Sour Cream and Onion Mashed Potato Puffs

Cooking Time
45 Minutes



Grown In Idaho Homestyle Mashed Potatoes are mixed with egg, flour, sour cream, and minced chives then baked in mini muffin cups to create fluffy, delicious, potato appetizer bites. In partnership with Fab Everyday.

  • 1 bag Grown In Idaho Homestyle Mashed Potatoes, cooked and cooled slightly

  • ½ C Water

  • 2 Eggs

  • ¼ C All-Purpose Flour

  • ¼ C Sour Cream, plus more for garnish

  • 2 T Chopped Chives, plus more for garnish

  • 1 tsp Baking Powder

  • Salt and Pepper, to taste


  1. Preheat oven to 400 F degrees. Spray the cups of a mini muffin pan with non-stick spray and set aside.

  2. Prepare the mashed potatoes.
    Pour full bag of potatoes into a microwave safe dish. Add ½ cup water; cover. Cook in high for 5 minutes. Let stand for 1 minute. Stir before using.

    Place bag of frozen potatoes in a saucepan. Add ½ cup of water; cover. Cook on medium heat for 13-15 minutes, stirring occasionally. Let stand for 1 minute. Stir before using.

    Let cool slightly.

  3. Add mashed potatoes, egg, flour, sour cream, chives, baking powder, salt, and pepper in a mixing bowl. Whip with a whisk until the ingredients are fluffy and well combined.

  4. Scoop 1½ tablespoons (a heaping tablespoon) of the potato mixture into each mini muffin cup.

  5. Bake in the preheated oven for 20-25 minutes or until tops are golden.

  6. Let cool in the pan for 5 minutes before removing the puffs from the pan with a spoon. Garnish with extra sour cream and chopped chives, if desired!