CHEESY MASHED POTATO PUFFS
Cheesy Mashed Potato Puffs are crispy on the outside, soft on the inside, and loaded with cheese. These bite-sized treats are perfect for using up leftover mashed potatoes and make a great appetizer, side dish, or snack.
Ingredients
- 2 cups mashed potatoes leftover or fresh
- 1 cup shredded cheddar cheese
- 2 large eggs
- ¼ cup sour cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions optional
- Cooking spray for greasing the muffin tin
Instructions
STEP NO.1: PREHEAT OVEN
- Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray.
STEP NO.2: MIX INGREDIENTS
- In a large bowl, combine mashed potatoes, cheddar cheese, eggs, sour cream, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir well until smooth.
STEP NO.3: FILL MUFFIN TIN
- Spoon the potato mixture into the greased muffin cups, filling each about ¾ full. Smooth the tops slightly.
STEP NO.4: BAKE
- Bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.
STEP NO.5: COOL AND SERVE
- Let the potato puffs cool for 5 minutes before removing them from the muffin tin. Serve warm, garnished with green onions if desired.
Notes
- Best Potatoes: Use creamy mashed potatoes for the best texture.
- Extra Crispy: Broil for 2 minutes at the end for extra crispiness.
- Cheese Options: Try mozzarella, Gouda, or pepper jack for a twist.
- Make-Ahead: Prepare the mixture in advance and refrigerate until ready to bake.
- Bacon Cheddar Puffs: Add crumbled cooked bacon to the mixture.
- Spicy Potato Puffs: Mix in a pinch of cayenne pepper or diced jalapeños.
- Herb-Infused: Stir in fresh parsley, chives, or rosemary for extra flavor.
- Loaded Puffs: Top with sour cream, extra cheese, and crispy bacon bits before serving.