Description
These golden, crispy-on-the-outside, creamy-on-the-inside puffs transform leftover mashed potatoes into a delightful snack, appetizer, or side dish. Loaded with sharp cheddar, Parmesan, and fresh chives, they’re baked to perfection and can be customized with bacon, herbs, or veggies
Ingredients
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4 cups leftover mashed potatoes (cooled)
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2 large eggs
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⅓ cup sour cream
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1 cup shredded sharp cheddar cheese
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¼ cup grated Parmesan cheese
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2 tablespoons chopped fresh chives
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Salt and black pepper, to taste
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Butter or nonstick spray (for greasing muffin tin)
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Optional: Crumbled bacon or diced ham for added flavor
Instructions
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Preheat the oven to 400°F (200°C). Grease a 12-cup muffin pan with butter or nonstick spray.
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In a large bowl, combine the mashed potatoes, eggs, sour cream, cheddar cheese, Parmesan cheese, chives, salt, and pepper. Mix until well combined.
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Spoon the mixture into the prepared muffin pan, filling each cup to the top.
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Bake for 25–35 minutes, or until the tops are golden brown and the puffs have pulled away from the sides of the pan.
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Let the puffs cool in the pan for 5 minutes before removing. Serve warm, optionally topped with a dollop of sour cream
Notes
Use cold mashed potatoes for better texture and easier handling.
For extra crispiness, sprinkle the tops with additional cheese or breadcrumbs before baking.
These puffs can be made ahead and stored in the refrigerator for up to 4 days. Reheat in the oven or air fryer to restore crispiness.
Freezing is not recommended after baking, as the texture may change upon reheating.
- Prep Time: 10 minutes
- Cook Time: 25–35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Cheesy mashed potato puffs, leftover mashed potatoes, baked potato bites, cheesy appetizers, comfort food