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

Mashed Potato Puffs

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4.7 from 57 reviews

  • 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. Top each muffin 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!


  • 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