Cheesy Mashed Potato Puffs
These Cheesy Mashed Potato Puffs are the ultimate solution for leftover mashed potatoes, transforming them into a crispy, bite-sized appetizer that’s fluffy on the inside and crunchy on the outside. By rolling the puffs in Parmesan before baking, you create a savory crust that mimics the texture of a deep-fried potato croquette but with a fraction of the oil. They are the perfect blend of a tater tot and a gourmet potato pancake.
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Cheesy Mashed Potato Puffs
Ingredients:
| Ingredient | Amount |
| Mashed potatoes (chilled) | 3 cups |
| Cheddar cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | 1/2 cup |
| All-purpose flour | 1/4 cup |
| Fresh chives (chopped) | 1/4 cup |
| Egg | 1 large |
| Garlic powder | 1/2 teaspoon |
| Salt and pepper | To taste |
| Cooking spray or butter | For greasing |
How to Make Cheesy Mashed Potato Puffs:
Step 1: Prep the Oven and Pan: Preheat your oven to 400°F. Generously grease a mini muffin pan with butter or cooking spray.
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Tip: Don’t be shy with the grease! Potatoes are notorious for sticking, and a well-greased pan is the difference between a beautiful puff and a crumbled mess.
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Step 2: Mix the Batter: In a large bowl, combine the chilled mashed potatoes, shredded cheddar, chives, flour, garlic powder, salt, and pepper. Stir in the egg until the mixture is uniform and holds its shape.
Step 3: Shape and Coat: Form the mixture into 1-inch balls. Roll each ball in the grated Parmesan cheese until fully coated. Place each ball into a cup of the muffin pan, pressing down slightly so they take the shape of the mold.
Step 4: Bake for the Crunch: Bake for 15/20 minutes. You are looking for the edges to turn a deep golden brown and the Parmesan coating to look toasted and crisp.
Step 5: The “Set” Period: Remove from the oven and let the puffs sit in the pan for 5 minutes.
Note: If you try to remove them immediately, they might fall apart. Resting allows the cheese and egg to “set” the structure of the puff.
