Leftover Mashed Potato Cheese Puffs
Crispy on the outside and cheesy on the inside, these Leftover Mashed Potato Cheese Puffs turn cold mashed potato leftovers into a golden, irresistible snack or side dish in just 30 minutes.
Equipment
- Muffin tin
- Mixing Bowl
- Oven
Ingredients
- 2 cups cold leftover mashed potatoes must be cold and firm
- 1 cup shredded cheddar cheese freshly shredded preferred
- 2 large eggs
- 3 tbsp sour cream or plain Greek yogurt
- 1/3 cup all-purpose flour add more if mixture is too loose
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- to taste salt and black pepper
- 1 tbsp chopped chives or parsley optional
- cooking spray for greasing the tin
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with cooking spray.
- Mix the cold mashed potatoes, shredded cheddar, eggs, and sour cream together in a large bowl until smooth.
- Add the flour, garlic powder, onion powder, salt, and pepper. Stir until just combined.
- Fold in chives or parsley if using.
- Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20 to 22 minutes until tops are golden and slightly puffed.
- Cool in the tin for 5 minutes before removing. They firm up as they rest.
Notes
- Always use cold mashed potatoes - warm ones spread flat instead of puffing up.
- Shred cheese fresh for better melt and flavor.
- For mini appetizer puffs, use a mini muffin tin and reduce bake time to 14-16 minutes.
- Freeze leftovers in a single layer, then bag and reheat at 400°F for 12-15 minutes from frozen.