Is there anything more comforting than a big scoop of creamy, buttery mashed potatoes? They’re the perfect side dish that instantly makes any meal feel complete. But after a while, that familiar mound of mashed potatoes can start to feel a little predictable.
That’s when I get excited to find fun, creative ways to breathe new life into leftovers and turn them into something fresh and delicious. Enter these crispy, fluffy, cheesy mashed potato puffs—light, creamy, and utterly irresistible!
INGREDIENTS
- 3 beaten eggs
- 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 (optional, for serving)
INSTRUCTIONS
- Preheat the oven to 400°F and lightly grease a 24-cup mini muffin tin. Set aside.
- In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until well combined. Season with salt and pepper to taste.
- Using a small scoop or spoon, portion the potato mixture into the muffin tin cups, filling them almost to the top.
- Sprinkle the remaining 1/4 cup of shredded cheese on top of each puff.
- Bake for 15-20 minutes, or until the puffs are puffed up, set, and lightly golden brown on top.
- Let the puffs cool in the tin for about 5 minutes. Then, gently remove them using a butter knife or offset spatula.
- Serve warm, garnished with extra chives and a dollop of sour cream if desired. Enjoy!
NOTES
- Be sure to let freshly made mashed potatoes cool completely before mixing in the eggs.
- Avoid overmixing the potato mixture to prevent it from becoming dense or gummy.
- Use a small cookie scoop to easily fill the muffin tin cups.
- For a crispier texture, use a standard muffin tin instead of a mini one.
- Bake the puffs on the lower oven rack for the best browning.
- Let the puffs rest for 5 minutes before removing them from the tin to allow them to set.
