Transform leftover mashed potatoes into these irresistible, golden-brown puffs that combine crispy edges with a creamy, cheesy center. I’ve perfected this recipe to create bite-sized morsels that bring new life to a classic side dish, making them perfect for everything from elegant appetizers to kid-friendly snacks.
Why You’ll Love These Potato Puffs
These delightful bites bring together the comfort of mashed potatoes with a sophisticated presentation. The exterior develops a beautiful golden crust while the interior stays light and fluffy, creating an impressive appetizer or side dish that’s surprisingly easy to make.
Ingredients
For the Puffs
- 3 large eggs, beaten
- 2 cups mashed potatoes, at room temperature
- 1 cup shredded Monterey Jack cheese, divided (¾ cup for mixture, ¼ cup for topping)
- ¼ cup finely chopped fresh chives, plus extra for garnish
- Salt and freshly ground black pepper, to taste
For Serving
- Sour cream (optional)
- Additional chopped fresh chives for garnish
Detailed Instructions
Preparation
- Position a rack in the middle of your oven and preheat to 400°F (200°C).
- Thoroughly grease a 24-cup mini muffin tin, ensuring you coat both the cups and the top surface. This prevents sticking and helps achieve golden-brown edges.
Creating the Mixture
- In a large bowl, start with your room temperature mashed potatoes. Cold potatoes will be harder to mix and won’t puff as nicely.
- Add the beaten eggs, incorporating them thoroughly into the potatoes.
- Mix in ¾ cup of the shredded Monterey Jack cheese, distributing it evenly throughout the mixture.
- Add the finely chopped fresh chives, which provide both color and a subtle onion flavor.
- Season with salt and pepper, keeping in mind that the cheese adds saltiness.
Filling and Baking
- Using a small cookie scoop or spoon, fill each muffin cup almost to the top. The puffs will rise slightly during baking.
- Level the tops of each puff with the back of a spoon for even cooking.
- Sprinkle the remaining ¼ cup of shredded cheese evenly over the tops of the puffs.
- Place the tin in the preheated oven and bake for 15-20 minutes. Watch for these visual cues:
- Edges should be golden brown
- Cheese on top should be melted and slightly crispy
- Centers should be set and slightly puffed
Finishing and Serving
- Remove from oven and let cool in the tin for 5 minutes. This allows them to set up properly.
- Carefully run a butter knife around the edges of each puff to loosen.
- Gently lift each puff out of the tin and transfer to a serving plate.
- Garnish with additional chopped fresh chives.
- Serve warm with a dollop of sour cream if desired.
Pro Tips for Perfect Potato Puffs
- Start with room temperature mashed potatoes – they blend more easily with other ingredients.
- Don’t overmix after adding the eggs, or the puffs may become dense.
- For the crispiest exterior, ensure your muffin tin is well-greased.
- Let the puffs rest for 5 minutes after baking – they’ll be easier to remove and hold their shape better.
- For extra flavor, try different cheese combinations like sharp cheddar or Gruyere.
Make-Ahead and Storage Tips
- The mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator.
- Baked puffs can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a 350°F (175°C) oven for 5-7 minutes until warmed through.
Nutrition Information
Per serving (2 puffs):
- Calories: 145
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 180mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Protein: 7g
Serves: 12 (24 mini puffs)
These Cheesy Mashed Potato Puffs transform simple ingredients into an elegant and satisfying dish that’s perfect for any occasion. Whether served as an appetizer at a dinner party or as a creative side dish for a family meal, these golden-brown bites are sure to become a requested favorite.
