Cheesy Potato Puffs

This hearty mashed potato cheese puffs recipe transforms leftover mashed potatoes into delightful, savory bites that make an impressive appetizer or side dish. The crispy exterior gives way to a creamy, cheesy interior that will have everyone reaching for seconds.

I first created these puffs during a post holiday cleanup when faced with a mountain of leftover mashed potatoes. What started as kitchen resourcefulness has become one of my most requested recipes for family gatherings and potlucks.

Ingredients

• 3 cups chilled mashed potatoes: provides the perfect base and works better when cold for maintaining structure
• 1 cup shredded cheese: adds gooey texture and rich flavor choose sharp cheddar for maximum impact
• 1/4 cup all purpose flour: helps bind everything together without making the puffs dense
• 2 tablespoons Parmesan cheese: brings a nutty dimension that elevates the overall flavor profile
• 2 tablespoons fresh chives: provides bright color and mild onion flavor that balances the richness
• 1/3 cup sour cream: adds tanginess and helps create a lighter texture in the final puffs
• Salt to taste: always adjust according to how seasoned your mashed potatoes already are
• 2 eggs beaten: serve as the crucial binding agent that helps the puffs rise and hold shape

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400°F and lightly grease a muffin tin. The high temperature is crucial for creating that desirable crispy exterior while maintaining a soft center. Make sure to coat each cup thoroughly to prevent sticking.

Create Wet Base:

In a large bowl whisk eggs and sour cream together until completely smooth and uniform. This step creates the moisture foundation that will keep your puffs from drying out during baking.

Add Flavor Elements:

Gently fold in the shredded cheese Parmesan and chives using a spatula. Distribution is key here make sure each bite will have a bit of everything by thoroughly but gently incorporating these ingredients.

Incorporate Potatoes:

Add your cold mashed potatoes to the mixture and fold carefully. Avoid overmixing which can make the potatoes gummy. Some texture variation is actually desirable for the best final result.

Fill Muffin Tin:

Spoon the mixture into your prepared muffin tin filling each cup about three quarters full. Use an ice cream scoop for uniform portions which ensures even baking throughout.

Bake to Golden Perfection:

Place in the preheated oven and bake for 20 to 25 minutes. Look for a golden brown color on top and slight puffing. The exterior should develop a light crust while the inside remains soft.

Rest Before Serving:

Allow the puffs to cool in the tin for 5 minutes before removing. This resting period helps them set properly and prevents them from falling apart when transferred to a serving dish.

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The smoked paprika is my secret ingredient in this recipe. I add just a pinch to the mixture which people can never quite identify but always comment on. My grandmother first taught me this trick when making her famous potato croquettes during the holidays, and I've never made a batch without it since.

Making Ahead

These potato puffs actually benefit from being made ahead of time. You can prepare the entire mixture up to two days before baking. Simply cover tightly and refrigerate. When ready to bake, allow the mixture to sit at room temperature for about 15 minutes before spooning into the muffin tin. This makes them perfect for entertaining when you want to minimize day of cooking.

Storage Solutions

Store completely cooled puffs in an airtight container in the refrigerator for up to 4 days. For longer storage freeze them individually on a baking sheet then transfer to a freezer bag once solid. They will maintain quality for up to 3 months. To reheat from frozen place directly in a 350°F oven for about 15 minutes until heated through and crispy again. Avoid microwaving which makes them soggy.

Serving Suggestions

These versatile puffs shine in multiple settings. Serve them alongside a protein as an elevated alternative to standard mashed potatoes. Create a brunch spread with these puffs poached eggs and hollandaise sauce. For cocktail parties make mini versions using a small muffin tin and serve with a dollop of crème fraîche and caviar for an impressive appetizer. They also make a wonderful addition to a soup and salad meal especially with hearty stews.

Customization Ideas

The basic recipe provides an excellent canvas for creativity. Add cooked bacon bits and jalapeños for a loaded potato version. Substitute sweet potatoes for traditional ones and add a touch of maple syrup for a sweet and savory variation. Incorporate herbs like rosemary thyme or sage depending on what you are serving them with. For a Mediterranean twist mix in sun dried tomatoes olives and feta cheese instead of cheddar.

Recipe FAQs

→ Can I use instant mashed potatoes for these cheese puffs?

Yes, you can use instant mashed potatoes, though the texture may be slightly different than with homemade. Make sure to prepare them slightly thicker than usual, and chill them before mixing with other ingredients for best results.

→ How should I store leftover potato cheese puffs?

Store cooled puffs in an airtight container in the refrigerator for up to 3-4 days. They actually taste great cold, but can also be reheated in a 350°F oven for 5-10 minutes until warmed through, or briefly in the microwave.

→ Can I freeze these potato cheese puffs?

Absolutely! These freeze beautifully. Allow them to cool completely, then place in a freezer-safe container or bag for up to 2 months. Reheat from frozen in a 375°F oven for 10-15 minutes until heated through.

→ What dipping sauces work well with potato cheese puffs?

These versatile puffs pair wonderfully with sour cream, ranch dressing, sriracha mayo, garlic aioli, or even a simple marinara sauce. For an elegant touch, serve with a dollop of crème fraîche and chives.

→ Can I add meat to these potato puffs?

Yes! Cooked and crumbled bacon, diced ham, or shredded chicken make excellent additions. Just make sure any meat is fully cooked and cooled before adding to the mixture. Add about 1/4 to 1/3 cup of meat to the standard recipe.

→ Why did my potato puffs fall apart?

This typically happens if the potato mixture is too wet or if they're removed from the muffin tin while still too hot. Ensure your mashed potatoes aren't too loose, use cold potatoes, and let the puffs cool for 5-10 minutes in the tin before removing to help them set properly.