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Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs are baked golden and puffed in a muffin tin, with crispy edges and a gooey cheddar center. This easy potato puffs recipe uses leftover mashed potatoes for tender, scoopable mashed potato cups topped with melted cheese and chives.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Mashed Potato Puffs
  • 3 cup mashed potatoes leftover works perfectly
  • 2 eggs large
  • 1.5 cup sharp cheddar, shredded divided
  • 1 tbsp sour cream
  • 3 bacon strips cooked and crumbled
  • 2 tbsp fresh chives chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and fill the muffin tin
  1. Preheat the oven to 400°F and grease a standard muffin tin very well. Make sure each cup is well coated so the potato puffs release cleanly.
  2. Mix mashed potatoes, eggs, 1 cup cheddar, sour cream, bacon crumbles, chives, garlic powder, salt, and pepper until fully combined. Stir just until evenly mixed with no dry spots.
  3. Spoon the mixture into the muffin cups, filling each about 3/4 full and pressing lightly. Pressing helps the centers stay intact when baked.
  4. Top each cup with the remaining cheddar. Keep the cheese centered so it bubbles at the top.
Bake and release
  1. Bake for 20–25 minutes until the edges are golden and crispy and the tops are set. Look for a puffed center and melted, lightly browned cheese.
  2. Let cool in the tin for 5 minutes, then run a knife around the edge of each to release. Serve warm while the cheddar stays gooey.

Notes

For the best puffs, use mashed potatoes that are cool and fairly thick—if they’re loose, the centers may leak. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a 350°F oven until warmed through. Freeze yes, but for best texture freeze cooled puffs in a single layer, then reheat from frozen at 375°F until hot. For a lighter option, use reduced-fat cheddar and swap sour cream for plain Greek yogurt.