Description
Golden, cheesy puffs made from leftover mashed potatoes—crisp outside, fluffy inside—perfect as a snack, appetizer, or side dish.
Ingredients
- 3 cups mashed potatoes
- 1 cup shredded cheese (cheddar, mozzarella, or melting cheese)
- ¼ cup all-purpose flour
- 2 tablespoons Parmesan cheese
- 2 tablespoons chopped chives
- 1/3 cup sour cream
- Salt to taste
- 2 eggs, beaten
Instructions
- Preheat the oven to 400 °F (200 °C) and grease a muffin tin.
- Beat the eggs and stir in the sour cream until smooth.
- Mix in the shredded cheese, Parmesan, chives, and a pinch of salt.
- Fold in the mashed potatoes until evenly combined.
- Scoop the mixture into the tin, filling each cup to the top.
- Bake for 20–25 minutes, until golden and puffed.
- Let cool slightly before removing and serving warm.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a 350 °F oven for about 10 minutes.
- Freeze by flash-freezing and storing in bags; reheat at 375 °F from frozen.
- Can be made with instant mashed potatoes (let cool before mixing).
- Can be baked on a greased sheet at 375 °F if no muffin tin is available.
Nutrition
- Serving Size: 3 puffs
- Calories: 210
- Sugar: 1g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
