Potato Cheese Bites (Printable Version)

Crispy-edged mashed potato balls packed with melty cheese. Tasty little bites for sharing or munching any time.

# What You'll Need:

01 - 2 eggs, whisked up

02 - Salt as you like

03 - 1/3 cup tangy sour cream

04 - 2 tablespoons chives, snipped up fresh

05 - 2 tablespoons Parmesan (try it if you want)

06 - 1/4 cup regular flour (all-purpose)

07 - 1 cup cheese that melts, shredded (cheddar, mozzarella, anything good for melting)

08 - 3 cups mashed spuds, make sure they’re cold

09 - Swap in gluten-free flour instead of regular for no gluten worries

10 - Try lactose-free cheese and sour cream if milk is a problem

01 - Let them rest for a bit before you grab them from the muffin pan. Dip in your favorite sauce or pile up next to whatever else you’re eating.

02 - Put in the oven you already heated up. Bake for 20–25 minutes. Pull them when the tops look golden and puffy.

03 - Fill the muffin cups with your mixture, but don’t go all the way—about three-quarters full is just right so they have space to rise.

04 - Dump the mashed potatoes into your egg mix. Give it a big stir but don’t go crazy—gentle is key so you don’t squash out all the fluff.

05 - Toss in your shredded cheese, Parmesan, and those chopped chives. Mix until everything is hanging out together.

06 - Crack eggs and pour in sour cream. Whisk in a roomy bowl until it looks nice and easy to stir—smoothness is your friend.

07 - Crank your oven up to 400°F (200°C). Rub a little oil or spray on the muffin tray so your puffs won't stick.

01 - Chilly mashed potatoes help these little puffs keep their shape in the oven.

02 - Throw in different herbs like thyme or rosemary to switch up the taste.

03 - Toss some breadcrumbs over the top before baking if you want crunch.

04 - Use Gouda, blue cheese, or Gruyère for a new cheesy spin.