Mashed Potato Cheese Puffs (Printable Version)
Fluffy mashed potatoes blended with cheese, baked until golden and puffy.
# What You Need:
→ Mashed Potatoes
01 - 2 cups mashed potatoes (from about 3 medium potatoes)
02 - 2 tablespoons unsalted butter
03 - 1/4 cup whole milk
04 - Salt and black pepper to taste
→ Cheese & Mix-ins
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 large eggs
08 - 2 tablespoons chopped chives or green onions
09 - 1/4 teaspoon smoked paprika (optional)
→ For Baking
10 - 2 tablespoons all-purpose flour (or gluten-free flour blend)
11 - 1 tablespoon melted butter for brushing
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
02 - If not using leftovers, peel and boil potatoes until tender. Mash with butter, milk, salt, and pepper until smooth. Allow to cool slightly.
03 - In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, chives, smoked paprika, and flour. Mix until smooth and thoroughly incorporated.
04 - Use a spoon or small ice cream scoop to form 12 equal dollops of mixture onto the prepared baking sheet.
05 - Brush tops of each puff with melted butter for extra golden color.
06 - Bake for 25-30 minutes until puffs are golden brown and set throughout.
07 - Let cool for a few minutes before serving. Serve warm with sour cream if desired.
# Expert Advice:
01 -
- They transform boring mashed potatoes into the most addictive appetizer you've ever tasted
- The crispy exterior gives way to an impossibly fluffy, cheesy center that makes everyone reach for seconds
02 -
- Hot mashed potatoes will melt the cheese too much and make the mixture gloppy, so let them cool to at least room temperature before mixing
- Overmixing can make the texture dense, so stop as soon as everything is incorporated and smooth
03 -
- Use a cookie scoop for perfectly uniform puffs that bake evenly
- Let the mixture rest for 10 minutes before scooping if it feels too sticky to handle