Mashed Potato Parmesan Puffs

Mashed Potato Parmesan Puffs are the best way to turn leftovers into something new. Creamy mashed potatoes, Parmesan and chives bake into golden, puffy bites.

Light, fluffy mashed potato puffs with Parmesan and chives, baked until golden and crisp on the outside. A great use for leftover mashed potatoes. They're crispy outside, soft and fluffy inside, and perfect as a side or holiday appetizer.

Why You’ll Love This Recipe

• Uses leftover mashed potatoes
• Crispy and fluffy
• Great holiday side
• Only 8 ingredients

Ingredients for Mashed Potato Parmesan Puffs

• 3 cups (630 g) mashed potatoes (leftover or fresh)
• 2 large eggs
• 3/4 cup (75 g) grated Parmesan, divided
• 1/2 cup (50 g) shredded mozzarella
• 1/4 cup (30 g) all-purpose flour
• 2 tbsp chopped chives
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Equipment You’ll Need

• Large mixing bowl and spatula
• Baking sheet lined with parchment, or a mini muffin tin
• Box grater or food processor
• Clean kitchen towel for squeezing out moisture
• Small cookie scoop for even-sized bites

Ingredient Notes

• Mashed potatoes: Any style works; thicker mash is best.
• Eggs: Make them puff and hold together.
• Chives: Add fresh, mild onion flavor.

The Secret to Fluffy Potato Puffs

The eggs are what make these puff up in the oven, giving them a light, almost souffle-like texture. Cold mashed potatoes hold their shape better than warm ones, and a little flour keeps the puffs from spreading. The Parmesan on top turns into a crispy, golden crust.

Full measurements and printable instructions are in the recipe card below.

How to Make Mashed Potato Parmesan Puffs

Step 1

Preheat the oven to 400°F (200°C) and grease a 24-cup mini muffin tin.

Step 2

Mix the mashed potatoes, eggs, 1/2 cup Parmesan, mozzarella, flour, chives and garlic powder. Season.

Step 3

Spoon into the muffin cups and top with the remaining Parmesan.

Step 4

Bake 22-25 minutes until puffed and golden.

Step 5

Cool 5 minutes, then remove and serve.

Tips for the Best Results

• Grease the tin generously.
• Don't skip the Parmesan on top.
• Let them rest before removing.

Variations to Try

• Add cheddar and diced turkey bacon.
• Use garlic and herb cheese.
• Add a pinch of cayenne.

What to Serve With It

Serve with sour cream, as a side for roast chicken or as a holiday appetizer.

Storage and Reheating

Cold leftover mashed potatoes work best. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Perfect for Any Occasion

Potato puffs are a wonderful holiday side and an easy way to use up Thanksgiving or Sunday-dinner leftovers. Serve them next to roast chicken, steak or meatloaf, or put them out as a warm appetizer with a bowl of sour cream and chives. They're also great at brunch beside eggs. Kids love their bite-size shape, and adults love the crispy Parmesan tops, so they always disappear quickly.

Make-Ahead and Freezing Tips

Fill the muffin tin and refrigerate it covered for up to 24 hours before baking. Baked puffs can be frozen for 2 months and reheated in a 375°F oven until hot and crispy again.

Frequently Asked Questions

Can I use instant mashed potatoes?

Yes, make them thick.

Can I freeze them?

Yes, up to 2 months.

How do I reheat?

Bake at 375°F for 8 minutes.

Can I use sweet potatoes?

Yes. Use mashed sweet potatoes for a slightly sweeter version.

Do I need a mini muffin tin?

It gives the best shape, but you can drop spoonfuls onto a parchment-lined sheet.

Final Thoughts

Fluffy, cheesy and golden. You'll start making extra mashed potatoes just for these!

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