Run the tip of a butter knife around the edges if needed, then gently lift the puffs out and arrange them on a serving platter. Serve warm, and watch them disappear.
Variations & Tips
You can easily tweak these to fit your family and whatever you have on hand.
For a more classic 1960s church-basement feel, swap half the cheddar for shredded Colby or American-style cheese. If your crew loves a little smokiness, fold in 2–3 tablespoons of finely crumbled cooked bacon or ham (this will technically add another ingredient, but it’s a nice upgrade for special occasions).
For kids who don’t like green bits, leave out the green onion and use a mild cheddar; you can sprinkle just a few chives over half the batch after baking so the grown-ups still get that flavor. If your mashed potatoes are very soft or buttery, you may want to add 1–2 tablespoons of plain dry breadcrumbs to help the mixture hold its shape.
These can also be made with instant mashed potatoes prepared according to the package directions, as long as they’re cooled and on the thick side. To make ahead, mix the batter, cover tightly, and refrigerate up to 24 hours, then scoop and bake just before serving.
Food safety tips: Start with fully cooked, cooled mashed potatoes that have been stored in the refrigerator and used within 3–4 days of when they were made.
Keep the egg-and-potato mixture chilled until you’re ready to bake if you’re not putting it straight into the oven. Don’t leave the finished puffs at room temperature for more than 2 hours (or 1 hour if it’s very warm in the room); after that, refrigerate leftovers in a covered container and reheat them in a 350°F oven until hot in the center.
