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mashed potato puffs in white bowl with ranch.
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Mashed Potato Puffs

These mashed potato puffs make such a fun appetizer, snack, or side! We love to dip them in my easy ranch dip. 
Course Appetizer
Cuisine American
Keyword game day recipes, kid-friendly recipes, party recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 puffs
Calories 56kcal

Ingredients

For the potato puffs

For the ranch dip

  • 1/4 cup sour cream
  • 1 tablespoon milk
  • 1 tablespoon dried ranch seasoning
  • 1 teaspoon chopped chives

Instructions

To make the potato puffs

  • Preheat oven to 400 degrees. Liberally spray a non-stick mini muffin tin with non-stick spray.
  • Add cold, leftover mashed potatoes to a mixing bowl and heat for 1-2 minutes, just to get them soft enough to work with. They don't need to be hot at this point.
  • Add the flour, egg, and cheddar cheese to the potatoes and stir well to combine.
  • Scoop 1 ½ tablespoons of the potato mixture into each muffin well. A medium cookie scoop works well for this.
  • Bake for 25 minutes.
  • Let cool 15 minutes before running using a small spoon to loosen the edges and scoop the puffs from the muffin tin.
  • Serve with the ranch dip.

To make the ranch dip

  • While the potatoes are baking, whisk together the sour cream, milk, ranch, and chives. Set aside for serving.

Video

Notes

We use leftover mashed potatoes from our Instant Pot Mashed Potatoes for this recipe. You can also purchase refrigerated mashed potatoes to use. You'll want a 24 ounce container.
Season your mashed potatoes with chives or extra ranch seasoning, if you like.

Nutrition

Serving: 2puffs | Calories: 56kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg