Delicious Cheesy Potato Puffs

This recipe transforms leftover mashed potatoes into golden, cheesy puffs that disappear faster than you can make them. I developed this recipe after a particularly large Thanksgiving dinner left us with mountains of mashed potatoes, and now my family requests I make extra potatoes just so we can enjoy these puffs the next day.

I first made these during a snowstorm when we couldn't leave the house, using ingredients I already had on hand. Now they're our favorite weekend breakfast paired with scrambled eggs and hot sauce.

Ingredients

• 3 cups mashed potatoes: cold leftovers work best as they hold shape better
• 1 cup shredded cheese: the sharper the cheddar, the more flavor punch your puffs will have
• 1/4 cup all purpose flour: helps bind everything and creates structure
• 2 tablespoons Parmesan cheese: adds a salty umami depth that complements the cheddar
• 2 tablespoons chives: fresh provides bright color and mild onion flavor
• 1/3 cup sour cream: creates moistness and tangy flavor to balance the richness
• Salt: to taste depending on how seasoned your original potatoes were
• 2 eggs: beaten provides structure and helps puffs rise beautifully

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to 400°F and thoroughly grease a muffin tin, making sure to coat the sides to prevent sticking. If your muffin tin tends to stick, use paper liners or a nonstick spray.

Create Your Base Mixture:

In a large mixing bowl, beat the eggs until slightly frothy, then mix in the sour cream until completely smooth and no white streaks remain. This wet mixture creates the perfect base for your puffs.

Add Flavor Components:

Add your shredded cheese, Parmesan, chopped chives, and a pinch of salt to the egg mixture. Mix thoroughly, ensuring all ingredients are evenly distributed throughout the mixture. The cheese will melt during baking, creating pockets of gooey goodness.

Incorporate Potatoes:

Gently fold in your cold mashed potatoes using a rubber spatula with a light hand. Overmixing will make the puffs dense rather than fluffy. You want to maintain some texture while ensuring ingredients are evenly distributed.

Fill Muffin Tin:

Using a cookie scoop or spoon, fill each muffin cup all the way to the top. Smooth the tops slightly with the back of a spoon but don't compress the mixture or your puffs won't rise properly.

Bake To Golden Perfection:

Bake in your preheated oven for 20 to 25 minutes, watching carefully toward the end. Look for golden brown tops and slight puffing. The edges should be crispy and pulling away slightly from the tin.

Cool And Remove:

Allow the puffs to cool in the tin for 5 minutes before attempting to remove them. Run a butter knife around the edges to loosen any stuck spots, then carefully lift them out to a cooling rack.

Save

My absolute favorite part of this recipe is the contrast between the crispy exterior and the creamy, cheesy center. My daughter calls them "cloud potatoes" because they're so light and fluffy inside despite their substantial appearance.

Make-Ahead Magic

These potato puffs actually improve with a day of rest in the refrigerator. The flavors meld together and intensify overnight. I often make a double batch on Sunday and pack them in lunchboxes throughout the week. They stay fresh in an airtight container in the refrigerator for up to 5 days, though they rarely last that long in my house.

Clever Variations

While the basic recipe is delicious on its own, these puffs welcome creative additions. Try adding cooked bacon bits, caramelized onions, or roasted garlic to the mixture. For a breakfast version, incorporate diced ham and swap the cheddar for Swiss cheese. My personal favorite variation includes a teaspoon of smoked paprika and a handful of chopped scallions for a loaded baked potato flavor.

Serving Suggestions

These versatile puffs work for nearly any meal. Serve them alongside eggs for breakfast, with a salad for lunch, or as a side dish with roasted chicken or grilled steak. For a fun appetizer, make mini puffs and serve with a sour cream and chive dipping sauce. They also make an excellent after-school snack that kids and adults alike will devour.

Troubleshooting Tips

If your puffs seem too wet, the mashed potatoes likely contained too much liquid. Add an extra tablespoon of flour to compensate. If they're too dry and crumbly, an extra tablespoon of sour cream will fix the issue. For maximum rise, ensure your oven is fully preheated before baking, and avoid opening the oven door during the first 15 minutes of baking.

Recipe FAQs

→ Can I use instant mashed potatoes for these puffs?

Yes, you can use instant mashed potatoes for this dish. Just prepare them according to package directions, but make them slightly thicker than normal by using less liquid. Allow them to cool completely before mixing with the other ingredients.

→ How should I store these potato puffs for meal prep?

Allow the puffs to cool completely, then store in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer bag.

→ What's the best way to reheat these potato puffs?

For best results, reheat in an oven or toaster oven at 350°F for 8-10 minutes until heated through. Microwaving works in a pinch (about 30 seconds per puff), but the texture won't be as crispy. Air fryers also work wonderfully at 350°F for 3-4 minutes.

→ Can I add other ingredients to these potato puffs?

Absolutely! These potato puffs are very versatile. Try adding cooked bacon bits, diced ham, caramelized onions, roasted garlic, jalapeños for heat, or swap the chives for other herbs like parsley, dill or rosemary.

→ Why did my potato puffs collapse after baking?

Potato puffs typically settle a bit after removing from the oven, which is normal. For better structure, ensure your mashed potatoes aren't too wet, the eggs are fully incorporated, and you've included enough flour to help bind the mixture. Allowing them to cool for 5 minutes in the pan before removing also helps them set.

→ What can I serve with these potato puffs?

These versatile puffs pair wonderfully with roasted meats, grilled chicken, or fish. They're also perfect alongside a simple green salad for lunch. For dipping, try sour cream, aioli, ranch dressing, or a simple herb yogurt sauce.