Easy Cheesy Mashed Potato Puffs – Craving a quick, cheesy appetizer? This Easy Cheesy Mashed Potato Puffs recipe. Is perfect for satisfying your comfort food desires. With fluffy mashed potatoes, gooey Monterey Jack cheese, and fresh chives. These puffs are sure to be a hit. At any gathering.
The first time I made these cheesy mashed potato puffs. It was an impromptu decision. To use up some leftover mashed potatoes. My husband and child. Were instantly hooked. They devoured the puffs in no time. And now it’s a requested favorite for family dinners. And get-togethers. The simple ingredients. And quick prep. Make it a go-to recipe. In our house.
What makes this Easy Cheesy Mashed Potato Puffs truly special?
These mashed potato puffs. Are the ultimate comfort food. With a twist. They’re incredibly easy to make. Using simple ingredients. You likely already have on hand. Perfect as an appetizer. Or a fun side dish. They’re light and fluffy. And packed with cheesy goodness. Plus, they’re customizable. Add your favorite herbs. Or a different cheese. To make them your own.
What You Need To Make This Easy Cheesy Mashed Potato Puffs Recipe?
Eggs: These act as the binder. Holding everything together. And giving the puffs their structure.
Mashed Potatoes: The star of the dish. Providing a creamy, fluffy base. Room temperature works best. For easy mixing.
Monterey Jack Cheese: Adds a mild, creamy flavor. That melts beautifully. Feel free to swap with cheddar. Or your favorite cheese.
Chives: Fresh chives add a subtle oniony flavor And a pop of color. You can also use green onions Or parsley for variation.
Salt and Pepper: Essential for seasoning. Adjust to your taste.
Sour Cream: Optional. But highly recommended for a creamy, tangy topping. That complements the cheesy puffs.
Steps To Make Easy Cheesy Mashed Potato Puffs:
Step 1: Get Ready: Preheat your oven to 400°F and give your mini muffin tin a light greasing. This will help the puffs pop out easily later.
Step 2: Mix It Up: In a large mixing bowl, whisk together the mashed potatoes, beaten eggs, 3/4 c of the shredded cheese, and chopped chives until everything is nicely blended. Don’t forget to season with salt and pepper to your taste.
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Step 3: Fill ‘Em Up: Use a small scoop or spoon to portion out the potato mixture into the prepared muffin tin cups, filling each nearly to the top.
Step 4: Cheese Please: Sprinkle the remaining 1/4 c of shredded cheese over the top of each puff.
Step 5: Bake: Pop the tin into the oven and bake for 15-20 minutes, or until the puffs are golden brown, puffed up, and set.
Step 6: Cool & Serve: Let the puffs cool in the tin for about 5 minutes, then gently remove them with a butter knife or offset spatula. Serve them warm, garnished with extra chopped chives and a dollop of sour cream if you like. Enjoy!
Tip:
For the best results. Make sure your mashed potatoes are at room temperature before mixing. Cold potatoes can make the mixture stiff. And harder to combine. If you’re in a hurry. You can microwave the mashed potatoes for a minute or two. To warm them up. Additionally, try adding a pinch of garlic powder. Or onion powder. To the mixture. For an extra layer of flavor. This recipe is also a great way. To use up leftover mashed potatoes. Reducing food waste. And creating a delicious new dish!
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! Feel free to swap out the Monterey Jack for cheddar, and mozzarella. Or any other cheese you love. Each will give a slightly different flavor. But will still be delicious.
Can I make these ahead of time?
Yes. You can! These puffs can be made ahead. And stored in the fridge for up to 3 days. Reheat them in the oven. At 350°F for about 10 minutes. Or until warmed through.
What can I use instead of sour cream for serving?
If you’re not a fan of sour cream. You can serve these puffs. With a side of ranch dressing, and Greek yogurt. Or even a bit of marinara sauce. For a tasty twist.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Cheesy Mashed Potato Puffs
Ingredients
- 3 eggs beaten
- 2 c mashed potatoes at room temperature
- 1 c shredded Monterey Jack cheese divided
- 1/4 c finely chopped fresh chives plus more for garnish
- Salt and pepper to taste
- Sour cream for serving optional
Instructions
- Preheat and Prep: Fire up your oven to 400°F. And lightly grease a 24-cup mini muffin tin. This step is crucial. To ensure your puffs don't stick. And slide out effortlessly.
- Mix It All Together: In a large bowl. Combine the mashed potatoes, beaten eggs, 3/4 cup of shredded cheese, and chopped chives. Season with salt and pepper to your liking. Mix until everything is well-blended. This is where the magic starts!
- Fill the Muffin Tin: Using a small scoop or spoon. Fill each cup of the prepared muffin tin with the potato mixture. Almost to the top. It's okay if they're a bit full. These puffs are meant to rise. And impress!
- Top with Cheese: Sprinkle the remaining 1/4 cup of shredded cheese over each puff. This cheesy topping will turn golden. And irresistible in the oven.
- Bake to Perfection: Place the muffin tin in the oven. And bake for 15-20 minutes. Keep an eye out—they should be puffed, set, and lightly golden brown on top. Your kitchen will smell amazing!
- Cool and Serve: Let the puffs cool in the tin for about 5 minutes. Then, use a butter knife or an offset spatula to gently lift them out. Serve warm. Garnished with extra chopped chives. And a dollop of sour cream if desired. Enjoy these delightful bites!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Thank you! WOW!