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One-Bite Cheesy Potato Puffs

By Megan DeKok
Created January 10, 2017
Serve up these bite-sized, make-ahead mashed potato dreams at your next brunch or dinner party!
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I try to always serve potatoes at brunch parties. Everyone knows that’s kind of what you’re waiting in line for at all the cool Sunday brunch spots anyway. But I find it pretty frustrating to spend a ton of time peeling and cutting up potatoes, then roasting them for so long, only to have them all shrink in size. (After all that time and effort, to not have a big yield is kind of un-cool and even rude, potatoes.)

With this method, you can serve up potatoes with brunch with simple day-ahead prep. And they’re served in a cheesy, mini-cupcake version. A one-bite dream! A petite party potato puff!

So here we go. Gather up some mashed potatoes—leftover, instant or simply make them real quick—along with your other ingredients (see complete recipe below for details).

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Crisp up prosciutto (or bacon) and set aside. Mix everything together and then divide among mini-muffin cups.

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Bake, garnish and serve!

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These reheat well, too. Simply put them back in the oven and heat for 15-20 minutes, or until warm throughout. Leftover mashed potatoes never tasted so good!

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Ingredients

    • 5strips prosciutto
    • 3cups leftover mashed potatoes
    • 2eggs
    • Salt and pepper, to taste
    • 1/4cup crumbled goat cheese
    • Heaping 1/2 cup grated Cheddar cheese (reserve some for the top)
    • 1/4cup grated Parmesan cheese

Directions

  • 1Crisp up prosciutto by placing on cooking parchment paper-lined cookie sheet and baking in 350°F oven 10 to 15 minutes or until crisp. Crumble. Set aside. Leave oven on.
  • 2In large bowl, stir together mashed potatoes, eggs, salt and pepper, goat cheese and slightly less than 1/2 cup Cheddar cheese. Divide mixture among 24 nonstick mini muffin cups. Sprinkle with remaining Cheddar and Parmesan cheeses. Pop in the oven for 30 minutes.
  • 3Top with crumbled prosciutto. Serve immediately.

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