Can I use instant mashed potatoes for this recipe?

Absolutely! Instant mashed potatoes work wonderfully here. Just prepare them slightly thicker than the package directions suggest, as the eggs will add moisture to the mixture. Nobody will even know you used the instant version once they're baked up with all the delicious add-ins.

Why do my potato puffs collapse after baking?

This usually happens when there's too much moisture in your mashed potatoes or if they're undercooked. Make sure your mashed potatoes aren't too wet to begin with, and bake the puffs until they're golden brown and set in the middle. Also, allowing them to cool for 5 minutes in the tin helps them maintain their structure.

Can I make these without eggs?

Unfortunately, eggs are essential for this recipe as they provide the structure that helps the puffs rise and hold their shape. The eggs act as both a binding agent and a leavening agent. Without them, you'd essentially just have baked mashed potatoes instead of light, fluffy puffs.

What's the best way to reheat these for a party?

For the best texture when serving at a party, arrange thawed puffs on a baking sheet and warm in a 350°F oven for about 10 minutes. This restores their crispy exterior while keeping the inside fluffy. If you're bringing them to an event, transport them in a container lined with paper towels, then transfer to a warm serving plate.

Mashed Potato Puffs Recipe

Name: Mashed Potato Puffs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups mashed potatoes; 3 large eggs, beaten; 1 cup cheddar cheese, shredded; 1/4 cup bacon bits; 1/4 cup chives, chopped; Pepper, to taste; 1/4 cup Parmesan cheese, shredded

Description

A perfect way to elevate your leftover mashed potatoes into bite-sized delights, these Mashed Potato Puffs are packed with rich cheese, savory bacon, and fresh chives. Crisp on the outside and soft on the inside, they make for an irresistible appetizer or snack.

Ingredients

Units Scale

Main Ingredients

2 cups mashed potatoes
3 large eggs, beaten
1 cup cheddar cheese, shredded
1/4 cup bacon bits
1/4 cup chives, chopped
Pepper, to taste

Topping

1/4 cup Parmesan cheese, shredded

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mixture
In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, bacon bits, and chopped chives. Mix well until all the ingredients are evenly incorporated. Season with pepper to taste.
Portion the Mixture
Grease a muffin pan and scoop a heaping spoonful of the mashed potato mixture into each cup, gently mounding it.
Add the Topping
Sprinkle the top of each portion with shredded Parmesan cheese to create a flavorful crust once baked.
Bake the Puffs
Preheat your oven to 400°F (200°C). Place the muffin pan in the oven and bake for 30-35 minutes or until the puffs are golden brown and crisp on the edges.
Cool and Serve
Allow the mashed potato puffs to cool in the pan for about 5 minutes. Gently remove them, serve warm with sour cream, and enjoy!

Notes

Instant Mashed Potatoes: For convenience, you can use instant mashed potatoes instead of homemade.
Make Ahead: Prepare the mixture the night before and refrigerate, then bake fresh the next day.
Essential Eggs: The eggs provide structure and help the puffs rise. Avoid skipping them.
Freezing & Reheating: Store baked puffs in the freezer for up to 2-3 months. Reheat from frozen in the microwave for about 1 minute.

Nutrition

Serving Size: 1 puff
Calories: 120kcal
Sugar: 1g
Sodium: 250mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg