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Turn yesterday’s mashed spuds into craveable, crispy puffs loaded with gooey cheese. Soft, creamy centers and a melty finish make these hard to hang on to—they disappear fast.
Stumbled onto this after Thanksgiving with potatoes for days and a craving for something new. My spur-of-the-moment creation quickly became my number one party share—folks beg me to make them now.
Incredible Ingredients
- Mashed potatoes (3 cups): pop them in the fridge at least four hours for the best result and less stickiness
- Shredded cheese (1 cup): try sharp cheddar for a punch or go for gooey mozzarella if you love a cheese pull
- All purpose flour (1/4 cup): toss this in to help the puffs hold together nicely
- Parmesan cheese (2 tablespoons): gives these puffs a big boost of savory flavor
- Fresh chives (2 tablespoons): just chop them fine—they add a gentle onion kick and brighten things up
- Sour cream (1/3 cup): gets you that zippy tang and a tender inside
- Salt (to taste): check before adding—your potatoes might not need much
- Eggs, beaten (2): your secret for pillowy puffs that rise in the oven
Super Simple Steps
- Let Them Cool Off:
- After baking, leave the puffs in the muffin pan about five minutes so they stay together and don’t fall apart. Slide a knife around the sides, then pop them out to serve.
- Bake ‘Til Crisp:
- Slide into the hot oven for about 20–25 minutes. Watch for puffed tops and crispy gold edges—the aroma will tempt you!
- Fill Up:
- Spoon the doughy mix into your greased muffin pan. Leave a little space so they rise—don’t overpack. An ice cream scoop knocks this out fast.
- Fold In Potatoes:
- With a spatula, carefully blend your cold mashed potatoes into the mixture. Don’t overmix or get rough, or they’ll turn out dense.
- Add the Fun Stuff:
- Sprinkle in your shredded cheese, parm, and chives. Stir just enough so everything’s everywhere—pockets of cheese are awesome.
- Whip Wet Mix:
- Beat eggs and sour cream in a roomy bowl ‘til totally combined and smooth. No streaks means you’re there.
- Get Your Pan Ready:
- Preheat your oven to 400°F and generously coat your muffin pan so nothing sticks behind. Getting every corner will save you trouble later.
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Fresh chives? That’s my not-so-secret hack. My grandma used to grow them and said tossing them in made every meal special. The color pop and herby taste always take me back to those Sunday kitchen hangs with her.
Plan Ahead Perks
These only get tastier overnight since all the flavors come together. Bake, then cool completely and stash them in a sealed container in the fridge. When you want more, heat them up in a 350°F oven for ten minutes to bring back the crisp edges. They're a lifesaver for busy nights or party prep.
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Switch It Up
This mash-up is perfect for experimenting. Try bacon bits and jalapeños for a loaded style. Caramelized onions plus gruyere go French. Go herby with roasted garlic and rosemary for some Mediterranean vibes. Honestly, whatever you’ve got works.
What To Pair With
Grab a green salad for a chill lunch or serve with roast chicken at dinner. Want appetizers? Use a mini muffin tin, top with a dab of sour cream and more chives. At breakfast, they’re awesome next to eggs and a handful of berries.
Keep ‘Em Fresh
Fridge them in a container for up to three days. For make-ahead, freeze after they’re cool by spreading them out on a sheet, then stick in freezer bags. Jot down the date and finish ‘em up in three months. To reheat, toss the frozen puffs in a 350°F oven (no thawing needed) for about 15 minutes.
FAQs About the Recipe
- → Is it okay if I use boxed mashed potatoes for this?
Go ahead! Just make sure they're thick enough and properly chilled first, so your puffs hold their shape.
- → Which cheeses melt best for these puffs?
Good melting cheeses like mozzarella, Gruyère, or cheddar work awesome here. Try mixing a few kinds for a flavor boost.
- → Can I swap out the flour to make it gluten-free?
For sure! Use almond flour or your favorite gluten-free mix instead, and they'll turn out just as tasty.
- → What's the best way to keep extra puffs fresh?
Pop them in a container that seals tight and stash them in the fridge. They'll be good for three days. Warm them up in the oven to get them nice and crisp again.
- → Is it possible to toss in other stuff for extra flavor?
You bet! Stir in fresh herbs, bacon crumbles, or whatever spices you’re feeling for more flair.
- → How do I keep the puffs from getting stuck in my pan?
Brush your muffin pan with a bit of oil or melted butter, or just hit it with baking spray before adding the mix. They'll pop right out.