Description
These mashed potato puffs turn simple leftover mashed potatoes into golden, crispy bites with a soft and cheesy center. Perfect as an appetizer, party snack, or comforting side dish.
Ingredients
3 cups mashed potatoes (chilled)
1 cup cheddar cheese (shredded)
1 large egg
1/4 cup chives (chopped)
1/4 cup all-purpose flour
1/2 tsp garlic powder
Salt and pepper to taste
1/2 cup Parmesan cheese (grated)
Cooking spray or butter (for greasing the muffin pan)
Instructions
- Preheat the oven to 400°F (200°C). Generously grease a mini muffin pan with butter or cooking spray.
- In a large bowl, combine the chilled mashed potatoes, shredded cheddar, chopped chives, flour, garlic powder, salt, and pepper.
- Add the egg and mix thoroughly until the mixture is evenly blended.
- Form the mixture into 1-inch balls using your hands or a small cookie scoop.
- Roll each ball in grated Parmesan cheese to coat, then place into the prepared muffin cups and gently press down to shape.
- Bake for 15 to 20 minutes, until the edges are golden brown and crispy.
- Allow the puffs to cool in the pan for a few minutes before removing. Serve warm.
Notes
Swap cheddar with mozzarella, Monterey Jack, or pepper jack for different flavor variations.
Add fresh herbs like parsley, thyme, or rosemary for extra aroma.
For a gluten-free version, substitute all-purpose flour with a gluten-free baking alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 8 to 10 minutes to restore crispiness.
Freeze in a single layer before transferring to a freezer-safe bag and reheat from frozen until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg
