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Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs are golden, puffed mashed potato cups baked in a muffin tin with crispy edges and a gooey cheddar center. This easy potato puffs recipe uses leftover mashed potatoes for cheesy potato bites finished with fresh chives.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and season the potato filling
  1. Preheat the oven to 400°F and grease a standard muffin tin very well so the puffs release cleanly.
  2. Mix mashed potatoes, eggs, 1 cup cheddar, sour cream, bacon crumbles, chives, garlic powder, salt, and pepper until fully combined.
Fill and bake
  1. Spoon the mixture into the muffin cups, filling each about 3/4 full and pressing lightly to form sturdy cups.
  2. Top each with the remaining cheddar so it melts into a gooey center.
  3. Bake for 20–25 minutes at 400°F until the edges are golden and crispy and the tops are set, with cheddar bubbling at the surface.
Cool and serve
  1. Let cool in the tin for 5 minutes so the centers firm up slightly and hold their shape.
  2. Run a knife around the edge of each to release, then serve warm for the best texture.

Notes

Pro tip: grease the muffin tin very well (or add a thin layer of oil/butter to each cup) so the cheesy potato puffs lift out without tearing. Store leftovers in an airtight container in the fridge for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because the potato texture can turn crumbly after thawing. For a lighter option, use reduced-fat cheddar and swap in light sour cream while keeping the baking time the same.