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–+ servings

Cheesy Mashed Potato Puffs

5 from 1 vote
Is there anything more comforting than a big scoop of creamy, buttery mashed potatoes? They're the quintessential side dish that just makes a meal feel complete.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 mini puffs
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 eggs beaten
  • 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 for serving (optional)

Method
 

  1. Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
  2. In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until fully combined. Season with salt and pepper to taste.
  3. Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
  4. Top each puff with the remaining 1/4 cup shredded cheese.
  5. Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
  6. Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
  7. Serve warm, garnished with extra chopped chives and dollops of sour cream if desired. Enjoy!

Notes

  • Be sure to let any freshly made mashed potatoes cool completely before mixing in the eggs.
  • Don't overmix the potato mixture or it can become dense and gummy.
  • Use a small cookie or portion scoop to easily fill the muffin tin cups.
  • For crispier puffs, use a standard muffin tin instead of a mini one.
  • Bake puffs on the lower oven rack for optimal browning.
  • Let puffs rest for 5 minutes before removing from tin so they can set up.

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