Description
Creamy “Cheesy Mashed Potato Puffs” elevate comfort food with golden, crispy edges and melted cheese. Delightful bites blend smooth potato texture with crunchy exterior, promising a crowd-pleasing side dish you cannot resist.
Ingredients
Scale
Potatoes:
- 2 cups mashed potatoes
- 1/2 cup russet potatoes
Cheese and Dairy:
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/3 cup sour cream
- 2 large eggs
Additional Ingredients:
- 1/4 cup all-purpose flour
- 2 tbsp chives, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for greasing)
Instructions
- Preheat the oven to 400°F and generously grease a 12-cup muffin tin with olive oil to ensure easy release of the potato puffs.
- In a large mixing bowl, combine mashed potatoes, shredded cheddar cheese, grated parmesan, sour cream, and eggs, whisking until the mixture is smooth and well-incorporated.
- Fold in the all-purpose flour, chopped chives, salt, and black pepper, stirring gently to create a uniform consistency without overmixing.
- Carefully spoon the potato mixture into the prepared muffin tin, filling each cup approximately three-quarters full to allow room for rising.
- Smooth the tops of the potato puffs with the back of a spoon, creating an even surface for consistent baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges turn golden brown and the tops become crispy and slightly puffed.
- Remove from the oven and let the potato puffs rest in the tin for 5 minutes to set and cool slightly.
- Gently run a knife around the edges of each puff to loosen, then carefully transfer to a serving platter.
- Garnish with additional chopped chives if desired, and serve warm as a delightful side dish or appetizer.
Notes
- Experiment with different cheese varieties like gruyère or gouda for unique flavor profiles that complement the creamy mashed potatoes.
- Reduce carbohydrate content by substituting half the flour with almond flour or replacing white potatoes with cauliflower for a low-carb alternative.
- Ensure consistent texture by using room temperature eggs and thoroughly mixing ingredients to prevent lumpy potato puffs that might affect the final rise and appearance.
- Make ahead and freeze these potato puffs for up to one month – simply reheat in the oven at 375°F for 10-12 minutes to restore their crispy exterior and warm, cheesy interior.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg