Cheesy Mashed Potato Puffs (Print Version)
# Ingredients:
01 -
3 eggs, beaten
02 -
2 cups mashed potatoes, at room temperature
03 -
1 cup shredded Monterey Jack cheese, divided
04 -
1/4 cup finely chopped fresh chives, plus more for garnish
05 -
Salt and pepper to taste
06 -
Sour cream for serving (optional)
# Instructions:
01 -
Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
02 -
In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until fully combined. Season with salt and pepper to taste.
03 -
Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top. Top each puff with the remaining 1/4 cup shredded cheese.
04 -
Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
05 -
Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
06 -
Serve warm, garnished with extra chopped chives and dollops of sour cream if desired.
# Notes:
01 -
Be sure to let any freshly made mashed potatoes cool completely before mixing in the eggs.
02 -
Don't overmix the potato mixture or it can become dense and gummy.
03 -
Use a small cookie or portion scoop to easily fill the muffin tin cups.
04 -
For crispier puffs, use a standard muffin tin instead of a mini one.
05 -
Bake puffs on the lower oven rack for optimal browning.
06 -
Let puffs rest for 5 minutes before removing from tin so they can set up.