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Mashed Potato Puffs

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

I’m a little weird. Come Thanksgiving or Christmas, while everyone’s looking forward to turkey and stuffing, I’m looking forward to mashed potatoes and gravy. And it’s not so much the mashed potatoes themselves because I find them rather plain when they’re not drowned in gobs and gobs of gravy. It’s the gravy. I’m a gravy hog. While other people’s plates will be a colorful assortment of everything on the table, mine would be 1/4 assortment and the rest of the plate invaded by mashed potatoes which you wouldn’t even recognize because it’s drowned in a lake of gravy. And I put extra gravy on my turkey just in case. If the gravy is almost gone, all you have to do is look on my plate to find it.

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

So without gravy, let’s try and breathe some new life into mashed potatoes. Let’s add texture. By adding some eggs, we’ll puff it up in the oven so you’ll get crispy, puffy mashed potatoes on the outside, but creamy and soft mashed potatoes on the inside. And we’ll beef up the mashed potatoes by loading them up with tons of cheese, bacon bits and chives. Then once it’s all said and done, we’ll eat the puffs with sour cream. Think of this as a mashed potatoes version of my hash brown egg nests recipe that went viral.

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

By now, wonderful smells are coming from my oven while it bakes. It’s a little tough not to peek cause I’m an oven peeker but I’ll wait. And just as I was typing this, Mr. Cooking Jar chimed in unprompted: ‘Those smell really good!’ Yuuuup. Gonna be in mashed potato puff heaven in about 30 minutes!

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

These. are. DELICIOUS. Crispy on the outside, fluffy on the inside. I can’t get enough of them. Here’s a warning:  you should probably make two batches to avoid family feuding! The more leftover mashed potatoes you have the better. Heck, these are so good you should make mashed potatoes just to make them. YUM-MEH.

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

Okay, onto some technique.  When you mix it all together, it’ll look a little mushy. But have faith. It’ll work some puff magic in the oven and lose that mushy, flat, lifeless form. Have faith in the puff magic. It’ll happen.

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

So mix, mix, mix, which is pretty easy and then mound it into a greased muffin tin (I used a regular sized one). The messier you mound in the mashed potatoes, the more texture it’ll have later. So no worrying about how pretty it’ll look. Mound it in messily! Then we top with some yummy Parmesan cheese and bake for 30 minutes. If you want to make them even smaller and bake a teeny tiny army of mini potato puffs, then you can use mini muffin pans but bake them 10 minutes or so less. Or you could use brownie bar pans and make fun tightly packed square potato puffs.

Not too bad for mashed potatoes without gravy!

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

Want something crispy on the outside with soft, fluffy and creamy mashed potatoes on the inside? Try out these loaded mashed potato balls.

PS: I peeked twice.

Print
Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

Mashed Potato Puffs


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12

Ingredients

  • 2 cups mashed potatoes
  • 3 large eggs, beaten
  • 1 cup cheddar cheese, shredded
  • 1/4 cup bacon bits
  • 1/4 cup chives, chopped
  • Pepper to taste
  • 1/4 cup Parmesan cheese, shredded

Instructions

  1. Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives
  2. Season with pepper if needed
  3. Grease a muffin pan and mound a spoonful into each cup
  4. Sprinkle each cup with Parmesan cheese
  5. Bake for 30-35 minutes at 400 degrees F or until golden brown
  6. Cool for 5 minutes and dish and serve warm with sour cream

Notes

Adapted from the The Kitchn

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your leftover mashed potatoes!

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94 Comments

  • Reply
    Tekesha
    November 25, 2014 at 9:29 AM

    Oh God, mashed potato “brownie” bars. Where is that gif of the guy’s mind being blown?? That is an awesome idea! Maybe layer some of your slow cooker balsamic roast on the bottom before baking? I am gaining weight just thinking about this, lol 😀

    • Reply
      The Cooking Jar
      November 25, 2014 at 9:16 PM

      I know that gif! And yes, that it a GREAT idea for some impromptu easy mode meat pies. Layer the bottom with some mashed, tuck in some meat and top with more mashed? BAM! Puffy meat pies!

      • Reply
        Margaret Main
        October 16, 2018 at 4:17 AM

        Can you add cooked chicken to this, and what to serve with it, and also can you make ahead and reheat thanks

        • Reply
          The Cooking Jar
          October 22, 2018 at 4:34 PM

          I don’t think cooked chicken would work with this as it’s probably too dense. And yes, you can make them ahead and reheat them. But as is the case with most reheated things, it will not be as great tasting as it is coming out of the oven fresh for the first time.

  • Reply
    Ihjaz Ahmad
    November 28, 2014 at 7:36 AM

    Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.

    • Reply
      The Cooking Jar
      November 30, 2014 at 2:21 PM

      Go for it! 😉

  • Reply
    Vanessa
    December 9, 2014 at 3:37 PM

    What temp?

    • Reply
      Anne
      January 9, 2016 at 7:43 AM

      it says 400 I think?

  • Reply
    The Cooking Jar
    December 9, 2014 at 3:44 PM

    Whoops! Thanks for catching that. I’ve gone ahead and fixed it. 🙂

  • Reply
    Ashleigh
    December 13, 2014 at 6:36 AM

    Are you baking these in standard size muffin tins or minis?

    • Reply
      The Cooking Jar
      December 13, 2014 at 8:28 PM

      I used a standard size muffin tin for the pics you see in the recipe. Lessen the cooking time by 10 minutes if you are using a mini muffin pan!

  • Reply
    Rebecca
    December 20, 2014 at 9:38 AM

    My Sunday is looking a whole lot better! This looks incredible! Pinned!

    • Reply
      The Cooking Jar
      December 20, 2014 at 5:14 PM

      Thanks, Rebecca! They’re so good and easy to like 🙂

      • Reply
        Lynda
        January 14, 2015 at 5:21 PM

        Can you freeze these…..probably before cooking and then thaw and cook? Would like to make in advance for a party.

        • Reply
          The Cooking Jar
          January 14, 2015 at 10:55 PM

          I’m honestly not sure about the freezing, Lynda. I’m a little worried about the raw egg in there. Maybe someone else who has experience freezing anything egg-related can chime in?

        • Reply
          cheryl
          January 12, 2016 at 3:35 PM

          HI am making this recipe today. I plan on freezing them after cooking. I will freeze them on a cookie sheet and then bag them
          Will let you know how they work out!

          • The Cooking Jar
            January 16, 2016 at 10:20 PM

            Do let us know, Cheryl!! Thank you 🙂

        • Reply
          Lynn
          August 27, 2017 at 11:30 AM

          Yes you can freeze these, the eggs won’t matter as long as there stirred into batter really good. Freeze them in muffin tins then place in ziplock bags. Take out and defrost in muffin tins then cook as directed. Works really well. Thank you for recipe. Another happy family meal.

          • The Cooking Jar
            September 2, 2017 at 4:39 PM

            Thanks for chiming in, Lynn! I’m usually leery about freezing questions. I don’t do a lot of freezing and I don’t want folks getting sick on my account so I usually ask those with more experience.

  • Reply
    johnnie
    February 4, 2015 at 6:23 PM

    I just made some of the puffs this afternoon from a slightly different recipe, but this one sounds soooo much better. Actually I just too mine out of the oven and they are yummy and I can imagine how much better your recipe will be!

    • Reply
      The Cooking Jar
      February 9, 2015 at 3:11 PM

      Thanks, Johnnie! I can’t take complete credit for the idea since I adapted the recipe but I do think my slight alteration of topping with Parmesan cheese makes it yummier 🙂 It’s what I do with my shepherd’s pie. Mashed potato puffs are so delicious! Sometimes I make a batch of mashed potatoes just to make these and they are gone so fast.

  • Reply
    Kate
    March 15, 2015 at 2:17 AM

    I made these for my husband’s 30th birthday party, and they were a hit! So easy to make too. Will definitely make these again.

    • Reply
      The Cooking Jar
      March 16, 2015 at 5:24 PM

      That is seriously awesome! Happy belated birthday to your hubby, Kate, and thanks for letting me know!

  • Reply
    Karen
    March 29, 2015 at 10:22 AM

    Sounds like an interesting recipe. I have to bring a potato dish for Easter dinner and they want us there a couple of hours before dinner. Do these reheat well in the microwave? Thanks

    • Reply
      The Cooking Jar
      March 30, 2015 at 1:47 PM

      For me, they reheated pretty well. It was the whole lot for the hubby and I so we had plenty of leftovers. We reheated them and served with some sour cream (yum!). Have fun and good luck with the Easter dinner!

  • Reply
    Jay
    May 17, 2015 at 4:17 PM

    I only have a jumbo muffin tin so I was curious to know if I could just place the potato mixture directly onto a well greased or parchment lined baking sheet instead? Or is the mixture too loose?

    • Reply
      The Cooking Jar
      May 18, 2015 at 1:18 PM

      I was thinking about this all day yesterday and I think it’ll expand too much. One thing I noticed is the mashed potatoes expanded to fit the wells of the muffin tin perfectly so I expect it’ll expand just the same on the baking sheet. Only without a mold, it might just be flat. I could be wrong though! This is just how pretty it looks and won’t affect the flavor at all, so you could just try experimenting with it. If you do, let me know the result?

  • Reply
    Laura
    October 7, 2015 at 5:52 PM

    I could eat a mountain of mashed potatoes. These sound amazing. Will definitely have to give them a try.

    • Reply
      The Cooking Jar
      October 12, 2015 at 8:57 AM

      I could too…if they’re drowned in brown gravy yum! I’m such a gravy hog. Try it out, the way they puff up like that is really something else.

  • Reply
    Susan
    December 13, 2015 at 3:05 PM

    Hi, I just found your recipe. I was wondering if you’ve added anything to the potatoes before you start mixing it with the other ingredients? It just says mashed potatoes. Thanks, I’m going to make this on Christmas Day. Thanks, Susan

    • Reply
      The Cooking Jar
      December 14, 2015 at 3:11 PM

      Heya, Susan. I just used regular mashed potatoes, no frills. The rest of the ingredients we add to it in the recipe makes it loaded mashed potatoes and is enough for flavor. But if you want it creamier, you can add butter and/or milk to the mashed potatoes. Good luck cooking it on Christmas and happy future holidays!

  • Reply
    Virginia Tayloe
    January 13, 2016 at 8:18 AM

    These sound super simple, I am going to try with Sweet potato since is have an allergy to nightshades.

    • Reply
      The Cooking Jar
      January 16, 2016 at 10:21 PM

      I’m sure it’ll work lovely with sweet potatoes. Here’s to hoping they turn out okay!

  • Reply
    Diane
    January 13, 2016 at 5:45 PM

    Did you use real mashed potatoes or those instant flakes? I’ve never made instant before so, I’m not sure how they would work. What about those pre-made mashed potatoes you can buy in the store? Making real ones is pretty time consuming so I was wondering if “cheating” is allowed 🙂

    • Reply
      The Cooking Jar
      January 16, 2016 at 10:24 PM

      You can cheat!!! I’ve done it with from scratch mashed potatoes and cheated with the instant kind too. And no one complained or knew any better. Cause not all of us wants to huff and puff in the kitchen all day long 😉 I haven’t tried it with the pre-made stuff at the store though!

  • Reply
    Eva Garner
    January 15, 2016 at 3:06 PM

    My mother used to make potato puffs with leftover mashed potatoes but added some flour into the mix along with an egg, grated onion, salt and pepper. She would drop by tablespoon into hot grease and cook until browned on each side which didn’t take long. I would wait eagerly for her to take the first ones out! Creamy inside, crunchy out, mmmm. Will have to try this one too as it looks great!

    • Reply
      The Cooking Jar
      January 16, 2016 at 10:28 PM

      Sounds like a croquette to me! I looooooove croquettes. I used to make some with tuna mixed in the mashed potatoes and breaded with crushed corn flakes. The recipe is on the blog somewhere. It’s so good but breading mashed potatoes is tough!

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