Pin it
These chunky Cheese Mashed Potato Bites turn boring leftovers into something truly special. These crispy, cheese-loaded morsels have become my favorite way to use up extra mashed potatoes, making something way tastier than what you started with.
I whipped up this idea after a big family gathering when I was stuck with tons of leftover spuds. They disappeared so fast that now I purposely make too many mashed potatoes just to guarantee we can munch on these cheesy bites the following day.
What You'll Need
- 3 cups mashed potatoes: Chilled leftovers are ideal since they're easier to handle and shape
- 1 cup shredded cheese: Go for something that melts nicely like sharp cheddar for the biggest flavor punch
- 1/4 cup all-purpose flour: This glues everything together and gives the bites their form
- 2 tablespoons Parmesan cheese: Brings a subtle nuttiness that plays well with the other flavors
- 2 tablespoons fresh chives: They add a pop of color and mild onion kick against all that richness
- 1/3 cup sour cream: Adds moisture and a little tang that makes the bites super soft inside
- 2 eggs: They hold everything together and help create that puffed-up texture
- Salt to taste: Add based on how well-seasoned your original potatoes were
How To Make Them
- Heat Your Oven:
- Warm it up to 400°F and spray a regular muffin tin with non-stick stuff. The hot oven is key for getting that gorgeous brown outside while keeping things fluffy inside. Don't skimp on greasing those cups or you'll be scraping forever.
- Mix Your Liquids:
- Grab a big bowl and beat the eggs and sour cream together until they're smooth. This wet mixture is what'll make your puffs light instead of heavy. The eggs give structure while the sour cream makes everything creamy and a bit tangy.
- Add In The Flavors:
- Dump your shredded cheese, Parmesan, and snipped chives into the egg mix. Stir until everything's well spread out. When it bakes, the cheese will get all melty and gooey, and the chives bring some freshness to cut through the richness.
- Add Potatoes And Flour:
- Carefully fold your cold spuds and flour into everything using a soft spatula. Don't go crazy mixing—just enough to combine things. Too much stirring will make your bites dense and sad instead of light and happy.
- Scoop Into Pan:
- Use a spoon or ice cream scoop to drop the mixture into each muffin cup, filling them about 3/4 full. This gives them space to grow without making a mess. Leave the tops kinda rough for a homemade look.
- Bake Them Up:
- Stick the pan in your hot oven and cook for 20-25 minutes. You want them deeply golden on top and a bit puffy. The edges should get crispy while the middles stay soft and cheesy.
- Cool A Bit:
- Let them hang out in the pan for 5 minutes after baking. This cooling time helps them firm up so they won't fall apart when you take them out. Serve them warm for the best taste and texture.
Pin it
The game-changing ingredient that makes these bites so amazing is definitely the sour cream. I found this out completely by chance when I ran out of milk one day and needed something to thin my potato mix. Its tangy kick perfectly balances out the cheese's richness, giving you way more flavor depth than you'd expect from such basic stuff.
Keeping Your Leftovers
You can keep these potato cheese bites in a sealed container in your fridge for up to 3 days. When you want to warm them up, skip the microwave which makes them mushy, and put them on a baking tray in a 350°F oven for about 10 minutes. A toaster oven works great for just a few bites and keeps that nice crispy outside.
Prep Them Early
You can get these ready ahead of time and freeze them cooked or uncooked. For raw ones, make your mix, fill the muffin tin, and freeze until hard. Then pop them into a freezer bag and store for up to 3 months. When you're ready to bake, just add an extra 5-7 minutes to the cooking time. For already-baked bites, let them cool completely, freeze them flat, then bag them up. Heat from frozen in a 375°F oven for about 15 minutes.
Different Ways To Make Them
What's cool about this recipe is how easy it is to switch up. Throw in some crumbled bacon and sliced green onions for a loaded potato vibe. Want something different? Mix in some feta, chopped sun-dried tomatoes, and oregano instead of the cheddar and chives. You can even add leftover cooked veggies like tiny bits of broccoli or carrots to the mixture. With all these options, you can make them taste new every time.
Pin it
Serve them hot as a super easy but impressive side for any meal—your guests will definitely ask for more!
Frequently Asked Questions
- → Is there a gluten-free version?
Absolutely! Use gluten-free flour instead of all-purpose for light and fluffy results.
- → Which cheese is the best choice?
Cheddar and mozzarella are great options, but adding Parmesan gives extra flavor too.
- → Can I prep this ahead of time?
Sure thing! Mix everything, then refrigerate for up to 24 hours before baking. Perfect for planning ahead.
- → How do I get that crispy finish?
Grease your muffin tray well and bake at 400°F. That’ll make sure they’re golden and crisp outside while soft inside.
- → Can I make this dairy-free?
Yes, swap out the cheese and sour cream for dairy-free versions to suit your needs.