Cheesy Mashed Potato Puff

Serves 4

This recipe is a great way to use leftover mashed potatoes! Add crème fraiche, chives, and bacon like we do at the winery, and pair with our Merlot.


  • 3 cups mashed potatoes
  • 2 eggs
  • ⅓ cup sour cream, plus more for serving
  • 1 heaping cup sharp cheddar cheese, shredded
  • 2 Tbsp parmesan, grated
  • 2 Tbsp chives, chopped
  • salt and black pepper to taste


  • 1Preheat oven to 400F F.
  • 2Butter 8 – 9 of the wells of a cupcake pan, preferably nonstick.
  • 3In a medium mixing bowl, whisk eggs, then whisk in sour cream. Add cheeses and chives, mixing well. Add potatoes, mix, and season to taste with salt and pepper if needed.
  • 4Spoon mixture into the cupcake pan, filling the cups just to the top or a little below. Bake 25 – 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  • 5Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter and serve as you would a baked potato. Happy Cooking!

Pairs Well With

Other recipes you will enjoy

  • Aged Cheddar Arancini

  • Roasted Red Pepper and Tomato Soup