Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs

Cheesy Mashed Potato Puffs

Source: Potatoes USA
Left over mashed potatoes? Try making these crispy, creamy, cheesy mashed potato puffs for a quick breakfast, side dish or appetizer.
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Prep Time 15 mins
Cook Time 35 mins
Course Appetizer, Breakfast, Side Dish
Servings 12

Ingredients
 

  • 2 Cup Mashed potatoes
  • 3 Large Eggs beaten
  • 1 Cup Grated cheese such as Parmesan or Gruyere divided
  • 1/4 Cup Minced fresh chives
  • 1/4 Cup Diced cooked bacon or ham optional
  • Salt and freshly ground pepper
  • Sour cream to serve, optional

Instructions

  • Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
  • Whisk together the mashed potatoes, eggs, 3/4 cup of the cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through.
  • Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.

Notes

You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size).
More Flavoring Ideas for Mashed Potato Puffs:
Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives
Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber.
Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese.
Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.