Cheesy Mashed Potato Puffs in a Mini Muffin Tin

Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs bake in a mini muffin tin, with pale, tender sides and uneven tops browned by a sprinkle of Cheddar. Eggs bind the potatoes so each puff holds its shape without rolling or breading.

Start with cooled mashed potatoes thick enough to mound on a spoon. Their moisture and seasoning affect the result, so check both before mixing. Serve the puffs warm, adding small dollops of sour cream and fresh chives to just a few so the golden tops remain visible.

Ingredients for Cheesy Mashed Potato Puffs

• 2 cups cooled mashed potatoes (about 450g)
• 2 large eggs, beaten
• 3/4 cup shredded sharp Cheddar (about 85g), divided
• 2 tablespoons finely chopped fresh chives, plus 1 tablespoon for finishing
• 1/4 teaspoon freshly ground black pepper, or to taste
• Cooking spray or softened butter, for generously greasing the pan
• About 1/4 cup sour cream (60g), for serving
• Optional: A pinch of salt, only if needed
• Optional: 2 to 3 slices cooked bacon, finely chopped

How to Bake Mashed Potato Puffs

1. Preheat and grease: Heat the oven to 400°F (205°C) with a rack in the center. Generously grease all 24 wells of a mini muffin tin, including the sides.
2. Check the potatoes: Use cooled mashed potatoes that hold a mound on a spoon rather than run off it. Taste before adding the eggs, and stir in a pinch of salt only if needed.
3. Mix: Stir the beaten eggs into the potatoes with 1/2 cup of the Cheddar, 2 tablespoons chives, and the pepper. Fold in the bacon, if using. Mix until no streaks of egg remain.
4. Fill the wells: Divide the mixture among the wells, leaving generous, uneven mounds rather than smoothing the tops. Sprinkle with the remaining 1/4 cup Cheddar.
5. Bake: Bake uncovered, starting to check at 18 minutes. The puffs should take about 18 to 22 minutes; look for golden-brown cheese and potato peaks and centers that appear set, not wet. Rotate the pan only if it browns unevenly.
6. Rest and serve: Let the puffs rest in the tin for 5 minutes. Gently loosen the sides with a thin butter knife or small offset spatula and lift them out. Add small sour cream dollops and the remaining chives to some of the puffs, leaving others bare.

Choose Mashed Potatoes That Hold Their Shape

Leftover mashed potatoes work if they are thick enough to mound on a spoon. Loose, runny potatoes can make softer puffs; do not add liquid to the mixture. Freshly made potatoes also work, but cool them before adding the eggs so the eggs do not cook on contact. For a fresh batch, let creamy garlic mashed potatoes cool before making the puffs.

Mashed potatoes vary in saltiness, and the Cheddar adds more seasoning. Taste the potatoes before adding the eggs rather than salting the mixture automatically.

How to Get Golden Tops and Release the Puffs

Leaving the spooned tops uneven exposes potato and the reserved Cheddar to the oven’s heat, creating browned patches. Grease the wells thoroughly, then give the baked puffs a 5-minute rest before loosening them; they are delicate straight from the oven.

This recipe uses mini muffin wells. Standard muffin wells make larger puffs that need a longer bake. Check for browned tops and set centers rather than relying on the mini-pan time.

Serving and Storing

Serve warm, with extra sour cream alongside if desired. For a larger cheesy potato side, try steakhouse potatoes Romanoff.

Refrigerate cooled leftover puffs in an airtight container for up to 3 days, keeping the sour cream separate. Reheat on a baking sheet in a 400°F oven for about 15 minutes, checking sooner for small portions and heating until warmed through. Add fresh sour cream and chives after reheating.

Nutrition

Approximate nutrition per serving, based on 6 servings of about 4 mini puffs each: 185 calories, 7g protein, 11g fat, and 13g carbohydrates. Approximate values per 100g: 155 calories, 6g protein, 10g fat, and 11g carbohydrates. Estimates include the sour cream but not optional bacon; values vary with the ingredients and moisture content of the mashed potatoes.