Cheesy Mashed Potato Puffs: Crispy Comfort in Every Bite

Cheesy Mashed Potato Puffs are crispy on the outside and fluffy on the inside, turning leftovers into a delightful appetizer.

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings: 24 puffs

Course: Appetizers

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 large Eggs Binds the potatoes and adds richness.
2 cups Mashed Potatoes Ensure they're at room temperature.
3/4 cup Shredded Monterey Jack Cheese Can be substituted with cheddar or mozzarella.
2 tablespoons Chives Offers a fresh, onion-like taste.
to taste Salt Enhances overall flavor.
to taste Pepper Adjust to taste.

Optional Topping

1/2 cup Sour Cream Can be replaced with Greek yogurt or omitted.
1/2 cup Additional Cheese Sprinkle on top before baking for extra cheesiness.

Equipment

mini muffin tin
Mixing Bowl
Whisk
Spatula
scoop

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and grease a 24-cup mini muffin tin.
In a mixing bowl, combine leftover mashed potatoes, beaten eggs, Monterey Jack cheese, and chives. Season with salt and pepper.
Scoop the mixture into the muffin tin, filling them almost to the brim.
Sprinkle remaining shredded cheese on top of each filled muffin cup.
Bake for 15-20 minutes until golden and puffed. Allow to cool for about 5 minutes.
Remove from the tin and serve warm, garnished with more chives and sour cream on the side.

Nutrition

Serving: 1puffCalories: 150kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Cool the potatoes completely before mixing to avoid curdling. Avoid overmixing to keep the puffs light. Use a standard muffin tin for crispier results.

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