Cheesy Mashed Potato Puffs are a delightful way to use up leftover mashed potatoes or elevate them into a fun, bite-sized treat! Packed with gooey cheese, savory seasonings, and baked until golden, these puffs are the perfect appetizer, snack, or side dish.
Crispy on the outside and fluffy on the inside, they’re sure to be a hit at your next gathering or family dinner.
Kitchen Equipment Needed
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick cooking spray
Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 2 large eggs
- 1 cup shredded cheddar cheese (or your favorite cheese)
- ¼ cup grated Parmesan cheese
- 2 tbsp sour cream
- 2 tbsp chopped green onions (optional)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt and pepper to taste
Directions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with non-stick cooking spray.
- Prepare the Mixture:
- In a mixing bowl, whisk the eggs, then stir in mashed potatoes, cheddar cheese, Parmesan cheese, sour cream, green onions, and seasonings. Mix until well combined.
- Fill the Muffin Tin:
- Spoon the potato mixture into the prepared muffin tin, filling each cup about ¾ full. Smooth the tops with the back of a spoon.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the edges are crispy.
- Cool and Serve:
- Allow the puffs to cool in the tin for 5 minutes before carefully removing them. Serve warm with sour cream, ketchup, or your favorite dipping sauce.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Nutrition (per puff, approx. 12 puffs)
Calories: ~110,
Protein: 5g
Carbohydrates: 8g
Fat: 6g
Fiber: 0.5g
Sodium: 150mg
Expert Tips
- For extra crunch, sprinkle a little panko or breadcrumbs on top before baking.
- Use a blend of cheeses like mozzarella, Gruyère, or pepper jack for added flavor.
- Ensure your mashed potatoes are thick and not too runny for the best texture.
FAQs
Can I make these ahead of time?
Yes, prepare the mixture and refrigerate it up to 1 day in advance. Bake just before serving.
What can I use instead of a muffin tin?
Shape the mixture into small balls and bake on a parchment-lined baking sheet.
Can I freeze them?
Yes, bake the puffs, let them cool, then freeze in a single layer. Reheat in the oven at 350°F until warmed through.
Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or air fryer at 350°F for 5-7 minutes for a crispy texture.
Substitutions & Variations
- Add cooked bacon or ham bits for a meaty twist.
- Swap sour cream with Greek yogurt for a lighter option.
- Mix in finely chopped veggies like spinach, broccoli, or bell peppers for added nutrition.
Cheesy Mashed Potato Puffs
Ingredients
Equipment
Method
- **Preheat the Oven:**
- - Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with non-stick cooking spray.
- **Prepare the Mixture:**
- - In a mixing bowl, whisk the eggs, then stir in mashed potatoes, cheddar cheese, Parmesan cheese, sour cream, green onions, and seasonings. Mix until well combined.
- **Fill the Muffin Tin:**
- - Spoon the potato mixture into the prepared muffin tin, filling each cup about ¾ full. Smooth the tops with the back of a spoon.
- **Bake:**
- - Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and the edges are crispy.
- **Cool and Serve:**
- - Allow the puffs to cool in the tin for 5 minutes before carefully removing them. Serve warm with sour cream, ketchup, or your favorite dipping sauce.
Leave a Reply