Leftover Mashed Potato Cheese Puffs
Leftover mashed potatoes are transformed into crispy, cheesy puffs that are soft inside and perfect as a side, appetizer, or snack. Easy to prepare and can be stored for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 puffs
- Category: Side Dish, Snack, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 to 400°F (200°C) and grease a muffin tin.
- In a mixing bowl, beat the eggs and mix in the sour cream until well combined.
- Stir in shredded cheese, Parmesan cheese, chopped chives, and salt.
- Gently fold in the mashed potatoes until evenly combined.
- Spoon mixture into the greased muffin tin, filling each cup to the top.
- Bake for 20-25 minutes, or until tops are golden brown and puffed up.
- Allow puffs to cool slightly before removing from the muffin tin.
Notes
- Experiment with different cheeses like gouda, fontina, or Gruyère.
- Add herbs such as parsley, thyme, or rosemary for flavor.
- Include jalapeños or cayenne pepper for a spicy kick.
- For vegan version, use dairy-free cheese, plant-based sour cream, and egg replacer.
- Store in an airtight container refrigerated up to 5 days or freeze up to 2 months.
- Reheat in oven at 350°F (175°C) for 10 minutes or longer if frozen.
Nutrition
- Serving Size: 1 puff
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Find it online: http://recipesbyjanet.com/leftover-mashed-potato-cheese-puffs/
