If you have leftover mashed potatoes, these Cheesy Mashed Potato Puffs are the absolute best way to use them. These bite-sized treats are fluffy and pillowy on the inside, loaded with melty cheddar cheese and savory bacon, and baked until they have a crispy, golden-brown crust. They make a fantastic side dish for dinner, or a delicious appetizer that will disappear in minutes.
Ingredients
- 2 cups cold mashed potatoes
- 2 large eggs, beaten
- 1 cup shredded Cheddar cheese
- 1/4 cup cooked bacon bits (or chopped chives)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Non-stick cooking spray
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Generously spray a 24-cup mini muffin tin with non-stick cooking spray.
- Mix the Ingredients: In a large bowl, combine the mashed potatoes, beaten eggs, Cheddar cheese, bacon bits (or chives), Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly until smooth and well combined.
- Fill the Muffin Tin: Spoon the potato mixture into the prepared mini muffin cups, filling them almost to the top. Press down gently to pack them.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the puffs are firm, golden brown on top, and crispy around the edges.
- Cool and Remove: Let the puffs cool in the tin for 5 minutes. Use a butter knife or small spatula to gently pop them out of the cups.
- Serve: Serve warm with a side of sour cream or ranch dressing for dipping.
Tips and Notes
- Grease the Pan Well: mashes potatoes love to stick to baking pans. Make sure to grease the mini muffin tin very well to ensure the puffs pop out easily.
- Make it Vegetarian: Skip the bacon bits and use chopped fresh chives, green onions, or finely chopped bell peppers instead.
