Description
These Leftover Mashed Potato Cheese Puffs are a delightful and easy way to transform leftover mashed potatoes into a savory, cheesy snack or side. Crispy on the outside and soft inside, these puffs are packed with melty cheese, Parmesan, and fresh chives, baked until golden and puffed up to perfection.
Ingredients
Scale
Mashed Potato Mixture
- 3 cups mashed potatoes
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)
- 1/4 cup all-purpose flour
- 2 tablespoons Parmesan cheese
- 2 tablespoons chives, chopped
- 1/3 cup sour cream
- Salt to taste
- 2 eggs, beaten
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin to prevent the puffs from sticking.
- Combine Eggs and Sour Cream: In a mixing bowl, beat the eggs and add the sour cream, mixing well until the mixture is smooth and combined.
- Add Cheese, Parmesan, Chives, and Salt: Stir in the shredded cheese, Parmesan cheese, chopped chives, and salt. Mix thoroughly to distribute all ingredients evenly.
- Fold in Mashed Potatoes: Gently fold the leftover mashed potatoes into the mixture until everything is evenly combined without overmixing.
- Fill Muffin Tin: Spoon the potato mixture into the prepared muffin tin, filling each cup to the top for well-sized puffs.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and puffed up.
- Cool and Serve: Allow the cheese puffs to cool slightly in the muffin tin before carefully removing them. Serve warm as a delicious snack or side dish.
Notes
- Use any type of shredded cheese that melts well, such as cheddar or mozzarella, or a combination.
- For extra flavor, add finely chopped cooked bacon or herbs of your choice.
- You can prepare these in advance and reheat in the oven before serving.
- The flour helps bind the mixture — do not skip it for best texture.
- Ensure the mashed potatoes are not too runny; thicker potatoes yield better puffs.
