Mashed Potato Cheese Puffs
Light, fluffy, and cheesy mashed potato puffs with a crispy exterior and creamy interior, perfect as a snack or appetizer.
Ingredients
- 2 cups mashed potatoes preferably cooled and creamy
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped fresh chives optional
- Cooking spray or oil for greasing
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, flour, egg, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
- If using, fold in chopped chives for fresh flavor and color.
- Using a tablespoon or cookie scoop, portion out the mixture onto the baking sheet, spacing about 1 inch apart.
- Lightly spray or brush tops with cooking spray or oil to help crisp during baking.
- Bake for 20-25 minutes until golden brown and crispy on the outside.
- Remove from oven and let cool slightly before serving warm.
Notes
- Variations: Use mozzarella or pepper jack cheese; add bacon bits or jalapeños; substitute herbs like parsley or thyme for chives.
- For gluten-free, replace all-purpose flour with almond flour or gluten-free flour blend.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in oven at 350°F (175°C) for 5-7 minutes to maintain crispiness.
- Do not microwave to avoid sogginess.
- Freeze unbaked puffs on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding extra baking time.