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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)

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
Slow cooker creamy tortellini soup in a white bowl.


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  • Reply
    Janice Johnston
    January 22, 2016 at 10:37 AM

    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!!

    • Reply
      The Cooking Jar
      January 26, 2016 at 1:56 AM

      Great substitutions, Janice! That’s the beauty of cooking, if you know your way around the kitchen. Enjoy the next batch 🙂

  • 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!

  • Reply
    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
    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
    January 9, 2016 at 7:43 AM

    it says 400 I think?

  • Reply
    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
    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
    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
    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
    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
    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
        Nancy Mccormick
        October 19, 2020 at 2:37 PM

        Hi neef to elimate eggs im allergic is that ok

        • Reply
          The Cooking Jar
          October 21, 2020 at 1:33 PM

          Unfortunately it’s the eggs that make the mashed potato puffs rise and puffy. Without it, it’s just baked mashed potatoes.

  • Reply
    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
        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
          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
          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
    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
    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
        Lisa Owen
        March 30, 2020 at 3:56 PM

        Just made these delicious but couldn’t really get out of the muffin tin , suggestions?

        • Reply
          The Cooking Jar
          March 30, 2020 at 5:00 PM

          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.

          • lisa
            March 30, 2020 at 5:40 PM

            Thank you we did tery that but they still fell aprt….

  • Reply
    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.

          • Sherise
            July 16, 2020 at 9:19 PM

            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!!!

      • Reply
        Karin Walls
        April 19, 2020 at 12:16 PM

        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.

        • Reply
          The Cooking Jar
          June 20, 2020 at 11:13 AM

          You’re very welcome! Its like magic isn’t it? You need to share the puff heaven with everyone! 🙂

      • Reply
        Mary Jo Necessary
        June 19, 2020 at 9:18 PM

        Can I use leftover instant mashed for these?
        (I know don’t judge me LoL ?)

        • Reply
          The Cooking Jar
          June 20, 2020 at 11:12 AM

          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.

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