Cheesy Mashed Potato Puffs

Ingredients:

• 3 beaten eggs
• 2 cups mashed potatoes (at room temperature)
• 1 cup shredded Monterey Jack cheese (divided)
• 1/4 cup finely chopped fresh chives (plus extra for garnish)
• Salt and pepper to taste
• Sour cream for serving (optional)

Instructions:

1. Preheat and Prep:
   Preheat your oven to 400°F (200°C).
   Lightly grease a 24-cup mini muffin tin and set it aside.
2. Mix Ingredients:
   In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until fully combined.
   Season with salt and pepper to taste.
3. Fill Muffin Tin:
   Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
   Sprinkle the remaining 1/4 cup shredded cheese over the tops.
4. Bake:
   Bake for 15-20 minutes, or until the puffs are set, puffed, and lightly golden brown on top.
   Allow them to cool for 5 minutes before gently removing them from the tin with a butter knife or offset spatula.
5. Serve:
   Serve warm, garnished with extra chopped chives and a dollop of sour cream if desired. Enjoy!

Notes:

• Ensure freshly made mashed potatoes are completely cooled before mixing with eggs.
• Avoid overmixing the potato mixture to prevent it from becoming dense and gummy.
• Use a small cookie or portion scoop for easy filling of the muffin tin cups.
• For crispier puffs, consider using a standard muffin tin instead of a mini one.
• Bake puffs on the lower oven rack for optimal browning.
• Let the puffs rest for 5 minutes before removing them from the tin to allow them to set.