Cheesy Mashed Potato Puffs
Golden mini potato puffs made from chilled mashed potatoes, cheddar, and chives, rolled in Parmesan and baked in a mini muffin pan.
Equipment
- Mini muffin pan
- Large mixing bowl
- Small cookie scoop
- Small bowl for Parmesan
- Small knife
Ingredients
Main Ingredients
- 3 cup mashed potatoes well chilled
- 1 cup shredded cheddar cheese
- 1 large egg
- ¼ cup chopped fresh chives
- ¼ cup all purpose flour
- ½ tsp garlic powder
- ¼ tsp black pepper to taste
- ½ cup grated Parmesan cheese for coating
- 1 cooking spray or butter for greasing the pan
Instructions
Cooking
- Prep the pan. Heat the oven to 400 degrees F and coat each cup of a mini muffin pan with butter or cooking spray. Combine. Stir the mashed potatoes, cheddar, chives, flour, garlic powder, and pepper together in a large bowl.
- Bind. Add the egg and mix until the mixture is sticky and holds together.
- Roll. Form 1 inch balls with a small scoop, about 24 in all.
- Coat. Roll each ball in Parmesan and set it into a muffin cup, pressing lightly.
- Bake. Bake 15 to 20 minutes until deep golden and crisp at the edges.
- Cool. Rest 5 minutes in the pan, loosen with a knife, and serve warm.
Notes
Substitutions: Use pepper Jack or Gruyere for the cheddar, or green onion tops for the chives.
Tips: Chill the potatoes fully and grease the pan well so the puffs release cleanly.
Storage: Refrigerate up to 3 to 4 days. Reheat at 350 degrees F for about 10 minutes.