Description
Crispy on the outside and soft on the inside, these cheesy mashed potato puffs are a perfect way to use up leftovers and make a delicious appetizer or side dish.
Ingredients
Units
Scale
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Nonstick cooking spray or butter for greasing muffin tin
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin tin with nonstick spray or butter.
- In a large bowl, mix together mashed potatoes, cheddar cheese, eggs, Parmesan, green onions, garlic powder, salt, and pepper until well combined.
- Spoon the mixture into the mini muffin cups, filling each about 3/4 full and pressing gently to pack.
- Bake for 20–25 minutes, or until golden and crispy on top.
- Let cool for a few minutes in the pan before removing. Serve warm.
Notes
- Make sure mashed potatoes are not too runny for best results.
- Add bacon bits or herbs for extra flavor.
- Great for using up holiday leftovers.
- Can be frozen and reheated in the oven or air fryer.
Nutrition
- Serving Size: 2 puffs
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg