Mashed Potato Cheese Puffs (Printable)
Golden, cheesy bites featuring fluffy mashed potatoes baked until puffy and irresistible
# What You Need:
→ For the Mashed Potatoes
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 & 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 (optional)
→ For Baking
10 - 2 tablespoons all-purpose flour (or use gluten-free flour blend, if needed)
11 - 1 tablespoon melted butter, for brushing
# 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 25–30 minutes until puffs are golden brown and set.
07 - Let cool for a few minutes before serving. Serve warm with a dollop of sour cream, if desired.
# Expert Advice:
01 -
- These puffs transform humble leftovers into something that feels like a treat from a fancy bakery
- The crispy outside gives way to the most incredibly fluffy, creamy center that makes people instantly reach for seconds
02 -
- Cold mashed potatoes are much easier to work with than hot ones, so plan ahead or let them cool completely
- Do not skip the flour, even though it seems like a tiny amount, it is what keeps these from collapsing
03 -
- Room temperature eggs incorporate much more smoothly than cold ones straight from the fridge
- Letting the puffs rest on the hot baking sheet for 5 minutes after baking helps them set without collapsing