Description
These Mashed Potato Cheese Puffs are a delicious and easy appetizer made from cold mashed potatoes mixed with cheddar and Parmesan cheeses, eggs, and aromatic seasonings. Baked in a mini muffin pan until golden and puffed, they offer crispy edges and a soft, cheesy interior, perfect for parties or snacks.
Ingredients
Scale
Main Ingredients
- 2 cups cold mashed potatoes (plain or lightly seasoned)
- 1 cup shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup sour cream (or Greek yogurt)
- 2 green onions (thinly sliced) or 2 tablespoons chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional pinch of smoked paprika
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- Optional 1/4 cup cooked crumbled bacon
For Serving (Optional)
- Sour cream
- Ranch dressing
- Spicy mayo
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and thoroughly grease a 24-cup mini muffin pan or spray it with nonstick spray to prevent sticking.
- Mix potatoes and cheeses: In a large bowl, combine the cold mashed potatoes with shredded cheddar, grated Parmesan, eggs, and sour cream until the mixture is smooth and homogenized.
- Add seasonings: Stir in the thinly sliced green onions (or chives), garlic powder, onion powder, salt, black pepper, and smoked paprika if you choose to use it, ensuring even distribution of flavors.
- Incorporate flour and baking powder: Sprinkle the all-purpose flour and baking powder over the mixture, then gently stir just until combined, being careful not to overmix. Fold in the crumbled bacon if using.
- Fill muffin pans: Scoop the mixture into each mini muffin cup, filling nearly to the top, and smooth the surface lightly with the back of a spoon for even appearance and baking.
- Bake until golden: Place the pan in the oven and bake for 18 to 22 minutes or until the puffs have risen, are golden brown around the edges, and feel firm to the touch.
- Cool and serve: Allow the puffs to cool in the pan for 5 minutes, then use a butter knife to gently loosen each puff and transfer them to a serving plate. Serve warm with your favorite dip like sour cream, ranch, or spicy mayo.
Notes
- Use cold, thick mashed potatoes for best texture; if your mashed potatoes are very loose, add 1 to 2 extra tablespoons of flour.
- For extra crisp edges, brush the tops lightly with melted butter before baking.
- Store leftovers refrigerated for up to 4 days and reheat in the oven or air fryer to restore crispness.
