Mashed Potato Puffs

🥔 Mashed Potato Puffs: The Ultimate Comfort Bite

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“I brought these to a potluck and people fought over the last one. Mashed potatoes—who knew they could turn into gourmet finger food?”

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Introduction: Why Mashed Potato Puffs?

We all know mashed potatoes as the classic, comforting side dish—silky, creamy, and warm. But what happens the day after the big dinner? Instead of letting those leftovers sit sadly in your fridge, you can turn them into something spectacular: Mashed Potato Puffs.

These savory, cheesy bites are crispy on the outside, fluffy on the inside, and loaded with flavor. They’re essentially a cross between a soufflé, a muffin, and a loaded potato skin. You can serve them as appetizers, side dishes, snacks, or even as a brunch item topped with a poached egg.

And the best part? You don’t need to start from scratch. Leftover mashed potatoes get a delicious makeover with just a few simple add-ins and a muffin tin.

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🧀 What Makes Mashed Potato Puffs So Special?

• Texture: Crisp edges, soft and cheesy centers

• Flavor: Customizable with herbs, cheese, bacon, or spices

• Convenience: Perfect use for leftovers

• Presentation: Neat little puffs that look fancy without much effort

These are easy to make, hard to mess up, and even harder to stop eating.

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🧂 Ingredients (Makes 12 Puffs)

Base:

• 2 cups cold mashed potatoes (leftover or freshly made and chilled)

• 2 large eggs

• ¾ cup shredded cheese (cheddar, mozzarella, Gruyère, or a mix)

• ¼ cup milk or heavy cream

• ¼ cup grated Parmesan cheese

• ¼ cup chopped green onions or chives

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder (optional)

Optional Add-ins:

• ½ cup cooked and crumbled bacon or pancetta

• ¼ cup sautéed onions or leeks

• 2 tablespoons chopped fresh herbs (parsley, thyme, dill)

• A dash of hot sauce or smoked paprika

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🥄 Kitchen Tools You’ll Need

• Mixing bowls

• Whisk and spatula

• Muffin tin (preferably non-stick or silicone)

• Measuring cups and spoons

• Ice cream scoop or spoon (for even portions)

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👩‍🍳 Step-by-Step Instructions

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Step 1: Preheat & Prepare the Muffin Tin

• Preheat oven to 400°F (200°C).

• Grease a 12-cup muffin tin with butter, oil spray, or use silicone liners to ensure easy release.

• Optional: sprinkle a bit of grated Parmesan in each greased cup for an extra crispy bottom.

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Step 2: Mix the Base Ingredients

In a large mixing bowl, combine:

• 2 cups cold mashed potatoes

• 2 large eggs (whisked first)

• ¾ cup shredded cheese

• ¼ cup milk or cream

• ¼ cup Parmesan cheese

• Green onions, salt, pepper, and garlic powder

Stir well until completely combined. The mixture should be thick and scoopable. If it feels too dry, add a tablespoon or two more milk. If it’s too wet, mix in a tablespoon of breadcrumbs or flour.

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Step 3: Fold in the Add-ins

Here’s where you make it your own. Stir in:

• Crispy bacon or pancetta

• Sautéed onions, leeks, or mushrooms

• Herbs for brightness and aroma

Fold these in gently, making sure they're evenly distributed. Don’t over-mix, or the puffs may get dense.

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Step 4: Fill the Muffin Tin

• Use a spoon or cookie scoop to portion the mixture evenly into the muffin cups.

• Each cup should be filled to the top but not overflowing.

• If desired, sprinkle more cheese or Parmesan on top for a golden crust.

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Step 5: Bake to Perfection

• Place the tin in the center of the preheated oven.

• Bake for 25–30 minutes, or until the tops are golden brown and the edges are crispy.

• The puffs should rise slightly and pull away from the edges when done.

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Step 6: Cool Slightly & Serve

• Let the puffs cool in the tin for about 5 minutes to firm up.

• Carefully run a butter knife around the edges and lift them out.

• Serve hot or warm with sour cream, crème fraîche, or a tangy dip.

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🥳 Serving Ideas

• Appetizer Platter: Serve with toothpicks and dipping sauces

• Brunch Side: With scrambled eggs and a mimosa

• Weeknight Dinner: Alongside soup or salad

• Kid-Friendly Snack: Easy to eat and fun to dip

They reheat beautifully and stay crisp in the oven or air fryer.

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🌿 Flavor Variations & Themes

Here’s where your creativity shines. Use the basic mashed potato puff method and try these flavorful spins:

1. Loaded Baked Potato Puffs

• Add sour cream to the mixture

• Use sharp cheddar, bacon, and scallions

• Top with a dollop of sour cream after baking

2. Mediterranean Puffs

• Add chopped sun-dried tomatoes, kalamata olives, and feta cheese

• Use parsley and oregano

• Serve with tzatziki

3. Spicy Jalapeño-Cheddar Puffs

• Add diced jalapeños (fresh or pickled)

• Use pepper jack or sharp cheddar

• Serve with chipotle mayo or ranch dip

4. Herbed Goat Cheese Puffs

• Fold in crumbled goat cheese

• Add fresh dill, thyme, and chives

• Serve with a drizzle of honey

5. Vegan Puffs

• Use vegan mashed potatoes

• Substitute flax eggs (2 tbsp flax + 6 tbsp water)

• Use dairy-free cheese and plant-based milk

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❄️ Storage & Reheating

Storing Leftovers:

• Let cool completely before storing.

• Keep in an airtight container in the fridge for up to 4 days.

Freezing:

• Freeze on a baking sheet until solid, then transfer to a zip-top bag.

• Freeze for up to 2 months.

Reheating:

• Oven: 375°F for 8–10 minutes

• Air fryer: 350°F for 5–7 minutes

• Microwave: 30–60 seconds (will be softer)

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🧠 Chef's Tips for Success

1. Use cold mashed potatoes: They hold their shape better when baked.

2. Don’t skip the eggs: They help the puffs rise and stay together.

3. Grease the muffin tin well: These are prone to sticking.

4. Add seasoning: Leftover mashed potatoes can be bland—taste the base mixture before baking.

5. Don’t over-bake: The cheese can become too hard if left too long in the oven.

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🔥 Make Ahead for Parties

These are an entertainer’s dream. Make them the day before, refrigerate, and reheat in the oven before guests arrive. Or freeze them weeks in advance for holiday meal prep.

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🧮 Nutrition Info (Per Puff, Approximate)

Nutrient	Amount
Calories	110–140
Protein	4–5g
Fat	6–8g
Carbs	10–12g
Fiber	1g
Calcium	~8% DV