Cheesy Mashed Potato Puffs
Ingredients
- 3 eggs, beaten
- 2 cups mashed potatoes, at room temperature
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 cup finely chopped fresh chives, plus more for garnish
- Salt and pepper, to taste
- Sour cream, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 24-cup mini muffin tin and set aside.
- In a large mixing bowl, combine the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chopped chives. Mix until the ingredients are fully incorporated. Season with salt and pepper to taste.
- Using a small scoop or spoon, evenly distribute the potato mixture into the prepared muffin tin cups, filling them almost to the top.
- Sprinkle the remaining 1/4 cup of shredded cheese on top of each portion.
- Bake in the preheated oven for 15-20 minutes, or until the puffs are set, puffed up, and lightly golden brown on top.
- Allow the puffs to cool in the tin for 5 minutes. Then, use a butter knife or an offset spatula to gently lift them out of the muffin tin.
- Serve the puffs warm, garnished with additional chopped chives and a dollop of sour cream, if desired. Enjoy!
Notes
- Ensure any freshly made mashed potatoes are completely cooled before mixing with the eggs.
- Avoid overmixing the potato mixture to prevent it from becoming dense and gummy.
- Using a small cookie or portion scoop can help evenly fill the muffin tin cups.
- For a crispier texture, consider using a standard muffin tin instead of a mini one.
- For optimal browning, bake the puffs on the lower oven rack.
- Let the puffs rest for 5 minutes before removing them from the tin to allow them to set properly.