Cheesy Mashed Potato Puffs: The Ultimate Comfort Food Bite!
Get ready to transform leftover mashed potatoes (or freshly made!) into an irresistible, golden-brown delight with these Cheesy Mashed Potato Puffs! These adorable, bite-sized morsels are crispy on the outside, wonderfully soft and cheesy on the inside, and packed with savory flavor. They’re an absolutely perfect side dish, appetizer, or even a fun breakfast component that’s guaranteed to be a hit with everyone!
These potato puffs are a brilliant way to repurpose mashed potatoes, elevating them into a delicious new form. The combination of cheddar and Parmesan cheeses, along with fresh green onions, creates a savory explosion in every fluffy bite. They’re easy to make and impossible to resist!
Ingredients:
- 2 cups mashed potatoes (leftover mashed potatoes work perfectly, or prepare fresh mashed potatoes and let them cool slightly)
- 1 cup shredded cheddar cheese (sharp or medium cheddar recommended)
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup milk (any type, dairy or plant-based)
- 2 green onions, chopped (green and white parts)
- Salt and black pepper, to taste
Equipment:
- Oven
- 12-cup standard muffin tin
- Non-stick cooking spray or paper/silicone muffin liners
- Large mixing bowl
- Spoon or spatula
- Measuring cups and spoons
Instructions:
-
Preheat Oven & Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray, or line it with paper or silicone muffin liners.
-
Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, 2 large eggs, ¼ cup milk, and chopped green onions. Mix well with a spoon or spatula until all ingredients are thoroughly combined. Season generously with salt and black pepper to taste, stirring again.
-
Fill Muffin Cups: Spoon the potato mixture evenly into each prepared muffin cup, filling them about ¾ full. Use the back of a spoon to gently smooth the tops of the puffs.
-
Bake: Bake in the preheated oven for 20–25 minutes, or until the tops of the potato puffs are beautifully golden brown and the edges appear crispy.
-
Cool & Serve: Remove the muffin tin from the oven. Let the puffs rest in the tin for 2–3 minutes to allow them to set slightly. Then, carefully remove them from the tin (a small knife or offset spatula can help loosen the edges if needed). Serve warm with your favorite dipping sauce, such as sour cream, ranch dressing, or even ketchup!
Tips & Variations:
- Mashed Potato Consistency: If using leftover mashed potatoes, ensure they are not too wet. If they seem very loose, you can add an extra tablespoon or two of flour or breadcrumbs to the mixture to help them hold shape.
- Cheese Blends: Feel free to experiment with other cheese blends! Monterey Jack, Colby Jack, or even a smoked Gouda can add a delicious twist.
- Add-ins: Get creative with other mix-ins! Cooked crumbled bacon bits, finely diced ham, a pinch of garlic powder, or even some finely chopped chives would be wonderful additions.
- Crispy Tops: For an extra crispy top, you can briefly place the muffin tin under the broiler for the last minute or two of baking (watch very closely to prevent burning!).
- Make Ahead: The potato mixture can be prepared a day in advance and stored in an airtight container in the refrigerator. Stir well before spooning into the muffin tin and baking.
- Freezing: Cooled baked potato puffs can be frozen in a single layer on a baking sheet until solid, then transferred to a freezer-safe bag. Reheat in the oven at 375°F (190°C) until warmed through and crispy.