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. 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 this sweet potato casserole which is a staple with my family during the holidays or this twice-baked potato casserole. 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. You could make a huge batch of mashed potatoes in the slow cooker with this slow cooker mashed potatoes recipe that uses a whole 5 lb. bag of potatoes and then make these puffs.
These puffs are so good you should make mashed potatoes just to make them. I’ve actually done this before and carried them proudly to a holiday potluck with a cute little place card listing the ingredients because people will ask for the recipe. The good news is you can also cheat by using instant mashed potatoes. No one would know the difference.
MASHED POTATO PUFFS RECIPE TIPS
Mixing – The mashed potatoes mixed with eggs will look mushy and goopy. 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.
Recipe Notes:
The bottom of the puffs are more prone to sticking so spray the muffin pan well and/or use a paper towel to grease the whole muffin well evenly so the nonstick spray is not just concentrated in one spot.
Filling it up – Fill in the muffin pan about 3/4 of the way full to allow some room for the puffs to rise. The messier you mound in the potatoes, the more texture they’ll have later and the better they will look. So don’t worry about delicately filling up the muffin pan; look how messy I did mine in the prep photos and how they came out.
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.
Freezing and reheating – Mashed potato puffs can be frozen for up to 2-3 months. To reheat, microwave from frozen for about 1 minute.
Customize It!
- Add more flavor – If your mashed potatoes don’t already have them, try adding more flavor with butter, milk, sour cream, or cream cheese.
- Add some spice – Spice up your puffs with jalapenos or red pepper flakes.
- Substitute filings – Experiment with different protein fillings like pre-cooked chopped chorizo, sausage, chicken, turkey, or ham.
- Substitute chives – Feel free to substitute chives with parsley or green onions.
And that’s about it. It’s easier to watch the video for a general idea of how to make it and then go from there. It also helps to prove how magical these things are from sad, leftover mashed potatoes to puffy potato bites. Enjoy and let me know how you liked them in the comments below!
MORE POTATO RECIPES TO TRY
- Crispy Garlic Parmesan Smashed Potatoes
- Loaded Mashed Potato Balls
- Garlic Parmesan Sweet Potato Stacks
- The Best Creamy Potato Salad
- Slow Cooker Mashed Potatoes
- Twice Baked Potato Casserole
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Mashed Potato Puffs
- Total Time: 40 mins
- Yield: 12 1x
Description
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!
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
- Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives.
- Season with pepper if needed.
- Grease a muffin pan and mound a heaping spoonful into each cup.
- Top each muffin with Parmesan cheese.
- Bake for 30-35 minutes at 400°F or until golden brown.
- Cool for 5 minutes and dish and serve warm with sour cream.
- Enjoy!
Notes
- Instant mashed potatoes – Yes! You can cheat and use instant mashed potatoes to make these.
- Making it ahead – You should be able to pre-mix all the ingredients the night before and refrigerate them to bake the next day.
- 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.
-
Freezing and reheating – Mashed potato puffs can be frozen for up to 2-3 months. To reheat, microwave from frozen for about 1 minute.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 30 mins
Comments & Reviews
Good Morning, I made these the other day and adapted the recipe too. I didn’t have bacon so I chopped up some leftover salami and added some basil since I didn’t have any chives (from pizza making) topped the puffs with TexMex cheddar and made them in my brownie pan. My boys said they loved them!! I have bacon in the fridge and will get some chives at the grocery store to make them again. Thanks for the recipe!! Enjoy your day!!
Great substitutions, Janice! That’s the beauty of cooking, if you know your way around the kitchen. Enjoy the next batch 🙂
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!
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!
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 🙂
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!
These sound super simple, I am going to try with Sweet potato since is have an allergy to nightshades.
I’m sure it’ll work lovely with sweet potatoes. Here’s to hoping they turn out okay!
it says 400 I think?
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
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!
I could eat a mountain of mashed potatoes. These sound amazing. Will definitely have to give them a try.
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.
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?
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?
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
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!
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.
That is seriously awesome! Happy belated birthday to your hubby, Kate, and thanks for letting me know!
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!
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.
Hi neef to elimate eggs im allergic is that ok
Unfortunately it’s the eggs that make the mashed potato puffs rise and puffy. Without it, it’s just baked mashed potatoes.
My Sunday is looking a whole lot better! This looks incredible! Pinned!
Thanks, Rebecca! They’re so good and easy to like 🙂
Can you freeze these…..probably before cooking and then thaw and cook? Would like to make in advance for a party.
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?
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!
Do let us know, Cheryl!! Thank you 🙂
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.
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.
Are you baking these in standard size muffin tins or minis?
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!
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.
Go for it! 😉
Just made these delicious but couldn’t really get out of the muffin tin , suggestions?
Try allowing them to cool down and ‘settle’ first in the pan before prying them out. It’s easier to get them out then as opposed to when they’re piping hot.
Thank you we did tery that but they still fell aprt….
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 😀
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!
Can you add cooked chicken to this, and what to serve with it, and also can you make ahead and reheat thanks
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.
I made mini puffs. Didn’t have bacon, so made them vego with shredded Silverbeet and herbs from the garden. Also added onion powder. Sooo good!!!! Thankyou!!!
I’m in mash potato puff heaven!!! Everyone loved them so now I see myself making potato puffs for my friends so they can taste how wonderful a potato puff can be and pass it on and on and on. Thank you for a super recipe.
You’re very welcome! Its like magic isn’t it? You need to share the puff heaven with everyone! 🙂
Can I use leftover instant mashed for these?
(I know don’t judge me LoL ?)
Absolutely. I’ve used instant mashed for these plenty of times and they turned out fine. Even served them at company functions (don’t judge me too!). Go ahead and take that shortcut.