Leftover mashed potatoes are used to make mashed potato cheese puffs. It’s worth peeling a few extra potatoes just to make these golden, cheesy puffs. Loaded with cheddar and parmesan, shallots (scallions), thyme, onion powder and butter they’ll become a favourite for breakfast, brunch or to serve at dinner.
Mound the mixture into the muffin tin without worrying about how pretty they look, the more texture the better for browning and getting those craggy bits of potato golden.
You’ll be in mashed potato heaven after 30 minutes baking when they become all golden and crispy due to the cheese and butter. You can prep them a couple of days ahead of serving or freeze them in the muffin tin, then release them and pop into a ziplock bag once frozen, then return to a greased muffin tin when you’re ready to bake.
other uses for leftover mash
Mashed potato is one of the most common kitchen leftovers. As spuds are both plentiful and filling it’s sad to leave some cold leftovers without turning them into another meal. While cold mash is about as appetising as eating a gluey paste it can be re-used to make other recipes. Think…….
- potato pancakes
- pie topping
- potato patties
- potato waffles
Watch How To Make Mashed Potato Cheese Puffs
Please scroll to the bottom for the Mashed Potato Cheese Puffs recipe.
check out some more winning potato recipes
click on the link for the recipe…..Potato Galette with Duck Fat and Caraway
click on the link for the recipe…..Easy Crispy Hasselback Potatoes
click on the link for the recipe…..Creamy Muffin Tin Potato Stacks
click on the link for the recipe…..Crispy Roast Potatoes
click on the link for the recipe…..Crispy Smashed Potatoes
What’s your favourite way to cook potatoes? We’d love to hear from you in the comments below.
Mashed Potato Cheese Puffs
Golden, and crispy mashed potato cheese puffs are very quick and easy to prepare using leftover mash.
- 700g (1 1/2 pounds) cold mashed potatoes (about three large potatoes)
- 2 shallots (scallions) thinly sliced
- 1 cup tasty cheddar cheese, grated
- 1/2 cup of parmesan cheese, grated
- 3 large eggs, separated
- 1/4 cup full cream milk
- 1/4 cup melted butter
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme leaves
- onion powder x 1 teaspoon
- 1 teaspoon fine salt
- 1/2 teaspoon fine white pepper
- preheat oven to 220c (430f) on bake, not fan
- lightly butter a 12 cup normal sized muffin tin
- place everything except the egg whites in a large bowl and mix thoroughly
- in a separate bowl beat egg whites till stiff and airy
- fold a quarter of the whites into the mixture, and fold through the mixture to slacken it
- gently fold remaining whites into the mixture
- spoon into muffin tin
- bake on middle shelf for 20-25 minutes or until golden
- serve and enjoy!
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Cooper with his little mate Fabio, who came for a visit.
Hi Deborah, the only issue would be ensuring the pumpkin mash was on the dry side like mashed potatoes with nothing added. Other than that we really don’t think you would have a problem. Jo and Jen
How long to bake if in a mini muffin pan
Hi Deborah, as we haven’t cooked these in a mini muffin pan we can’t say the timing. However, we suggest you start to check them around the 12-15 minute mark. Hope you enjoy them. Regards, Jo and Jen