Mashed Potato Cheese Puffs (Printable)
Golden-baked puffs combining creamy mashed potatoes with sharp cheddar and Parmesan for a warm, savory bite.
# What You'll Need:
→ Mashed Potato Base
01 - 2 cups mashed potatoes (from about 3 medium potatoes)
02 - 2 tablespoons unsalted butter
03 - 1/4 cup whole milk
04 - Salt and black pepper to taste
→ Cheese and Mix-ins
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 cup grated Parmesan cheese
07 - 2 large eggs
08 - 2 tablespoons chopped chives or green onions
09 - 1/4 teaspoon smoked paprika (optional)
→ For Baking
10 - 2 tablespoons all-purpose flour (or gluten-free blend)
11 - 1 tablespoon melted butter for brushing
# Steps:
01 - Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
02 - If not using leftovers, peel, boil, and mash potatoes with butter, milk, salt, and pepper until smooth. Allow to cool slightly.
03 - In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, chives, smoked paprika, and flour. Mix until smooth and well incorporated.
04 - Use a spoon or small ice cream scoop to form 12 dollops of mixture onto the prepared baking sheet.
05 - Brush tops with melted butter for extra golden color.
06 - Bake 25 to 30 minutes until puffs are golden brown and set.
07 - Let cool for a few minutes before serving. Serve warm with a dollop of sour cream if desired.
# Expert Advice:
01 -
- These puffs transform yesterday is mashed potatoes into golden bites that taste like they took hours to make
- The combination of sharp cheddar and smoked paprika creates this incredible savory depth that keeps people reaching for just one more
02 -
- Cold mashed potatoes from the refrigerator actually scoop better than warm ones and hold their shape during baking
- Do not skip the flour because it is what prevents the puffs from spreading too much and becoming flat
03 -
- A cookie scoop creates the most uniform puffs and keeps your hands clean
- Letting the puffs cool for just a few minutes makes them easier to remove from the baking sheet