Cheesy Mashed Potato Puffs
These Mashed Potato Puffs are crispy on the outside, fluffy on the inside, and loaded with cheesy, garlicky flavor. The perfect way to use up leftover mashed potatoes for a fun appetizer or side dish.
Ingredients
- 2 cups mashed potatoes leftovers work great!
- 1 cup shredded cheddar cheese sharp cheddar for extra flavor
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 green onions finely chopped (optional but recommended)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt adjust to taste, especially if potatoes are already seasoned
- 1/4 teaspoon black pepper
- Nonstick cooking spray for greasing the muffin tin
Instructions
Step 1: Preheat your oven and prep the muffin tin
- First, preheat your oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with nonstick cooking spray. This helps the puffs release easily after baking.
Step 2: Mix the mashed potato puff batter
- In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, eggs, Parmesan cheese, flour, green onions, garlic powder, salt, and pepper.
- Stir everything together until the mixture is smooth and well combined. The batter should be thick but easy to spoon.
Step 3: Fill the muffin tin
- Spoon the potato mixture evenly into each muffin cup, filling them about three-quarters full. Use the back of a spoon to gently smooth out the tops.
Step 4: Bake until golden and crispy
- Place the muffin tin in the oven and bake for 25 to 30 minutes, or until the tops are golden brown and slightly crispy. The edges will pull away from the sides of the muffin tin when they’re ready.
Step 5: Cool and serve
- Let the mashed potato puffs cool in the muffin tin for 5 minutes, then carefully remove them. Serve warm, garnished with extra green onions or a sprinkle of Parmesan if you’d like. These are best enjoyed fresh out of the oven!