Cheesy Mashed Potato Puffs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large eggs, well beaten
02 -
2 cups mashed potatoes, at room temperature
03 -
1 cup shredded Monterey Jack cheese, divided
04 -
¼ cup fresh chives, finely chopped, plus extra for garnish
05 -
Salt and freshly ground black pepper to taste
06 -
Sour cream for serving (optional)
# Instructions:
01 -
Get your oven heated to 400°F and lightly grease a 24-cup mini muffin tin.
02 -
In a large bowl, gently mix your room temperature mashed potatoes with the beaten eggs, ¾ cup of the cheese, and those fresh chives. Season with salt and pepper until it tastes just right.
03 -
Using a small scoop or spoon, fill each muffin cup almost to the top with your potato mixture. Sprinkle the remaining cheese over each puff.
04 -
Pop them in the oven for 15-20 minutes until they're puffed up and golden brown on top with that cheese all melted and delicious.
05 -
Let them cool for 5 minutes, then gently remove from the tin with a butter knife. Garnish with extra chives and serve warm, with sour cream if you like.
# Notes:
01 -
Make sure your mashed potatoes are completely cooled before mixing with eggs
02 -
Use a portion scoop for easy, even filling
03 -
Bake on lower oven rack for best browning
04 -
Can be made in standard muffin tin for larger, crispier puffs