Of course! Cheesy Mashed Potato Puffs are a fantastic and fun way to use up leftover mashed potatoes. They’re crispy on the outside, fluffy and cheesy on the inside, and utterly irresistible.
Here’s a complete guide with a classic recipe, tips for success, and fun variations.
The Ultimate Cheesy Mashed Potato Puffs
This recipe transforms simple mashed potatoes into golden, puffy, bite-sized delights.
Yields: About 12 puffs
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients:
· 2 cups cold mashed potatoes (see note below)
· 1 large egg, lightly beaten
· ½ cup shredded sharp cheddar cheese
· ¼ cup grated Parmesan cheese
· 2 tablespoons finely chopped chives or green onions
· ¼ teaspoon garlic powder
· ¼ teaspoon black pepper
· A pinch of salt (taste your mashed potatoes first, as they may be seasoned enough)
· Cooking spray or a little oil for greasing the pan
Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease a standard muffin tin with cooking spray or oil. This is crucial for easy removal.
- Combine Ingredients: In a large bowl, mix the cold mashed potatoes, beaten egg, cheddar cheese, Parmesan cheese, chives, garlic powder, and pepper. Stir until everything is just combined. Avoid overmixing.
- Fill the Muffin Tin: Divide the potato mixture evenly among the 12 muffin cups. You can fill them nearly to the top. For an extra crispy top, use the back of a spoon to smooth the tops, or leave them rustic and craggy.
- Bake: Bake for 25-30 minutes, or until the puffs are golden brown on top and around the edges. The edges should look firm and crispy.
- Cool and Serve: Let the puffs cool in the pan for 5-10 minutes. This allows them to set and makes them much easier to remove. Run a butter knife around the edges to loosen them, then gently lift them out. Serve warm!
🌟 Pro-Tips for Success:
· The Secret to “Puffing”: The egg is the key ingredient that gives these their lift and airy texture. Make sure it’s well-incorporated.
· Cold Mashed Potatoes are Best: Leftover, cold mashed potatoes hold their shape better and are less sticky, making them easier to work with. If your mashed potatoes are warm, chill them in the fridge for an hour first.
· Don’t Overmix: Stir the ingredients until they are just combined. Overmixing can make the potatoes gummy.
· Get Creative with Add-Ins: This recipe is a perfect canvas for your favorite flavors. See the variation ideas below!
· Make-Ahead Friendly: You can assemble the puffs in the muffin tin, cover it with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 1-2 minutes to the baking time.
🍽️ Delicious Variations:
· Bacon & Cheddar: Add ¼ cup of cooked, crumbled bacon to the mixture.
· Everything Bagel: Swap the cheddar for ½ cup of shredded Gruyère or Swiss cheese, and top the puffs with a sprinkle of everything bagel seasoning before baking.
· Jalapeño Popper: Add 2 tablespoons of finely diced pickled jalapeños and 2 tablespoons of cream cheese for a spicy, creamy kick.
· Herb Garden: Use a mix of fresh herbs like dill, parsley, and thyme for a fresh, aromatic flavor.
· Buffalo Chicken: Fold in ½ cup of shredded cooked chicken tossed in buffalo sauce and use a blue cheese crumble instead of Parmesan.
💡 Using Leftovers vs. Fresh Potatoes
· Using Leftovers: This is the ideal use for them! Just make sure your mashed potatoes aren’t too loose or soupy. If they are, you can add a tablespoon of breadcrumbs or all-purpose flour to help bind the mixture.
· Making from Scratch: If you’re making mashed potatoes from scratch specifically for this, use a recipe with minimal liquid. A simple mash of russet or Yukon Gold potatoes with butter, a little milk, salt, and pepper works perfectly. Let them cool completely before proceeding.
Enjoy your delicious, cheesy, puffy creations! They’re the perfect side dish for a weeknight dinner or a show-stopping appetizer for a party.