Description

These Leftover Mashed Potato Cheese Puffs are a delightful way to transform your leftover mashed potatoes into a cheesy, golden-brown snack or side dish. With a blend of shredded cheese, Parmesan, chives, and sour cream, these puffs are baked until puffed and crispy on the outside while remaining creamy inside. Perfect for a quick appetizer or a comforting addition to any meal.

Ingredients

Scale

Mashed Potato Mixture

3 cups mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)
1/4 cup all-purpose flour
2 tablespoons Parmesan cheese
2 tablespoons chives, chopped
1/3 cup sour cream
Salt to taste
2 eggs, beaten

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grease a muffin tin thoroughly to prevent sticking and ensure easy removal of the cheese puffs after baking.
Mix Eggs and Sour Cream: In a large mixing bowl, beat the eggs first and then add the sour cream. Mix these together until fully combined to create a creamy base for the mixture.
Add Cheese, Chives, and Seasoning: Incorporate the shredded cheese (cheddar, mozzarella, or your choice), Parmesan cheese, chopped chives, and a pinch of salt into the egg and sour cream mixture. Stir well to distribute all ingredients evenly.
Combine with Mashed Potatoes: Gently fold the leftover mashed potatoes into the cheese mixture. Be careful to combine everything uniformly without overworking the potatoes to maintain a light texture.
Fill Muffin Tin: Spoon the combined mixture into the prepared muffin tin cups, filling each one up to the top for nicely shaped puffs.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the puffs rise and the tops turn golden brown and slightly crisp.
Cool and Serve: Remove the muffin tin from the oven and let the puffs cool slightly. Carefully remove them from the tin. Serve warm as a delightful snack or alongside your favorite meal.

Notes

For extra flavor, you can add finely chopped cooked bacon or sautéed onions to the mixture.
Make sure the mashed potatoes are not too watery to avoid soggy puffs.
You can substitute all-purpose flour with gluten-free flour to make it gluten-free.
Use freshly chopped chives for the best flavor, or substitute with green onions if unavailable.
Store leftovers in the refrigerator for up to 2 days and reheat in the oven to retain crispiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: mashed potato cheese puffs, cheesy snack, leftover mashed potatoes recipe, baked potato snacks, easy appetizer