Got leftover mashed potatoes? Transform them into a baked delicious second day side dish that the whole family will love!
My family loves mashed potatoes and as a result I always seem to make too much. I hate to throw out leftovers so I try to think of creative ways to use them up. This recipe for Cheesy Mashed Potato Puffs is an awesome way to reuse those mashed potatoes in a way that doesn’t feel like leftovers at all. The outsides are crispy, the middles are creamy, and the leftovers are transformed into something that everyone wants to eat!
How to make Crispy, Creamy, Cheesy Mashed Potato Puffs
Preheat oven to 400 degrees F. Generously grease 8-10 muffin tins or mini-loaf tins and set aside. In a medium bowl, whisk the eggs until frothy.
Stir in the sour cream, green onions, bacon bits, grated Parmesan cheese, shredded cheese and stir. Add the leftover mashed potatoes and work them in until well combined.
Spoon the mixture into muffin cups of loaf tins, filling to slightly below full.
Bake for 25-35 minutes on the middle rack of the oven until the puffs pull slightly away from the sides of the tin and have turned a golden brown color.
Remove from the oven and cool for 5 minutes in the pan before serving. Enjoy!
Other Side Dishes You May Like
Oven Roasted Cauliflower – Flavorful, good for you, and SO easy to make!
Pan Fried Brussels Sprouts with Bacon – Brussels sprouts can be delicious! Keto friendly too!
Dilly Vegetable Foil Packets – Fresh dill, veggies and butter make a simple side that can be baked, grilled or even cooked over a campfire.
Creamy Cucumber Salad – Dill, cucumber and onion in a light, tangy dressing. Fresh and flavorful!
Simple Sauteed Zucchini with Lemon – Pan sauteed crisp but tender zucchini lightly coated in a lemon butter sauce.
Get the Printable Recipe Here
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Crispy, Creamy, Cheesy Mashed Potato Puffs
Ingredients
- 2 large eggs
- 1/3 cup sour cream
- 3 green onions chopped (about 1/3 cup)
- 1/3 cup bacon bits
- 2 tbsp grated Parmesan cheese
- 1 cup shredded cheese
- 3 cups leftover mashed potatoes
- salt & pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Generously grease 8-10 muffin tins or mini-loaf tins and set aside.
- In a medium bowl, whisk the eggs until frothy.
- Stir in the sour cream, green onions, bacon bits, grated Parmesan cheese, shredded cheese and stir. Add the leftover mashed potatoes and work them in until well combined.
- Spoon the mixture into muffin cups of loaf tins, filling to slightly below full.
- Bake for 25-35 minutes on the middle rack of the oven until the puffs pull slightly away from the sides of the tin and have turned a golden brown color.
- Remove from the oven and cool for 5 minutes in the pan before serving. Enjoy!
* The information shown is an estimate provided by an online nutrition calculator.
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