Cheesy Mashed Potato Puffs






Cheesy Mashed Potato Puffs

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.


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