Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs are my answer whenever we have leftover mashed potatoes and want something a little special. These are golden crisp on the outside with a creamy cheesy center, perfect for parties or as a cozy snack on a chilly day.

The first time I brought a tray out for my family everyone fought over the last one. Now I double the batch whenever I make them because there are never any leftovers.

Ingredients

• Mashed potatoes: chilled for best texture and easy shaping use creamy homemade or quality store-bought
• Cheddar cheese: shredded gives a melty cheesy bite always pick sharp cheddar for more flavor
• Large egg: binds the mixture use the freshest eggs you can
• Chives: chopped add herby freshness look for bright green and crisp chives
• All-purpose flour: helps everything hold together sift for a lighter result
• Garlic powder: brings gentle warmth double-check its freshness for extra punch
• Salt and pepper to taste: lifts all the savory notes always season to your liking
• Parmesan cheese: grated forms a golden crust grate fresh for best texture
• Cooking spray or butter: ensures puffs come out easily from the pan go for real butter if you want a richer flavor

Step-by-Step Instructions

Preheat and Grease:

Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Generously butter or spray your mini muffin pan so each puff comes out clean and crispy

Mix the Potato Base:

In a big mixing bowl add the chilled mashed potatoes cheddar chives flour garlic powder salt and pepper. Crack in the egg. Use a sturdy spoon or your hands to work everything together until the mixture is totally uniform and holds together when pressed

Shape and Coat:

Scoop out about a tablespoon of mixture and gently roll it between your hands to form a one-inch ball. Roll each ball in grated Parmesan on all sides for a thorough cheesy crust. Nestle each ball into a muffin tin cup and press down a little so it fits snugly

Bake Until Golden:

Slide the pan into your hot oven. Bake for about fifteen to twenty minutes. Watch for edges turning golden brown and crisp. If you like them extra crispy leave them in for a minute or two longer but do not walk away

Cool and Serve:

Let the puffs cool right in the pan for three or four minutes. This helps them set so they hold together when you take them out. Serve them piping hot with a sprinkle of fresh chives or extra cheese if you like

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Sharp cheddar is my favorite for this recipe because it stands out without overwhelming the potatoes. Last Thanksgiving we made these with my nephew and he kept sneaking bites while they were still too hot to eat that's how tempting they are

Storage Tips

These puffs keep well in an airtight container in the fridge for about three days. Reheat in a hot oven or toaster oven to get back the crispy exterior. You can also freeze cooked puffs in a single layer and reheat straight from frozen for quick snacks or sides

Ingredient Substitutions

Swap in mozzarella or pepper jack if you do not have cheddar. A bit of finely chopped green onion works instead of chives. Gluten-free flour can be substituted if needed. Try adding bits of crisp bacon for a heartier version

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Serving Suggestions

Serve these as a starter at a gathering or alongside roasted meats and vegetables for a homey meal. They are also great tucked into lunchboxes with ketchup or herbed yogurt for dipping. For brunch try pairing with poached eggs and mixed greens

Cultural and Historical Context

Mashed potato balls pop up in different cultures with their own spin. These puffs are inspired by American comfort food with a touch of European flair thanks to the cheese and baking style. They embody the thriftiness and creativity I love about home cooking turning simple leftovers into something you would proudly serve to company

Frequently Asked Questions

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes offer a creamy texture when mashed, making them ideal for forming soft yet sturdy puffs.

→ Can these be made ahead of time?

Yes, you can prepare and chill in advance. Reheat in the oven at 350°F until warmed through for best results.

→ Is there a gluten-free option?

Yes, substitute all-purpose flour with a gluten-free flour blend to keep the texture light and cohesive.

→ How can I add more flavor?

Mix in a pinch of paprika, cayenne, or garlic powder, or experiment by adding cooked bacon or fresh herbs to the potato mixture.

→ How do I prevent sticking in the muffin pan?

Generously grease the muffin pan with butter or cooking spray to ensure easy release and crispy edges on each puff.

→ What is the best way to serve these?

Serve warm, straight from the oven, garnished with extra chives or a sprinkle of Parmesan for added freshness and flavor.