Cheesy Mashed Potato Puffs

 The absolute best way to use up leftover mashed potatoes! These golden, crispy-on-the-outside, creamy-on-the-inside puffs are loaded with cheddar cheese and baked in a mini muffin tin.

PREP TIME 10minutes mins

COOK TIME 20minutes mins

TOTAL TIME  30minutes mins

INGREDIENTS

2 cups cold leftover mashed potatoes firm, not runny

2 large eggs lightly beaten

1 cup shredded cheddar cheese mild or medium

¼ cup finely chopped green onion or chives

INSTRUCTIONS

Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly grease a mini muffin pan (24-count) with cooking spray, shortening, or a little butter.

Prep Potatoes: In a medium mixing bowl, add the completely cold mashed potatoes. Break them up gently with a fork so there are no big, hard clumps remaining.

Mix in Eggs: Stir the lightly beaten eggs directly into the cold potatoes until the mixture looks completely smooth and the eggs are fully worked in.

Add Mix-ins: Add the shredded cheddar cheese and the finely chopped green onion or chives. Stir the batter until everything is evenly combined.

Fill Pan: Using a small spoon or a tablespoon measure, scoop the thick potato mixture directly into the prepared mini muffin cups, filling each one almost to the top. Gently press the tops down to smooth them out.

Bake: Bake on the middle rack for 18-22 minutes, or until the puffs are fully set, the edges are golden brown, and the tops look lightly crisp.

Rest: Remove the hot pan from the oven and let the potato puffs cool and set in the pan for exactly 5 minutes.

Serve: Run the tip of a butter knife carefully around the edges if needed, then gently lift the puffs out of the tin and serve warm.

NOTES

We cannot stress this enough-you strictly MUST let the puffs rest in the hot pan for 5 minutes after baking! If you try to remove them immediately, the soft cheese and hot egg will cause them to break completely apart.