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Oven-Baked Party Potato Puffs

These crispy on the outside, fluffy on the inside potato puffs are loaded with cheesy, buttery goodness, making them the perfect bite-sized appetizer or side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 20 puffs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Potato Puffs
  • 2 lbs Russet potatoes, peeled and cubed
  • 3 tbsp unsalted butter, melted
  • ½ cup sour cream
  • 1 large egg
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp chopped chives
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp paprika
For the Coating
  • ¼ cup grated Parmesan cheese
  • 2 tbsp melted butter

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Boil the potatoes in salted water for 15–18 minutes, until fork-tender. Drain well and mash until smooth.
  3. Stir in the butter, sour cream, egg, cheddar cheese, Parmesan, chives, garlic, onion powder, garlic powder, salt, pepper, and paprika until fully combined.
  4. Let the mixture cool for about 10 minutes so it's easier to handle.
  5. Scoop about 2 tablespoons of the mixture and roll into balls with lightly damp hands.
Baking
  1. Place the potato balls on the prepared baking sheet, leaving about 2 inches between each.
  2. Brush each puff lightly with melted butter and sprinkle with grated Parmesan.
  3. Bake for 25–30 minutes, turning once halfway through, until golden brown and crisp on all sides.
  4. Let cool for 5 minutes before serving.

Notes

Serve with ranch dressing, garlic aioli, or sour cream for dipping. Pair with grilled steak, roasted chicken, or barbecue. Perfect for holiday appetizer trays, potlucks, or game day parties.