These Mashed Potato Puffs are fluffy, cheesy, crispy-edged bites made from mashed potatoes mixed with cheddar, bacon, and chives—quick, delicious, and perfect for parties or easy sides.

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Why You Will Love This Recipe

You’ll love these potato puffs because they are quick, versatile, budget-friendly, and the perfect way to use leftover mashed potatoes while creating a snack everyone will devour.

Mashed Potato Puffs

Mashed Potato Puffs are one of those comforting, clever little recipes that turn everyday mashed potatoes into something special. With a handful of simple ingredients—cheddar cheese, crispy bacon bits, fresh chives, and eggs—you’ll transform leftover potatoes into fluffy, savory bites that stay crisp on the outside and soft on the inside.

These puffs are baked in a mini muffin pan, giving each piece a perfectly golden crust. The beaten eggs help the mixture rise in the oven, creating a light, souffle-like texture while still keeping the hearty potato flavor you love. Cheddar adds a sharp creaminess, bacon bits provide smoky crunch, and chives brighten everything with freshness.

Whether you’re reinventing leftover mashed potatoes from last night’s dinner or making a fresh batch just for this recipe, these little bites are guaranteed crowd-pleasers. They’re ideal for breakfast, brunch platters, appetizer boards, lunchboxes, snacks, or as a fun side dish that kids and adults both enjoy.

These puffs feel indulgent but are incredibly easy to make. Everything mixes in one bowl, and the oven does the rest. They also reheat beautifully, making them great for meal prep or party foods that need to stay tasty even after cooling.

If you enjoy creamy potatoes, crispy edges, and savory flavors packed into convenient handheld bites, this recipe will instantly become a favorite. It brings comfort food into a bite-sized, easy-to-serve form that fits almost any occasion.

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Servings & Time

Servings: 24 mini potato puffs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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Ingredients

• 2 cups mashed potatoes

• 3 large eggs, beaten

• 1 cup shredded cheddar cheese

• ¼ cup bacon bits

• ¼ cup chopped chives

• Pepper, to taste

• ¼ cup shredded Parmesan cheese

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Instructions

1. Preheat oven to 400°F (200°C).

2. Grease a 24-cup mini muffin pan.

3. Add mashed potatoes to a large mixing bowl.

4. Stir in beaten eggs until fully combined.

5. Add cheddar cheese, bacon bits, and chives to the mixture.

6. Season mixture with pepper to taste and stir well.

7. Spoon potato mixture evenly into each mini muffin cup.

8. Sprinkle Parmesan cheese over the top of each filled cup.

9. Bake 20–25 minutes until puffs are golden and edges are crisp.

10. Let cool 5 minutes before removing from the pan.

11. Serve warm as appetizers, snacks, or sides.

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Tips

Ingredient Substitutions

• Use mozzarella or pepper jack instead of cheddar.

• Replace bacon with turkey bacon or omit for a vegetarian version.

• Add minced garlic or onion powder for more flavor.

Make-Ahead & Storage

• Refrigerate leftovers 3–4 days in an airtight container.

• Reheat in oven or air fryer for crispiness.

• Freeze baked puffs up to 2 months; reheat from frozen.

Serving Variations

• Serve with sour cream, ranch dip, or garlic aioli.

• Add jalapeños for a spicy version.

• Mix in leftover ham or cooked sausage for a breakfast twist.

Avoid Common Mistakes

• Don’t use runny mashed potatoes; thicker yields better puffs.

• Don’t overfill muffin cups or they won’t rise properly.

• Avoid skipping the eggs—they’re essential for structure.