Mashed Potato Puffs Recipe
If you’re on the hunt for a comforting, crowd-pleasing way to reinvent simple spuds, look no further than this Mashed Potato Puffs Recipe. These cheesy, golden bundles are pure magic: crispy on the outside, creamy and tender inside, and absolutely packed with flavor. Whether you’re making use of leftover mashed potatoes or whipping up a fresh batch just for these puffs, you’ll find them impossible to resist. They’re perfect as a snack, appetizer, or delicious side, and kids and adults alike will fall for their warm, savory goodness.
Ingredients You’ll Need
Let’s take a quick tour through the ingredients—nothing fancy here, just a handful of kitchen staples that come together in a seriously tasty way. Every component adds its own pop of flavor or texture, so don’t be tempted to leave anything out!
- Cold mashed potatoes: The starchy base—using them cold helps the puffs hold their shape beautifully in the oven.
- Large eggs: The secret to a fluffy, souffle-like interior and binding everything together.
- Shredded cheddar cheese: Brings big, melty flavor and that irresistible cheesy stretch in every bite.
- Grated Parmesan cheese: Adds a sharp, nutty note and helps the tops crisp up in the oven.
- Sour cream: For tang and extra creaminess—it softens and enriches the potato filling.
- Chives or green onions: Fresh green color and a gentle onion bite keep the Mashed Potato Puffs Recipe tasting lively.
- Garlic powder: A little bit makes the whole batch deeply savory.
- Salt: Seasoning is key, especially if your potatoes started out on the plain side.
- Black pepper: Just a touch to round out the flavors and add subtle warmth.
- Nonstick cooking spray: Keeps your muffins easy to pop out—no sticking, no stress.
How to Make Mashed Potato Puffs Recipe
Step 1: Preheat and Prepare the Pan
Set your oven to 400°F, giving it time to get nice and hot. While that heats up, spritz a 12-cup muffin tin with nonstick spray, making sure you coat each cup well. This step ensures you’ll get perfect, golden puffs that lift right out once they’re baked—no sticking or crumbling.
Step 2: Mix Up the Filling
Gather your cold mashed potatoes, eggs, both cheeses, sour cream, chives, garlic powder, salt, and pepper in a big mixing bowl. Stir them together until the mixture is smooth, creamy, and evenly combined. You’re looking for something that’s scoopable but not runny—the Mashed Potato Puffs Recipe works best if the filling holds together when spooned.
Step 3: Fill the Muffin Tin
Spoon the potato mixture evenly into each muffin cup, filling each almost to the top. You can use a standard tablespoon or an ice cream scoop for uniform portions. A gentle press with the back of your spoon helps compact them just enough so they’ll puff up beautifully in the oven.
Step 4: Bake to Golden Perfection
Pop the tray onto the center rack and bake for 25 to 30 minutes. You’ll know they’re ready when the tops turn a gorgeous golden brown and the edges look just a bit crispy. The scent filling your kitchen will have everyone circling!
Step 5: Cool and Serve
Let the Mashed Potato Puffs sit in the muffin tin for 5 minutes before attempting to remove them—this makes them extra sturdy. Use a butter knife or small spatula to gently pop each puff out. Serve warm and watch them disappear!
How to Serve Mashed Potato Puffs Recipe
Garnishes
Add the finishing touch to your Mashed Potato Puffs Recipe with a sprinkle of extra fresh chives or green onions just before serving. For an extra treat, a dollop of sour cream or a dusting of smoked paprika complements the puffs beautifully, adding both flair and flavor to every bite.
Side Dishes
These puffs pair perfectly with all sorts of mains—think roast chicken, grilled sausage, or your favorite veggie burger. You can also plate them as a lively appetizer alongside a crisp salad, or arrange them with a platter of roasted veggies for a colorful spread.
Creative Ways to Present
Try stacking Mashed Potato Puffs in a pyramid for a party centerpiece, or spear them with festive toothpicks for easy, grab-and-go hors d’oeuvres. You could even bake them mini-sized in a mini muffin tin for adorable bite-sized snacks that everyone loves.
Make Ahead and Storage
Storing Leftovers
Any extra Mashed Potato Puffs Recipe portions can be cooled to room temperature, then stored in an airtight container in the fridge for up to 4 days. They’re just as tasty reheated, and make for an easy next-day lunch or snack.
Freezing
These puffs actually freeze remarkably well! Once baked and cooled, arrange them on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container. They’ll keep for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To recapture that just-baked crispness, pop Mashed Potato Puffs on a baking sheet in a 375°F oven for about 10 minutes, or until hot and golden. An air fryer works brilliantly for this, too. The microwave will do in a pinch, but the texture will be softer.
FAQs
Can I use instant mashed potatoes in the Mashed Potato Puffs Recipe?
Yes, you can! Just make sure the potatoes are on the thicker side and less creamy—too much liquid can keep the puffs from holding their shape and getting crispy.
How do I make this recipe gluten-free?
The original Mashed Potato Puffs Recipe is naturally gluten-free, but always double check your cheeses and sour cream labels for any additives if you have sensitivities.
Can I add other ingredients to the mashed potatoes?
Absolutely—the base is really forgiving. Stir in crispy bacon, diced ham, chopped spinach, or even a handful of sautéed mushrooms for extra personality and heartiness.
Are these puffs good at room temperature?
They’re at their best piping hot, but the Mashed Potato Puffs Recipe is still delicious at room temp, making them a great option for potlucks, buffets, or lunchboxes.
What can I serve with Mashed Potato Puffs Recipe for a party?
Pair them with other fun finger foods like meatballs, mini quiches, or veggie platters. They also pair wonderfully with dipping sauces, like ranch or a spicy aioli.
Final Thoughts
Honestly, there’s just something irresistible about these fluffy, savory puffs—they’re comfort food at its easiest and most delightful! Give the Mashed Potato Puffs Recipe a try the next time you need an effortless appetizer, a new way to use leftovers, or just a simple, ingenious side dish that’s bound to impress.
Print
Mashed Potato Puffs Recipe
- Total Time: 40 minutes
- Yield: 12 puffs 1x
- Diet: Vegetarian
Description
These Mashed Potato Puffs are a delightful way to use up leftover mashed potatoes, transforming them into cheesy, flavorful bites perfect for any meal.
Ingredients
Mashed Potato Puffs:
- 2 cups cold mashed potatoes
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 2 tablespoons chopped chives or green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease a 12-cup muffin tin with nonstick spray.
- Mix ingredients: In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan, sour cream, chives, garlic powder, salt, and black pepper. Stir until well mixed and creamy.
- Fill muffin tin: Spoon the mixture evenly into the muffin tin, filling each cup almost to the top.
- Bake: Bake for 25–30 minutes or until the tops are golden brown and slightly crispy.
- Cool and serve: Let the puffs cool for 5 minutes before removing from the pan. Serve warm as a side dish or appetizer.
Notes
- This recipe works best with thicker, firmer mashed potatoes—avoid ones with too much cream or butter.
- Add cooked bacon or finely chopped ham for a heartier version.
- These puffs can be made ahead and reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
