These Loaded Mashed Potato Puffs are fluffy, creamy and a great way to use up leftover mashed potatoes. Filled with so many good things, like bacon, cheese and chives, they are perfect for a post-holiday brunch or a fun dinner side dish.
When I know the holidays are coming, I start thinking about the food. Like ham, cheesy potatoes, and Green Bean Casserole. While Christmas dinner or Easter dinner are common traditions, I actually prefer brunch. These Mashed potato puffs are the perfect addition.
These potato puffs are fluffy and tender on the inside with crispy edges. They are loaded with bacon, cheese and chives and topped with sour cream and more bacon. They look like muffins, and they’re even made in a muffin pan, but you’ll want to dig in with a fork – they’re a little messy to eat with your hands.
The addition of eggs help these Loaded Mashed Potato Puffs to “puff” up nicely and also to stay together. They don’t taste like egg or anything like that, it’s just acting as the binder.
How to Make Mashed Potato Puffs
First things first, spray the cups of a muffin pan generously with nonstick cooking spray. This is important – they’ll stick if you don’t. You could also use butter to grease them.
Mix together about 2 ½ cups of leftover mashed potatoes, some cooked and diced bacon, chives, eggs, and lots of cheese.
Scoop the potato mixture into greased muffin cups.
Bake until they are nice and golden brown on top and let them cool a bit before removing them. Use a thin knife to loosen them around the edges.
These potato puffs make a great addition for brunch or dinner. Serve them on a platter or tray with a dollop of sour cream and a little chopped bacon and chives on top. Or let your guests top them themselves.
Serve instead of hash browns or in place of whatever potato dish you usually serve.
Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, wrap a moist paper towel around them or place over them and heat in the microwave for 45-60 seconds.
To freeze, place on a baking sheet and flash freeze for an hour, then store in a plastic freezer bag for up to 3 months. Thaw before reheating.
1 24-ouncepackage Simply Potatoes Traditional Mashed potatoesabout 2 ½ cups
2tablespoonsfresh chopped chives
1cupshredded Cheddar cheese
1/4cupshredded/grated Parmesan cheese
6slicesbaconcooked and crumbled
¼teaspoonfresh ground black pepper
Sour creamchives, cheese and/or crumbled bacon for garnish
Preheat oven to 400 degrees F. Spray 12 muffin cups generously with nonstick cooking spray. *Very important to spray the pan well to avoid sticking; greasing with butter or vegetable shortening works too.
In a large bowl, combine ingredients.
Divide the potato mixture evenly into the 12 muffin cups.
Bake in the preheated 400 degree oven for 30-35 minutes. Cool slightly before removing each mashed potato puff from its cup. Use a thin knife to loosen if necessary.
Garnish with sour cream, chopped chives, cheese and bacon if desired.
Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, wrap a moist paper towel around them or place over them and heat in the microwave for 45-60 seconds.To freeze, place on a baking sheet and flash freeze for an hour, then store in a plastic freezer bag for up to 3 months. Thaw before reheating.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.