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Cheesy Mashed Potato Puffs

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.
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

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

  1. Preheat oven to 400 F. Generously grease a mini muffin pan with butter or cooking spray to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Let the puffs cool in the pan for a few minutes before removing. Serve warm for the best flavor and texture.