- Add crumbled bacon or chopped cooked spinach
- Try sweet potato mash for a twist
Make Ahead Tips
You can mix everything ahead and store in the fridge for up to 24 hours before baking. Or bake them fully, let cool, and store in the fridge up to 3 days or freeze for a month. Reheat in the oven at 350°F for 10 minutes.
How to Make Parmesan Mashed Potato Puffs
Step 1: Preheat the Oven and Prep the Muffin Tin
Preheat your oven to 400°F. Spray all 12 cups of your muffin tin with non-stick spray to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, add 2 cups cold mashed potatoes, 2 large eggs, ¼ cup whole milk, and 2 tablespoons sour cream. Stir until smooth.
Step 3: Add Cheeses and Seasonings
Add 1 cup shredded sharp cheddar, ½ cup grated parmesan, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp black pepper, and 2 tablespoons chopped chives. Stir gently until just combined.
Step 4: Fill the Muffin Tin
Scoop the mixture evenly into the 12 muffin cups, filling each about ¾ full. Smooth the tops lightly with the back of a spoon.
Step 5: Bake Until Golden and Set
Bake in the preheated oven for 25 minutes, or until tops are golden and edges look crispy. Let cool 5 minutes in the pan before serving.
Macros Information (Per Puff – Makes 12)
- Calories: 110
- Protein: 5g
- Fat: 7g
- Carbs: 7g
- Fiber: 0.5g
- Sugar: 0.5g
Why This Recipe Works (Quick Science)
Eggs and cheese help bind the cold mashed potatoes and give structure while baking. The fats in the cheese and sour cream create richness and crisp edges. Baking in a muffin tin gives each puff even browning and that perfect golden crust.
Common Mistakes
- Using warm mashed potatoes — they make the mix too runny
- Not greasing the muffin tin enough — cheese sticks easily
- Overbaking — they can dry out quickly, so check at 23 minutes
- Under-seasoning — taste your mashed potatoes first
What to Serve With
- Roasted chicken or turkey
- A crisp green salad
- Soup like tomato or broccoli cheddar
- Breakfast sausage or bacon
- Steamed veggies
FAQ
Can I use instant mashed potatoes?
Yes, just make them thicker than usual so the mix holds its shape.
Can I freeze these?
Yep! Bake, cool, then freeze. Reheat in oven for best texture.
Do I have to use chives?
Nope! Try parsley, green onions, or skip entirely.
What if I don’t have sour cream?
Use plain Greek yogurt or even cream cheese.
Leftovers and Storage
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven at 350°F for 8–10 minutes to bring back the crisp edges. You can also freeze them — just thaw and reheat in the oven.
Conclusion
These parmesan mashed potato puffs are pure comfort in muffin form — crispy, cheesy, and totally irresistible. Whether you’re using up leftovers or making them fresh, they’re a cozy side dish that looks as good as it tastes. If you give them a try, drop a comment below and let me know how they turned out — or ask if you hit any snags!