Cheesy Mashed Potato Puffs
Creamy and Cheesy Mashed Potato Puffs are a nice change up from the traditional potato side dishes. Great way to use up leftover mashed potatoes, too.
Servings: 24 mini puffs
Ingredients
- 3 eggs, beaten
- 2 cups mashed potatoes (room temp)
- 1 cup shredded cheese, divided (I used Monterey Jack, but you can use whatever cheese you like)
- ¼ cup finely diced fresh chives, plus extra for garnish
- salt and pepper, to taste
- sour cream, for garnish (optional)
Instructions
- Preheat oven to 400 degrees.Spray a mini muffin pan with non stick cooking spray; set aside.
- In a large mixing bowl add the mashed potatoes, eggs, ¾ cup of the cheese and ¼ cup chives and whisk to combine.
- Add salt and pepper to taste, keeping in mind how your mashed potatoes were seasoned to start. I usually like to add a bit more pepper for extra flavor.
- Using a small scoop, fill each of the mini muffin cups with the mashed potato batter. Top with the remaining cheese.
- Bake for 15–20 minutes, until the puffs are set and lightly golden on top. Let them cool in the pan for about 5 minutes, then gently lift them out with an offset spatula or knife. Serve warm, topped with sour cream and a sprinkle of extra chives if you like
Notes
recipe adapted from TheKitchn