Description
These Cheesy Mashed Potato Puffs are a delightful way to repurpose leftover mashed potatoes into a tasty and portable side dish. Packed with cheddar and Parmesan cheeses, these mini puffs are perfect for snacking or serving alongside your favorite main dishes.
Ingredients
Scale
Main Ingredients:
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- Nonstick spray or butter (for greasing muffin tin)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and lightly grease a mini muffin tin with nonstick spray or butter.
- Mix Ingredients: In a large mixing bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, eggs, sour cream, green onions, garlic powder, salt, and pepper. Stir until well mixed.
- Fill Muffin Cups: Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes until the tops are golden brown and slightly crispy.
- Cool and Serve: Let cool in the pan for 5 minutes, then gently remove using a spoon or offset spatula. Serve warm.
Notes
- Perfect for using leftover mashed potatoes.
- You can mix in chopped cooked bacon or herbs for variation.
- These also freeze well and reheat beautifully in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 puffs
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
