Cheesy Mashed Potato Puffs: Elevate Leftovers to Yumminess

Transform your leftovers into Cheesy Mashed Potato Puffs, delivering comfort and crispy goodness in each bite.

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Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 12 puffs

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 large eggs Binds the potatoes and adds richness
2 cups mashed potatoes At room temperature for easy mixing

For the Flavor

3/4 cup shredded Monterey Jack cheese Substitute with cheddar or mozzarella for a different flavor twist
1 tablespoon chives Fresh onion-like taste; can substitute with parsley
to taste salt Enhances overall flavor
to taste pepper Enhances overall flavor

Optional Additions

1/2 cup sour cream Adds tanginess; Greek yogurt can be used as a substitute

Equipment

24-cup mini muffin tin
Mixing Bowl
Whisk
scoop or spoon

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and lightly grease a 24-cup mini muffin tin.
In a large mixing bowl, whisk together the cooled, room temperature mashed potatoes and beaten eggs until smooth.
Stir in the shredded Monterey Jack cheese, chives, and season generously with salt and pepper.
Carefully fill each muffin tin cup with the mixture, filling them approximately 3/4 full.
Sprinkle remaining shredded cheese on top of each filled cup.
Bake for 15-20 minutes until lightly golden on top.
Allow to cool for about 5 minutes before gently removing.
Serve warm, garnished with extra chives and optional sour cream or dipping sauce.

Nutrition

Serving: 1puffCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use a standard muffin tin for crispier results and a cookie scoop for easier portioning.

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