Leftover Mashed Potato Cheese Puffs

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Let’s give thanks to eggs, sour cream, cheddar, Parmesan, and chives for giving leftover mashed potatoes (or fresh – if you don’t have any leftovers!) a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers. The potato puffs are baked in a cupcake pan (I use a square one made by Wilton) until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit. From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future… and in yours… Truly you can use any type of mashed potato, and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs, you can mix just about anything into them – cheese, fresh herbs, cooked bacon… whatever flavors you like with potatoes.

Why You’ll Love This Recipe

These Leftover Mashed Potato Cheese Puffs are the perfect way to transform yesterday’s mashed potatoes into today’s gourmet snacks. They’re easy to whip up, irresistibly cheesy, and have a delightful contrast of textures – crispy outside and creamy inside. Plus, they’re endlessly customizable with your favorite add-ins.

Kitchen Equipment You’ll Need

• Cupcake pan (preferably nonstick, square if available)
• Mixing bowl
• Whisk
• Spatula or spoon
• Oven

Ingredients

• 2 eggs
• 1/3 cup sour cream, plus more for serving
• 1 heaping cup shredded sharp cheddar cheese
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped chives
• Salt and black pepper, to taste
• 3 cups mashed potatoes

Step-by-step Instructions

1. Preheat your oven to 400 degrees F. Butter 8 to 9 wells of a cupcake pan, preferably nonstick.
2. In a medium mixing bowl, whisk the eggs, then whisk in the sour cream.
3. Mix in both cheeses and the chives.
4. Taste the mashed potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
5. Spoon the mixture into the prepared cupcake pan, filling the cups just to the top or slightly below.
6. Bake for 25 to 35 minutes, until the puffs pull away from the sides of the cups and are golden brown all over.
7. Remove from the oven and let them cool for 5 minutes in the pan. Turn them out onto a platter and serve with extra sour cream.

Tips for Success

Ensure your mashed potatoes are well-seasoned before mixing. Use a nonstick pan for easy removal, and allow the puffs to cool slightly before turning them out to prevent breaking.

Additional Tips or Variations

Customize your puffs by adding cooked bacon bits, sautéed onions, or your favorite herbs. For a spicy kick, try adding minced jalapeños or a pinch of cayenne pepper.

Nutritional Highlights (Per Serving)

Each serving is packed with protein from the eggs and cheese, while the sour cream adds a tangy creaminess. A delicious way to use up leftovers!

Frequently Asked Questions (FAQ)

• Can I make these with fresh mashed potatoes? Absolutely! They’re worth making with fresh potatoes if you don’t have leftovers.
• Can I freeze these puffs? Yes, they freeze well! Just reheat in the oven to regain their crispiness.
• What other cheeses can I use? Feel free to experiment with your favorites, like Gruyère or mozzarella.

Conclusion

These Leftover Mashed Potato Cheese Puffs are a delightful way to turn simple ingredients into something extraordinary. I invite you to try this recipe and share your experiences. Did you try any fun variations? Let us know in the comments!

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