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These Cheesy Mashed Potato Puffs were born in my kitchen one day after Thanksgiving when I was staring at a big bowl of leftover mashed potatoes. Now they've become one of my favorite ways to transform simple mashed potatoes into something magical! The outside gets perfectly crispy while the inside stays fluffy and cheese just like little clouds of potato heaven. My family actually gets excited when we have leftover mashed potatoes because they know these puffs are coming.
Everything You Need For Perfect Potato Puffs
- Mashed Potatoes: 2 cups leftover or fresh work great. I love using my garlic mashed potatoes for extra flavor.
- Cheddar Cheese: 1 cup freshly shredded makes all the difference in getting that perfect melt.
- Parmesan Cheese: ¼ cup freshly grated adds such wonderful depth.
- Eggs: 2 large to help create that puffy texture we're looking for.
- Milk: ¼ cup to get the consistency just right.
- Green Onions: 2 chopped fresh from my garden when possible.
- Garlic Powder: ½ tsp because everything's better with garlic.
- Smoked Paprika: ½ tsp my secret ingredient for extra flavor.
- Salt and Pepper: Just enough to make all the flavors pop.
Let's Make Some Potato Magic
- Get Started
- First things first heat your oven to 400°F and grease your muffin tin really well these like to stick!
- Mix It Up
- Throw everything into a big bowl the potatoes both kinds of cheese eggs milk those fresh green onions and all your seasonings. Mix until it's nice and smooth.
- Fill Those Tins
- Spoon your mixture into the muffin tin about ¾ full gives them room to puff up beautifully.
- Baking Time
- Pop them in the oven for about 20 minutes until they're golden brown on top and set in the middle.
- Time to Enjoy
- Let them cool just a bit so they set up then dig in while they're warm and the cheese is all melty!
My Favorite Tips and Tricks
- Make Them Special: Sometimes I throw in some crispy bacon pieces or leftover ham it takes them to a whole new level.
- Extra Crispy Top: A sprinkle of Parmesan right before baking creates the most amazing crispy crust.
- Dip It Good: We love these with a dollop of sour cream or my homemade ranch dressing.
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Why These Little Puffs Are So Special
These potato puffs have saved so many family dinners when I needed something quick and comforting. The way they puff up golden brown the cheese gets all melty and the outside gets crispy it's pure comfort food magic. My kids actually cheer when they see me pulling out the muffin tin because they know what's coming. There's something so satisfying about transforming simple leftover mashed potatoes into these little bites of heaven.
Frequently Asked Questions
- → Why won't my puffs hold their shape?
The potato mixture might be too wet. Add a bit more cheese or let the mashed potatoes dry out slightly before mixing.
- → Can I make these ahead of time?
You can mix ingredients ahead and store in the fridge, but bake just before serving for best texture.
- → What type of potatoes work best?
Any mashed potatoes work, but drier, starchier potatoes like Russets make firmer puffs.
- → Can I freeze these?
Yes! Freeze after baking and reheat in the oven until crispy again. They'll keep for up to 2 months.
- → How do I prevent sticking?
Grease the muffin tin well, especially the bottoms and sides. Non-stick cooking spray works great.