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.

Cheesy Mashed Potato Puffs

Ingredients:

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.

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.

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.