Cheesy Mashed Potato Puffs

Side Dish

At a Glance

  • Potato Type: White, Russet
  • Prep Method: Baked
  • Special Requests: Kid Friendly
  • Cuisine: American
  • Yield: 12 to 24 Puffs, depending on the size of the pan

Recipe By:

These Mashed Potato Puffs are not only delicious but also fun to serve.  Great as an appetizer for a party or as a festive pass-around side dish for dinner.


  • 2 cups mashed potatoes (either White or Russet potatoes or reconstituted dehydrated potatoes)
  • 3 large eggs, beaten
  • 1 cup grated cheese such as Parmesan or Gruyere, divided
  • 1/4 cup minced fresh chives
  • 1/4 cup diced cooked bacon or ham, optional
  • Salt and freshly ground pepper
  • Sour cream, to serve, optional


Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, eggs, 3/4 cup of the cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.

Make-Ahead Notes

  • You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size).
  • I assume these also freeze well, but I haven’t experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above.



More Flavoring Ideas for Mashed Potato Puffs

  • Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives
  • Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber.
  • Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese.
  • Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.


Calories: 82 Fat: 4g Cholesterol: 53mg Sodium: 321mg Vitamin C: 3% Carbohydrates: 6g Protein: 6g Potassium: 164mg

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