Creamy and Cheesy Mashed Potato Puffs are a nice change up from the traditional potato side dishes. Great way to use up leftover mashed potatoes, too.
The holidays are coming and we need easy recipes that will wow our family and guests. Cheesy Mashed Potato Puffs are both of those things – easy to make and make a great presentation on any buffet or dinner table. I love that I can use leftover mashed potatoes for these potato puffs; which means this is a perfect recipe to prep the day before. Make the mashed potatoes the day before and then right before you need to bake the potato puffs mix everything together.
It’s #HolidaySideDishes Week and you will be getting three new recipes from me and PLENTY of ideas and inspiration from several of my foodie friends. Look for those delicious recipes at the end of each post this week.
Here’s What I’m Serving Up This Week:
- Monday – Cheesy Mashed Potato Puffs (that’s this recipe)
- Wednesday – Apple Stuffing Muffin Cups
- Friday – Quick and Easy Green Beans and Bacon Skillet
No matter how you look at these mini mashed potato puffs, they are so good. Crispy on the outside, fluffy quiche-like on the inside. It’s a totally customizable recipe to please everyone.
Mashed Potato Puffs
I’m going to be real honest about this recipe and tell you that it’s not only a great way to transform traditional mashed potatoes for a new side dish; but the mini puffs are perfect to serve as appetizers. Plus, if you’re serving a holiday brunch, they are easy to make and to serve up on a pretty platter. Such a creative way to serve leftovers!
Leftovers in my house aren’t a popular thing, especially reheated mashed potatoes. I love them reheated or cold but I’m a loner in that here. So when I decided to turn those leftover potatoes into a new side for the next day I had no idea how much EVERYONE loved them! Made my day!
What if I don’t have leftover mashed potatoes?
Freshly made mashed potatoes are great to use if you don’t have leftovers. Just be sure to allow them to cool before adding the beaten eggs to the potatoes. I like to cook and mash the potatoes the day before and chill them. Next day, take them out to come up to room temp while you are preparing other items.
Ingredients
- mashed potatoes
- large eggs
- chives
- Monterey Jack cheese
- salt and pepper
- sour cream
How to Make Cheesy Mashed Potato Puffs
Step 1
Preheat oven to 400 degrees. Lightly spray a mini muffin pan with non stick cooking spray; set aside. My mini muffin pans each can hold 12 muffins. This recipe will make 24 mini potato puffs.
Step 2
In a large mixing bowl add the mashed potatoes, beaten eggs, 3/4 cup of the cheese and 1/4 cup chives and whisk to combine.
Season, if necessary, with salt and pepper. How much seasoning you need to do will depend on how you seasoned your mashed potatoes to begin with. I tend to add more pepper.
Step 3
Using a small scoop (this is my favorite one), fill each of the mini muffin cups with the mashed potato batter. Top each with the remaining cheese.
Step 4
Bake for 15-20 minutes, or until potato puffs are set, and lightly browned on top. Let cool for about 5 minutes in the pan, then use an offset spatula or knife to gently release them from the pan. Serve immediately with dollops of sour cream and extra chives, if desired.
What other ingredients can I put in the mashed potato puffs?
- bacon bits
- use your favorite type of cheese
- caramelized onions
- cooked broccoli
- green onions
- get creative
What size muffin pan can you use?
I like to use a mini muffin pan, but regular sized muffin pans work well, too. Cooking time will be a bit longer if you use a regular muffin pan.
Tips, Tricks, and FAQs
- How do you Store Leftover Cheesy Mashed Potato Puffs? Leftover puffs can be refrigerated for up to 3 days in an airtight container. Reheat in oven to re-crisp for best results.
- Change up the cheeses, cheddar cheese or Parmesan cheese works wonderfully.
- add bacon, diced ham if desired
- great way to add leftover broccoli to these puffs
You may also enjoy these Loaded Potatoes made in the slow cooker or Smashed Roasted Red Potatoes with Herbs.
Cheesy Mashed Potato Puffs
Equipment
- mini muffin pan
Ingredients
- 3 eggs, beaten
- 2 cups mashed potatoes (room temp)
- 1 cup shredded cheese, divided (I used Monterey Jack, but you can use whatever cheese you like)
- 1/4 cup finely diced fresh chives, plus extra for garnish
- salt and pepper, to taste
- sour cream, for garnish (optional)
Instructions
- Preheat oven to 400 degrees. Lightly spray a mini muffin pan with non stick cooking spray; set aside.
- In a large mixing bowl add the mashed potatoes, beaten eggs, 3/4 cup of the cheese and 1/4 cup chives and whisk to combine.
- Season, if necessary, with salt and pepper. How much seasoning you need to do will depend on how you seasoned your mashed potatoes to begin with. I tend to add more pepper.
- Using a small scoop, fill each of the mini muffin cups with the mashed potato batter. Top each with the remaining cheese.
- Bake for 15-20 minutes, or until potato puffs are set, and lightly browned on top. Let cool for about 5 minutes in the pan, then use an offset spatula or knife to gently release them from the pan. Serve immediately with dollops of sour cream and extra chives, if desired.
Notes
Tips, Tricks, and FAQs
- How do you Store Leftover Cheesy Mashed Potato Puffs? Leftover puffs can be refrigerated for up to 3 days in an airtight container. Reheat in oven to re-crisp for best results.
- Change up the cheeses
- add bacon, diced ham if desired
- great way to add leftover broccoli to these puffs
#HolidaySideDishes Week Recipes
Here’s more Side Dish Recipes:
- Air Fryer Butternut Squash from Devour Dinner
- Air Fryer Stuffed Mushrooms from Cheese Curd In Paradise
- Black Eyed Pea Casserole from Leftovers Then Breakfast
- Bourbon Pecan Sweet Potatoes from Cookaholic Wife
- Brussels Sprouts with Smoked Almonds and Manchego Cheese from A Day in the Life on the Farm
- Cauliflower au Gratin from Hezzi-D’s Books and Cooks
- Cheesy Mashed Potato Puffs from Blogghetti
- Chive Buttered Carrots from Jolene’s Recipe Journal
- Hassleback Potatoes from Jen Around the World
- Hearts of Palm Salad from Art of Natural Living
- Loaded Green Bean Casserole from Sweet Beginnings
- Potatoes and Green Beans/Aloo Beans Curry from Magical Ingredients
- Potatoes Au Gratin from An Affair from the Heart
- Southern Collard Greens (Instant Pot) from Palatable Pastime
- Sweet Potatoes with Candied Pecans from Kate’s Recipe Box
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Enjoy!
My family is going to love these and what great idea to make them in individual servings.
Such a fun way to enjoy potatoes! I love the bite-size but I won’t be able to stop popping them in my mouth!
These are like little potato souffles and they sound so good!
This is a great idea to serve mashed potatoes as well as a great one to use left overs! Love this!
Love this because I always seem to make enough mashed potatoes for an army and I need new exciting ways to serve up the leftovers!
I am totally going to have to try making mashed potatoes this way. Never thought about making them like this before.
Prep ahead, can use leftovers and looks amazing! Ticks s as all the boxes plus!
Keeper recipe, my grand baby loved them. I even made some mini sizes too.
Oh my goodness! They look like perfect potato bites of yum!