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Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs turn leftover mashed potatoes into golden, puffed cups with crispy edges and a gooey cheddar center. Baked in a muffin tin, these easy potato puffs get topped with extra cheddar and finished with fresh chives.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cheesy mashed potato puff base
  • 3 cup mashed potatoes Use leftover mashed potatoes for best texture.
  • 2 eggs
  • 1 cup sharp cheddar 1 cup shredded, divided.
  • 0.25 cup sour cream
  • 3 bacon Cooked and crumbled.
  • 2 tbsp fresh chives Chopped.
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste.
  • 0.125 tsp black pepper To taste.
Cheddar topping
  • 0.5 cup sharp cheddar Remaining shredded cheddar for the tops.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and grease a standard muffin tin very well so the potato cups release cleanly.
  2. Set the muffin tin on a sheet pan and keep it ready for filling.
Mix the potato mixture
  1. Mix the mashed potatoes, eggs, 1 cup cheddar, sour cream, bacon crumbles, chives, garlic powder, salt, and black pepper until fully combined and evenly colored.
Fill and top
  1. Spoon the mixture into the muffin cups, filling each about 3/4 full and pressing lightly so the centers hold.
  2. Top each cup with the remaining cheddar so a gooey layer forms at the surface.
Bake and release
  1. Bake for 20–25 minutes at 400°F until the edges are golden and crispy and the tops are set.
  2. Let cool in the tin for 5 minutes, then run a knife around the edge of each cup to release and serve warm.

Notes

For the crispest edges, use mashed potatoes that are thick (not watery) and press the mixture into the cups firmly but not packed tight. Store leftovers in the fridge for up to 3 days; reheat in a 375°F oven or air fryer until warmed through. Freezing is not recommended because the cheddar and potatoes can soften after thawing. For a lighter option, swap sour cream for plain Greek yogurt for similar tang with less fat.