Is there anything more comforting than a big scoop of creamy, buttery mashed potatoes?
They’re the quintessential side dish that just makes a meal feel complete. But as much as I love them, that same old pile of mashed spuds can start to feel a bit…boring after a while.
That’s why I get so excited whenever I can find new, creative ways to switch things up and transform leftover mashed potatoes into something totally fresh and craveable.
Enter these crispy yet fluffy, creamy yet cheesy, utterly irresistible mashed potato puffs!
The first time I made these, it was purely out of necessity. I had a big bowl of leftover mashed potatoes in the fridge that needed to get used up.
Rather than just reheating them (which never seems to taste quite as good), I decided to give this puff recipe a try. I’m so glad I did!
As soon as I pulled that first tray of potato puffs out of the oven, I knew I had struck gold. The crispy, golden brown exterior gave way to the most delightfully light, airy, quiche-like interior – almost like a soufflé! But then there was also this pockets of ooey-gooey melted cheese scattered throughout that made them utterly irresistible.
One bite and my husband and I were hooked.
We couldn’t stop munching on these cheesy, creamy, crispy little puffs of potato perfection! They were so moreish and had such an incredible texture. Needless to say, that batch didn’t last long.
Since then, these cheesy mashed potato puffs have become a total staple for using up leftover mashed potatoes in my house.
Sometimes I’ll make them as a fun side dish for a holiday meal or weekend dinner. Other times, I’ll bake up a batch to snack on as addictive little appetizers.
No matter how you serve them, these potato puffs are guaranteed to get rave reviews. There’s just something so nostalgic and comforting about their creamy potato interior, combined with that crispy, cheesy exterior.
They’re like the ideal combo of tater tots and mashed potatoes!
Ingredients
3 eggs beaten
2 cups mashed potatoes at room temperature
1 cup shredded Monterey Jack cheese divided
1/4 cup finely chopped fresh chives plus more for garnish
Salt and pepper to taste
Sour cream for serving (optional)
Instructions
Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until fully combined. Season with salt and pepper to taste.
Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
Top each puff with the remaining 1/4 cup shredded cheese.
Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
Serve warm, garnished with extra chopped chives and dollops of sour cream if desired. Enjoy!
Notes
Be sure to let any freshly made mashed potatoes cool completely before mixing in the eggs.
Don’t overmix the potato mixture or it can become dense and gummy.
Use a small cookie or portion scoop to easily fill the muffin tin cups.
For crispier puffs, use a standard muffin tin instead of a mini one.
Bake puffs on the lower oven rack for optimal browning.
Let puffs rest for 5 minutes before removing from tin so they can set up.
