Easy, cheesy, beautiful—Potato Puffs! Bring these golden-brown babes to your next event to be the star of the soirée.
Lately, I’ve been trying all kinds of terrific tater-based recipes, and this one is by far one of the simplest and most scrumptious. Potato puffs are a cheesy, fluffy snack that give you a little boost of protein and a ton of yummy flavor. With only five ingredients and around half an hour of baking time, the whole process is low effort. Plus, you can conveniently use leftover mashed potatoes from a previous meal. This is why potato puffs are a go-to snack or side for me when I’m tight on time, money, or energy.
The secret is how simple this recipe is. Mashed potatoes are whipped together with eggs, cheese, and seasoning, then spooned into a muffin tin. After half an hour of baking, you have fluffy, golden-brown nuggets bursting with the flavors of cheese and chives. Even more amazing, you can make these as a snack or a side for pretty much any meal. Breakfast, lunch, or dinner can turn into a savory paradise when potato puffs are on the menu!
Are Potato Puffs Healthy?
Promising a little protein boost, potato puffs can be part of a balanced diet if you’re mindful of portion control. For those who can’t consume dairy, I recommend swapping out the cheddar cheese for Daiya Foods plant-based Dairy-Free Cheddar Shreds. Keep in mind that you’ll also need to make the mashed potatoes dairy-free. And good news: This recipe is both gluten-free and vegetarian!
Perfectly Vegan Potato Puffs
At first glance, it might seem impossible to make potato puffs vegan, since they’re full of egg and cheese. But it’s actually easier than you think! Grab a packet of Bob’s Red Mill Gluten Free Egg Replacer or a carton of Egg From Plants, ensuring you read the instructions for the proper ratios before preparing your potato puffs.
You can also use either a dairy-free cheddar cheese from Daiya Foods or Miyoko’s Creamery, or use half a cup of nutritional yeast. Personally, I like to combine plant-based cheddar with a quarter cup of nutritional yeast for its cheesy, nutty flavor, but the mix is up to you. No matter your diet, a little kitchen experimentation is part of the foodie journey!
FAQs & Tips
Once cooled, potato puffs can be stored in airtight containers and refrigerated for up to 3 days. Alternatively, transfer them to a freezer-safe container and freeze for 2–3 months.
The best way to prep potato puffs is to mix all the ingredients together in a bowl the night before. Then, cover the bowl with plastic wrap and refrigerate overnight. Grease and fill your muffin tin the next day to bake and enjoy!
While both have a potato base, our potato puffs are made with gooey mashed potatoes and cheddar cheese. Tater tots, on the other hand, are typically made from finely grated potato and simple seasonings like salt and pepper. Some people use the term “potato puffs” to refer to tater tots, but they are two distinct recipes.
If you’ve made Mashed Sweet Potatoes recently, then I recommend incorporating them into this recipe. This sweet variation is perfect for breakfast or as an afternoon snack, whenever you’d like to perk up your palate and satisfy a salty-sweet craving.
Serving Suggestions
For a satisfying and savory snack, top off your potato puffs with butter, sour cream, Cheese Sauce, or Tahini Sauce. If you want to add a little sweet to the salty, whip up some Applesauce. You could also pair the cheesy golden nuggets with a decadent main like Air-Fryer Steak Bites, Roasted Chicken, Turkey Sausage, Fish Fingers, our Best Black Bean Burger Recipe, or Cauliflower Leek Soup. The potential pairings with potato puffs are plentiful, so explore your options and have fun with it!
Potato Puffs
Ingredients
- 2 cups mashed potatoes
- 3 large eggs beaten
- 1 cup shredded cheddar cheese
- 3 tablespoons finely chopped chives
- Salt and pepper to taste
Instructions
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Preheat oven to 400°F. Grease a muffin tin with non-stick spray.
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In a large bowl, combine mashed potatoes, eggs, cheddar cheese, and chives. Season with salt and pepper to taste.
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Spoon the potato mixture into the prepared muffin tin, filling each cup to the top.
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Bake in the preheated oven for 25-35 minutes until the tops are golden and puffs are set.
Nutrition
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