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Cheesy Mashed Potato Puffs

Left over mashed potatoes? Try making these crispy, creamy, cheesy mashed potato puffs for a quick breakfast, side dish or appetizer.

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Potato Type: Russet
Cuisine: American
Prep Method: BakedBoiled

Dish

AppetizerBreakfast/BrunchSide Dish

Prep Time

15 Mins

Cook Time

35 Mins

Serving

Serves Yield: 12 to 24 Puffs, depending on the size of the pan

Description

Left over mashed potatoes? Try making these crispy, creamy, cheesy mashed potato puffs for a quick breakfast, side dish or appetizer.

Ingredients

  • 2 cups mashed potatoes
  • 3 large eggs, beaten
  • 1 cup grated cheese such as Parmesan or Gruyere, divided
  • 1/4 cup minced fresh chives
  • 1/4 cup diced cooked bacon or ham, optional
  • Salt and freshly ground pepper
  • Sour cream, to serve, optional

Preparation

  1. Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
  2. Whisk together the mashed potatoes, eggs, 3/4 cup of the cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through.
  3. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.

    Notes:  

    • You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size).
    • I assume these also freeze well, but I haven’t experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above.

See more of our favorite mashed potatoes recipes.

Variations

More Flavoring Ideas for Mashed Potato Puffs

  • Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives
  • Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber.
  • Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese.
  • Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.

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Recipe By: Faith Durand

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Nutrition Facts Per Serving

Calories

82

Fat

4g

Sodium

321mg

Cholesterol

53g

Vitamin C

3mg

Carbohydrates

6g

Protein

6g

Potassium

164mg

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