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

Prep Time 5

Cook Time 25

Total Time 30

Servings puffs

Calories 56kcal

Author Karly Campbell

Ingredients

For the potato puffs

2 1/2 cups leftover mashed potatoes see notes
1/4 cup all-purpose flour
1 large egg
1 cup cheddar cheese

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