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Leftover Mashed Potato Cheese Puffs!!!


Can we agree that all the recipes that hit social media the day after Thanksgiving with ideas on how to use up leftover turkey, green beans, cranberries and casseroles are a little bit silly? I mean if we are being completely honest … why do we need to repurpose broccoli cheese casserole? It’s perfect.

The stuffed fridge is literally my favorite part of the entire holiday. I mean 2-3 days where it’s perfectly acceptable to eat leftovers (AKA… no cooking) for days? Fabulous. If we all dig deep within ourselves I think that we could collectively admit that the last thing we want to do after eating and/or cooking a giant turkey dinner is ANYTHING requiring time in the kitchen.

That said, I make an exception for this recipe each year because mashed potatoes outlast all the other leftovers 100% of the time. Inevitably, they get tossed. This recipe turns would be waste into a delicious grab n’ go breakfast with just a dump, a mix and a plop.

Ridiculously simple, wonderfully inventive and undeniably delicious.

WHAT ARE LEFTOVER MASHED POTATO PUFFS? To put it simply, what they are is genius. A hearty breakfast made from leftover mashed potatoes, sausage, cheese, eggs, chives and a little spice. Mix it up, plop it into a pan and enjoy cute muffin shaped deliciousness all week long.


2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

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Preheat oven to 400 degrees F. Butter 8 – 9 of the wells of a cupcake pan – preferably nonstick.
In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
Spoon them into the pan filling the cups just to the top or a little below.
Bake 25 – 35 minutes until they pull away from the sides of the cup and are golden brown all over.
Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

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