Mashed Potato Cheese Puffs

These cheesy mashed potato puffs elevate mashed potato leftovers to a new level. Loaded with cheddar, bacon, chives, and baked in muffin tins, they're the perfect easy snack or appetizer.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Yield

12 puffs

Ingredients

cooking spray

2 cups cold leftover mashed potatoes

3 large eggs

1/2 cup shredded sharp Cheddar cheese

1/2 cup shredded Vermont white Cheddar cheese

2 green onions, chopped

1 teaspoon dried chives

2 slices bacon, cooked and crumbled

1/2 tablespoon grated Parmesan cheese

salt and freshly ground black pepper to taste

sour cream, or as needed, for dipping

Instructions

1. Preheat oven to 375°F (190°C) and spray a muffin tin with cooking spray.
2. Reserve 2 tablespoons of each cheese for topping.
3. In a bowl, mix mashed potatoes, remaining cheese, eggs, and onions. Season to taste.
4. Fold in chives, Parmesan, and bacon.
5. Spoon mixture evenly into 12 muffin cups.
6. Top each with reserved cheese.
7. Bake 15 minutes, until golden. Let rest 5 minutes.
8. Use a knife to loosen and remove each puff.
9. Serve with sour cream.

Notes

Taste your mashed potatoes first they might not need more seasoning.

Reheat in an air fryer for best texture.

Freeze extra puffs on a tray first, then bag and reheat from frozen.