Post Time:
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Introduction:
Indulge in the cheesy delight of Cheesy Mashed Potato Puffs. These delicacies are crispy on the outside, fluffy on the inside and are perfect as an appetizer or a casual snack. With twelve servings in this recipe, you will definitely have enough to share at your next gathering!
Why Make This Recipe:
These Cheesy Mashed Potato Puffs are a tasty spin on traditional mashed potatoes. Infused with tangy cheese and fried to golden perfection, they are sure to be a hit. Not to mention, they’re a great way to use up leftover mashed potatoes from the fridge!
How to Make Cheesy Mashed Potato Puffs:
Ingredients:
– 2 cups mashed potatoes (leftover or freshly made)
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 2 eggs, lightly beaten
– 1/4 cup all-purpose flour
– 2 green onions, finely chopped
– Salt and pepper, to taste
– 1/4 teaspoon garlic powder
– 1/4 teaspoon paprika
– Cooking spray or melted butter for greasing
Directions:
1. Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with cooking spray or melted butter.
2. In a mixing bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, beaten eggs, flour, and green onions.
3. Season the mixture with salt, pepper, garlic powder, and paprika. Mix until well blended.
4. Divide the potato mixture evenly among the muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven for 30 minutes, or until the tops are golden and crispy.
6. Remove from the oven and allow the puffs to cool in the pan for a couple of minutes before transferring to a wire rack.
7. Serve warm and enjoy their cheesy, fluffy goodness!
How to Serve Cheesy Mashed Potato Puffs:
These Potato Puffs serve perfectly as a snack or appetizer. You can pair them with a dipping sauce of your choice. They also make a delightful side dish to a heartier main course.
How to Store Cheesy Mashed Potato Puffs:
If you end up with leftovers, simply let them cool completely before storing in an airtight container. They can be refrigerated and used up to three days. Reheat in the oven until warm throughout.
Tips to Make Cheesy Mashed Potato Puffs:
To achieve a beautifully baked puff, ensure your muffin tins are properly greased. This also makes removal of the puffs easier.
Variations (if any):
The recipe equally works well with sweet potatoes for a healthier option, or a blend of cheddar and mozzarella for a creamier cheese flavour.
FAQs:
1. Can I make this recipe gluten-free?
Yes, simple swap out the all-purpose flour for a gluten-free option.
2. What can I use instead of Cheddar cheese?
You can use another type of shredded cheese of choice. A blend of Mozzarella and Parmesan works well too.
3. Can I make the Potato Puffs in advance?
Yes, these Potato Puffs can be made in advance and reheated before serving. Just ensure they are stored in an airtight container in the refrigerator.