Cheesy Mashed Potato Puffs
Transform leftover mashed potatoes into golden, crispy-on-the-outside, fluffy-on-the-inside bites that are perfect as appetizers, sides, or snacks. These cheesy puffs are economical, delicious, and ready in under an hour!
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Servings: 12 puffs
Calories: 235kcal
Equipment
- 12-cup Muffin Tin
- Mixing Bowl
- Ice Cream Scoop
Ingredients
- 2 cups leftover mashed potatoes cold or room temperature
- 3 large eggs beaten
- 1½ cups sharp cheddar cheese shredded
- ¼ cup Parmesan cheese grated
- ¼ cup chives or green onions finely chopped
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika regular or smoked
- salt and black pepper to taste
- 2 tablespoons butter melted, for greasing
Instructions
- Preheat your oven to 400°F (200°C). Thoroughly grease a standard 12-cup muffin tin with melted butter, ensuring you coat the sides for the perfect golden crust.
- In a large mixing bowl, combine your cold mashed potatoes with the beaten eggs, stirring until completely incorporated.
- Fold in both cheeses, chives, flour, and all seasonings (garlic powder, onion powder, paprika, salt, and pepper). Mix until just combined—avoid overmixing.
- Using an ice cream scoop or large spoon, fill each muffin cup about three-quarters full with the potato mixture. Gently tap the filled muffin tin against your counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and slightly crisp. Rotate the pan halfway through cooking for even browning.
- Allow the puffs to cool in the pan for 5 minutes. Then, carefully run a knife around each puff and gently lift them out to serve while still warm.
Notes
- For extra-fluffy puffs, allow your potatoes to reach room temperature before mixing.
- The quality of your mashed potatoes will significantly impact the final result—butter-rich, creamy potatoes produce the most luxurious puffs.
- These puffs can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
- To reheat, bake at 350°F for 8-10 minutes to restore crispness (avoid microwaving).
- The quality of your mashed potatoes will significantly impact the final result—butter-rich, creamy potatoes produce the most luxurious puffs.
- These puffs can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
- To reheat, bake at 350°F for 8-10 minutes to restore crispness (avoid microwaving).
Nutrition
Calories: 235kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 390mg | Fiber: 1g | Sugar: 1g | Calcium: 220mg
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