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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. 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.

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 TIPS AND TRICKS

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.

So mix, mix, mix, which is pretty easy and then mound it into a greased muffin tin (I used a regular-sized non-stick muffin pan). 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!

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!

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 for 10 minutes or so less. Or you could use brownie bar pans and make fun tightly packed square potato puffs.

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

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

Mashed Potato Puffs


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • 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

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

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 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.
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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123 Comments

  • Reply
    Neecy
    May 10, 2017 at 10:15 AM

    I did it – it was a hit took some to work my coworkers love it – I did go crazy with seasoning the mashed potato (hey I’m Caribbean what can I say curry anyone!) and used turkey wieners which I cut very small along with onions. I had extra large eggs and I used the instant mashed potatoes. I added only 1 cup of milk and ricotta cheese and mozzarella cheese to my mixture. In other words what I had on hand but it’s still good!!!!

    • Reply
      The Cooking Jar
      May 23, 2017 at 8:29 PM

      That’s the beauty of it, you can add whatever you have and season it with various stuff and it should still work! It’s a good baseline to build on for experienced cooks. Hey, I’m glad everyone loved it 🙂

  • Reply
    Lola Belsano
    March 17, 2017 at 2:28 PM

    Are these good at room temperature? These look delicious, and I’d love to take them to a pot luck that’s coming up, but not if they lose their appeal once the heat wears off.

    • Reply
      The Cooking Jar
      March 19, 2017 at 2:04 PM

      Yup, they are still good at room temp. I brought a batch to a work pot luck Thanksgiving dinner and none of them were left. Don’t forget to bring a tub of sour cream for it!

  • Reply
    Robyn
    February 6, 2017 at 7:50 PM

    Happened across this recipe today. Lucky for me I had all the ingredients on hand to make them. Delish! Easy to make and they tasted wonderful. Hubby liked them so that was a bigger plus. Thanks for a great recipe. Will be making them again.

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:16 AM

      The hubby or family liking them is always a great plus, especially since there’s so many of them for just one person! I’m usually far too lazy to bake for just myself. Fortunately my hubby devours these just as fast as I do 🙂

  • Reply
    Rona Walters
    January 13, 2017 at 9:34 PM

    i tried it.its easy and yummy.we used french onion dip instead of sour cream its perfect.thanks for sharing this.

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:14 AM

      You’re welcome, Rona. Good to know of an option to use french onion dip as well for those so inclined!

  • Reply
    Victoria
    January 11, 2017 at 5:59 AM

    I made these last night in a regular sized muffin pan and they were delicious! I found that I didn’t add quite enough salt so I just added a few dashes of salt to the top of each one and they were soooo good! I didn’t have any bacon or chives so I simply just used Parsley along with everything else it called for. I can’t imagine how good these are with bites of bacon in them! I’ll definitely have to be sure I have some on hand next time. I added sour cream to the tops and they were a big hit with both my husband and our two boys (ages 3 and 1). Thank you so much for sharing!!

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:12 AM

      Parsley will work too. And the bacon adds that needed crunch/salt factor to the puffs that make them little hidden treasures. Hope you manage to include it in next time and I’m glad you and the family enjoyed it, Victoria!

  • Reply
    Michelle
    December 29, 2016 at 2:07 PM

    Hi
    I made these last night and must have done something wrong . They came out very dry. I used a finely grated Mexican cheese blend but other than that followed your recipe exactly. Any ideas you have for what I can do so they are not dry would be so very welcome.

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:07 AM

      Heya, Michelle! Hmm, the only thing I can think of was not having enough egg to mashed potato ratio? Did you use large eggs instead of medium? Other than that, I am honestly stumped. If anyone else has any thoughts, they are welcome to chime in!

      • Reply
        Jeff
        February 20, 2017 at 11:41 AM

        Hmm… Lots of variables here.

        I’ll second the eggs comment above, if you used Medium eggs instead of Large eggs you would probably need an extra egg to keep the ratio right.

        I like to load up my mashed potatoes with a lot of butter, cream, milk, etc. but I wonder if you make your potatoes on the drier side, could that cause problems? If you think this might be the case, I’d try adding a little milk to the mixture.

        And finally, oven temps can vary quite a bit. If your oven tends to run low, then food will generally take longer to cook than expected leading either to under-baked goods, or if you just leave it in longer to cook, that could dry out your food. Did your attempt look nice & browned like the pictures here within the prescribed time, or did you have to cook it longer to get it there?

        • Reply
          The Cooking Jar
          February 20, 2017 at 12:46 PM

          Great investigative culinary skills, Jeff. Thanks! 🙂

  • Reply
    Sarah
    December 27, 2016 at 9:26 AM

    Made these last night with left over mashed potatoes from Christmas dinner. Even my VERY picky 16 yo son ate one (and for him that’s fantastic). Everyone else devoured them. Followed the directions exactly as written. Cooked 30 minutes and they came out perfect. Thank you for a YUMMY leftover recipe! 🙂

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:00 AM

      I’m so glad, Sarah! These are still a favorite in our house and sometimes I’ll still make mashed potatoes just to make these instead of waiting for leftovers. Because leftover mashed potatoes in our house are rare!

  • Reply
    Connie
    December 24, 2016 at 3:05 PM

    Can you prepare the recipe ahead of time and leave in refrigerator until you’re ready to bake them?
    Thanks!

    • Reply
      The Cooking Jar
      December 29, 2016 at 9:53 AM

      I don’t see why not, Connie. Just do a toothpick poke test at the end of the baking time to make sure it comes out clean. Bake a little longer if the chilled state of the potatoes affects the baking time needed.

  • Reply
    Carrie Lee Van Boxel
    November 10, 2016 at 5:58 AM

    Should the mashed potatoes be cool first or is it ok to mix ingredients together when still warm? Your recipes are the best! So glad I found you!!

    • Reply
      The Cooking Jar
      November 10, 2016 at 2:13 PM

      I would say let them cool off a little. Warm is good, just not steaming hot. I hope this works out for you, Carrie! And thanks for being so sweet 🙂

  • Reply
    Peter Donovan
    October 20, 2016 at 5:17 PM

    Fantastic side to go with my Cornish pasty. I added some mustard power and chopped bacon to ours. Thanks again 🙂

    • Reply
      The Cooking Jar
      October 26, 2016 at 4:07 PM

      Mustard would give it a little kick! Happy you enjoyed it, Peter 🙂

      • Reply
        The Cooking Jar
        October 26, 2016 at 4:09 PM

        PS: Just Googled Cornish pasty and now I’m drooling. It looks and sounds so delicious! So hungry!

  • Reply
    Libby
    October 14, 2016 at 8:23 AM

    Needing a side dish for tailgating. This just might work!?
    Thanks

  • Reply
    Mike
    October 11, 2016 at 3:05 PM

    I’m getting ready to make the puff mashed. I cook the mashed potatoes then let them cool? Or can I go right into the oven?

  • Reply
    Nan
    September 21, 2016 at 5:17 PM

    We’re doing an all-finger-food Thanksgiving, and this just slid right into my potato slot. The idea is to have all the foods of a traditional T-day, but in tapas or appetizer form – makes for a more relaxed, casual day. This recipe, with bacon, cheese and potatoes, what more could anyone want?!

    • Reply
      The Cooking Jar
      October 2, 2016 at 3:12 PM

      What a great idea! Tapas for Thanksgiving sounds a lot more stress free 😉

      • Reply
        Jessica
        October 4, 2016 at 9:09 PM

        Can you clarify if the “mashed potatoes” are simply potatoes that have been mashed with nothing added?

        Thanks!

        • Reply
          The Cooking Jar
          October 8, 2016 at 2:47 PM

          Sure. I’ve done plain mashed potatoes no frills with it before and leftover mashed potatoes with milk and butter. It really does not matter what kind of mashed potatoes you begin with as long as you’re okay with having that flavor profile in the potato puffs. Good luck, Jessica!

  • Reply
    Gill Martyn
    August 29, 2016 at 5:45 PM

    My family says I am a freak, but I don’t like cheese, could these be made without cheese?

    Possibly separating the eggs and whisking the whites

    • Reply
      The Cooking Jar
      August 29, 2016 at 9:10 PM

      I’m pretty sure it will work without cheese. As for trying it without the yolks, I’m not sure if that’ll work since it’s the eggs that puff them up.

  • Reply
    Jeff
    May 31, 2016 at 7:33 PM

    Excellent! Or should I say… Eggcellent?

    Love mashed potatoes, but never found a way to reuse them that I really liked. Anything involving frying either burned, or soaked up too much grease (too temperamental) and never had the right texture beyond the fried exterior. The big revelation in this recipe for me is that it’s baked, and therefore more consistent than frying, and it has awesome texture. You still get a little crunch from the browned bits, but the inside is light and fluffy. I think this is entirely down to the egg/potato/cheese ratio, which is spot on.

    Based on what I’ve read here and my own experimentation, this recipe will also take a wide range of variation, based on personal tastes, and available ingredients (salami and basil… Nice…) I made mine as per the recipe, but used broccoli’d mashed potatoes, and couldn’t be happier. I’ll probably play around with the recipe a little the next time I make it, just because that’s how I roll… But this is a solid foundation. Potato, egg and cheese. Who knew?

    • Reply
      The Cooking Jar
      June 8, 2016 at 2:38 PM

      It’s magic! You can definitely vary it a little here and there as long as the foundation of mashed potatoes to egg ratio is kept and the fillings aren’t too dense. Speaking of trying to fry mashed potatoes, I did it with this recipe and it didn’t even last a day. Something to keep in mind if you ever want to revisit the idea.

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