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Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs are the perfect creamy, fluffy, protein loaded breakfast bite that’s kid-friendly and delicious! The perfect solution for using up leftover mashed potatoes.
The best part of Thanksgiving? Hands down … a refrigerator stuffed with ALL. THE. LEFTOVERS. 2-3 days where eating ONLY leftovers (AKA .. no cooking) is not only acceptable, but expected? Yes please.

We typically find recipes created to “repurpose” Thanksgiving foods silly. Why do we need to repurpose broccoli cheese casserole? … it’s absolute perfection. That said, we make an exception every year for these Leftover Mashed Potato Puffs. Let’s be honest, the mashed potatoes outlast all the other Thanksgiving leftovers 100% of the time. Then, they get tossed. This recipe turns what 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.

This recipe was inspired by our Freezer Friendly Baked Egg Cups, another great grab and go breakfast option! That said, with only 5 minutes prep (thank you leftover mashed potatoes) and 25 minutes in the oven, these Mashed Potato Puffs take the prize for easiest recipe!

Ingredients:

2 cups leftover mashed potatoes
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream
2 eggs, lightly beaten
1/4 cup chopped chives
Salt and pepper, to taste
Olive oil, for greasing the muffin tin

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Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).
Grease a mini muffin tin with olive oil.

Mix the Ingredients:

In a large mixing bowl, combine the leftover mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, sour cream, lightly beaten eggs, and chopped chives.
Season with salt and pepper to taste.
Mix until all the ingredients are well combined.

Fill the Muffin Tin:

Spoon the potato mixture into the greased mini muffin tin, filling each cup to the top and pressing down lightly to pack them.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the puffs are set.

Serve:

Allow the puffs to cool in the muffin tin for a few minutes before removing.
Serve warm, garnished with additional chopped chives if desired.

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