Description
Delightfully fluffy and cheesy puffs made from leftover mashed potatoes, combining creamy textures with a golden, crispy exterior. Perfect as a snack or side dish, these cheese puffs are easy to prepare and bake to perfection.
Ingredients
Mashed Potato Mixture
- 3 cups mashed potatoes
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)
- 1/4 cup all-purpose flour
- 2 tablespoons Parmesan cheese
- 2 tablespoons chives, finely chopped
- 1/3 cup sour cream
- Salt to taste
- 2 eggs, beaten
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 400°F (200°C) and grease a muffin tin thoroughly to prevent sticking.
- Mix Eggs and Sour Cream: In a large mixing bowl, beat the two eggs and incorporate the sour cream, mixing until smooth and evenly combined.
- Add Cheeses, Chives, and Salt: Stir in the shredded cheese, Parmesan, chopped chives, and salt. Mix well to evenly distribute all ingredients.
- Combine with Mashed Potatoes: Gently fold in the mashed potatoes and flour, making sure the mixture is smooth and uniform without overmixing.
- Fill Muffin Tin: Spoon the potato and cheese mixture into the greased muffin cups, filling each one to the top for maximum puffiness.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and the puffs have risen.
- Cool and Serve: Let the cheese puffs cool slightly for a few minutes before carefully removing them from the tin. Serve warm for the best texture and flavor.
Notes
- You can use any variety of shredded cheese that melts well, like cheddar, mozzarella, or a blend.
- Leftover mashed potatoes work best; day-old potatoes generally hold their shape better.
- For a crispy bottom, line the muffin tin with parchment paper or use silicone muffin cups.
- These puffs can be reheated in the oven to regain crispiness.
- To add flavor, consider mixing in garlic powder or black pepper.
