Crispy Cheese Potato Muffins (Print Version)
# Ingredients:
→ For the Potato Puffs
01 -
2 cups mashed potatoes (leftover or freshly made)
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1 cup shredded cheddar cheese
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1/4 cup grated Parmesan cheese
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2 large eggs
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1/4 cup milk
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2 green onions, chopped
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Salt and pepper to taste
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika (optional)
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
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In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, eggs, milk, chopped green onions, garlic powder, and smoked paprika (if using). Season with salt and pepper to taste. Stir well until all ingredients are thoroughly combined and the mixture is smooth and creamy.
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Using a spoon or ice cream scoop, divide the potato mixture evenly among the prepared muffin cups. Fill each cup about three-quarters full to allow room for the puffs to rise during baking.
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Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the puffs are set in the center. The edges should be crispy and slightly pulled away from the sides of the muffin tin.
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Remove the muffin tin from the oven and let the potato puffs cool in the tin for about 5 minutes. This brief cooling period helps them set up and makes them easier to remove without breaking.
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Carefully run a knife around the edges of each puff to loosen, then gently lift them out of the muffin tin. Serve warm as a side dish, snack, or appetizer. They're delicious on their own or with a dollop of sour cream or a sprinkle of additional green onions.
# Notes:
01 -
These Cheesy Mashed Potato Puffs transform ordinary mashed potatoes into something special, with a crispy exterior and fluffy, cheesy interior.
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Leftover mashed potatoes work perfectly in this recipe, making it an excellent way to repurpose yesterday's side dish into today's star.
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For extra flavor, try adding crispy bacon bits, diced jalapeños, or different cheese varieties like Gruyère or pepper jack.
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These puffs can be made ahead and reheated in a 350°F oven for 10 minutes or until warmed through. They also freeze well for up to 3 months.