Set your oven to 400°F (200°C) and grease a muffin tin. This recipe will make about 12 puffs, so plan accordingly. You can also use mini muffin tins if you’re making bite-sized versions for a party—they’re always a hit!

In a large mixing bowl, combine the mashed potatoes, eggs, shredded cheese, sour cream, and seasonings. Stir everything together until it’s well combined. The mixture should be thick and creamy. If it’s too runny, add a tablespoon of flour or breadcrumbs to thicken it up. Sometimes, I’ll sneak in a dash of hot sauce for a little kick—don’t tell my kids!

Use a spoon or small scoop to divide the mixture evenly into the muffin tin. Don’t worry about making them perfect—a rustic look adds to their charm. If you’re using mini muffin tins, just reduce the baking time by a few minutes to avoid overcooking.

Pop the muffin tin into the oven and bake for 20-25 minutes or until the tops are golden brown and slightly crispy. Your kitchen will smell amazing by now, and it’ll be hard to wait, but trust me, it’s worth it. I usually set a timer and use the waiting time to whip up a quick salad or prepare other parts of the meal.

Once baked, let the puffs cool in the tin for about 5 minutes before removing them. This helps them hold their shape. If you’re serving them at a party, you can garnish each puff with a tiny dollop of sour cream and a sprinkle of chives for extra flair.