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Cheesy Mashed Potato Puffs

Cheesy mashed potato puffs bake in a muffin pan until golden around the edges and set in the center. Made with cold mashed potatoes, sharp cheddar, and fresh chives, they’re easy to portion and serve warm.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 121
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened, for greasing
  • 3 cups mashed potatoes cold
  • 2 eggs large
  • 0.25 cup sour cream
  • 1 cup cheddar cheese shredded sharp
  • 2 tbsp chives chopped fresh
  • 0.25 tsp black pepper
  • 0.25 tsp salt

Equipment

  • 1 12-cup standard muffin pan

Method
 

  1. Heat the oven to 400°F.
  2. Generously butter 12 cups of a standard muffin pan.
  3. In a large bowl, stir together the mashed potatoes, eggs, sour cream, cheddar, chives, pepper, and salt until evenly combined.
  4. Divide the mixture among the prepared muffin cups, filling each about three-quarters full.
  5. Bake for 25 to 30 minutes, until the puffs are golden around the edges, set in the center, and reach 160°F internally.
  6. Let the puffs rest in the pan for 5 minutes.
  7. Loosen the edges and lift the puffs out to serve.

Notes

For easy release, generously butter each muffin cup. Refrigerate leftovers for up to 4 days; freeze them for up to 2 months and reheat until hot. For a dairy-free swap, use dairy-free butter, sour cream, and cheddar-style cheese.