Cheese Stuffed Mashed Potato Puffs

Prep Time 15 minutes
Total Time 47 minutes
Servings 12 potato puffs

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My kids LOVE the cheesy surprise in these Cheese Stuffed Mashed Potato Puffs! Leftover mashed potatoes make these SO easy (or use fresh!) — perfect make ahead side or appetizer for holiday gatherings. 


cheese stuffed mashed potato puffs  in hands being pulled apart to reveal cheese

First off, I want to apologize for my use of the word “holiday” in the description above.

I did it purely for those of you who will be searching for holiday recipes in the future, so that if you’re looking for a great make ahead holiday side, you will actually be able to find it. Later.

But, there’s nothing wrong with enjoying these creamy, fluffy, cheesy bites, on a regular basis, spring, summer, fall and winter.

leftover mashed potato puffs with cheddar cheese and green onions overhead on black cooling rack

Second, I know I am a horrible nail-painter. Now we can just leave that alone, right?

I thought these would be a super fun recipe to make with the kiddos — well, my 4 year old anyway. I know for a fact that if my 18 month old was helping with these no cheese would have been stuffed into the potato puffs. They would have all been stuffed right into her mouth.

My kids have a thing with cheese. Do all kids? Or is it just mine? It borders on an unhealthy obsession. If they see cheese — anywhere — you won’t get them to eat anything else. “Cheese” was one of the first words for both of our daughters. So I knew that they would love these potato puffs!

And anything make ahead that can make leftovers new again? That’s creamy, and comforting and cheesy? Well that’s a win in my books.

leftover mashed potato puffs broken in half to reveal cheesy center

You can absolutely use freshly mashed potatoes, and that is what I did in this recipe, with a bag of perfectly creaming Blushing Belles from The Little Potato Company. But the recipe is perfect for using up those — dare I say it again? — holiday leftovers. You will just adjust your seasonings to your tastes before adding the eggs!

I was also super excited to see my grocery store carrying the Chilean Splash! Have you tried them yet? I can’t wait!

blushing belle and purple little potatoes spilled out on marble background

This recipe was created as part of my ambassadorship with The Little Potato Company — thank you for supporting the brands that help me bring you allllllll the delicious things!

Recipe adapted from The Kitchn.

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Cheese Stuffed Mashed Potato Puffs

5 from 1 vote
My kids LOVE the cheesy surprise in these Cheese Stuffed Mashed Potato Puffs! Leftover mashed potatoes make these SO easy (or use fresh!) — perfect make ahead side or appetizer for holiday gatherings.
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Cuisine American
Course Appetizer, Side Dish
Servings 12 potato puffs
Calories 119cal


  • 1.5 lbs Little Potatoes
  • 3/4 cup chicken broth or milk
  • salt and pepper
  • 1 teaspoon Italian herbs
  • 1/2 teaspoon minced garlic
  • 3 eggs
  • 12 1 cm cubes of cheddar cheese
  • 1/2 cup shredded cheddar cheese
  • Green onions for garnish as desired


  • In a large pot of boiling salted water, cook potatoes until tender, about 12-15 minutes.
  • Mash with chicken broth, season with salt and pepper, Italian herbs and garlic. Taste and adjust seasonings as necessary. (*NOTE: if using leftover mashed potatoes, you will likely skip straight to the next step). Let cool.
  • Preheat oven to 400 degrees F and lightly grease a metal muffin pan (I made some in a silicone pan, but they do not brown the same way!).
  • Stir in eggs until completely combined. Spoon enough into each of the 12 muffin cups to cover the bottom. Place one cube of cheese in the center of each (don’t push down!) muffin cup. Cover with enough potatoes to hide the cube of cheese. Sprinkle the tops with remaining cheese.
  • Bake at 400 degrees F for 20 min until lightly browned. Let cool for 3-4 minutes before removing from the pan. Serve with sliced green onions as desired.


I used a regular muffin pan, but you could also make 24 mini muffin sized potato puffs for appetizers!

Nutrition Information

Calories: 119cal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 111mg | Potassium: 280mg | Fiber: 1g | Vitamin A: 200IU | Vitamin C: 11.1mg | Calcium: 117mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Rene Nortz says

    Can you give me an approximate amount of leftover mashed potatoes that can be used in place of making fresh? Thanks, these look great.

  2. Darlene Demell says

    I absolutely love potatoes sliced up with onion and mushrooms, carrots salt and pepper and butter wrapped in foil and done on a bbq or in the oven. Makes my mouth water just talking about them.

  3. Glenda Wells says

    My family has been making potato cakes (skillet method) forever. YUM! Your recipe sounds DELICIOUS!!

  4. Sarah De Diego says

    Do french fries count as a potato dish? Well, they are in my house.

    I’m definitely going to try your recipe and add some green onions from my garden and some crumbled bacon. i can’t wait for dinner time!

    Besos, Sarah
    Journeys of The Zoo

  5. Jeffrey says

    I make a deep dish pizza that’s a twist on potato skins. I place the dough in a pan, add mashed potatoes (I like to leave them somewhat lumpy, rustic sort of speak) and top them with caramelized onions, bacon, roasted garlic and smoked cheddar. I serve it with a side of salsa.

5 from 1 vote (1 rating without comment)

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