There’s nothing quite like a bowl of creamy, buttery mashed potatoes. They’re the ultimate comfort food, but after a while, that same old dish can feel a little too familiar. That’s where these Cheesy Mashed Potato Puffs come in—crispy on the outside, fluffy on the inside, and packed with cheesy goodness. They’re the perfect way to repurpose leftover mashed potatoes into a fresh and irresistible new treat!
Why You’ll Love These Potato Puffs The first time I made these potato puffs, I was looking for a way to make the most of some leftover mashed potatoes. I wanted something more exciting than reheating them. The result? Absolute perfection. The golden brown, crispy exterior gives way to a creamy, airy interior, almost like a soufflé—filled with gooey, melted cheese that makes them impossible to resist. My husband and I couldn’t stop munching on them! These cheesy puffs quickly became a staple in our house, whether as a fun side dish for a family dinner or a crowd-pleasing appetizer at parties.
Ingredients You’ll Need:
- 2 cups leftover mashed potatoes (or freshly made and cooled)
- 3 eggs, beaten
- 1 cup shredded Monterey Jack cheese (divided)
- ¼ cup finely chopped fresh chives (plus more for garnish)
- Salt and pepper, to taste
- Sour cream (optional, for serving)
How to Make Cheesy Mashed Potato Puffs:
- Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin and set aside.
- In a large bowl, whisk together the mashed potatoes, eggs, ¾ cup of shredded cheese, and chives. Season with salt and pepper to taste.
- Use a spoon or small scoop to fill each muffin cup with the potato mixture, almost to the top. Sprinkle the remaining cheese on top of each puff.
- Bake for 15-20 minutes, or until the puffs are puffed up and golden brown.
- Let cool for 5 minutes before using a butter knife or offset spatula to remove them from the tin.
- Serve warm, garnished with extra chives and a dollop of sour cream, if desired.
Tips for Perfect Puffs:
- Cool the Potatoes: Make sure your mashed potatoes are cooled to room temperature before mixing with the eggs to avoid scrambling them.
- Don’t Overmix: Be gentle when combining the ingredients to keep the puffs light and airy.
- Crispier Puffs: For a crispier texture, use a standard muffin tin instead of a mini muffin tin.
- Oven Placement: Bake the puffs on the lower rack of the oven for the best browning.
Serving Suggestions: These cheesy mashed potato puffs can stand alone as a snack or appetizer, but they’re also great served alongside roasted chicken, grilled steak, or pork chops. They’re a fun twist on mashed potatoes that’ll impress at your next holiday gathering or dinner party. You can even serve them with your favorite dipping sauces—ranch, marinara, or even nacho cheese sauce for extra indulgence.
FAQs:
- Can I Make These Ahead of Time? Yes! You can prepare the mixture up to 2 days ahead and store it in the fridge. When you’re ready, just bake them off for a quick and easy dish.
- Can I Freeze the Puffs? Absolutely! After baking and cooling, freeze the puffs on a baking sheet, then transfer them to a freezer bag for up to 3 months. Reheat directly from the freezer.
- How Do I Reheat Leftovers? For best results, reheat in the oven at 350°F for 5-10 minutes until warm and crispy.
These cheesy mashed potato puffs are an absolute hit—crispy, creamy, and cheesy, they turn simple mashed potatoes into a delightful bite-sized treat. Once you try them, you’ll never let mashed potatoes go to waste again!
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