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Turn last night’s mashed potatoes into delicious cheese-stuffed bites that’ll become the hit of the table. Creamy potatoes join gooey cheese to create crispy-on-the-outside snacks that seem to vanish as soon as you serve them.
I came up with this idea after a chilly Thanksgiving when I just couldn’t face another plate of leftovers. Ever since that kitchen experiment, these are what friends ask for at every get-together. They always disappear first.
Savory Ingredients
- Two eggs, beaten: these make the puffs rise up and get airy inside
- Salt, to taste: keep in mind your potatoes might already be seasoned
- Third cup sour cream: brings in tang and a lighter, creamier bite
- Two tablespoons fresh chives: chopped up finely for a pop of green and mellow onion flavor
- Two tablespoons Parmesan cheese: this sharpens the flavor and adds depth
- Quarter cup all purpose flour: everything holds together thanks to a little bit of flour
- One cup shredded cheese: go for cheddar for sharpness or mozzarella for gooeyness
- Three cups mashed potatoes: keep these cold for handling—four hours in the fridge at least keeps them firm
Easy Steps
- Give Them a Rest:
- Let the puffs cool in their pan for about five minutes. This helps them keep their shape so you can take them out easily—just gently run a knife around the edges to help them pop out.
- Bake Until Crispy:
- Pop the tray in a 400°F oven for 20 to 25 minutes. You’re looking for a light golden top and crisp edges. That means you’re good to go.
- Fill Up the Tin:
- Scoop your mix into the muffin tray, filling them three-quarters full. Using an ice cream scoop makes the sizes even, so everything bakes the same.
- Fold in the Potatoes:
- Carefully stir the mashed potatoes into the cheesy egg mix. Stop mixing as soon as it comes together—if you stir too long, they’ll get tough.
- Time for Cheese and Extras:
- Add chopped chives, Parmesan, and your shredded cheese. Give it a stir so it’s all spread through, and you get melty bits in every bite.
- Start the Base:
- In a big bowl, whisk your eggs and sour cream until totally smooth—no streaks, just a creamy blend. This helps them puff up soft instead of heavy.
- Prep the Pan:
- Heat the oven to 400°F, then grease your muffin tray really well. Get into all the corners so nothing sticks later on. This means the puffs won’t fight you when you take them out.
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Chives are my not-so-secret trick here. My grandma was always growing them, and she swore a handful of fresh herbs made even typical food special. The fresh green against those golden little puffs always sends me back to Sunday cooking at her house.
Prep Ahead Perks
Let them sit in the fridge overnight, and the flavors get even better. Bake them ahead, cool completely, and stash in a sealed container. Ten minutes back in the oven at 350°F brings the crispiness right back. This makes things so much easier for busy nights or when you’ve got people coming over.
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Switch It Up
The basic idea here is just the starting point. Toss in some cooked bacon and chopped jalapeños for a spicy, loaded version. Or caramelize onions and use Swiss cheese for a twist on French onion flavors. Roasted garlic and rosemary turn these into a herby, Mediterranean snack. Really, you can use whatever’s in your fridge.
Smart Ways to Serve
Pair them with a crisp salad for lunch, or serve on the side with a roast for dinner. Make bite-sized ones for appetizers, and top with sour cream and chives. Or eat them for breakfast with some scrambled eggs and fruit. They work whenever.
Stash Leftovers
Put extras in a tight container in the fridge—they’ll be fine for three days. To freeze, let cool, then stash on a sheet till solid and dump in a freezer bag. Date the bag and use within three months. Need a quick snack? Heat from frozen for about 15 minutes at 350°F. No need to thaw.
Common Recipe Questions
- → Is it okay to use instant mashed potatoes for these?
Totally! Just make sure they’re nice and thick, and let them chill in the fridge so they stay together when baking.
- → Which cheese should I go for?
Cheddar melts really well, mozzarella works too, and Gruyère is great if you’ve got it. Feel free to blend a few kinds for bigger flavor.
- → Is there a gluten-free way to make these?
For sure. Swap out regular flour for a gluten-free one like almond flour or a gluten-free all-purpose version.
- → How should I keep any leftovers?
Pop them in a sealed container and keep them cool in the fridge—you’ve got up to 3 days. Warm them up in the oven when you’re ready for round two.
- → Can I toss in extra mix-ins?
Yep, add things like chopped herbs, spices, or bacon if you want a kick of flavor.
- → What’s the trick to stopping the puffs from sticking?
Either brush the muffin pan with oil or melted butter, or grab that non-stick spray to make them pop right out.