Okay, friends, gather ’round because I’m about to spill the beans on something truly magical. You know how sometimes you’re just craving something comforting, something that feels like a warm hug on a plate? That’s exactly what these mashed potato puffs are for me. They’re like the little cousins of your favorite savory scones, but with that unmistakable, soul-soothing potato goodness. I first stumbled upon something similar years ago when I was trying to use up leftover mashed potatoes, and let me tell you, it was a revelation! Forget dry, crumbly biscuits or heavy bread; these little beauties are light, airy, and ridiculously flavorful. They’re my secret weapon when I want something impressive without spending hours in the kitchen, and my family devours them faster than I can say “second helping!” If you’ve ever thought mashed potatoes were just a side dish, prepare to have your mind blown.
What are mashed potato puffs?
So, what exactly *are* these delightful little morsels? Think of them as a glorious mash-up of creamy mashed potatoes and a tender, slightly crisp baked pastry. They aren’t quite a biscuit, not quite a muffin, but something wonderfully in-between. The name itself, “mashed potato puffs,” just evokes that light, airy texture we’re going for, doesn’t it? The core of these puffs starts with well-seasoned mashed potatoes, which form the base of the dough. We then mix in some classic baking ingredients to give them structure and that irresistible golden-brown exterior. They get their “puff” from a little leavening magic and the steam generated as they bake, creating a wonderfully soft interior. It’s essentially taking humble mashed potatoes and transforming them into something totally unexpected and utterly craveable.
Why you’ll love this recipe?
What are some good reasons to eat mashed potato puffs?flavor is just out of this world. That familiar, comforting taste of Mashed potatoes is elevated by the subtle savory notes from the dough and, if you add them, a hint of cheese or herbs. They have this wonderful, slightly creamy interior with a delightful, gentle crispness on the outside that just makes you want to keep popping them. And the simplicityWhat is a lifesaver?cost-effective. Potatoes are already budget-friendly, and the other ingredients are pantry staples. You get so much deliciousness for so little cost. And let’s talk about versatility! These puffs are fantastic on their own, dipped in gravy (of course!), served alongside a hearty stew, or even as a base for a mini appetizer. I’ve even seen people top them with a dollop of sour cream and chives, which is divine. What I love most about this recipe, though, is how it takes something so common and makes it so special. It’s a testament to how simple ingredients can create something truly memorable. They’re like a warm hug in edible form, and who doesn’t need more of that?
How to Make Mashed Potato Puffs
Quick Overview
Making these mashed potato puffs is surprisingly straightforward. You’ll essentially combine your cooled mashed potatoes with some flour, a binder, leavening, and your chosen seasonings. Then, you’ll gently form them into little mounds and bake them until they’re beautifully golden and puffed. The key is to start with good, leftover mashed potatoes – they shouldn’t be too watery! This method transforms them into a delightful, savory baked good that’s perfect for any meal or snack. It’s all about gentle mixing and a quick bake to achieve that perfect texture.
Ingredients
For the Main Batter:
2 cups cold, leftover mashed potatoes (plain, not overly seasoned, and not watery!)
1 ½ cups all-purpose flour (plus more for dusting)
2 teaspoons baking powder
½ teaspoon salt (adjust based on your mashed potatoes)
¼ teaspoon black pepper
1 large egg, lightly beaten
¼ cup unsalted butter, melted and slightly cooled
1 tablespoon milk or buttermilk (optional, for a softer dough)
For Optional Add-ins:
½ cup shredded cheddar cheese or your favorite cheese
2 tablespoons chopped fresh chives or parsley
½ teaspoon garlic powder
For Serving (Optional but Recommended!):
Melted butter
Fresh herbs
Gravy or a favorite dipping sauce
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to a nice 400°F (200°C). While the oven is heating up, grab a baking sheet and line it with parchment paper. This is crucial for preventing any sticking and making cleanup a breeze. I’ve learned the hard way that skipping this step can lead to some frustrating scrubbing!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. If you’re adding any dry seasonings like garlic powder, now’s the time to toss them in. Make sure everything is well combined. This ensures that your leavening agents and seasonings are evenly distributed throughout the batter, so you don’t get any bland bites or pockets of baking powder.
Step 3: Mix Wet Ingredients
In a separate, smaller bowl, combine the cold mashed potatoes, the lightly beaten egg, and the melted butter. Give this a good stir until it’s mostly smooth. If you’re using milk or buttermilk, add it here. The key is to have your mashed potatoes cold; warm potatoes can make the dough too sticky and difficult to handle.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or wooden spoon. You want to mix until just combined – don’t overmix! Overmixing develops the gluten in the flour, which can lead to tough puffs. A few streaks of flour are perfectly fine; they’ll disappear as the puffs bake. If you’re adding cheese or fresh herbs, this is the stage to gently fold them in now.
Step 5: Prepare Filling
This step is more about preparing your *serving* situation than the puffs themselves. Make sure your mashed potatoes are well-seasoned and not too moist. If they are a bit wet, you can try to gently squeeze out some excess moisture before starting. For serving, have any gravy warmed up or your dipping sauces ready to go. The goal is to have everything ready to go so you can serve these fresh and hot!
Step 6: Layer & Swirl
This step isn’t really applicable here as we’re not creating layers or swirls like in a cake or bread. The “swirl” happens naturally in your mouth with the combination of the tender interior and slightly crisp exterior. For forming the puffs, lightly flour your hands or a spoon. Drop rounded tablespoons of the dough onto your prepared baking sheet, leaving about 2 inches between them as they will spread a little. They don’t need to be perfectly shaped; a rustic look is part of their charm!
Step 7: Bake
Pop your baking sheet into the preheated oven. Bake for about 18-22 minutes, or until the puffs are golden brown on the tops and bottoms and spring back lightly when touched. The exact time can vary depending on your oven and the moisture content of your mashed potatoes, so keep an eye on them towards the end. A toothpick inserted into the center should come out mostly clean, or with just a few moist crumbs.
Step 8: Cool & Glaze
Once they’re baked to perfection, remove the baking sheet from the oven. Let the mashed potato puffs cool on the baking sheet for a few minutes before transferring them to a wire rack. If you like, you can brush them with a little melted butter while they’re still warm for an extra layer of flavor and shine. This is also the time to think about serving – are you slathering them with gravy? Dipping them in something special? Get ready!
Step 9: Slice & Serve
These are best served warm, right out of the oven or shortly after. You don’t really need to slice them unless they’ve baked into one giant delicious mass! Just serve them whole. They’re perfect on their own, but truly shine when paired with something savory. Imagine a dollop of Sour cream and chives, or a side of your favorite hearty soup. Pure comfort!
What to Serve It With
The beauty of these mashed potato puffs is their incredible versatility. For breakfast, I love serving them alongside a perfectly fried egg. The soft puff with a runny yolk is just dreamy. A little sprinkle of fresh chives on top, and you’ve got yourself a hearty morning meal that feels really special. They’re also fantastic with a side of bacon or sausage. When it comes to brunch, they really shine. Think of them as a more exciting alternative to toast. They’re wonderful served with a platter of roasted vegetables, or even as a side to a savory quiche. For a touch of elegance, arrange them nicely on a serving platter and perhaps add a small dollop of crème fraîche to each. As a dessert? This might sound a little unconventional, but bear with me! A very lightly sweetened version, maybe with a hint of cinnamon, served warm with a drizzle of honey or a tiny scoop of vanilla ice cream can be surprisingly delightful, especially if you’re craving something sweet but don’t want a heavy cake. They’re also absolutely perfect for cozy snacks. On a rainy afternoon, there’s nothing better than a few warm puffs with a mug of hot chocolate or a cup of tea. My family tradition is to have them with our Sunday roast dinner, alongside all the fixings – they soak up gravy like a dream!
Top Tips for Perfecting Your Mashed Potato Puffs
I’ve made these mashed potato puffs more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First, and this is crucial: the mashed potato prep. Make sure your mashed potatoes are cooled completely. Warm or hot mashed potatoes will make the dough sticky and hard to handle, and can even start to cook the flour prematurely. Also, avoid mashed potatoes that are too wet or have a lot of added liquid like milk or cream – you want them relatively firm. If your mash is a bit on the loose side, try to gently press out some of the excess moisture before you begin. For mixing advice, remember the golden rule: do NOT overmix. As soon as the flour is incorporated and you don’t see any dry streaks of flour, stop. Overmixing is the enemy of tender baked goods, and we want these to be light and fluffy. A gentle hand is key. When it comes to swirl customization, while these aren’t a swirled bake, you can customize the flavor in so many ways! Fold in shredded cheese (cheddar, Gruyère, or even a sharp Parmesan are amazing), fresh herbs like chives, parsley, or dill, or even some finely chopped cooked bacon or jalapeños for a kick. For ingredient swaps, if you don’t have all-purpose flour, you can try a gluten-free blend, but be aware that the texture might change slightly. You can also experiment with different types of potatoes for your mash; while Russets are great for fluffy mash, Yukon Golds offer a lovely creamy texture. If you find your dough is a bit too dry and crumbly, a tablespoon of milk or buttermilk can help bring it together. For baking tips, always preheat your oven properly. An oven that’s not hot enough will result in pale, flat puffs. Baking on parchment paper is non-negotiable for easy cleanup and even browning. Keep an eye on them in the last few minutes of baking; ovens vary, and you want them perfectly golden, not burnt. For glaze variations, while I often serve these plain or with a brush of melted butter, you could also do a very light savory glaze made with a touch of sour cream or Greek yogurt mixed with herbs, or even a drizzle of your favorite hot sauce. Trust me, experimenting with these additions makes them even more irresistible!
Storing and Reheating Tips
These mashed potato puffs are definitely best enjoyed fresh, but they store surprisingly well, which makes them a great option for meal prep or leftovers. For room temperature storage, they’ll stay good for about a day if kept in an airtight container or loosely covered with foil. They might lose a tiny bit of their crispness, but they’ll still be delicious. For refrigerator storage, they’ll keep well for up to 3-4 days. Pop them into an airtight container or wrap them well in plastic wrap. Make sure they’re completely cool before refrigerating to prevent condensation, which can make them soggy. If you want to freeze them, this is a great make-ahead option. Place the completely cooled puffs on a baking sheet and freeze them until solid, then transfer them to a freezer-safe bag or container. They can stay frozen for up to 2-3 months. For thawing methods, if frozen, you can thaw them overnight in the refrigerator, or pop them directly into a warm oven (around 300°F or 150°C) for about 10-15 minutes until warmed through. When it comes to glaze timing advice, it’s best to add any glazes or melted butter *after* reheating, or just before serving, to maintain their texture and appearance. If you’re reheating from the fridge, a brief stint in the oven (around 350°F or 175°C for 5-8 minutes) is usually best to bring back some of that lovely crispness. A quick zap in the microwave works too, but they can get a bit softer.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolutely favorite way to transform humble mashed potatoes into something truly spectacular. These mashed potato puffs are more than just a recipe; they’re a little bit of comfort, a whole lot of ease, and a whole lot of deliciousness all rolled into one. They’re the kind of food that makes people ask, “Wow, what *is* this?” and then happily request seconds (and thirds!). I really hope you give them a try. They’re proof that sometimes, the simplest ingredients, when treated with a little love, can create the most memorable meals. If you’re looking for other comforting potato recipes, you might also enjoy my {link to another potato recipe} or my {link to a savory scone recipe}. I can’t wait to hear how your mashed potato puffs turn out! Please leave a comment below and tell me what you thought, or share any fun variations you tried. Happy baking!
mashed potato puffs
Ingredients
Main Ingredients
- 3 eggs beaten
- 2 cups mashed potatoes at room temperature
- 1 cup shredded Monterey Jack cheese divided
- 0.25 cup finely chopped fresh chives plus more for garnish
- to taste Salt and pepper
- Sour cream for serving (optional)
Instructions
Preparation Steps
- Preheat and Prep: Fire up your oven to 400°F and lightly grease a 24-cup mini muffin tin. This step is crucial to ensure your puffs don't stick and slide out effortlessly.
- Mix It All Together: In a large bowl, combine the mashed potatoes, beaten eggs, 0.75 cup of shredded cheese, and chopped chives. Season with salt and pepper to your liking. Mix until everything is well-blended. This is where the magic starts!
- Fill the Muffin Tin: Using a small scoop or spoon, fill each cup of the prepared muffin tin with the potato mixture, almost to the top. It's okay if they're a bit full. These puffs are meant to rise and impress!
- Top with Cheese: Sprinkle the remaining 0.25 cup of shredded cheese over each puff. This cheesy topping will turn golden and irresistible in the oven.
- Bake to Perfection: Place the muffin tin in the oven and bake for 15-20 minutes. Keep an eye out—they should be puffed, set, and lightly golden brown on top. Your kitchen will smell amazing!
- Cool and Serve: Let the puffs cool in the tin for about 5 minutes. Then, use a butter knife or an offset spatula to gently lift them out. Serve warm, garnished with extra chopped chives and a dollop of sour cream if desired. Enjoy these delightful bites!
