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Mashed Potato Puffs

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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!

I’m a little weird. Come Thanksgiving or Christmas, while everyone’s looking forward to turkey and stuffing, I’m looking forward to mashed potatoes and gravy. And it’s not so much the mashed potatoes themselves because I find them rather plain when they’re not drowned in gobs and gobs of gravy. It’s the gravy. I’m a gravy hog. While other people’s plates will be a colorful assortment of everything on the table, mine would be 1/4 assortment and the rest of the plate invaded by mashed potatoes which you wouldn’t even recognize because it’s drowned in a lake of gravy. And I put extra gravy on my turkey just in case. If the gravy is almost gone, all you have to do is look on my plate to find it.

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!

So without gravy, let’s try and breathe some new life into mashed potatoes. Let’s add texture. By adding some eggs, we’ll puff it up in the oven so you’ll get crispy, puffy mashed potatoes on the outside, but creamy and soft mashed potatoes on the inside. And we’ll beef up the mashed potatoes by loading them up with tons of cheese, bacon bits and chives. Then once it’s all said and done, we’ll eat the puffs with sour cream. Think of this as a mashed potatoes version of my hash brown egg nests recipe that went viral.

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!

By now, wonderful smells are coming from my oven while it bakes. It’s a little tough not to peek cause I’m an oven peeker but I’ll wait. And just as I was typing this, Mr. Cooking Jar chimed in unprompted: ‘Those smell really good!’ Yuuuup. Gonna be in mashed potato puff heaven in about 30 minutes!

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. 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. Heck, these are so good you should make mashed potatoes just to make them. YUM-MEH.

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!

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.

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!

So mix, mix, mix, which is pretty easy and then mound it into a greased muffin tin (I used a regular sized one). 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! 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 10 minutes or so less. Or you could use brownie bar pans and make fun tightly packed square potato puffs.

Not too bad for mashed potatoes without gravy!

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!

Want something crispy on the outside with soft, fluffy and creamy mashed potatoes on the inside? Try out these loaded mashed potato balls.

PS: I peeked twice.

Print
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


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 1x
Scale

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

  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 spoonful into each cup
  4. Sprinkle each cup with Parmesan cheese
  5. Bake for 30-35 minutes at 400 degrees F or until golden brown
  6. Cool for 5 minutes and dish and serve warm with sour cream

Notes

Adapted from the The Kitchn

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!
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98 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
    Renee
    November 22, 2017 at 8:17 PM

    I was hoping to attempt this with sweet potatoes…folding in feta and rosemary. Do those flavors work well together? Is this egg-y. I’d be taking them to Thanksgiving dinner, the host is doing mashed potatoes, so I didn’t want to do traditional mashed sweet potatoes…thoughts” Should I slightly under cook them and finish them at their house…or just reheat to warm? Thanks you.

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:30 AM

      Sorry this got to you so late. I do hope you figured it out though or at least found something else for your Thanksgiving dinner. Mine turned out to be cooking from 2-7pm. It was exhausting! To belatedly answer, I think sweet potatoes, feta and rosemary flavors work well together. This isn’t eggy but puffy in texture. Next time, just reheat to warm, doesn’t take that long.

  • Reply
    Cindy Schneider
    December 2, 2017 at 11:51 AM

    My mashed potatoes always have sour cream and cream cheese in them, so I skipped adding the sour cream. Had about three cups of potatoes, so I added an extra egg. I had only Vidalia onion, so chopped that up fine, and threw it in the mix with some Bac-Os. Topped with shredded Parmesan and finished off a jar of dried chives to top it off. At 30 minutes the tops were still a bit squishy, though getting nicely browned. Another five minutes and they were perfect! I’m adding this to my recipe box for sure! Thanks!

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:33 AM

      You’re welcome, Cindy. Great additions andchanges!

  • Reply
    Katherine
    December 5, 2017 at 12:37 AM

    Hi,
    I made these and they tasted wonderful. But, they did stick even though I had greased the muffin tin. Any suggestions? Would cupcake papers work?
    Thanks!

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:34 AM

      Did you let them cool off a bit before prying them out? The cool off period is important so they can solidify and stop being so soft and pliable. I haven’t tried them with cupcake papers but it might work!

  • Reply
    CJ
    December 17, 2017 at 12:35 PM

    These look awesome! Have you ever doubled this recipe? I’m still new to cooking/baking for large get togethers and wasn’t sure if I should double it for a group of 10 or make them in mini muffin tins. Thanks!

    • Reply
      Nichole
      December 19, 2017 at 1:31 PM

      I would also like to know about doubling them.

      • Reply
        The Cooking Jar
        January 29, 2018 at 5:22 PM

        It should be safe to double the recipe as is since there’s no spices that would be finicky if doubled. I’ve done it once for a Super Bowl potluck. I doubled mine in regular muffin pans because I don’t own any minis, but the mini idea sounds good for big gatherings as well.

  • Reply
    Michelle
    January 23, 2018 at 1:05 AM

    How would I 1/2 the recipe?

    • Reply
      The Cooking Jar
      January 29, 2018 at 5:25 PM

      Try halving all the ingredients and use 2 medium eggs instead of 3 large ones.

      • Reply
        Michelle
        January 29, 2018 at 9:33 PM

        Thanks. It was the eggs that I wasn’t sure how to 1/2.

  • Reply
    Mariah
    September 16, 2018 at 12:48 AM

    These turned out great! I added some panko bread crumbs just to thicken it a bit and they were delicious!

    • Reply
      The Cooking Jar
      September 27, 2018 at 8:29 PM

      That’s a great idea! I love panko bread crumbs!

  • Reply
    Cheryl
    October 8, 2018 at 9:40 AM

    They were just ok not worth the extra ingredients . I followed the recipe exactly .

  • Reply
    Sadia
    October 19, 2018 at 12:22 PM

    Hi. Can i make these with the instant flakes mashed potatoes and also can i make these a few hours ahead and reheat in the oven

    • Reply
      The Cooking Jar
      October 22, 2018 at 4:26 PM

      You can absolutely make them with instant mashed potatoes. I’ve made them a few hours ahead before and reheated them prior to bringing them over for a Thanksgiving pot luck and they were fine.

  • Reply
    Kat
    October 22, 2018 at 4:36 PM

    I used trader joe’s frozen mashed potatoes. Recipe worked perfectly!

    • Reply
      The Cooking Jar
      December 18, 2018 at 3:49 PM

      Good to know they work with frozen mashed potatoes too!

  • Reply
    Babs
    November 6, 2018 at 1:05 PM

    I have made and loved these several times. I added a little cayenne pepper the last time and it was yummy!!

    • Reply
      The Cooking Jar
      December 18, 2018 at 3:50 PM

      Thank you for letting me know it’s a favorite! Red pepper flakes will work too, or if you want a little smoky flavor, smoked paprika 😉 Tons of ways to get creative and add that special touch.

  • Reply
    Diane
    December 21, 2018 at 4:47 PM

    What did you grease your pan with? When I tried this recipe it stuck to the pan, and I tried both Pam and vegetable oil.

    • Reply
      The Cooking Jar
      December 22, 2018 at 10:16 PM

      I used Pam spray but my muffin tin was already non-stick, so that helped a lot.

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