Crispy Cheesy Mashed Potato Puffs You’ll Love to Make

Discover these delicious Cheesy Mashed Potato Puffs, a perfect way to use up leftovers in a crispy, creamy treat that everyone will love.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 puffs

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 large Eggs substitute with a flax egg for vegan option
2 cups Mashed Potatoes at room temperature

For the Cheese Mixture

3/4 cup Monterey Jack Cheese shredded, can substitute with cheddar or mozzarella
1/4 cup Chives chopped, can use green onions or parsley

For Seasoning

to taste Salt
to taste Pepper
1/2 cup Sour Cream optional, for dipping

Equipment

24-cup mini muffin tin
Large mixing bowl
spoon or small ice cream scoop

Method

Directions

Preheat your oven to 400°F (200°C) and grease a 24-cup mini muffin tin.
In a large bowl, combine room temperature mashed potatoes, beaten eggs, shredded cheese, and chopped chives. Season with salt and pepper. Mix gently.
Spoon the mixture into the greased muffin cups, filling them nearly to the top.
Sprinkle the remaining shredded cheese over each portion.
Bake for 15-20 minutes until golden brown and set.
Let cool for 5 minutes, then gently lift out puffs and serve warm with chives and sour cream if desired.

Nutrition

Serving: 1puffCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

These puffs are best enjoyed fresh and warm right from the oven. Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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