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Mashed Potato Cheese Puffs

These bite-sized delights turn simple leftovers into a crispy, cheesy appetizer that the whole family will crave.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 12 puffs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 237
Ingredients Equipment Method Notes

Ingredients
  

  • Cooking spray
  • 2 cups cold leftover mashed potatoes
  • 3 large eggs
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Vermont white Cheddar cheese
  • 2 green onions chopped
  • 1 teaspoon dried chives
  • 2 slices bacon cooked and crumbled
  • 1/2 tablespoon grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Sour cream for dipping

Equipment

  • 12-cup muffin tin
  • Large Mixing Bowl

Method
 

  1. Begin by preheating your oven to 375 degrees F (190 degrees C). To ensure the puffs do not stick, spray a standard 12-cup muffin tin liberally with cooking spray.
    Cooking spray
  2. Before mixing, reserve 2 tablespoons of the shredded sharp Cheddar and 2 tablespoons of the white Cheddar to use as a topping later.
    1/2 cup shredded sharp Cheddar cheese, 1/2 cup shredded Vermont white Cheddar cheese
  3. In a large mixing bowl, stir together the cold mashed potatoes, the remaining shredded cheeses, the eggs, and the chopped green onions.
    2 cups cold leftover mashed potatoes, 1/2 cup shredded sharp Cheddar cheese, 1/2 cup shredded Vermont white Cheddar cheese, 3 large eggs, 2 green onions
  4. Season the mixture with salt and black pepper to your preference. Gently fold in the dried chives, the grated Parmesan cheese, and the crumbled bacon until well combined.
    Salt and freshly ground black pepper, 1 teaspoon dried chives, 1/2 tablespoon grated Parmesan cheese, 2 slices bacon
  5. Divide the potato mixture evenly among the 12 prepared muffin cups. Sprinkle the reserved cheese evenly over the top of each puff.
  6. Place the tin in the oven and bake for approximately 15 minutes, or until the tops are golden brown and the puffs are set.
  7. Remove from the oven and allow the puffs to stand in the tin for 5 minutes. This helps them firm up before removal.
  8. Run a dinner knife gently around the edges of each puff to loosen them. Serve immediately while warm with a side of sour cream.
    Sour cream

Notes

To get the best results with your Mashed Potato Cheese Puffs, always use cold mashed potatoes directly from the refrigerator. Cold potatoes hold their shape much better than warm ones when mixing with the eggs.