My grandmother made these every Sunday dinner for 40 years. Three ingredients and they puff up like magic.

These oven baked 3-ingredient classic potato puffs are straight out of a Midwestern Sunday dinner playbook. My grandmother made a big platter of these for almost every Sunday meal for over 40 years, and they were always the first thing to disappear. They puff up like magic in the oven—crisp and golden on the outside, soft and potato-y inside—with no fussy steps or special equipment. If you’ve got leftover mashed potatoes, eggs, and a little flour, you can have a cozy, old-fashioned side dish that feels special but is simple enough for any weeknight.

Serve these potato puffs piled high on a vintage platter or your favorite baking dish, and let everyone grab a few while they’re still hot and crisp. They’re perfect alongside roast chicken, meatloaf, baked ham, or a simple green salad. A little bowl of ketchup, sour cream, or warm gravy on the side makes them extra fun for kids to dip. They also pair nicely with scrambled eggs and fruit for a breakfast-for-dinner night, or as a cozy snack with a pot of soup or chili on a cold evening.

Servings: 6

3 cups cold mashed potatoes (plain or lightly seasoned)

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it so the potato puffs don’t stick.

In a large mixing bowl, add the cold mashed potatoes. Break them up a bit with a spoon so they’re not in one solid lump.

Crack the eggs into the bowl with the potatoes. Stir together until the eggs are fully mixed in and the mixture looks smooth and creamy.

Sprinkle the flour over the potato-egg mixture. Stir again until everything is well combined and you have a thick, scoopable batter. It should hold its shape on a spoon; if it feels too loose, add 1 to 2 extra tablespoons of flour.

Use a tablespoon or small cookie scoop to drop small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. For a prettier puff, lightly round and pile each mound upward with the back of the spoon so they’re taller than they are wide.

Bake on the middle rack for 20 to 25 minutes, or until the potato puffs are puffed, set, and deep golden brown around the edges. The bottoms should be nicely browned and crisp.

If you like them extra crispy, switch the oven to broil for 1 to 2 minutes at the very end, watching closely so they don’t burn.

Remove the baking sheet from the oven and let the potato puffs cool for 3 to 5 minutes on the pan to set their shape. Transfer to a serving platter while still warm and serve right away.

To dress these up a bit while still keeping the spirit of the original three-ingredient recipe, you can start with well-seasoned mashed potatoes: salt, pepper, a bit of butter, or a spoonful of sour cream mixed into the mash won’t change the basic process but will add flavor. For picky eaters, keep the mashed potatoes very smooth and mild, and serve dipping sauces on the side like ketchup, ranch, or cheese sauce so they can customize their own. If you’d like a more rustic texture, leave some small potato chunks in the mash so the puffs have a bit of bite. You can also adjust the size: make tiny bite-sized puffs for party snacks, or slightly larger ones to stand in for dinner rolls. For a make-ahead option, you can mix the batter a few hours in advance and keep it covered in the refrigerator until baking time; just give it a quick stir before scooping. Food safety tips: Always start with fully cooked mashed potatoes that have been properly cooled and stored in the refrigerator (use within 3 to 4 days of making them). Do not leave the egg-and-potato mixture at room temperature for more than 1 to 2 hours. Bake the puffs until they are piping hot in the center, and refrigerate leftovers within 2 hours of baking. Reheat leftovers in a hot oven so they crisp back up before serving.