Cheesy Mashed Potato Puffs

This cheesy mashed potato puff recipe transforms leftover mashed potatoes into crispy-outside, fluffy-inside bite-sized treasures. I discovered this brilliant solution during a post-holiday dinner slump when my family was tired of eating the same leftovers.

These little gems have become my go-to solution whenever I make too many mashed potatoes. My children now get excited when they see extra potatoes at dinner because they know these cheesy puffs will appear in their lunchboxes the next day.

Ingredients

• 3 eggs beaten: provides structure and helps the puffs rise beautifully
• 2 cups mashed potatoes: use leftovers or make fresh, just ensure they reach room temperature first
• 1 cup shredded Monterey Jack cheese: melts perfectly for that irresistible stretchy cheese pull
• 1/4 cup finely chopped fresh chives: adds bright color and mild onion flavor
• Salt and pepper: always taste and adjust seasonings to your preference
• Sour cream for serving: offers a cooling contrast to the warm puffs

Step-by-Step Instructions

Prepare Your Oven and Pan:

Heat your oven to 400°F while you lightly grease a 24-cup mini muffin tin. The higher temperature ensures a crispy exterior while maintaining a creamy center.

Mix The Base:

Combine your room temperature mashed potatoes with beaten eggs, 3/4 cup of the cheese, and chives in a large bowl. Mix thoroughly but gently to maintain fluffiness. Season with salt and pepper according to your taste preference.

Fill The Muffin Cups:

Portion the mixture into your prepared muffin tin using a small cookie scoop or spoon. Fill each cup nearly to the top for a nice rise. The cups should be evenly filled for consistent baking.

Add The Cheesy Topping:

Sprinkle the remaining 1/4 cup of shredded cheese evenly over each puff. This creates an irresistible golden, crispy cheese crust that everyone will fight over.

Bake To Golden Perfection:

Place the tin in your preheated oven and bake for 15-20 minutes. Watch for the tops to become puffed, set, and lightly golden brown. The edges should develop a delightful crispness.

Cool Slightly Before Serving:

Allow the puffs to cool in the tin for about 5 minutes. This resting period helps them set up and makes removal easier. Gently loosen the edges with a butter knife or offset spatula before removing.

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The chives are my absolute favorite ingredient in this recipe. They add such a fresh pop of flavor against the rich potatoes and cheese. I grow them in my kitchen window box specifically for this recipe because store-bought never seem to have the same intensity of flavor.

Make Ahead Magic

These puffs can be completely prepared and baked up to 24 hours in advance. After cooling completely, store them in an airtight container in the refrigerator. To reheat, arrange them on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. This makes them perfect for entertaining when you want to prepare food ahead of time.

Freezer Friendly Option

For longer storage, freeze the baked and cooled puffs in a single layer on a baking sheet until solid, then transfer to a freezer bag. They will keep for up to 3 months. Reheat directly from frozen in a 375°F oven for 12-15 minutes. I often make a double batch specifically to stock my freezer for quick appetizers or side dishes.

Creative Variations

These versatile little puffs welcome all sorts of delicious adaptations. Try swapping the Monterey Jack for sharp cheddar, gruyère, or pepper jack for different flavor profiles. Add cooked and crumbled bacon, caramelized onions, roasted garlic, or different herbs like rosemary or thyme. For a more substantial appetizer, fold in some diced ham or shredded rotisserie chicken.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, mozzarella, or your favorite melting cheese.

→ Do I have to use mini muffin tins?

No, you can use standard muffin tins for larger puffs. Adjust the baking time accordingly.

→ Can I prepare these in advance?

Yes, you can assemble the mixture ahead of time and bake just before serving to keep them fresh.

→ What should I serve with these puffs?

Serve them with sour cream, a sprinkle of fresh chives, or even a dipping sauce for added flavor.

→ How do I prevent the mixture from becoming gummy?

Be sure not to overmix the potato mixture, as this can lead to a dense and gummy texture.