Cheesy Mashed Potato Puffs✨🧀
These Cheesy Mashed Potato Puffs are a magical way to elevate leftover mashed potatoes into a crispy, cheesy, golden treat! Perfect as a snack, appetizer, or side dish, they are quick to make and irresistibly delicious.
📝 Ingredients
- Base:
- 3 cups mashed potatoes
- Cheese:
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 tablespoons Parmesan cheese
- Binders and Flavorings:
- ¼ cup all-purpose flour
- 2 tablespoons chopped chives
- ⅓ cup sour cream
- Salt, to taste
- 2 eggs, beaten
👩🍳 Instructions
Step 1: Prep the Oven and Tin
- Preheat your oven to 400°F (200°C).
- Lightly grease a muffin tin to prevent sticking.
Step 2: Prepare the Egg Mixture
- In a medium bowl, whisk together the eggs and sour cream until smooth.
Step 3: Add Cheese and Seasonings
- Stir the shredded cheese, Parmesan cheese, chopped chives, and a pinch of salt into the egg mixture.
Step 4: Combine with Mashed Potatoes
- Fold in the mashed potatoes and flour until the mixture is well combined.
Step 5: Fill the Muffin Tin
- Spoon the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Step 6: Bake
- Bake for 20-25 minutes, or until the puffs are golden brown and slightly crispy on top.
Step 7: Serve
- Let the puffs cool slightly in the tin before removing them. Serve warm and enjoy the gooey, cheesy goodness!
Serving Suggestions
- Serve as a side with roast chicken or grilled steak.
- Pair with a dollop of sour cream or a sprinkle of extra chives for garnish.
- Add marinara sauce or ranch dressing for dipping as a snack option.
Frequently Asked Questions (FAQs)
1. Can I use instant mashed potatoes?
- Yes! Just ensure they’re thick and not too watery.
2. Can I make this recipe gluten-free?
- Substitute all-purpose flour with a gluten-free alternative, such as almond flour or a 1-to-1 gluten-free baking blend.
3. Can I add other ingredients?
- Absolutely! Bacon bits, sautéed onions, or diced jalapeños make excellent additions.
4. How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Common Mistakes and How to Avoid Them
1. Puffs sticking to the pan:
- Grease the muffin tin thoroughly or use silicone muffin liners for easy removal.
2. Soggy texture:
- Avoid overly soft mashed potatoes. If needed, stir in a bit more flour to stiffen the mixture.
3. Uneven cooking:
- Use the middle rack of your oven and rotate the pan halfway through baking.
Pro Tips for the Perfect Puffs
- Crispy Top: Sprinkle a little extra Parmesan on top of each puff before baking.
- Uniform Size: Use an ice cream scoop to ensure evenly sized portions.
- Freezer-Friendly: Freeze unbaked puffs in the tin, then transfer to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.
🕒 Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
🥔 Servings: Makes 12 puffs
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