Description
Cheesy Mashed Potato Puffs are a delicious, crispy, and cheesy side dish that transforms leftover mashed potatoes into a fun and tasty treat. Baked to perfection, they’re golden on the outside and creamy on the inside – perfect for a crowd or as a side to any meal!
Ingredients
Units
Scale
- 4 cups mashed potatoes (preferably leftover)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons butter, melted
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for coating)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with paper liners.
- In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, melted butter, sour cream, chives (if using), garlic powder, onion powder, salt, and pepper. Stir until fully combined.
- Using a spoon or cookie scoop, scoop the mashed potato mixture into the muffin tin, pressing it down gently to form little puffs.
- In a small bowl, combine the breadcrumbs with a bit of salt and pepper, then sprinkle over the top of each potato puff.
- Bake for 20-25 minutes, or until the puffs are golden brown and crispy on top.
- Garnish with fresh parsley and serve hot.
Notes
- Leftover mashed potatoes work great for this recipe.
- For an extra crispy exterior, you can spray the tops of the potato puffs with a bit of cooking spray before baking.
- These can be made ahead of time and stored in the fridge for up to 2 days, then reheated in the oven to regain their crispy texture.
Nutrition
- Serving Size: 1 puff
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg