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:
-
Preheat and Prep:
Preheat your oven to 400°F (200°C).
Lightly grease a 24-cup mini muffin tin and set it aside. -
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. -
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. -
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. -
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.