I stole this recipe for Cheesy Mashed Potato Puffs from tasteofrecipe.net. This recipe is a fancy way to eat mashed potatoes. Leftover mashed potatoes, shredded cheese, chives, flour, garlic powder, salt and pepper are added to a bowl. Then an egg is added and everything is mixed together. Next the potato mixture is rolled into balls and then rolled in Parmesan cheese. Once coated the potato balls are placed in mini muffin tins. The potato balls are baked until they turn puffy, golden brown and crispy. If you don’t have leftover mashed potatoes (or don’t trust the potatoes someone else made) you can use instant mashed potatoes.
The ingredients for this recipe are: 3 cups mashed potatoes, 1 cup cheddar cheese, 1 large egg, ¼ cup chives, ¼ cup AP flour, ½ tsp garlic powder, salt and pepper, ½ cup Parmesan cheese
Chill the mashed potatoes (homemade or instant) for several hours.
Then add shredded cheddar cheese, chives, flour, garlic powder, salt, pepper and the egg.
Stir thoroughly until everything is evenly mixed.
Use your hands or a small cookie scoop to form the potato mixture into 1 inch balls. Roll each ball in grated Parmesan cheese for a crispy coating.
Place each ball into a cup of the greased mini muffin pan, pressing gently to shape them into the mold.
Place the muffin pan in the preheated oven and bake at 400 F for 15 to 20 minutes, or until the edges of the puffs turn golden brown and crispy.
Let the puffs cool in the pan for a few minutes before removing. Serve warm for the best flavor and texture.
If you liked this recipe for Cheesy Mashed Potato Puffs then you can also try Mashed Potato Pancakes, Mashed Potato Puffs or Mashed Potato Casserole.
Cheesy Mashed Potato Puffs
Ingredients
- 3 cups mashed potatoes chilled
- 1 cup cheddar cheese shredded
- 1 large egg
- ¼ cup chives chopped
- ¼ cup AP flour
- ½ tsp garlic powder
- Salt and pepper to taste
- ½ cup Parmesan cheese grated
Instructions
-
Preheat oven to 400 F. Generously grease a mini muffin pan with butter or cooking spray to prevent sticking.
-
In a large mixing bowl, mix the chilled mashed potatoes with shredded cheddar cheese, chives, flour, garlic powder, salt and pepper. Crack the egg into the bowl and stir thoroughly until everything is evenly mixed.
-
Use your hands or a small cookie scoop to form the potato mixture into 1 inch balls. Roll each ball in grated Parmesan cheese for a crispy coating. Place each ball into a cup of the greased mini muffin pan, pressing gently to shape them into the mold.
-
Place the muffin pan in the preheated oven and bake for 15 to 20 minutes, or until the edges of the puffs turn golden brown and crispy. Keep an eye on them to prevent overcooking.
-
Let the puffs cool in the pan for a few minutes before removing. Serve warm for the best flavor and texture.