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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!

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.

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!

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. Also, try out these crispy garlic Parmesan smashed potatoes or some 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 Video)

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.

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!


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.

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!

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!


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Several mashed potato puffs topped with sour cream and fresh chopped chives.

Mashed Potato Puffs

  • Author: The Cooking Jar
  • Total Time: 40 mins
  • Yield: 12 1x


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!


Units Scale
  • 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


  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 heaping spoonful into each cup.
  4. Sprinkle each cup with Parmesan cheese.
  5. Bake for 30-35 minutes at 400°F or until golden brown.
  6. Cool for 5 minutes and dish and serve warm with sour cream.
  7. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 30 mins

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.


  • Reply
    January 21, 2022 at 10:12 PM

    How long would you need to bake at 375 oven?

    • Reply
      The Cooking Jar
      January 22, 2022 at 1:06 PM

      Try it at 35 minutes and go from there. Since the mashed potatoes are already cooked, it’s just about baking it long enough for the eggs to cook and help them puff up.

  • Reply
    January 2, 2022 at 3:42 PM

    I went to these with whatever I had in the kitchen because I needed to use up some aging spuds. Had no onions or cheese, so I added garlic powder, paprika, onion powder, pepper, salt, nutritional yeast, finely chopped sweet pepper. I think this concept lends itself to any number of flavor combinations.

    • Reply
      The Cooking Jar
      January 3, 2022 at 12:30 PM

      Absolutely! It’s a great base recipe you can build on with whatever you have. Thanks for sharing, Chris.

  • Reply
    Wayne Lind
    November 5, 2021 at 7:17 PM

    Sounds so good. What would happen if I put baking powder and baking soda in the mix or one of the two with them. I am know as the muffin man and would like to see the outcome. Either way, I will give your recipe a try, they sound so good.
    Thank You for the recipes.

    • Reply
      The Cooking Jar
      November 6, 2021 at 11:23 AM

      I’d love to hear your results if you do try it with either one of those ingredients!

  • Reply
    October 3, 2021 at 2:44 PM

    Can you make this ahead and then cook day off

    • Reply
      The Cooking Jar
      October 3, 2021 at 3:48 PM

      Sure, you can make the mashed potatoes in advance and just bake it the day of. These work great with leftover refrigerated mashed potatoes.

      • Reply
        October 9, 2021 at 1:48 PM

        Can I mix all ingredients with mashed potatoes and keep in fridge until I want to bake them for next day?

        • Reply
          The Cooking Jar
          October 9, 2021 at 3:17 PM

          These are all very good questions! I don’t see why you can’t pre-mix the mashed potatoes with everything else the day before. Good luck cooking!

  • Reply
    September 26, 2021 at 6:25 PM

    These sound so yummy! Anyone keep them in a crock pot to keep warm after cooking in oven??

    • Reply
      The Cooking Jar
      September 26, 2021 at 8:40 PM

      I personally haven’t tried it before but if it works, it sounds like a great idea to transport them to potlucks or to just keep them warm in general.

  • Reply
    Theresa Franco
    September 9, 2021 at 11:35 AM

    YUMMMM!!! I will definitely make these as an appetizer again. I added onion powder, garlic powder, and red pepper flakes for a kick. Do they freeze well?

    • Reply
      The Cooking Jar
      September 11, 2021 at 1:11 PM

      I’m happy you liked it! I can’t get enough of them either. Those are also excellent additions!

      As for the freezing, that’s a tough one as I’ve never done it before. Sorry I can’t be of more help!

  • Reply
    May 18, 2021 at 3:16 PM

    I only have one mini cupcake pan and I need to make these for a party. Can I make them in advance and then reheat them on a cookie sheet?

    • Reply
      The Cooking Jar
      May 18, 2021 at 4:30 PM

      Absolutely. These guys reheat well. Good luck at your party and thanks for making the puffs!

  • Reply
    Lynda L Button
    February 14, 2021 at 7:16 PM

    I made these tonight, and they are great! I didn’t add bacon or chives, just shredded cheese, garlic, salt & pepper. Easy to assemble and baked for 30 minutes. They popped right out of the pan and had a wonderful crispy shell. Will be making them again. Thank you for the recipe.

    • Reply
      The Cooking Jar
      February 25, 2021 at 10:28 AM

      Happy to help, Lynda. I love crispy anything too. Also, it’s good to know they hold up well flavor-wise without all the fixings.

  • Reply
    December 30, 2020 at 11:11 AM

    I make extra every time I make mashed just so I can make these. Served with a salad it’s a great, easy meal. I find they heat up well in the microwave too! One of my all time faves! Looks elegant with a dollop of sour cream and chives. THANKS!

    • Reply
      The Cooking Jar
      December 30, 2020 at 12:47 PM

      You’re so welcome! I love mine with sour cream too, the color contrast almost looks like you’re serving up a delicious pastry 😛

  • Reply
    December 24, 2020 at 8:28 PM

    How easy was this!!!!! Used leftover mashed potatoes and they were ssssoo good. Thanks for the recipe.

    • Reply
      The Cooking Jar
      December 30, 2020 at 10:49 AM

      You’re welcome Reenie 🙂 Glad you found something easy to do with your leftover mashed!

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