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Mashed Potato Cheese Puffs with Cheddar and Parmesan finished recipe

Mashed Potato Cheese Puffs with Cheddar and Parmesan

Savory, two-bite snacks made from cooked mashed potatoes, featuring cheddar and parmesan cheese, baked in a mini muffin pan.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 24 mini puffs servings
Ingredients Method Notes

Ingredients
  

For the Potato Puffs
  • 1 tablespoon unsalted butter for greasing the pan
  • 2 cups cold prepared mashed potatoes
  • 2 large eggs lightly beaten
  • 1 cup shredded sharp cheddar cheese divided
  • 1/2 cup finely grated Parmesan cheese divided
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely chopped fresh chives
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
For Serving
  • 1/2 cup sour cream optional, for serving
  • 1 tablespoon finely chopped fresh chives optional, for garnish

Method
 

Method
  1. Refrigerate cooled Mashed Potato Cheese Puffs in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.
  2. Reheat them on a baking sheet at 375°F (190°C) for 8 to 10 minutes, until hot and lightly crisp. For food safety, reheated puffs should reach 165°F (74°C). Microwave reheating is quicker but will soften the browned edges.
  3. To freeze, cool the baked puffs completely and freeze them in a single layer on a tray. Transfer the firm puffs to a freezer-safe container and freeze for up to 2 months. Reheat from frozen at 375°F (190°C) for 15 to 18 minutes.

Notes

Best enjoyed fresh from the oven, but can be reheated.

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