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Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs turn cold prepared mashed potatoes into golden, tender bites baked in a 12-cup muffin pan. Sharp cheddar and fresh chives add savory flavor, while a 5-minute rest helps the puffs lift out neatly.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened, for greasing
  • 3 cups mashed potatoes cold, thick, prepared
  • 2 eggs large
  • 0.33 cup sour cream
  • 2 tbsp all-purpose flour
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp fresh chives finely chopped

Equipment

  • 1 standard 12-cup muffin pan

Method
 

  1. Heat the oven to 400°F.
  2. Generously butter a standard 12-cup muffin pan with the softened butter.
  3. In a large bowl, stir together the mashed potatoes, eggs, sour cream, flour, salt, and pepper until combined.
  4. Fold in the cheddar and chives.
  5. Divide the mixture evenly among the muffin cups.
  6. Bake for 25 to 30 minutes, until the tops are golden, the centers are set, and the internal temperature reaches 160°F.
  7. Let the puffs rest in the pan for 5 minutes.
  8. Loosen the edges and lift them out.

Notes

Use cold, thick mashed potatoes so the mixture holds its shape in the muffin cups. Refrigerate leftovers for up to 3 days; freeze for longer storage. For a gluten-free option, substitute a 1:1 gluten-free flour for the all-purpose flour.