Crispy Baked Cheesy Mashed Potato Puffs: Easy Leftover Potat

• servings: 12 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 cups mashed potatoes (leftover or freshly made, cooled completely)

2 large eggs

1 cup shredded sharp cheddar cheese (or your favorite cheese blend)

1/4 cup grated Parmesan cheese

1/4 cup sour cream (full-fat for best texture, or plain Greek yogurt for a lighter option)

2 tablespoons freshly chopped green onions (scallions), optional but highly recommended

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt (or to taste)

1/4 teaspoon freshly ground black pepper

1/2 teaspoon baking powder

Directions

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin or line it with paper liners for easier cleanup.In a large mixing bowl, combine the cooled mashed potatoes, eggs, shredded cheddar, Parmesan cheese, sour cream (or Greek yogurt), and chopped green onions (if using). Stir until all ingredients are well incorporated and the mixture is smooth.Add the garlic powder, salt, black pepper, and baking powder to the potato mixture. Mix thoroughly for about 30 seconds to ensure the baking powder is evenly distributed and helps create a light and airy batter.Divide the potato mixture evenly among the 12 prepared muffin cups, filling each approximately three-quarters full. A cookie scoop works perfectly for uniform sizing.Bake for 20-25 minutes, or until the tops are beautifully golden brown and slightly crisp. The puffs should be set and cooked through.Allow the Cheesy Mashed Potato Puffs to cool in the muffin tin for 5 minutes before carefully removing them. Serve warm with your favorite dipping sauce like extra sour cream, ranch dressing, or a spicy aioli.

Nutrition

• Calories: 200
• Total Fat: 20 g