Description
Cheesy Mashed Potato Puffs are a delicious and easy-to-make appetizer or snack featuring cold mashed potatoes mixed with sharp cheddar, Parmesan, eggs, and flavorful seasonings, baked to golden perfection in a mini muffin tin. Crispy on the outside and creamy inside, these bite-sized puffs are perfect for parties, brunch, or a comforting side dish.
Ingredients
Scale
Main Ingredients
- 2 cups cold mashed potatoes (best if slightly firm)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons chopped chives or green onions
- Salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Nonstick cooking spray or olive oil for greasing the muffin tin
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a mini muffin tin thoroughly using nonstick cooking spray or olive oil to prevent sticking and to ensure easy removal of the potato puffs after baking.
- Mix Ingredients: In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, eggs, sour cream or Greek yogurt, chopped chives or green onions, salt, pepper, garlic powder, and onion powder. Stir well until the mixture is fully blended and smooth, ensuring all ingredients are evenly distributed.
- Fill Muffin Tin: Spoon the potato mixture into each cup of the greased mini muffin tin, filling each one to the top. Press the mixture down lightly in each cup to help the puffs hold their shape as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Bake until the tops of the potato puffs turn golden brown and crispy around the edges, indicating they are cooked through.
- Cool and Serve: Remove the puffs from the oven and allow them to cool for a few minutes in the tin. Gently take them out of the muffin tin and serve warm. Optionally, garnish with extra chives or a dollop of sour cream for added flavor and presentation.
Notes
- For best results, use slightly firm mashed potatoes to help the puffs hold their shape.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- If mini muffin tins are not available, regular muffin tins can be used but will require longer baking time.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
- These puffs make a great side dish or appetizer for gatherings and pair well with dips such as ranch or ketchup.
