Mashed Potato Cheese Puffs (Printable version)

Golden-baked cheesy potato puffs, perfectly fluffy inside with herbs and two cheeses.

# What you need:

→ Mashed Potatoes

01 - 2 cups mashed potatoes, prepared from about 3 medium potatoes
02 - 2 tablespoons unsalted butter
03 - 1/4 cup whole milk
04 - Salt and black pepper to taste

→ Cheese and Mix-ins

05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 large eggs, beaten
08 - 2 tablespoons fresh chives or green onions, finely chopped
09 - 1/4 teaspoon smoked paprika

→ Baking Components

10 - 2 tablespoons all-purpose flour
11 - 1 tablespoon unsalted butter, melted for brushing

# How To:

01 - Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
02 - If using fresh potatoes, peel and boil until tender. Drain thoroughly, then mash with 2 tablespoons butter and milk until smooth. Season with salt and pepper. Cool slightly before proceeding.
03 - In a large mixing bowl, combine the prepared mashed potatoes with shredded cheddar, Parmesan, beaten eggs, chopped chives, smoked paprika, and flour. Mix thoroughly until all ingredients are evenly incorporated and the mixture is smooth.
04 - Using a spoon or small ice cream scoop, portion approximately 12 evenly-sized dollops of the potato mixture onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
05 - Brush the tops of each puff with melted butter to promote even browning and a golden finish.
06 - Bake for 25 to 30 minutes until the puffs are golden brown on top, puffed, and set in the center. The tops should feel firm to the touch.
07 - Remove from oven and let cool on the baking sheet for 3 to 5 minutes to set. Serve warm, optionally topped with a dollop of sour cream.

# Expert Advice:

01 -
  • They transform leftover mashed potatoes into something completely new and exciting
  • The cheese creates these incredible crispy edges while staying fluffy inside
  • Ready in under an hour with ingredients you probably already have
02 -
  • Cold mashed potatoes mix better than hot ones and give you more control over the texture
  • Do not skip the flour even if it seems like a weird addition for potato puffs
  • Overmixing can make them tough, so stop as soon as everything is combined
03 -
  • Use a cookie scoop for uniform sizing so they all bake at the same rate
  • Space them about 2 inches apart to allow room for rising and spreading

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