Description

These delightful Cheesy Mashed Potato Puffs are a fantastic way to use up leftover mashed potatoes. They’re simple to make, incredibly comforting, and perfect as an appetizer, side dish, or snack.

Ingredients

Scale

2 cups cold mashed potatoes (about 1.5 to 2 pounds of potatoes, prepared and cooled)
1/2 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
1/4 cup all-purpose flour
1 large egg, lightly beaten
2 tablespoons finely chopped fresh chives or green onions (optional)
1/4 teaspoon salt (adjust to taste)
1/8 teaspoon black pepper
Olive oil spray or melted butter, for greasing the baking sheet

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil spray or melted butter.
2. In a medium bowl, combine the cold mashed potatoes, shredded cheese, flour, lightly beaten egg, chives or green onions (if using), salt, and pepper.
3. Mix the ingredients gently until just combined. Be careful not to overmix. The mixture should be thick enough to hold its shape.
4. Using a tablespoon or a cookie scoop, portion out the mixture. Gently roll each portion into a small ball or a slightly flattened disc, or simply drop spoonfuls onto the baking sheet.
5. Place the formed puffs onto the prepared baking sheet, leaving about an inch of space between each one.
6. Bake for 20-25 minutes, or until the puffs are golden brown on the edges and firm to the touch.
7. Remove the baking sheet from the oven and let the puffs cool on the sheet for a few minutes before transferring them to a wire rack to cool further.

Notes

Store cooled puffs in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 8-12 minutes or in the air fryer at 350°F (175°C) for 5-7 minutes for best results.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Appetizer/Side
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 puff
Calories: 120
Sugar: 1g
Sodium: 150mg
Fat: 5g
Carbohydrates: 15g
Fiber: 1g
Protein: 4g