Here’s a light, fluffy, crispy-edged recipe for Cheesy Mashed Potato Puffs — like little mashed-potato soufflés baked in a mini muffin tin. Perfect as appetizers, sides, or snackable party bites!
🧀🥔 Cheesy Mashed Potato Puffs
Ingredients
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2 cups mashed potatoes (cold leftovers work best)
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2 large eggs
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1 cup shredded cheese
(cheddar, Gruyère, mozzarella, or a blend) -
¼ cup sour cream (or Greek yogurt)
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2–3 tbsp grated Parmesan
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2 tbsp chives or green onions, finely sliced
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
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Butter or nonstick spray for greasing pan
Optional add-ins:
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½ cup cooked bacon bits
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Pinch of paprika or cayenne
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Finely diced ham
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Herbs like parsley or dill
Instructions
1. Prep
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Preheat oven to 400°F (205°C).
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Generously grease a mini muffin pan (this helps them crisp and release easily).
2. Make the mixture
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In a bowl, mix together:
mashed potatoes, eggs, sour cream, cheese, Parmesan, chives, garlic powder, onion powder, salt & pepper. -
Stir until well combined and fluffy.
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Mixture should be scoopable but not runny.
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3. Fill the muffin tin
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Spoon mixture into each mini muffin cup, filling almost to the top.
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For extra crisp tops, sprinkle a little Parmesan or cheese on each.
4. Bake
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Bake 18–25 minutes, until the puffs are golden, set, and lightly crisp around the edges.
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Let cool 5 minutes, then gently remove with a knife or small spatula.
Serve with
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Sour cream or ranch
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Chives
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Hot sauce
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Bacon bits
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Garlic aioli
Tips
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Cold mashed potatoes = better texture.
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For extra tall puffs, beat the eggs well before mixing.
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These freeze beautifully—reheat in an air fryer or oven.
Want another version?
I can give you:
🧇 Air-fryer mashed potato puffs
🔥 Jalapeño cheddar puffs
🧀 Stuffed cheese-center puffs
🍠 Sweet potato puffs
Just ask!
