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!

These little bite-sized puffs are the perfect way to use up leftover mashed potatoes after the holidays. They’re crispy on the outside but warm and creamy on the inside. If you have some cold leftover mashed potatoes sitting in the fridge after Thanksgiving or Christmas, try baking them into these puffs.

We’ll breathe some new life into mashed potatoes by adding some texture and then we’ll load them up with tons of cheddar cheese, bacon bits, and chives. With some eggs, we’ll puff them up in the oven so you’ll get crispy, puffy mashed potatoes that go great with a generous dollop of sour cream on top and some fresh chives.

Making these kinda feels like a little cooking magic. Take a look at the before and after pics; it’s a little hard to believe some eggs and baking can do that. They’re great for little breakfast bites, appetizers, or sides, and get a ton of compliments at potlucks and holiday gatherings. Also, you’re not limited to only making them with leftover mashed potatoes. I’ve made mashed potatoes plenty of times just to make these.

For other potato recipes to serve during the holidays, you can also try these garlic Parmesan sweet potato stacks which also use a muffin tin. Or these loaded mashed potato balls which are even crispier than these puffs. There’s also a sweet potato casserole which is a staple with my family during the holidays. But back to the recipe, let’s start making some puffs!

How To Make Mashed Potato Puffs (1 Min)

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.

These are so good you should make mashed potatoes just to make them. I’ve actually done this and carried these puffs proudly to potlucks. And you can actually cheat by using instant mashed potatoes. No one would know the difference.

MASHED POTATO PUFFS TIPS AND TRICKS

Mixing – The mashed potatoes mixed with eggs will look mushy and limp. Don’t worry, it will puff up and change.

Muffin pan – I used a regular non-stick muffin pan for the recipe but you can use almost any kind of muffin pan to get all shapes and sizes. I’ve heard of folks using mini muffin pans or even brownie bar pans. Just make sure to grease the pan beforehand.

Filling it up – Fill in the muffin pan about 3/4 of the way to give some room for the puffs to rise. The messier you mound in the potatoes, the more texture it’ll have later and the better it will look. So don’t worry about delicately filling up the muffin pan; look how messy I did mine in the prep photos.

Eggs – Can this recipe be made without eggs? Unfortunately, not. The eggs are what make the mashed potato puffs rise, otherwise, you’re just baking some loaded mashed potatoes.

Making it ahead – You should be able to pre-mix all the ingredients the night before and refrigerate them to bake the next day.

Leftovers – These should keep for 3 days or so once refrigerated. You can reheat them in the microwave, oven, or air fryer.

And that’s about it. It’s easier to watch the video for a general idea on how to make it and then go from there. It also helps to prove how magical these things can from looking like sad, leftover mashed potatoes to puffy potato bites. Enjoy!

MORE POTATO RECIPES TO TRY

• Loaded Mashed Potato Balls
• Garlic Parmesan Sweet Potato Stacks
• The Best Creamy Potato Salad
• Slow Cooker Cream Cheese and Potato Soup

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