Crispy Cheesy Mashed Potato Puffs
Warm, golden, crispy-edged potato puffs with a creamy, melty-cheese center. An easy, freezer-friendly way to use leftover mashed potatoes. Great for parties, snacks, brunch, or cozy fall dinners. Customize with bacon, herbs, or a hit of spice.
Equipment
- Mini muffin tin
- Large mixing bowl
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Oven mitts
- Knife and cutting board
Ingredients
For the Pan
- Cooking spray or butter (for greasing)
Potato Puff Mixture
- 2 cups cooked mashed potatoes
- 3 large eggs, beaten
- 1 cup grated cheese (Parmesan or Gruyère), divided use 3/4 cup in mix, 1/4 cup on top
- 1/4 cup fresh chives, minced
- 1/4 cup diced smoked beef or turkey bacon pork bacon works too; optional
- Kosher salt to taste
- Freshly ground black pepper to taste
- Sour cream for serving (optional)
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin pan.
- In a large bowl, combine mashed potatoes, eggs, 3/4 cup cheese, chives, and diced smoked beef/bacon. Mix well.
- Season with kosher salt and black pepper to taste.
- Spoon mixture into muffin cups, nearly to the top. Sprinkle each with remaining cheese.
- Bake for 20 minutes, until tops are golden and edges are crispy.
- Let cool 5 minutes. Use a spoon or knife to gently release.
- Serve warm, optionally with a small dollop of sour cream.
Notes
Storage: Refrigerate in an airtight container up to 3 days. Reheat: Bake at 400°F (200°C) for 10–15 minutes to re-crisp. Make Ahead: Freeze unbaked puffs in the tin; bake from frozen and add about 5 minutes. Variations: Goat cheese + spinach; curry + red onion; sun-dried tomato + basil. Serving Ideas: Appetizer, brunch side, or party snack.