Cheesy Mashed Potato Puffs

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Sure! Here’s a long-form recipe for Cheesy Mashed Potato Puffs — a delicious, crispy-outside, soft-inside treat that’s perfect as a side dish, appetizer, or snack.

Cheesy Mashed Potato Puffs

Introduction:

Cheesy Mashed Potato Puffs are a fun and indulgent twist on traditional mashed potatoes. These little golden bites are made with leftover mashed potatoes, loaded with gooey cheese, and baked in muffin tins until they’re crispy on the edges and creamy inside. They’re the perfect way to use up leftovers or impress guests with a creative side dish. Great for brunch, holiday dinners, or potlucks, they’re a crowd-pleaser that blends comfort and crunch.

Origin:

While mashed potatoes are a beloved staple in many cuisines, this creative reinvention of them is a more modern, Western-style invention—often credited to creative home cooks and food bloggers in the U.S. It’s part of the broader “leftover makeover” trend, where simple ingredients are transformed into something new and irresistible.

Ingredients:

Main Ingredients:

  • 2 cups mashed potatoes (preferably cold or leftover)
  • 1 large egg
  • 3/4 cup shredded cheddar cheese (or a mix like mozzarella and parmesan)
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/4 cup chopped green onions or chives
  • 1/4 cup grated Parmesan cheese (optional, for extra flavor)
  • Salt and pepper, to taste

For Greasing:

  • Butter or cooking spray

Optional Add-Ins:

  • 2–3 strips cooked bacon, crumbled
  • 1/4 cup sautéed onions or mushrooms
  • 1/2 tsp garlic powder or onion powder
  • 1–2 tbsp finely chopped jalapeños (for heat)
  • 2 tbsp fresh parsley or thyme for herby flavor

Instructions:

Step 1: Preheat Oven & Prepare Pan

  • Preheat your oven to 400°F (200°C).
  • Grease a 12-cup muffin tin with butter or spray thoroughly with cooking spray to avoid sticking.

Step 2: Mix the Batter

  1. In a large mixing bowl, combine the mashed potatoes, egg, cheddar cheese, sour cream, green onions, and Parmesan (if using).
  2. Mix until well blended. The mixture should be scoopable but not runny. If it’s too soft, add a tablespoon or two of breadcrumbs.

Step 3: Fill Muffin Tins

  • Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
  • Optional: Top each puff with a small sprinkle of cheese or extra Parmesan for a golden cheesy crust.

Step 4: Bake

  • Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and crispy.
  • Allow them to cool for 5 minutes in the pan, then run a knife around the edges to gently release them.

Step 5: Serve

  • Serve warm with sour cream, ketchup, or your favorite dipping sauce.
  • Garnish with extra chives, herbs, or a sprinkle of smoked paprika for flair.

Tips for Success:

  • Cold mashed potatoes work best — they firm up better and make scooping easier.
  • Don’t overmix or your puffs could turn gluey.
  • Be generous with seasoning; mashed potatoes can be bland if under-seasoned.
  • If your mixture is too wet, add a spoonful of breadcrumbs or a little flour.
  • Bake until the edges are golden and crisp — this is key to great texture.
  • To make ahead, prepare and refrigerate the batter, then bake just before serving.

Serving Recommendations:

  • As a side dish: Serve alongside roasted chicken, steak, or meatloaf.
  • Appetizer or snack: Pair with sour cream dip, ranch, or spicy mayo.
  • Brunch addition: These pair beautifully with eggs, sausages, or avocado toast.

Nutrition (Per Puff, Approx. 1 of 12):

  • Calories: 100–120
  • Protein: 4g
  • Carbohydrates: 8g
  • Fat: 7g
  • Saturated Fat: 3g
  • Fiber: 0.5g
  • Sodium: 180–220mg

Note: Nutrition varies based on add-ins and cheese type.

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