Description
Delicious and easy-to-make cheesy puffs made from leftover mashed potatoes, perfect as a savory snack or side dish. These puffs are golden, fluffy, and packed with melted cheese and fresh chives, baked to perfection in a muffin tin.
Ingredients
Scale
Main Ingredients
- 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, chopped
- 1/3 cup sour cream
- Salt to taste
- 2 eggs, beaten
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and grease a muffin tin thoroughly to prevent sticking.
- Mix eggs and sour cream: In a mixing bowl, beat the eggs first, then blend in the sour cream until the mixture is smooth and combined.
- Add cheese and seasoning: Stir in the shredded cheese, Parmesan cheese, chopped chives, and salt. Mix these ingredients well to evenly distribute flavors.
- Incorporate mashed potatoes: Gently fold the 3 cups of mashed potatoes into the cheese and egg mixture until all components are evenly combined.
- Fill muffin tin: Spoon the potato mixture into the prepared muffin tin, filling each cup to the top for nice rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops of the puffs are golden brown and puffed.
- Cool and serve: Let the cheese puffs cool slightly in the tin before carefully removing them. Serve warm for best taste and texture.
Notes
- Use any type of leftover mashed potatoes; reheat or soften them slightly if needed for easier mixing.
- You can substitute the flour with gluten-free flour for a gluten-free option.
- Feel free to add herbs like parsley or paprika for extra flavor.
- These puffs freeze well; reheat in the oven to maintain crispness.
- To make it vegetarian, ensure cheeses used are free of animal rennet.
