Mashed potato puffs are proof that comfort food can have a glow-up. Crispy on the outside, fluffy and tender on the inside, these bite-sized beauties take humble mashed potatoes and transform them into something snackable, shareable, and downright addictive. They’re part side dish, part appetizer, and 100% crowd-pleaser.
What makes mashed potato puffs special is contrast. The exterior bakes into a lightly crisp, cheesy shell, while the inside stays creamy and soft—almost like a savory soufflé crossed with a tater tot. They’re perfect for brunch spreads, holiday tables, or anytime you want to rescue leftover mashed potatoes from the fridge and give them a second life.
Why Mashed Potato Puffs Work So Well
Mashed potatoes already have everything you need for a great base: starch for structure, butter for richness, and milk or cream for softness. By adding eggs and cheese, you give them lift and flavor. Baking them in small portions allows heat to surround each puff, creating that irresistible golden crust.
The result? Little pillows of potato goodness that disappear fast.
Ingredients You’ll Need
This recipe makes about 12–16 puffs, depending on size.
2 cups mashed potatoes (cold or room temperature)
2 large eggs
¾ cup shredded cheese (cheddar, mozzarella, or a blend)
2 tablespoons melted butter
2 tablespoons sour cream or cream cheese (optional, for extra richness)
Salt and pepper to taste
Optional add-ins: chopped chives, parsley, garlic powder, bacon bits
How to Make Mashed Potato Puffs
