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Leftover Mashed Potato Puffs on a silver tray.

Leftover Mashed Potato Puffs + VIDEO

  • Author: Bailey Sissom
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 24 puffs 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


Left over mashed potatoes? Make these crispy, creamy, cheesy leftover mashed potato puffs for a quick grab n' go breakfast option.


  • 2 cups leftover mashed potatoes
  • 1 cup cooked breakfast sausage (about 8 ounces)
  • 3/4 cup grated cheese
  • 2 large eggs
  • 2 TBS chives, minced
  • OPTIONAL: salt and pepper - only needed if leftover mashed potatoes are under seasoned


  1. Heat oven to 400 F. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil. Test leftover mashed potatoes to ensure that you are pleased with the seasoning. Add salt and pepper as needed.
  2. In a large bowl, Mix together, mashed potatoes, sausage, cheese, eggs and chives. Make sure all ingredients are fully incorporated.
  3. Use a mini scoop to add a plop of potatoes to each cup of the mini muffin pan. The puffs will not rise a large amount, so muffin tin cups can be fully filled. 
  4. Bake for 25 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. See post for directions for freezing. 


Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, pop into the microwave or an oven heated to 350 F. until warmed through.

Keywords: Potatoes