Is there anything more comforting than a big scoop of creamy, buttery mashed potatoes? They’re the quintessential side dish that just makes a meal feel complete. But as much as I love them, that same old pile of mashed spuds can start to feel a bit…boring after a while.
That’s why I get so excited whenever I can find new, creative ways to switch things up and transform leftover mashed potatoes into something totally fresh and craveable. Enter these crispy yet fluffy, creamy yet cheesy, utterly irresistible mashed potato puffs!
Ingredients You’ll Need:
- Leftover mashed potatoes (or freshly made and cooled)
- Eggs
- Fresh chives
- Shredded Monterey Jack cheese (or your favorite variety)
- Salt and pepper
- Sour cream for serving (optional)
Potential Variations:
- Add crispy bacon bits or diced ham to the potato mixture
- Use different cheese varieties like cheddar, Parmesan, pepper jack, etc.
- Stir in sautéed onions, garlic or shallots
- Mix in cooked broccoli or spinach for a veggie boost
- Top with everything bagel seasoning or ranch seasoning before baking
How to Make Cheesy Mashed Potato Puffs:
- Preheat oven to 400°F. Lightly grease a mini muffin tin and set aside.
- In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 of the shredded cheese, and chives until fully combined. Season with salt and pepper as needed.
- Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups. Top each puff with the remaining shredded cheese.
- Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
- Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
- Serve warm, garnished with extra chives, dollops of sour cream, or any other desired toppings!
Tips for the Best Potato Puffs:
- Be sure to let any freshly made mashed potatoes cool completely before mixing in the eggs. Room temp is ideal for easy mixing.
- Don’t overmix the potato mixture or it can become dense and gummy.
- Use a small cookie or portion scoop to easily fill the muffin tin cups.
- For crispier puffs, use a standard muffin tin instead of a mini one.
- Bake puffs on the lower oven rack for optimal browning.
- Let puffs rest for 5 minutes before removing from tin so they can set up.
Cheesy Mashed Potato Puffs
- Is there anything more comforting than a big scoop of creamy, buttery mashed potatoes? They're the quintessential side dish that just makes a meal feel complete.
Ingredients
- 3 egg beaten
- 2 cups mashed potatoes at room temperature
- 1 cup shredded Monterey Jack cheese divided
- 1/4 cup finely chopped fresh chives plus more for garnish
- Salt and pepper to taste
- sour cream for serving (optional)
Instructions
- Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
- In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until fully combined. Season with salt and pepper to taste.
- Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
- Top each puff with the remaining 1/4 cup shredded cheese.
- Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
- Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
- Serve warm, garnished with extra chopped chives and dollops of sour cream if desired. Enjoy!
Notes
- Be sure to let any freshly made mashed potatoes cool completely before mixing in the eggs.
- Don’t overmix the potato mixture or it can become dense and gummy.
- Use a small cookie or portion scoop to easily fill the muffin tin cups.
- For crispier puffs, use a standard muffin tin instead of a mini one.
- Bake puffs on the lower oven rack for optimal browning.
- Let puffs rest for 5 minutes before removing from tin so they can set up.
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