Mashed Potato Cheese Puffs (Printable Version)
Crispy golden bites blending fluffy mashed potatoes with melted cheese and herbs for ultimate comfort.
# What You Need:
→ Mashed Potato Base
01 - 2 cups mashed potatoes (from about 3 medium potatoes)
02 - 2 tablespoons unsalted butter
03 - ¼ cup whole milk
04 - Salt and black pepper to taste
→ Cheese and Mix-ins
05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 large eggs
08 - 2 tablespoons chopped chives or green onions
09 - ¼ teaspoon smoked paprika
→ For Baking
10 - 2 tablespoons all-purpose flour
11 - 1 tablespoon melted butter for brushing
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
02 - If not using leftovers, peel, boil, and mash potatoes 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 well incorporated.
04 - Use a spoon or small ice cream scoop to form 12 dollops of mixture onto the prepared baking sheet.
05 - Brush tops with melted butter for extra golden color.
06 - Bake 25 to 30 minutes until puffs are golden brown and set.
07 - Let cool for a few minutes before serving. Serve warm with sour cream if desired.
# Helpful Tips:
01 -
- They turn humble leftovers into something that feels like a fancy appetizer
- The crispy golden crust gives way to the most incredibly fluffy, cheesy center
02 -
- Cold mashed potatoes mix much better than warm ones, which can melt the cheese too early
- The puffs will look puffy and golden but still feel slightly soft, that is exactly when they are done
03 -
- A small ice cream scoop creates uniform puffs that bake evenly and look professionally made
- Letting the mixture rest for 10 minutes before scooping helps the flour hydrate for better structure