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Whenever there's mashed potatoes left over, I start looking forward to these crispy, cheesy puffs. They take plain mashed potatoes and turn them into crunchy little bites that are seriously addictive. My crew even asks me to make extra mash just so these are on the menu soon!
Irresistible Crowd-Pleaser
I can't get enough of these snackable treats for using up leftovers. You end up with a crunchy outside and a gooey melty center, plus the cheese makes them next-level good. When I bring these out for a get-together, they're always gone in no time—folks can't get enough (even the fussy eaters want more).
What You Need to Grab
- Sour cream: Totally optional but makes a tasty dip.
- Salt and pepper: Add just enough to bring everything together.
- 1 1/2 cups cheese: Monterey Jack is awesome, but any melt-friendly cheese will do.
- 1/4 cup fresh chives: Chop 'em up fine for a delicious little punch.
- 2 large eggs: These hold the mixture together and make it fluffy inside.
- 3 cups mashed potatoes: Leftovers or fresh are fine—just let them get to room temp first.
Easy Step-by-Step Guide
- Finish Up and Serve
- Spoon on some chives or top with a bit of sour cream, then enjoy while they're warm.
- Bake Them Up
- Bake for 15-20 minutes. They'll go golden and crisp up on the edges. Let them rest a few minutes before you pop them out.
- Fill the Muffin Tin
- Get that potato mix in every muffin cup and sprinkle your remaining cheese on top.
- Head to the Mixing Bowl
- Dump potatoes, eggs (beaten), almost all of the cheese, and chives into a big bowl. Add salt and pepper and gently stir it up.
- Preheat Your Oven
- Turn your oven to 400°F (200°C) and coat a mini muffin tin with a quick burst of nonstick spray.
Tricks for the Best Potato Puffs
Let your mashed potatoes come to room temp so they mix up smoother and bake up softer. Don't go crazy mixing or you'll squash all the fluff out. If you want that really crispy bite, go with a regular muffin tin and bake closer to the bottom of the oven. Let them sit a little after baking so they keep their cute shape.
Fun Twists to Mix In
Try sprinkling in some cooked bacon bits or little cubes of ham for a heartier snack. Play with cheese—sharp cheddar gives zing while smoked gouda adds richness. Sauté some onion or garlic and mix those in for an extra hit of flavor. Top with everything bagel seasoning for something fun and crunchy on top before baking.
FAQs and Make-Ahead Info
Whip up the batter and stash it in the fridge for up to two days before baking. If you have leftover puffs, just pop them in the oven at 350°F for 5-10 minutes to reheat. You can even freeze cooled puffs for three months and rewarm straight from frozen. Pair them with roast meat or dunk them in a hot bowl of stew or soup.
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Frequently Asked Questions
- → Why should potatoes be at room temperature?
When hot, they'll cook the eggs too soon. If too cold, they won't mix well. Room temp ensures a smooth mix and perfect baking.
- → How do I keep the puffs light?
Mix gently! Overmixing can turn the potatoes gummy. Stop as soon as everything's blended for light, airy puffs.
- → Can I use old mashed potatoes for this?
Absolutely! Just make sure they're at room temperature and aren't overly wet. Leftovers work great in this recipe.
- → Why let them cool a bit before removing?
A few minutes of rest helps them firm up, so they don't fall apart when you take them out of the tin.
- → Can I prepare these in advance?
They're best enjoyed fresh but can be reheated in a 350°F oven for about 5-10 minutes. They'll still taste amazing, even if not as puffy.