Found this in my aunt’s recipe box from the 1960s. These disappeared in minutes at the church potluck.. Full recipe 👇 💬

Using a small spoon or a tablespoon measure, scoop the potato mixture into the prepared mini muffin cups, filling each one almost to the top. Gently press the tops to smooth them out just a bit, then lightly mound the center so they puff nicely.

Bake on the middle rack for 18–22 minutes, or until the puffs are set, the edges are golden brown, and the tops look lightly crisp. If you’re using a regular muffin pan, they may need a few extra minutes; watch for that same golden color.

Remove the pan from the oven and let the potato puffs cool in the pan for about 5 minutes. This helps them firm up so they don’t fall apart.

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.

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.

Always wash your hands and utensils after handling raw eggs, and make sure the puffs are baked until they’re fully set in the middle.