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Party Potato Puffs

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  • Prep 10 min
  • Total 50 min
  • Servings 24
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Transform leftover mashed potatoes into a party-ready appetizer.
By Megan DeKok
Updated Oct 17, 2014
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  • 5 strips prosciutto
  • 3 cups leftover mashed potatoes
  • 2 eggs
  • Salt and pepper, to taste
  • 1/4 cup crumbled goat cheese
  • Heaping 1/2 cup grated Cheddar cheese (reserve some for the top)
  • 1/4 cup grated Parmesan cheese


  • 1
    Crisp 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.
  • 2
    In 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.
  • 3
    Top with crumbled prosciutto. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use Betty Crocker™ Potato Buds™ mashed potatoes to make potatoes if you want these to be just as quick as using leftovers.
  • tip 2
    Switch up the cheese to Monterey Jack to give these some Mexican flair.
  • tip 3
    Bake these as full-size muffins for a 5-bite treat.
  • tip 4
    Prep these the night before, and pop them in the fridge to bake in the morning.


Nutrition Facts are not available for this recipe
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