Cheesy Mashed Potato Puffs (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 eggs, whisked
02 - 80 g sour cream
03 - Salt to your liking
04 - 2 tablespoons fresh chives, chopped up small
05 - 32 g all-purpose flour
06 - 2 tablespoons of Parmesan, use if you want
07 - 100 g shredded cheese—cheddar, mozzarella, or any melty kind you like
08 - 720 g mashed potatoes, chilled

→ Optional Variations

09 - Swap in gluten-free flour if you’re avoiding gluten
10 - Choose lactose-free cheese or sour cream if needed

# Instructions:

01 - Let your puffs chill in the tin for a bit. Take them out gently and enjoy warm. Dip if you’re feeling fancy or just eat as a tasty snack or side.
02 - Slide the tin into the oven. Bake between 20 and 25 minutes, 'til they look golden on top and a little crispy on the edges.
03 - Scoop your mixture into the greased muffin tray. Try to get each cup about three-quarters full.
04 - Pour in the all-purpose flour now. Make sure everything sticks together enough so you can scoop it, but don’t overdo the mixing.
05 - Next, drop in your cold mashed potatoes and toss in some salt. Combine everything, being gentle so the potatoes stay fluffy.
06 - Mix in the shredded cheese, any Parmesan if you want, and the chives. Give it a good stir so things are spread out evenly.
07 - Grab a big bowl. Whisk your eggs with sour cream until it's all smooth—no lumps left.
08 - Fire up your oven to 200°C and rub a bit of oil or butter into your muffin tin. This way, nothing sticks later.

# Notes:

01 - Using chilled mash makes it easier to mold and bake.
02 - Try tossing in some thyme or rosemary for extra flavor.
03 - Craving crunch? Sprinkle breadcrumbs on top before they go in the oven.
04 - For a flavor surprise, go with Gruyère or even blue cheese instead.