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Whenever we’ve got some mashed potatoes lingering in the fridge, I whip up these Cheesy Mashed Potato Puffs. They turn out super crisp outside with melty cheese in the middle, so they’re awesome for parties or curling up on the couch on a cold evening.
The first time I set out a plate, everyone wanted the last one. These days, I make double because there are never any extras left after dinner.
Tasty Ingredients
- Mashed potatoes: straight from the fridge is easiest, smooth homemade or your favorite store brand work fine
- Parmesan cheese: shred your own for the best crunchy topping and golden crunch
- Cheddar cheese: grate sharp cheddar for the boldest flavor and gooey texture
- Cooking spray or butter: helps slip the puffs right out of the pan—go for butter for more richness
- All-purpose flour: keeps the mix packed together, sifting it makes things fluffier
- Salt and pepper to taste: adjust so it’s spot on for you and brings all the flavors out
- Large egg: one fresh egg helps everything stick together
- Garlic powder: a little goes a long way with cozy flavor—make sure yours is fresh
- Chives: chop some up for a pop of green and gentle onion flavor, brighten things up!
Easy Step-by-Step Guide
- Let Them Cool and Dig In:
- Let the puffs hang out in their muffin spots for three or four minutes—they’ll firm up and won’t fall apart. Sprinkle with extra chives or cheese and enjoy while they’re nice and hot!
- Into the Oven:
- Bake in your hot oven for fifteen to twenty minutes. Wait until the edges look deep golden and crisp. If you want them even crunchier, add a minute or so but don’t leave the room!
- Get Shaping:
- Pinch off about a tablespoon and roll into a ball—aim for about an inch across. Cover each one in parmesan, then drop them in your muffin tin and squish them down just a bit.
- Mix Everything Together:
- Put the mashed potatoes, cheddar, chives, flour, garlic powder, salt, pepper, and an egg in a big bowl. Grab a tough spoon or your hands and mix until smooth and everything sticks together.
- Heat and Prep:
- Fire up your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit. Coat your mini muffin pan really well with spray or a pat of butter so nothing sticks.
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I like using sharp cheddar because it makes them extra tasty without overpowering the potato. When we made some at Thanksgiving, my nephew kept grabbing them straight from the oven—even though they were steaming hot!
How to Store
Pop leftovers in a sealed container and keep in the fridge for up to three days. Warm them in a hot oven or toaster so the outside gets crisp again. Want to freeze? Lay them out on a tray, freeze solid, then stash in a bag—heat them straight from frozen when you’re hungry.
Swaps and Variations
If you’re out of cheddar, swap in mozzarella or pepper jack. No chives? Green onions chopped up will work. Gluten-free flour is just fine if you need it. To make it even heartier, toss in some crispy bacon bits.
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Fun Ways to Serve
Try these as a starter at your next get-together or set them out with roasted veggies and meats for a comforting meal. They’re also perfect in lunchboxes with a side of ketchup or yogurt dip. Or serve with soft eggs and greens for a cozy brunch.
Backstory and Traditions
You’ll see mashed potato balls in kitchens around the world, each with their own twist. My version borrows from American comfort food, adding a European cheesy bake vibe. They show how you can make something totally crowd-worthy with whatever you’ve got leftover, and that’s my favorite kind of cooking.
Common Recipe Questions
- → What type of potatoes work best for this dish?
If you're after mashed potatoes that are both creamy and easy to shape, go for Yukon Gold or Russet—they work like a charm for these bites.
- → Can these be made ahead of time?
You sure can! Chill them until you need them. When it's time, pop them in a 350°F oven so they're hot and fresh.
- → Is there a gluten-free option?
Absolutely. Just use your favorite gluten-free flour mix instead of regular flour, so they turn out just as fluffy.
- → How can I add more flavor?
Throw in garlic powder or a little smoked paprika, or mix in crispy bacon or herbs you like. They'll take on lots of new flavor if you switch up the mix-ins.
- → How do I prevent sticking in the muffin pan?
Don’t be shy with the butter or spray when you grease the tin. That makes it super easy to pop out each puff with crisp edges intact.
- → What is the best way to serve these?
Best thing? Serve 'em warm with a scatter of extra Parmesan or fresh chives on top for a big flavor boost right before you eat.