Mashed Potato Cheese Puffs (Printable)
Golden, fluffy potato puffs loaded with sharp cheddar and Parmesan, baked until crispy. Perfect warm appetizer or side.
# What You'll Need:
→ Mashed Potato Base
01 - 2 cups mashed potatoes prepared from 3 medium potatoes
02 - 2 tablespoons unsalted butter
03 - ¼ cup whole milk
04 - Salt and black pepper to taste
→ Cheese and 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
→ Baking Components
10 - 2 tablespoons all-purpose flour
11 - 1 tablespoon melted butter for brushing
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease baking sheet or line with parchment paper.
02 - If not using leftovers, peel and boil potatoes until tender. Mash with 2 tablespoons butter and milk until smooth. Season with salt and pepper. Allow to cool slightly.
03 - In large bowl, mix mashed potatoes with cheddar, Parmesan, eggs, chives, smoked paprika, and flour. Blend until completely smooth and well incorporated.
04 - Use spoon or small ice cream scoop to portion 12 evenly sized dollops onto prepared baking sheet, spacing apart for even baking.
05 - Brush tops of each puff with melted butter to promote golden browning.
06 - Bake for 25 to 30 minutes until puffs are golden brown and set throughout.
07 - Let cool on baking sheet for several minutes before transferring. Serve warm, optionally topped with sour cream.
# Expert Advice:
01 -
- They rescue leftover mashed potatoes from their sad fate in the back of the refrigerator
- The texture is impossibly fluffy inside with a golden, slightly crisp exterior that keeps everyone reaching for more
02 -
- Wet mashed potatoes will spread into flat puddles rather than holding their puff shape, so err on the side of slightly drier potatoes
- Cold puffs can be reheated at 350°F for about 5 minutes and actually crisp up even more than when first baked
03 -
- Use a cookie scoop for perfectly uniform puffs that bake evenly and look professionally made
- Grate your own cheese rather than using pre-shredded bags, which contain anti-caking agents that can affect melting