Mashed Potato Cheese Puffs (Printable)

Fluffy mashed potato bites with cheddar and Parmesan, baked golden brown and puffy. Perfect warm appetizer for sharing.

# What You'll Need:

→ For the Mashed Potatoes

01 - 2 cups mashed potatoes (from about 3 medium potatoes)
02 - 2 tablespoons unsalted butter
03 - ¼ cup whole milk
04 - Salt and black pepper, to taste

→ Cheese & Mix-ins

05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 large eggs
08 - 2 tablespoons chopped chives or green onions
09 - ¼ teaspoon smoked paprika

→ For Baking

10 - 2 tablespoons all-purpose flour
11 - 1 tablespoon melted butter, for brushing

# Step-by-step:

01 - Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
02 - If not using leftovers, peel, boil, and mash potatoes with butter, milk, salt, and pepper until smooth. Allow to cool slightly.
03 - In a large bowl, combine mashed potatoes, cheddar, Parmesan, eggs, chives, smoked paprika, and flour. Mix until smooth and well incorporated.
04 - Use a spoon or small ice cream scoop to form 12 dollops of mixture onto the prepared baking sheet.
05 - Brush tops with melted butter for extra golden color.
06 - Bake for 25-30 minutes until puffs are golden brown and set.
07 - Let cool for a few minutes before serving. Serve warm with a dollop of sour cream, if desired.

# Expert Advice:

01 -
  • The crust gets impossibly golden while the inside stays like a warm cheese flavored cloud
  • Perfect for using up leftover mashed potatoes that might otherwise go to waste
  • These freeze beautifully and reheat in just minutes for emergency snacks
02 -
  • Make sure your mashed potatoes have cooled before mixing in the eggs, otherwise you will end up with scrambled bits instead of smooth batter
  • Do not skip brushing with butter, that simple step creates the gorgeous golden crust that makes people think you spent hours on these
03 -
  • Use a cookie scoop for uniform puffs that bake evenly and look bakery perfect
  • Let the mixture rest for 10 minutes before scooping if it feels too sticky to handle

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