Leftover Mashed Potato Puffs

Mashed Potato Puffs

Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes (Or fresh – if you don’t have any leftovers!) a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

The potato puffs are baked in a cupcake pan (I use a square one made by Wilton) until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: about 8 puffs

Leftover Mashed Potato Puffs

Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers.


2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes


  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
  4. Spoon them into the pan filling the cups just to the top or a little below.
  5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.


Inspired by The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved



  1. Tina says

    These look delicious.

    One question though- what kind of pan did you use? I want to know how you got all the edges nice and crispy… :-)

  2. Leona says

    400 degrees seems hot! Do you think cooking them at a lower temperature and cooking longer would change the texture or anything?

  3. Anna says

    These look delicious! I’m testing this recipe out (minus the cheese) with mashed sweet potatoes/casserole I made for thanksgiving but I’m using a mini muffin baking pan… wish me luck!

  4. Bri says

    Hi I have these in the oven right now I added bacon to these and I am sure they will be tasty :) My Q is are these freezer friendly ?

    Thank you and hope you had a yummy thanksgiving


  5. patty says

    I have a Big bowl of mashed pots in the fridge of course, TOTALLY gonna make these tomorrow for dinner, now to re purpose THAT ham! Lol Thanks for the recipe; ;))

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