What You’ll Need
- Leftover mashed potatoes. Measure 2 cups. If the cold mash is firm, break it up with a fork before mixing.
- Shredded cheddar. Use 1 cup. Sharp cheddar gives the puffs a more pronounced cheese flavor.
- Eggs. Two large eggs bind the mixture so the puffs hold together when lifted from the tin.
- All-purpose flour. Two tablespoons give the soft potato mixture a little more structure.
How to Get Crisp Edges and Clean Release
Grease the bottoms and sides of all 12 muffin cups, then divide the potato mixture evenly so the puffs bake at the same rate. Smooth the tops lightly with the back of a spoon.
After baking, let the puffs rest in the tin for 5 minutes. Run a butter knife around each edge before lifting it out so the golden sides stay intact.
What to Serve with Mashed Potato Puffs
Serve them alongside roast chicken or meatloaf, or put out a plate of warm puffs with sour cream for dipping.
Oven-Baked 4-Ingredient Leftover Mashed Potato Puffs Recipe Card
Cheddar mashed potato puffs with golden tops, crisp edges, and soft centers.
- Prep time — About 10 minutes
- Bake time — 25 to 30 minutes
- Rest time — 5 minutes
- Yield — 12 puffs
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or an oven-safe foil muffin tray.
- In a medium bowl, stir together the mashed potatoes, cheddar, eggs, and flour until evenly combined.
- Divide the mixture evenly among the 12 muffin cups. Smooth the tops lightly with the back of a spoon.
- Bake for 25 to 30 minutes, until the tops are golden, the edges are crisp, and the centers are set and reach 165°F (74°C).
- Let the puffs rest in the pan for 5 minutes. Gently loosen the edges with a butter knife, lift them out, and serve warm.