Why You’ll Love This Recipe

Utilizes Leftovers: A creative and delicious method to repurpose leftover mashed potatoes.
Quick and Easy: With minimal preparation and cooking time, these puffs are ready in under 30 minutes.
Customizable: Easily adapt the recipe by adding herbs, spices, or different cheeses to suit your taste.

Ingredients

2 cups mashed potatoes (preferably chilled)
3 large eggs, beaten
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup minced fresh chives (optional)
Salt and freshly ground black pepper to taste
Cooking spray or butter for greasing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 400°F (200°C). Lightly grease the cups of a mini muffin tin with cooking spray or butter.
Prepare Mixture: In a large bowl, combine the mashed potatoes, beaten eggs, shredded cheddar cheese, grated Parmesan cheese, and minced chives. Mix until thoroughly combined. Season with salt and freshly ground black pepper to taste.
Fill Muffin Tin: Spoon the potato mixture into the prepared mini muffin tin, filling each cup about three-quarters full.
Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the puffs are golden brown and set.
Cool and Serve: Remove from the oven and let the puffs cool in the tin for about 5 minutes. Carefully remove them from the tin and serve warm.

Servings and Timing

Servings: This recipe yields approximately 24 mini puffs.
Preparation Time: 10 minutes
Cooking Time: 20 to 25 minutes
Total Time: Approximately 35 minutes

Variations

Herb Infusion: Experiment with different herbs such as parsley, dill, or thyme to enhance the flavor profile.
Cheese Alternatives: Try using different cheeses like Gruyère, mozzarella, or pepper jack to vary the taste.

Storage and Reheating

Storage: Place any leftover puffs in an airtight container and refrigerate for up to 3 days.
Reheating: To reheat, arrange the puffs on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through.
Freezing: These puffs can be frozen for up to 1 month. To freeze, place the baked and cooled puffs on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. Reheat from frozen in a 350°F (175°C) oven for 15 to 20 minutes.

FAQs

Can I use instant mashed potatoes for this recipe?

Yes, instant mashed potatoes can be used, but the texture and flavor may differ slightly from those made with homemade mashed potatoes.

Can I make these puffs ahead of time?

Absolutely! You can prepare the mixture ahead of time and refrigerate it until you’re ready to bake. Alternatively, bake the puffs in advance and reheat them in the oven before serving.

What can I serve with these potato puffs?

These puffs make a great appetizer or side dish. They pair well with sour cream, chive dip, or even marinara sauce for dipping.

Can I add vegetables to the mixture?

Yes, finely chopped vegetables like green onions, bell peppers, or spinach can be added to the mixture for extra flavor and nutrition.

How do I prevent the puffs from sticking to the muffin tin?

Ensure that you generously grease the muffin tin with cooking spray or butter before adding the potato mixture. Using a non-stick muffin tin can also help.

Are these puffs gluten-free?

Yes, as long as your mashed potatoes and other ingredients are gluten-free, these puffs are naturally gluten-free.

Can I use sweet potatoes instead of regular potatoes?

Yes, mashed sweet potatoes can be used for a different flavor profile. Keep in mind that sweet potatoes are sweeter and may alter the overall taste.

How can I make these puffs spicier?

To add some heat, incorporate diced jalapeños, a pinch of cayenne pepper, or use a spicy cheese like pepper jack in the mixture.

Can I use egg substitutes to make this recipe egg-free?

Eggs act as a binding agent in this recipe. You can try using egg substitutes like flax eggs or commercial egg replacers, but the texture may vary.

How do I achieve a crispier exterior on the puffs?

Baking the puffs at a slightly higher temperature or placing them under the broiler for the last minute or two of baking can help achieve a crispier exterior. Keep a close eye to prevent burning.

Conclusion

Cheesy Mashed Potato Puffs are a versatile and delicious way to enjoy leftover mashed potatoes. With their customizable nature and simple preparation, they are sure to become a favorite in your household.

Cheesy Mashed Potato Puffs

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Author: Julia
Total Time: 35 minutes
Yield: 24 mini puffs
Diet: Vegetarian

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Description

These Cheesy Mashed Potato Puffs are a crispy, golden-baked snack or side dish made from creamy mashed potatoes and melted cheese. A perfect way to repurpose leftovers, these bite-sized puffs are quick, easy, and endlessly customizable. Serve them at gatherings, as a side for dinner, or as a savory snack with your favorite dips!

Instructions

Preheat the Oven:
- Set oven to 400°F (200°C).
- Lightly grease a mini muffin tin with cooking spray or butter.
Prepare the Mixture:
- In a large bowl, mix together mashed potatoes, beaten eggs, cheddar cheese, Parmesan cheese, and chives.
- Season with salt and black pepper to taste.
Fill the Muffin Tin:
- Spoon the mixture into the prepared mini muffin cups, filling each about 3/4 full.
Bake the Puffs:
- Place in the oven and bake for 20-25 minutes, or until golden brown and set.
Cool & Serve:
- Let the puffs cool in the tin for about 5 minutes before removing.
- Serve warm with sour cream, chive dip, or marinara sauce.

Notes

For Extra Crispiness: Bake for an additional 2 minutes under the broiler.
Make Ahead: Prepare the mixture ahead of time and refrigerate until ready to bake.
Gluten-Free: Naturally gluten-free if all ingredients used are GF-certified.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Side Dish
Method: Baking
Cuisine: American