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Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs are golden, puffed mashed potato cups with crispy edges and a gooey cheddar center, baked in a muffin tin. This easy leftover mashed potato recipe forms mashed potato cups that set into cheesy potato egg cups with fresh chives on top.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Cheesy filling for potato puffs
  • 3 cup mashed potatoes leftover works perfectly
  • 2 large eggs
  • 1.5 cup sharp cheddar, shredded divided
  • 0.25 cup sour cream
  • 3 strip bacon cooked and crumbled
  • 2 tbsp fresh chives chopped
  • 0.5 tsp garlic powder
  • 0.1 salt to taste
  • 0.1 black pepper to taste

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and preheat
  1. Preheat oven to 400°F and grease a standard muffin tin very well.
  2. Spread a sheet pan on the oven rack if you want easier handling; it will catch any drips from the muffin tin.
Mix the mashed potato base
  1. In a large bowl, mix mashed potatoes, eggs, 1 cup cheddar, sour cream, bacon crumbles, chives, garlic powder, salt, and pepper until fully combined.
Fill and top
  1. Spoon the mixture into the muffin cups, filling each about 3/4 full and pressing lightly.
  2. Top each cup with the remaining cheddar so it sits on the surface and can bubble.
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 to release.
  3. Serve warm, with the cheddar center still gooey.

Notes

For the crispiest edges, grease the muffin tin very well and don’t overfill—aim for about 3/4 full so the centers puff without spilling. Store leftovers in the refrigerator for up to 3 days, reheating in a 350°F oven until hot (about 10 minutes). Freeze yes: cool completely, freeze in a single layer, then bag; reheat from frozen in a 350°F oven until crisp and warmed through. For a lighter option, swap sour cream for plain Greek yogurt (same amount) to keep the tang and binding.