Description
These Cheesy Mashed Potato Puffs are a delicious and easy-to-make appetizer or side dish featuring creamy mashed potatoes blended with sharp cheddar, Parmesan, and spices, baked to golden perfection in a muffin tin. Perfect for using leftover mashed potatoes, they’re fluffy, cheesy, and full of comforting flavor.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk
- 2 green onions, chopped
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin to prevent sticking.
- Mix Ingredients: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, eggs, milk, chopped green onions, garlic powder, smoked paprika if using, salt, and pepper. Mix thoroughly until the mixture is smooth, creamy, and evenly combined.
- Fill Muffin Tin: Spoon the potato mixture into the prepared muffin tin cups, filling each about three-quarters full to allow room for puffing as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops of the puffs turn a golden brown color and the centers are set and firm to the touch.
- Serve Warm: Remove the puffs from the oven and allow them to cool slightly so they hold their shape when removed. Carefully take them out of the muffin tin and serve warm to enjoy the cheesy, fluffy texture at its best.
Notes
- You can use leftover mashed potatoes or make fresh mashed potatoes for this recipe.
- Adjust the seasonings like salt, pepper, and smoked paprika to suit your taste preferences.
- For extra crispiness, sprinkle a little extra cheddar on top of each puff before baking.
- Leftover puffs can be refrigerated and reheated in the oven for best texture retention.
- Green onions can be substituted with chives or finely diced regular onions if preferred.
