The Ultimate Fuss-Free Cheesy Mashed Potato Puffs (A Nostalgic, Resourceful Side Dish!)
These Cheesy Mashed Potato Puffs turn leftover mashed potatoes into crisp, golden-brown bites with a rich, fluffy center. Baked in a muffin tin with sharp cheddar, parmesan, and garlic, they make an effortless side dish or party appetizer that holds its shape beautifully.
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Mashed Potato Puffs
Ingredients:
| Ingredient | Quantity |
| Mashed potatoes (cold and firm) | 3 cups |
| Eggs | 2 large |
| Sharp cheddar cheese, freshly grated (divided) | 1 1/2 cups |
| Grated Parmesan cheese | 1/4 cup |
| Fresh chives or green onions, finely chopped | 2 tablespoons |
| Garlic powder | 1/2 teaspoon |
| Freshly cracked black pepper | 1/4 teaspoon |
Step-By-Step Directions:
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Preheat and prep: Heat your oven to 400°F (200°C) and generously grease a standard 12-cup muffin tin with butter or non-stick spray.
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Mix the base: In a large bowl, combine the cold mashed potatoes, eggs, 1 cup of cheddar cheese, parmesan cheese, garlic powder, and black pepper. Stir gently until just combined to avoid making the potatoes gummy.
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Portion into pan: Divide the potato mixture evenly among the 12 muffin cups using a cookie or ice cream scoop. Press down lightly to smooth the tops.
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Top with cheese: Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tops of the puffs.
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Bake until golden: Bake for 20 to 25 minutes, until the edges are crisp and deep golden, the cheese is bubbly, and the centers feel firm to a light touch.
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Rest and serve: Allow the puffs to cool in the muffin tin for 10 to 15 minutes to allow the structure to set. Garnish with chopped chives or green onions before serving warm.
