Ingredients
Here’s what you’ll need to make these golden beauties:
- 2 cups mashed potatoes (leftover or freshly made)
- Make sure your mashed potatoes are creamy but not too runny. They should be firm enough to hold their shape when baked.
- 1 cup shredded cheddar cheese
- The cheese adds richness and flavor. You can also use other cheeses like mozzarella or parmesan, but cheddar gives the best melt and golden color.
- 1 large egg
- This helps bind the mashed potatoes, giving them structure so they puff up nicely in the oven.
- ¼ cup grated Parmesan cheese
- For an extra boost of savory flavor and to help create that golden crust.
- 2 tablespoons melted butter
- Adds richness to the mashed potatoes and helps with browning.
- 2 tablespoons sour cream
- Sour cream gives the puffs a slight tang and creamy texture.
- 2 tablespoons chopped green onions or chives
- For a little fresh bite and color.
- Salt and pepper to taste
- To season and balance the flavors.
- Cooking spray or additional melted butter for greasing the muffin tin
Instructions
1. Prepare your mashed potatoes
If you’re starting with leftover mashed potatoes, this is the perfect way to repurpose them. But if you’re making them fresh, here’s a quick rundown:
- Peel, cube, and boil about 4 medium potatoes until fork-tender (around 10-12 minutes). Drain, then mash with a splash of milk, butter, and a pinch of salt until smooth. Allow them to cool slightly before using them in the recipe.
2. Preheat the oven and prepare your muffin tin
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or melted butter. You’ll need about 12 cups of a standard muffin tin.
3. Mix the mashed potato mixture
In a large mixing bowl, combine your mashed potatoes, shredded cheddar cheese, egg, Parmesan cheese, melted butter, sour cream, and chopped green onions or chives. Stir everything together until well combined. The mixture should be thick and creamy, but able to hold its shape.
4. Season with salt and pepper
Taste your mixture and adjust the seasoning with salt and pepper. Remember, the cheese already adds a good amount of saltiness, so start with a little and adjust as needed.
5. Spoon the mixture into the muffin tin
Using a spoon or an ice cream scoop (my favorite hack for perfectly portioned puffs), scoop the mashed potato mixture into the prepared muffin cups. You want each cup to be about ¾ full to give them room to puff up in the oven.
6. Add extra cheese on top (optional but highly recommended!)
For an extra cheesy and golden crust, sprinkle a bit more shredded cheddar cheese or Parmesan on top of each puff before baking. This step is optional, but highly recommended if you love cheesy goodness!
7. Bake until golden and crispy
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops of the puffs are golden brown and crispy. Keep an eye on them toward the end to make sure they don’t overbake.
8. Cool slightly and serve
Let the potato puffs cool in the tin for a few minutes before carefully removing them with a butter knife or spoon. Serve warm, with a sprinkle of extra chives or a dollop of sour cream on the side if desired.
Nutrition
- Serving Size: 14
- Calories: 150