Back to Back Issues Page
Potato Peelings, Issue #023--Tasty Potato Puffs Recipes
February 27, 2014

Easy and Tasty Potato Puffs Recipes

Potato Puffs are easy to make, appealing to serve, and a wonderful way to use leftover mashed potatoes. We like them so much that we don't wait until we have leftovers; we often start by making one of our favorite mashed potato recipes and proceed from there.

The potato puffs shown in the first photo on this page are baked in a cupcake or muffin pan. Here are the ingredients you will need:

3 cups mashed potatoes
1/3 cup sour cream, plus a bit more for topping when serving
2 eggs
1 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped chives (optional)
Salt and pepper to taste
*Add other ingredients as you choose such as crumbled bacon, fresh herbs, etc.


  • Preheat oven to 400 degrees F. Butter or oil the wells of your muffin/cupcake pan – or use a nonstick pan.
  • In a medium mixing bowl whisk the eggs then whisk in the sour cream. Stir in both cheeses and the chives.
  • Season with salt and pepper as needed.
  • Spoon the mixture 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 the tops are golden brown.
  • Remove from oven and allow the Potato Puffs to cool for 5 minutes in pan. Turn them out onto a platter. Serve with sour cream or other toppings of your choice.

    • Cheesy Potato Puff Balls


      • 2 lbs cubed peeled potatoes made into mashed potatoes using your favorite recipe.
      • 1/2 cup shredded Colby cheese
      • 1 – 2 cups crushed cornflakes


      Stir cheese into warm mashed potatoes. Transfer to a bowl and refrigerate until well cooled. When potatoes are cool, shape the potato mixture into 1-inch balls. Roll each ball in the crushed cornflakes. Place Potato Puff balls on baking sheets and bake at 400 degrees until browned and crispy.

      These Potato Puffs can be easily frozen for later use. Place the unbaked potato balls on baking sheets, cover them, and place in freezer until firm. Transfer the frozen potato balls into resealable plastic freezer bags. Potatoes can be frozen for up to 3 months. To serve, preheat oven to 400*F. Place frozen potato puffs on greased baking sheets, and bake 15-20 minutes or until golden brown and crispy.

      *Roll these Cheesy Potato Puffs in bacon bits for an easy appetizer or side dish.

      Yields 4-6 servings

      Ancestry.Com – Start Your Family Tree for Free


      The 2014 Coupon Book is now available for 120 cities across the U.S. and Canada. Become a member instantly when you buy your book and start saving on your favorite everyday activities such as great local dining, groceries, shopping, services, and much more.

      Browse over thousands of amazing local deals and start saving right away with instant access to coupons online or on your Smartphone!

      Find a new restaurant in town or go to an old favorite. If you're in the mood for an adventure, explore the book for a fun outing. Save up to 50% or even get great 2-for-1 deals.

      SAVE Anytime, Anywhere

      Get Your 2014 Entertainment Book Today!

      Your book membership also includes digital access to additional savings with online printable coupons and mobile coupons.

      Join Best Potato Recipes on Facebook!

      Read about me and why I created the Best Potato Recipes website.

      “Pray for peace and grace and spiritual food, For wisdom and guidance, for all these are good, but don't forget the potatoes.” ~John Tyler Pettee, 'Prayer and Potatoes'

      Our Best Potato Recipes website, and our other websites, are both our passion and our "work from home" business. We compared many site building programs and found what we needed with Site Build It

      Check out our other websites:

      Visit Minnesota

      Action Wheel Leadership Resources

      Best Potato Recipes Home Page

      Thank you for subscribing to "Potato Peelings." Feel free to forward this newsletter and check back often; we continue to add new recipes as do our readers.

Back to Back Issues Page