If you’re staring into the fridge realizing you have a tub of leftover mashed potatoes and need a snack that absolutely screams cheesy comfort food, stop right there! That lonely tub is the secret weapon for the best little bites you’ll ever make. We’re talking about making these incredible Broccoli Cheddar Potato Puffs, and honestly, you can’t mess them up.
These little pockets of joy are perfect for dipping, snacking, or sneaking extra veggies into dinner without a fuss. Seeing bits of broccoli and melted cheddar peeking through the puffs always makes them feel fun and approachable, which is exactly what I aim for when designing recipes for families like mine.
We’re taking what’s old—those leftover potatoes—and making them brand new, crispy, and totally craveable. Every time I pull a tray of these out of the oven, the kids rush in immediately. It’s a tried-and-true winner here at home, and trust me, they’re worth having on rotation. I’m Clara Bennett, and as Lead Plate Designer here at Recipes by Betty, I promise this simple formula transforms boring potatoes into something spectacular in under 30 minutes!
Why These Broccoli Cheddar Potato Puffs Are Family-Friendly Recipes Favorites
If you are looking for easy ways to get veggies into little ones, these puffs are the answer! What I love most is how fast they come together. Seriously, the prep time is just five minutes. Think about that—five minutes! You dump everything into a bowl, mix it up, and pop it in the oven. It’s the definition of stress-free cooking.
They also solve the massive problem of leftover mashed potatoes. Why waste them when you can turn them into Broccoli Cheddar Potato Puffs? Because they are baked and sit perfectly in a mini muffin tin, we get these amazing, sturdy little cups that are wonderfully crispy baked snacks, not greasy deep-fried things. That crispness on the outside and the melted cheese center? Pure magic for kids.
These are truly one of those core family-friendly recipes that everyone gets excited about. Plus, my secret for making them extra fun is to bake a batch alongside my week’s meal prep snacks. If you want to see how I organize those quick weekend cooking sessions, check out my thoughts on meal prep snack boxes to beat stress! But really, these puffs are just so easy to love.
Gathering Ingredients for Perfect Broccoli Cheddar Potato Puffs
The beauty of this recipe is that it relies heavily on ingredients you probably already have lying around! We’re using up those leftover mashed potatoes, which saves time and cuts down on waste. It’s such a practical use of dinner leftovers, making these puffs a weeknight winner.
You only need five core items, plus seasoning, to bring these Broccoli Cheddar Potato Puffs to life. We want that perfect ratio of potato binder, cheesy goodness, and colorful veggie crunch. For the cheddar, I really suggest using sharp cheddar cheese if you can get your hands on it. It melts beautifully, and that sharper flavor truly cuts through the richness of the potato. If you want to learn more about different cheddar varieties, I always check out the info over at Cheese.com before I shop!
Here’s what you’ll need for about 12 little puffs:
- 2 cups of mashed potatoes (the colder, the better!)
- 1 cup of finely chopped cooked broccoli
- 1 cup of shredded cheddar cheese
- 1 egg, lightly beaten
- Salt and pepper, just to taste
Ingredient Notes and Substitutions for Broccoli Cheddar Potato Puffs
Let’s talk details so your puffs don’t fall apart! First, that broccoli must be cooked until tender and then totally drained. Soggy broccoli makes for soggy puffs—we want crispy tops! Second, your mashed potatoes should definitely be cold or at least room temperature. If they are hot, they’ll melt the cheese before it even hits the oven and the mixture will be too loose.
If you happen to be out of eggs, sometimes just adding an extra tablespoon of flour or a splash of milk can bind things together in a pinch, but the egg really helps achieve that sturdy, puff-like structure.
Simple Steps to Make Crispy Baked Broccoli Cheddar Potato Puffs
This is where the magic happens, and honestly, it’s almost foolproof. We’re relying on the oven to do all the heavy lifting, making this one of my favorite easy oven recipes to pull together when I’m tired. Remember, the total time is only 30 minutes, so we move fast!
First things first: Get that oven ready! We need it hot to ensure we get that nice, crispy exterior on our Broccoli Cheddar Potato Puffs. You’ll need to preheat your oven to 400°F (200°C) right now. Don’t wait.
Preparing the Mixture for Broccoli Cheddar Potato Puffs
Grab that big mixing bowl we talked about! You’re going to add your 2 cups of cold mashed potatoes, the 1 cup of drained, finely chopped broccoli, and the 1 cup of shredded cheddar cheese. Toss in your single egg, and then sprinkle in your salt and pepper to taste. I usually start with half a teaspoon of salt and a quarter teaspoon of pepper, then taste a tiny bit if I’m brave!
Now, this is important for texture: Mix it all until it’s just combined. You don’t want to aggressively beat it! We aren’t making airy bread here; we’re working with potatoes. Mix gently with a sturdy spoon or spatula until you see a fairly uniform mixture. If you overmix, you can deflate the potatoes and end up with something dense instead of puffy.
Baking for Maximum Crispness in Your Broccoli Cheddar Potato Puffs
Next up, grab that mini muffin pan. I don’t generally recommend spraying it wildly with cooking spray because that can sometimes make the bottoms soggy. Instead, just lightly coat the cups, or use little paper liners if that gives you peace of mind.
Spoon the mixture carefully into each mini muffin cup. Don’t pack it down too hard—just enough so they hold their shape. They should look like little mounds of happy potato heaven.
Bake them for 20 to 25 minutes. You are looking for a visual cue! The tops should be golden brown and look set. Don’t worry too much if the very bottom doesn’t look super dark; the goal is to get those tops beautifully browned and crispy enough to hold their shape when you lift them out. If your potatoes were really wet (maybe you boiled them fresh and skipped the drainage step? Check out BHG’s potato boiling guide for reference!), you might need that full 25 minutes, but trust me, they’ll be worth the wait!
Serving Suggestions for Cheesy Comfort Food
Okay, so you pulled these gorgeous Broccoli Cheddar Potato Puffs out, and they smell amazing, right? They are so versatile! While they are phenomenal on their own as a satisfying, cheesy comfort food fix, they also make the perfect potato dinner sides.
If you’re serving them as an appetizer, you absolutely need a dipping sauce. I find that a simple Garlic Aioli or a slightly zesty Ranch dressing is perfect. If you are feeling more creative, pair them with my favorite Bruschetta Dip—the fresh tomato cuts through the richness so nicely.
As a side dish, they stand up beautifully next to roasted chicken or steak instead of plain baked potatoes. They are small enough that you can pile a few onto a plate without feeling overwhelming. They keep that crisp exterior longer than standard fried potato bites, too!
Storage and Reheating Instructions for Leftover Broccoli Cheddar Potato Puffs
Okay, you made too many (it happens!)—don’t panic about keeping those crispy beauties fresh. Luckily, these Broccoli Cheddar Potato Puffs store like a dream, provided you treat them right. The golden rule here is airtight storage. Once they are completely cooled down, tuck them into a proper airtight container. Seriously, don’t leave them sitting out or they get sad and spongey really fast!
When it comes time to bring them back to life, you have options, but you absolutely must avoid the microwave if you want that crispiness back. The microwave might warm them up, but it turns them into steamy potato clouds, and we want texture here!
For the best results—truly restaurant quality crispness—pop them back into a hot oven at about 375°F (190°C) for about 8 to 10 minutes. If you own an air fryer (and if you don’t, you should look into one!), that’s even faster, maybe 4 minutes at 350°F. That quick blast of dry heat revives that outer crust perfectly, making you forget they were ever leftovers. They make such fantastic quick lunch sides!
Tips for Perfect Broccoli Cheddar Potato Puffs Every Time
Even though these Broccoli Cheddar Potato Puffs are ridiculously simple, I’ve picked up a few tricks over the years to guarantee they come out amazing every time. These little tweaks really elevate them from ‘just okay’ to ‘must-make-again’ status. If you want to dive deeper into some other texture secrets I swear by, I wrote a whole piece on my secrets to perfect scones that covers some similar binding concepts!
First, make sure that broccoli is bone dry. I mean it! After you cook it, lay it on a few paper towels and blot it firmly. Moisture is the enemy of crispiness in these little potato bites. You want the cheese and the potato to be the stars, not steamed broccoli.
Second, if you have the time—and I know sometimes we are rushing—try chilling your entire mixture for 15 minutes before spooning it into the pan. When the mixture is cold, the fat seals up a bit, and that helps them hold their shape better while baking. It makes them feel sturdier.
Finally, let’s talk about that cheddar again. If you want maximum flavor payoff, skip the pre-shredded bags. They are coated in starch to prevent clumping, which stops them from melting into those gooey pockets you want. Shredding your own sharp cheddar makes all the difference. For inspiration on other cheesy variations, you can check out the bites over at Simply Recipes!
Frequently Asked Questions About Broccoli Cheddar Potato Puffs
I get so many questions whenever I post these little potato bites online. It seems everyone loves finding clever ways to use up those easy, healthy snack ideas! These puffs are so versatile, but I want to make sure you nail the texture.
Can I use fresh broccoli instead of cooked broccoli in these Broccoli Cheddar Potato Puffs?
That’s a great question! Technically you can, but I strongly advise against just tossing it in raw. Since we are only baking these for about 20 to 25 minutes, raw broccoli won’t get tender enough, and you might end up with little hard green surprises. If you only have fresh, make sure you chop it super, super fine—almost rice-sized—and then just steam it until it’s slightly tender before you mix it in. Remember what I said about draining it well? That rule jumps up in importance when using fresh!
What type of mashed potatoes works best for these puffs?
This is crucial for structure! You absolutely need plain, unseasoned mashed potatoes. If you used a recipe that involved a lot of cream, milk, or sour cream in the mashing process, you might find your batter too loose to hold a nice puffy shape. The best ones are the simple, slightly dry, leftover potatoes. Think of them like the glue; if the glue is too runny, the whole thing collapses. If your mashed potatoes are swimming in liquid, try swirling in an extra tablespoon of flour or breadcrumbs until it firms up.
Are these Broccoli Cheddar Potato Puffs suitable as Potato dinner sides?
Absolutely, yes! I often hate serving the same plain baked potato next to my weeknight dinners, so these are perfect to swap in. They are fantastic potato dinner sides when you want something a little more fun and savory. They pair wonderfully with lighter main courses, like grilled chicken or baked salmon, because they bring that heavy cheesy flavor without needing gravy or extra butter on the side. They’re cute, salty, and handle dipping sauce like a champ!
Estimated Nutritional Snapshot for Broccoli Cheddar Potato Puffs
Now, since these amazing Broccoli Cheddar Potato Puffs rely on leftovers, it means the exact nutrition can really swing based on how creamy your original mash was or how much fat was in your cheddar. I’m not a nutritionist, and as Lead Plate Designer, I focus more on making sure the flavor is spot-on, but I always like to give you an idea of what you’re eating!
Think of this as a general guide for one puff, based on standard measurements used in the recipe above. If you use low-fat cheese or skipped adding butter to your original mash, your numbers will differ!
For a standard batch of 12 perfect, cheesy puffs, here’s a rough estimate:
- Calories: Approximately 100-120 per puff
- Fat: Around 5-7 grams per puff
- Protein: About 4 grams per puff
- Carbohydrates: Roughly 10-12 grams per puff
- Fiber: About 1 gram per puff (thanks, broccoli!)
These make for a really satisfying snack or side dish that balances out heavier meals really well. They aren’t overloaded with cheese, and getting that sneak peek of broccoli bumps up the nutritional value nicely! Enjoy them when you make them!
Share Your Broccoli Cheddar Potato Puffs Creations
Well, that’s it! You’ve gone from a lonely tub of leftovers to a full tray of perfectly cheesy, savory Broccoli Cheddar Potato Puffs. I honestly cannot wait to see what you whip up! Since these are such fantastic little comfort bites, I’d be thrilled if you came back and let me know how they turned out for your family.
If you loved this simple recipe, please take a second to leave a rating down in the comment section. Five stars if they disappeared in five minutes, which is what usually happens here! Seriously, those ratings help other people discover how awesome these potato dinner sides really are.
And if you snapped a picture of your golden, crispy puffs—especially if you dressed them up with a fancy dip—please share it on social media! Tag us so I can cheer you on! If you ever have specific feedback or a question that wasn’t covered, you can always reach out to the team directly through our contact page.
About the Author: Clara Bennett
By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Broccoli Cheddar Potato Puffs
Equipment
- Oven
- Mini muffin pan
- Mixing Bowl
Ingredients
- 2 cups mashed potatoes
- 1 cup finely chopped cooked broccoli
- 1 cup shredded cheddar cheese
- 1 egg
- To taste Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the mashed potatoes, chopped broccoli, shredded cheese, egg, salt, and pepper in a bowl.
- Spoon the mixture into a mini muffin pan.
- Bake for 20 to 25 minutes until the tops are crispy.