Mashed Potato Puffs are the ultimate way to breathe new life into leftover mashed potatoes. These golden, cheesy bites are crispy on the outside and creamy on the inside—like a cross between a soufflé and a loaded baked potato. Perfect as a party appetizer, brunch side, or snack, they’re endlessly customizable and irresistibly poppable. Whether you’re using leftovers from a holiday feast or making mashed potatoes just for this recipe (yes, they’re that good), these puffs are a clever and delicious twist on a classic comfort food.
Ingredients (Makes 12–24 puffs):
- 2 cups cold mashed potatoes (leftover or freshly made and chilled)
- 3 large eggs, beaten
- 1 cup shredded cheese (cheddar, Gruyère, or Parmesan work well)
- ¼ cup chopped fresh chives or green onions
- ¼ cup cooked bacon or ham, finely diced (optional)
- Salt and freshly ground black pepper, to taste
- Cooking spray or butter, for greasing the muffin tin
- Optional toppings: sour cream, extra chives, hot sauce
Instructions:
- Preheat the Oven:
Set your oven to 400°F (200°C). Lightly grease a mini muffin tin with cooking spray or butter. You can also use a regular muffin tin for larger puffs—just increase the baking time slightly. - Mix the Batter:
In a large mixing bowl, combine the mashed potatoes, beaten eggs, ¾ cup of the shredded cheese, chives, and bacon or ham if using. Season with salt and pepper, keeping in mind how seasoned your mashed potatoes already are. Stir until everything is well incorporated. The mixture will be thick and slightly gooey—that’s exactly what you want. - Fill the Muffin Tin:
Spoon the mixture into the prepared muffin cups, filling each about ¾ full. Use the back of a spoon to smooth the tops slightly. Sprinkle the remaining ¼ cup of cheese over the tops of the puffs for a golden, melty finish. - Bake to Perfection:
Bake in the preheated oven for 20–25 minutes, or until the tops are puffed and golden brown. If using a regular muffin tin, bake for 30–35 minutes. The edges should be crispy and the centers set. - Cool and Release:
Let the puffs cool in the pan for 5 minutes before gently removing them with a spoon or offset spatula. They should pop out easily if the tin was well-greased. - Serve and Enjoy:
Serve warm, topped with a dollop of sour cream, a sprinkle of chives, or a dash of hot sauce. These are best enjoyed fresh but can be reheated in the oven to restore their crispiness.
Tips & Variations:
- No leftovers? Make mashed potatoes just for this recipe—it’s worth it.
- Add-ins: Try mixing in caramelized onions, roasted garlic, or sautéed spinach for extra flavor.
- Make it spicy: Add a pinch of cayenne or diced jalapeños to the mix.
- Mini or full-size: Use mini muffin tins for bite-sized snacks or regular tins for a more substantial side.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10–15 minutes to crisp them back up.
Mashed Potato Puffs are proof that leftovers can be transformed into something magical. Crispy, creamy, cheesy, and endlessly adaptable—they’re the kind of snack that disappears fast. Want to try a sweet potato version or a Mediterranean twist with feta and herbs? I’ve got ideas for that too 🥔🧀✨ Let’s keep the creativity cooking!