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Mashed Potato Cheese Puffs

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These Mashed Potato Cheese Puffs are a delicious way to repurpose leftover mashed potatoes into a crispy, cheesy, and savory snack or side dish. Baked until golden brown, these puffs are easy to make and packed with flavor. Perfect as an appetizer, side, or even a quick bite on the go!

Ingredients

  • 3 cups mashed potatoes (chilled for best results)
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • ¼ cup all-purpose flour (or gluten-free substitute)
  • 2 tablespoons Parmesan cheese (optional, for extra flavor)
  • 2 tablespoons fresh chives, finely chopped
  • ⅓ cup sour cream
  • 2 eggs, beaten
  • Salt, to taste

Instructions

Preheat the Oven:

  • Set your oven to 400°F (200°C).
  • Lightly grease a muffin tin or use silicone liners to prevent sticking.

2. Prepare the Wet Mixture:

  • In a large mixing bowl, whisk together the beaten eggs and sour cream until smooth.

3. Add Cheeses and Chives:

  • Stir in the shredded cheese, Parmesan cheese, and fresh chives, ensuring an even mix.

4. Combine with Mashed Potatoes:

  • Gently fold in the chilled mashed potatoes until fully incorporated.

5. Add Flour and Seasoning:

  • Sprinkle in the all-purpose flour and salt to taste.
  • Mix until just combined—avoid overworking the batter.

6. Fill the Muffin Tin:

  • Spoon the mixture into the muffin tin, filling each cup about ¾ full to allow room for puffing.

7. Bake Until Golden:

  • Place the muffin tin in the oven and bake for 20–25 minutes, or until the puffs are golden brown and crispy on top.

8. Cool and Serve:

  • Let the puffs cool slightly before removing from the tin.
  • Serve warm with your favorite dips or as a side dish.

Notes

  • Extra Crispy Tip: Sprinkle breadcrumbs on top before baking for an extra crunch.
  • Dairy-Free Option: Use plant-based cheese and dairy-free sour cream.
  • Make Ahead: The batter can be made a day in advance and stored in the fridge.

Find it online: https://avarecipe.com/mashed-potato-cheese-puffs/