Name: Cheesy Mashed Potato Puffs Recipe
Prep time: 10 min
Cook time: PT-491234H20M59S
Total time: 30 min
Cuisine: American
Ingredients: 3 eggs (beaten); 2 cups mashed potatoes (at room temperature); 1 cup shredded Monterey Jack cheese, divided; 1/4 cup finely chopped fresh chives (plus more for garnish); Salt and pepper to taste; Sour cream for serving (optional)

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Introduction

Cheesy Mashed Potato Puffs are a delightful, savory snack perfect for any occasion. Crispy on the outside and creamy on the inside, these bite-sized treats combine fluffy mashed potatoes with melted cheese and fresh chives for a comforting and flavorful bite.

A close-up view shows several small baked pies arranged on a white plate set on a white marbled surface. Each pie has a golden-brown, slightly crispy top crust with a few flecks of herbs like parsley and black pepper scattered on it. Below the crust, the pies have a thick, fluffy layer of creamy mashed potato filling with a soft texture and light color. The pies are held in dark baking cups, and small bits of green herbs are sprinkled around the plate. The lighting highlights the flaky, slightly browned edges and the soft, moist inside of the pies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs (beaten)
2 cups mashed potatoes (at room temperature)
1 cup shredded Monterey Jack cheese (divided)
1/4 cup finely chopped fresh chives (plus more for garnish)
Salt and pepper (to taste)
Sour cream (for serving, optional)

Instructions

Step 1: Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
Step 2: 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.
Step 3: Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
Step 4: Top each puff with the remaining 1/4 cup shredded cheese.
Step 5: Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
Step 6: Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
Step 7: Serve warm, garnished with extra chopped chives and dollops of sour cream if desired. Enjoy!

Tips & Variations

For extra crispiness, sprinkle a little Parmesan cheese on top before baking.
Substitute Monterey Jack with cheddar, mozzarella, or a cheese blend for different flavors.
Add cooked bacon or diced ham to the mixture for a heartier puff.
If mashed potatoes are cold, warm them slightly before mixing to help the mixture bind better.

Storage

Store leftover puffs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes or until warmed through to maintain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up of three golden baked cheesy muffins on a white plate, sitting on a white marbled surface, with melted cheese that is bubbly and browned on top. The muffins have a soft, moist inside showing small rice-like grains, and are sprinkled with finely chopped green herbs. The muffin in front has a bite taken out, revealing stringy melted cheese stretching slightly. In the blurry background, two white bowls add depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover mashed potatoes for this recipe?

Yes, leftover mashed potatoes work great as long as they are at room temperature and not too watery. Warm them slightly if needed before mixing.

Can I make these puffs ahead of time?

You can prepare the mixture and fill the muffin tin in advance, then refrigerate it covered for up to 24 hours before baking. Bake just before serving for the best texture.