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.
Equipment
- mini muffin pan
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)
- 1/4 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. Lightly spray a mini muffin pan with non stick cooking spray; set aside.
- In a large mixing bowl add the mashed potatoes, beaten eggs, 3/4 cup of the cheese and 1/4 cup chives and whisk to combine.
- Season, if necessary, with salt and pepper. How much seasoning you need to do will depend on how you seasoned your mashed potatoes to begin with. I tend to add more pepper.
- Using a small scoop, fill each of the mini muffin cups with the mashed potato batter. Top each with the remaining cheese.
- Bake for 15-20 minutes, or until potato puffs are set, and lightly browned on top. Let cool for about 5 minutes in the pan, then use an offset spatula or knife to gently release them from the pan. Serve immediately with dollops of sour cream and extra chives, if desired.
Notes
Tips, Tricks, and FAQs
- How do you Store Leftover Cheesy Mashed Potato Puffs? Leftover puffs can be refrigerated for up to 3 days in an airtight container. Reheat in oven to re-crisp for best results.
- Change up the cheeses
- add bacon, diced ham if desired
- great way to add leftover broccoli to these puffs