Description
Deliciously crispy on the outside and fluffy on the inside, Mashed Potato Puffs are an easy-to-make appetizer or side dish featuring creamy mashed potatoes mixed with cheese, bacon, and chives, baked to golden perfection.
Ingredients
Scale
Mashed Potato Mixture
- 2 cups mashed potatoes
- 3 large eggs, beaten
- 1 cup cheddar cheese, shredded
- 1/4 cup bacon bits
- 1/4 cup chives, chopped
- Pepper, to taste
Topping
- 1/4 cup Parmesan cheese, shredded
Instructions
- Mix ingredients: In a large bowl, combine the mashed potatoes, beaten eggs, shredded cheddar cheese, bacon bits, and chopped chives. Season with pepper to taste and mix thoroughly until evenly combined.
- Prepare muffin pan: Grease a muffin pan well to prevent sticking. Use a heaping spoonful of the potato mixture and mound it into each muffin cup, shaping the mixture slightly into a puff.
- Add topping: Sprinkle shredded Parmesan cheese evenly on top of each mashed potato mound for a golden crust when baked.
- Bake: Place the muffin pan in a preheated oven at 400°F and bake for 35 minutes, or until the puffs are golden brown and cooked through.
- Cool and serve: Allow the mashed potato puffs to cool in the pan for 5 minutes before removing. Serve warm, ideally with sour cream for dipping.
Notes
- You can use instant mashed potatoes to save time without sacrificing flavor.
- Mix all the ingredients ahead of time and store the mixture refrigerated overnight to bake the next day.
- The eggs are essential to help the puffs rise and maintain their shape; this recipe cannot be made without eggs.
- Mashed potato puffs freeze well and can be stored for 2-3 months. Reheat from frozen in the microwave for about 1 minute.
Nutrition
- Serving Size: 1 puff
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
