Cheesy Mashed Potato Puff

Big bowls of mashed potatoes, doused with butter, are the most reassuring food in the world. You can’t have a dinner without them; they are the classic accompaniment. Despite my undying affection for mashed potatoes, I must admit that they may get tedious after a time.

For that reason, I get a thrill out of coming up with novel, imaginative uses for leftover mashed potatoes, since they may be transformed into something entirely new and irresistible.

Here we have these mashed potato puffs that are just delicious—crisp and fluffy with a creamy and cheesy inside. When I first produced them, it was because I had to use up the large batch of mashed potatoes that had been sitting in my fridge. I opted to try this puff recipe instead of reheating them, as that never makes them taste quite right. What a relief!

I knew I had hit the jackpot the moment I took the first baking sheet of potato puffs from the oven. A deliciously light and fluffy quiche-like interior—almost like a soufflé!—was revealed behind the crispy, golden brown shell. However, what really made them tempting were the little bits of melty cheese that were strewn throughout.

After just one taste, my husband and I couldn’t stop. Indulge in these potato puffs that are the epitome of potato perfection—cheesy, creamy, and addictive. They had a fantastic texture and were quite delicious. That batch, needless to say, was gone in an instant.

Since then, these cheese potato puffs have become an absolute go-to for me whenever there are leftover mashed potatoes. As an entertaining side dish for special occasions or weeknight dinners, I sometimes whip them up. There are occasions when I’ll whip up a batch to enjoy as a tempting appetizer.

These potato puffs will be a hit with guests in any presentation. The combination of the crunchy, cheesy outside and the creamy potato within brings back so many fond memories. They’re very delicious, like a cross between mashed potatoes and tater tots!

What You Need:

3 beaten eggs
2 cups thawed mashed potatoes
1 cup Monterey Jack cheese, divided
1/4 cup fresh chives, minced, plus more for garnish
Salt and pepper to taste
Sour cream for serving (optional)

Instructions:

1. Preheat the oven to 400°F. Lightly butter a 24-cup mini muffin pan and set aside.
2. In a large bowl, mix together the mashed potatoes, eggs, 3/4 cup of grated cheese, and chives until well blended. Add salt and pepper according to your preference.

1. Spoon or scoop the potato mixture into the prepared muffin pan cups, filling them almost to the top.
2. Sprinkle the remaining 1/4 cup of grated cheese over each puff.
  1. Bake for 15 to 20 minutes, until puffs are set and slightly golden brown.
  2. Let the puffs cool for 5 minutes before carefully removing them from the tin using an offset spatula or butter knife.
  3. Serve warm, topped with additional chopped chives and sour cream if desired. Enjoy!
  Notes:
  - Before adding the eggs to any recently cooked mashed potatoes, make sure they have cooled completely.
  - To prevent the potato mixture from becoming thick and gooey, be careful not to overmix it.
  - Use a tiny cookie or portion scoop to fill the muffin pan cups easily.
  - For crispier puffs, use a regular muffin tin instead of a mini muffin pan.
  - Bake the puffs on the lowest oven rack for perfect browning.
  - Allow the puffs to set up for 5 minutes after removing them from the pan.
  Conclusion
  
  These mashed potato puffs are the ultimate way to reinvent your leftovers, turning them into a delightful treat that everyone will love. Whether you’re serving them as a side dish, an appetizer, or a snack, they are sure to be a hit. Their cheesy, creamy, and fluffy goodness is simply irresistible. Give them a try, and they might just become your new favorite way to use up leftover mashed potatoes.
  
  For more creative and delicious recipes like this, keep following me. Thank you! ♥️

What You Need:

Instructions:

Notes:

Conclusion

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