Mashed Potato Cheese Puffs (Print Version)
# Ingredients:
→ Base
01 -
3 cups chilled mashed potatoes
02 -
2 eggs, beaten
03 -
1/3 cup sour cream
04 -
Salt, to taste
→ Cheeses
05 -
1 cup shredded melting cheese (cheddar, mozzarella, or similar)
06 -
2 tablespoons Parmesan cheese (optional)
→ Flour and Seasonings
07 -
1/4 cup all-purpose flour
08 -
2 tablespoons fresh chives, finely chopped
# Instructions:
01 -
Preheat the oven to 200°C and lightly grease a muffin tin to prevent sticking.
02 -
In a large mixing bowl, whisk together the beaten eggs and sour cream until smooth and well incorporated.
03 -
Stir in the shredded cheese, optional Parmesan, and finely chopped chives. Mix thoroughly for even distribution.
04 -
Gently fold the chilled mashed potatoes and flour into the egg and cheese mixture. Season with salt to taste and mix just until combined, preserving some texture.
05 -
Spoon the mixture into the prepared muffin tin, filling each cup approximately three-quarters full to allow expansion.
06 -
Place the tin in the oven and bake for 20–25 minutes, or until the tops are puffed and golden brown.
07 -
Allow to cool slightly before carefully removing from the muffin tin. Serve warm with your preferred dip or as a side dish.
# Notes:
01 -
For a gluten-free adaptation, substitute all-purpose flour with a gluten-free alternative.
02 -
The puffs are ideal for using up leftover mashed potatoes and can be customized with different cheeses.