Cheesy Mashed Potato Puffs: Irresistibly Crispy Comfort Bites

Cheesy Mashed Potato Puffs are the ultimate solution for leftover nights, combining a crispy shell with a fluffy, cheesy interior.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 puffs

Course: Appetizers

Cuisine: American

Calories: 75

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 large Eggs Beaten for fluffiness
2 cups Mashed Potatoes Room temperature
3/4 cup Shredded Monterey Jack Cheese Substitutes include cheddar or mozzarella
1/4 cup Fresh Chives Chopped; extra for garnish
to taste Salt
to taste Pepper

For Serving

1/2 cup Sour Cream Optional; can substitute with Greek yogurt

Equipment

Mini Muffin Tin

Method

Preparation Steps

Preheat your oven to 400°F (200°C) and grease a 24-cup mini muffin tin with cooking spray or butter.
In a large bowl, combine room-temperature mashed potatoes, beaten eggs, 3/4 cup of shredded cheese, and chopped chives. Season with salt and pepper.
Fill each greased muffin cup with the cheesy potato mixture, making sure to fill nearly to the top.
Sprinkle the remaining 1/4 cup of shredded cheese over the tops of each puff.
Bake for 15-20 minutes until golden brown on top and puffed up.
Remove from the oven, let cool for about 5 minutes, then pop out of the tin. Serve warm with more chives and sour cream if desired.

Nutrition

Serving: 1puffCalories: 75kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1.5gCholesterol: 40mgSodium: 100mgPotassium: 120mgFiber: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For extra crispy puffs, use a standard muffin tin for a larger surface area and better browning. Avoid overmixing for light and fluffy texture.

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