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Ham Potato Puffs

This is a different way to use up leftover mashed potatoes. It was an instant hit with our teenagers. —Brad Eichelberger, York, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    10 puffs


  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1 cup cubed fully cooked ham
  • 1 cup leftover mashed potatoes
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • Minced fresh parsley, optional


  • Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder.
  • Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 165 calories, 5g fat (3g saturated fat), 20mg cholesterol, 592mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • gina.kapfhamer
    Jul 31, 2017

    No comment left

  • tiname
    Feb 6, 2013

    No comment left

  • Catwalk1972
    Jan 16, 2012

    I make this every week now! Great for throwing in a sandwich bag running out the door in the morning. I have altered the recipe to use not only ham, but turkey, sausage, and other meats!

  • susanbd21
    Oct 16, 2011

    Fabulous! I use this every time I make mashed potatoes. I have breakfast covered for at least three days, and for a busy student this is a life saver. I find they taste mostly like the mash, and I love it! Going to try it with bacon instead of ham because we don't keep ham regularly.

  • katlaydee3
    Oct 16, 2011

    These were OK but not great; a bit too salty for my taste.

  • pez1021
    Aug 12, 2011

    No comment left

  • sassygram
    Jan 8, 2010

    My daughter had these for Christmas Day Brunch. Everyone loved them! I am making them this week-end for company. Wonderful.Followed recipe exactly.

  • Kris Countryman
    Mar 24, 2008

    No comment left