Description
These Cheesy Mashed Potato Puffs are the best way to use up leftover mashed potatoes! Crispy on the outside and cheesy on the inside, they bake up perfectly in a muffin tin for a quick side dish, appetizer, or snack that’s totally crowd-pleasing.
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped green onions or chives (optional)
- Grated Parmesan cheese (optional, for topping)
- Cooking spray or melted butter (for greasing muffin tin)
Instructions
- Preheat oven to 400°F (200°C). Grease a mini muffin tin with cooking spray or butter.
- In a large bowl, combine mashed potatoes, cheddar cheese, eggs, flour, baking powder, salt, and pepper.
- Stir in chopped green onions or chives, if using.
- Spoon mixture into each muffin cup, filling to the top and smoothing the surface.
- Sprinkle with Parmesan cheese, if desired.
- Bake for 20–25 minutes, or until puffed and golden brown.
- Let cool slightly in the pan before gently removing and serving warm.
Notes
- Add-ins: chopped chicken or sautéed veggies.
- Cheese swaps: try mozzarella, pepper jack, or gouda.
- For spice, mix in a pinch of cayenne or hot sauce.
- Use almond flour or gluten-free flour to make these gluten-free.
- Serve with sour cream, ranch, garlic aioli, or ketchup for dipping.
