These Cheesy Potato Puffs are a delightful, bite-sized treat that transforms simple mashed potatoes into a savory, cheesy snack that’s perfect for any occasion. With a fluffy, soft interior, a crispy golden top, and a burst of flavor from the Monterey Jack cheese and fresh chives, they are sure to be a crowd-pleaser. Whether served as an appetizer, side dish, or party snack, these potato puffs are a fun and delicious way to enjoy classic mashed potatoes.
The simplicity of the ingredients makes this recipe incredibly easy to prepare, yet the result is anything but ordinary. The combination of eggs, cheese, and mashed potatoes ensures a creamy texture, while the baked puffs rise beautifully, giving each bite a light, airy feel. Topping each puff with extra cheese guarantees that they come out of the oven with a rich, melty topping that adds even more flavor and appeal.
Perfect for gatherings, holidays, or even a weeknight meal, these Cheesy Potato Puffs are sure to be a hit. Serve them warm with a dollop of sour cream and a sprinkle of extra chives for a fresh, flavorful finish. With their crispy exterior and creamy center, they’re a deliciously unique way to enjoy mashed potatoes in a fun, finger-food form.
Ingredients
3 eggs beaten
2 cups mashed potatoes at room temperature
1 cup shredded Monterey Jack cheese divided
1/4 cup finely chopped fresh chives plus more for garnish
Ezoic
Salt and pepper to taste
Sour cream for serving (optional)
Instructions
Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until fully combined. Season with salt and pepper to taste.
Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
Top each puff with the remaining 1/4 cup shredded cheese.
Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
Serve warm, garnished with extra chopped chives and dollops of sour cream if desired. Enjoy!
Notes
Be sure to let any freshly made mashed potatoes cool completely before mixing in the eggs.
Don’t overmix the potato mixture or it can become dense and gummy.
Use a small cookie or portion scoop to easily fill the muffin tin cups.
For crispier puffs, use a standard muffin tin instead of a mini one.
Bake puffs on the lower oven rack for optimal browning.
Let puffs rest for 5 minutes before removing from tin so they can set up.
