Cheesy Mashed Potato Puffs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt and cracked black pepper, as much as you like
02 -
2.5 g garlic powder
03 -
30 g plain flour
04 -
15 g chopped chives
05 -
1 big egg
06 -
100 g cheddar, grated
07 -
750 g cold mashed potatoes
→ For Coating and Pan
08 -
Butter or a bit of spray oil to stop sticking
09 -
50 g Parmesan, very finely shredded
# Instructions:
01 -
Let the finished potato bites chill in the pan for a few minutes, then pop them out. They’re best warm, so dig in right away.
02 -
Move your pan to that hot oven. Bake anywhere from 15 to 20 minutes. Watch closely—you’re looking for crisp, golden edges, not burnt!
03 -
Drop each Parmesan-coated ball into a muffin slot. Lightly press so each one fits into its spot nicely.
04 -
Scoop out 2.5 cm balls with your hands or a tiny scooper. Dunk each ball in Parmesan. Give them a good all-over coating.
05 -
Toss mashed potatoes, cheddar, chives, flour, garlic, a bit of salt, black pepper, and finally the egg into a big bowl. Stir until even and everything sticks together.
06 -
Crank the oven to 200°C. Get your mini muffin pan nice and slick with butter or a quick spray so nothing sticks.
# Notes:
01 -
Sprinkle a little paprika or cayenne if you like a kick. Easy to make ahead—just reheat puffs in a low oven if you need them hot later.