Mashed Potato Cheese Puffs
Turn leftover mashed potatoes into golden, bite-sized puffs filled with cheese, chives, and optional bacon—crispy on the outside, creamy inside, and perfect for parties or snacks.
Equipment
- Mini muffin tin
Ingredients
- cooking spray or butter
- 2 cups cooked mashed potatoes
- 3 large eggs beaten
- 1 cup grated cheese (Parmesan or Gruyère) divided — use about 3/4 cup for the filling and 1/4 cup for topping
- 1/4 cup minced fresh chives
- 1/4 cup diced cooked bacon or ham optional
- Kosher salt to taste
- freshly ground black pepper to taste
- sour cream for serving, optional
Instructions
- Gather all ingredients and have a mini-muffin tin ready.
- Preheat the oven to 400°F (200°C). Place a rack in the center position and lightly coat each cup of the mini-muffin pan with cooking spray or softened butter.
- In a large bowl, combine the mashed potatoes, beaten eggs, about three-quarters of the grated cheese, minced chives, and diced bacon or ham if using. Mix until evenly combined and season with kosher salt and freshly ground black pepper, adjusting to taste based on how seasoned the mashed potatoes already are.
- Spoon the potato mixture into the prepared muffin cups, pressing lightly to compact and shape each portion. Evenly sprinkle the remaining cheese over the tops of the puffs.
- Bake until the puffs are set, warmed through, and golden on top, about 18–22 minutes. Remove from the oven and let them rest in the pan for about 5 minutes.
- Gently loosen each puff with a small knife or spoon and lift them from the tin. Serve warm with dollops of sour cream if desired.