Golden, crispy, and irresistibly fluffy, these Potato Puffs are the perfect bite-sized indulgence!
Potatoes are one of the most versatile ingredients in the kitchen, and I’ll take any excuse to experiment with new ways to cook them. Whether they’re mashed, crisped into fries, or baked into golden perfection, potatoes always deliver. And now, let’s take them one step further and puff them!
Potato puffs have a long and delicious history. The French perfected airy potato creations in the 19th century with dishes like pommes soufflées, fried potato slices that magically puff up, and pommes dauphine, a mixture of mashed potatoes and choux pastry. Fast forward to the 1950s, and Americans were introduced to their own twist with the advent of Tater Tots. This recipe falls somewhere in between, turning simple mashed potatoes into irresistibly fluffy, muffin-like bites with the help of eggs and cheese. Baked to golden perfection, they’re crisp on the outside, creamy on the inside, and totally snackable.
The Secret To Perfect Potato Puffs
Mashed potatoes are probably the most important ingredient in this recipe. You can get your mashed potatoes in one of two ways. One, make a bowl of instant mashed potatoes by following whatever instructions are on the container it comes in. This is fine, but not as good. If you want really, really good potato puffs, make your own mashed potatoes! Skin the potatoes, dice them up, and boil them until soft on your stove. Then drain them, let them dry, and mash them. If you dice them up small enough, you can do this with a fork, or use a potato masher. I like to add garlic powder and salt to taste at this point, and a few tablespoons of butter mixed in.
How Do I Store Leftovers?
Once cooked and cooled, you can store your potato puffs in an airtight container in your fridge for up to 3 days. Reheat in the oven or in an air fryer to retain a crispy outside.
Serving Suggestions
These potato puffs are the perfect appetizer, side dish, or potluck party offering! They can go with almost any dinner. Serve them with Pan-Seared Steak for a twist on the classic meat and potatoes meal, or maybe with a Stove-Top Chicken Breast. These potato puffs are also perfect at a cookout with a classic Bacon Cheeseburger or a vegetarian Black Bean Burger instead of relying on French fries for your side dish!
Potato Puffs
Ingredients
- 2 cups mashed potatoes seasoned with salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 3 large eggs beaten
- 2 tablespoons yellow onion grated
- 1 clove garlic minced
- 3 tablespoons fresh chives finely chopped
- 1/3 cup cooked and crumbled bacon optional
- Sour cream or other preferred dip
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine mashed potatoes, cheese, eggs, onion, garlic, and chives. Add crumbled bacon if using, and combine.
- Spoon the mixture into a greased mini muffin tin, filling each cup to the top. Bake for 30 minutes, or until golden brown and set.
- Allow to cool for 5 minutes before removing from the muffin tin. Serve warm with preferred sauce or dip.
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