Cheesy Potato Puffs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup sour cream
02 -
Salt to taste
03 -
2 tablespoons Parmesan cheese
04 -
3 cups cold mashed potatoes
05 -
2 tablespoons chives, chopped small
06 -
2 eggs, whisked
07 -
1 cup shredded melting cheese (like mozzarella, cheddar, or similar)
08 -
1/4 cup standard flour
→ Optional Substitutions
09 -
Swap all-purpose flour with gluten-free flour to make it gluten-free
10 -
Lactose-free options for cheese and sour cream work for lactose intolerance
# Instructions:
01 -
Set your oven to 400°F (200°C) and grease a muffin pan lightly so the mix doesn’t stick.
02 -
In a big bowl, beat the sour cream and eggs until smooth and creamy.
03 -
Add the Parmesan, shredded cheese, and chives to the mixture, stirring until it’s all combined.
04 -
Slowly fold in the chilled mashed potatoes. Don’t overmix—just enough to make it even.
05 -
Spoon the batter into the muffin cups. Fill them about 3/4 of the way to leave room for them to puff up.
06 -
Place the tray in the oven, letting it bake for 20 to 25 minutes or until golden on top.
07 -
Let them rest a bit before taking them out of the muffin tray. Pair with a tasty dip or serve as a side.
# Notes:
01 -
Mashed potatoes hold up better if they’ve been chilled beforehand.
02 -
Mix in herbs like thyme or rosemary for extra flavor.
03 -
Adding breadcrumbs on the top before baking makes them crunchy.
04 -
Switch up the cheeses—try blue cheese, Gruyère, or Gouda for something new!