Description
Cheesy Mashed Potato Puffs are crispy on the outside and soft and fluffy on the inside. Made with creamy mashed potatoes, cheddar cheese, Parmesan, and chives, these savory bites are baked in a muffin tin for an easy and delicious side dish or appetizer.
Ingredients
- 3 cups mashed potatoes (cooled)
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter (for greasing muffin tin)
Instructions
- Preheat the oven to 400°F (200°C). Grease a standard muffin tin generously with melted butter or non-stick spray.
- In a large mixing bowl, combine the mashed potatoes, eggs, cheddar cheese, Parmesan cheese, chives, and sour cream.
- Add garlic powder, salt, and black pepper. Mix until fully combined and smooth.
- Spoon the potato mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the tops are golden brown and slightly crispy.
- Allow the puffs to cool in the pan for 5 minutes before carefully removing them.
- Serve warm, garnished with additional chives or a dollop of sour cream if desired.
Notes
- Leftover mashed potatoes work perfectly for this recipe.
- You can substitute cheddar with mozzarella, Monterey Jack, or a cheese blend.
- For extra crispiness, broil for 1–2 minutes at the end of baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to maintain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
