Cheesy mashed potato puffs

Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs are fluffy, golden bites of creamy mashed potatoes mixed with melted cheese, eggs, and seasonings, baked to perfection in a muffin tin. These puffs are an excellent way to use leftover mashed potatoes and make a delightful side dish or snack for any occasion.

Preparation Time: 10 minutes

Baking Time: 20–25 minutes

Total Time: 30–35 minutes

Ingredients:

For the Potato Puffs:

2 cups mashed potatoes (leftover or freshly made, cooled)

1 cup shredded cheddar cheese (or your favorite cheese)

2 large eggs

1/4 cup sour cream or Greek yogurt

1/4 cup grated Parmesan cheese

2 tablespoons chopped chives or green onions

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Nonstick cooking spray or butter, for greasing the muffin tin

Optional :

1/4 cup cooked and crumbled bacon

1/4 cup finely diced ham or cooked sausage

1/4 cup finely chopped vegetables (like bell peppers or spinach)

Instructions:

1. Preheat Oven:

Preheat your oven to 400°F (200°C). Grease a muffin tin with nonstick spray or butter.

2. Prepare the Batter:

In a large mixing bowl, combine mashed potatoes, cheddar cheese, eggs, sour cream, Parmesan cheese, chives, garlic powder, onion powder, salt, and pepper. Mix until well combined. Fold in any optional add-ins.

3. Fill the Muffin Tin:

Scoop the potato mixture into the prepared muffin tin, filling each cup about 3/4 full. Use the back of a spoon to smooth the tops.

4. Bake:

Bake for 20–25 minutes, or until the potato puffs are golden brown and slightly crisp on the edges. A toothpick inserted into the center should come out clean.

5. Cool and Serve:

Let the puffs cool in the muffin tin for 5 minutes before carefully removing them. Serve warm, garnished with extra chives if desired.

Notes & Tips:

1. Mashed Potato Consistency:

Ensure your mashed potatoes are thick and not overly runny. If they’re too wet, add a tablespoon of flour or breadcrumbs to the mixture.

2. Cheese Variations:

Experiment with different cheeses like mozzarella, Gruyère, or pepper jack for varied flavors.

3. Make Ahead:

You can prepare the potato mixture a day in advance and store it in the fridge. Assemble and bake just before serving.

4. Mini Puffs:

Use a mini muffin tin for bite-sized puffs. Reduce baking time to 15–18 minutes.

5. Freezing:

These puffs freeze well! Once baked and cooled, freeze them in a single layer on a baking sheet. Transfer to an airtight container and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

Nutritional Information (Per Puff, Approximate):

• Calories: 90

• Protein: 4g
• Fat: 6g
• Carbohydrates: 5g

• Fiber: 0.5g

• Sugar: 0.5g

• Sodium: 150mg

Question Answers :

1. Can I use instant mashed potatoes?

Yes, instant mashed potatoes can work in this recipe, but make sure they’re thick and well-seasoned to avoid watery puffs.

2. How do I store leftovers?

Store the puffs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 5–7 minutes to restore their crispiness.