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Cheesy Mashed Potato Puffs

Transform leftover cold mashed potatoes into irresistible, crispy-edged savory puffs loaded with melted cheddar cheese and fresh chives.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 puffs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Potato Puffs Base
  • 3 cups chilled mashed potatoes leftovers work best
  • 1 large egg lightly beaten
  • 1 cup shredded cheddar cheese divided
  • 2 tbsp chopped chives plus extra for garnish
  • 1 dash salt and pepper to taste
  • 1 coating non-stick cooking spray for greasing tin

Equipment

  • 12-cup muffin tin
  • Mixing bowl
  • Spoon or Cookie Scoop

Method
 

  1. Preheat oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray.
  2. In a large bowl, combine the cold mashed potatoes, beaten egg, 1/2 cup of the cheddar cheese, and half of the chives. Mix well.
  3. Season with salt and pepper to taste, depending on how seasoned your original mashed potatoes were.
  4. Scoop the potato mixture evenly into the prepared muffin cups, pressing down slightly to compact them.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tops of the puffs.
  6. Bake for 20-25 minutes until the cheese is melted and deeply golden, and edges are crispy.
  7. Let rest in the pan for 5-10 minutes to firm up before gently removing with a knife. Garnish with remaining chives.

Notes

It is crucial to use cold, leftover mashed potatoes. Warm potatoes will result in a batter that is too loose to hold its shape.