Description
Delicious mashed potato cheese puffs that are crispy on the outside and fluffy on the inside, perfect as a side dish or a snack.
Ingredients
Scale
- 3 cups mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin or use nonstick spray. I like using a muffin tin because it helps create those crisp, golden edges that make these puffs so special.
- In a large bowl, combine the mashed potatoes, shredded cheddar, and grated Parmesan. Stir gently until the cheese is evenly distributed. The warmth of freshly made mashed potatoes will slightly soften the cheese, making everything blend beautifully.
- Add the eggs, melted butter, milk, chives, garlic powder, salt, and black pepper. Mix until smooth and creamy. The mixture should be thick but scoopable. If it feels too dense, add a small splash of milk.
- Spoon the mixture evenly into the muffin cups, filling each about three-quarters full. Smooth the tops slightly with the back of a spoon.
- Bake for 25–30 minutes, or until the tops are golden brown and slightly crisp. The edges should pull away from the sides of the pan.
- Let the Mashed Potato Cheese Puffs cool for 5 minutes before removing them. Run a butter knife around the edges if needed. Serve warm and enjoy that first fluffy, cheesy bite.
Notes
- For extra flavor, consider adding bacon bits or different herbs.
- These can be made ahead of time and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg