Description
Nothing beats a heaping spoonful of rich, buttery mashed potatoes — that warm, cozy side that makes any plate feel complete. This recipe turns that comfort into bite-sized, cheesy puffs that are crisp on the outside and pillowy inside.
Ingredients
Scale
- 3 large eggs, lightly beaten
- 2 cups mashed potatoes, cooled to room temperature
- 1 cup shredded Monterey Jack (divide into ¾ cup + ¼ cup)
- ¼ cup fresh chives, finely chopped, plus extra for finishing
- Salt and freshly ground black pepper, to taste
- Sour cream for serving (optional)
Instructions
- Preheat the oven to 400°F (204°C). Lightly oil or spray a 24-cup mini muffin pan and set it aside.
- In a roomy mixing bowl, combine the cooled mashed potatoes with the beaten eggs, ¾ cup of the shredded cheese, and the chopped chives. Season with salt and pepper and mix until everything comes together — don’t beat it into submission.
- Use a small cookie scoop or two spoons to drop heaping spoonfuls of the potato mix into each prepared cup, filling them almost to the rim.
- Sprinkle the remaining ¼ cup of cheese evenly over the tops of the puffs.
- Bake on the middle rack for about 15–20 minutes (a touch longer for full-size muffins) until the tops puff up, set, and show a light golden color.
- Let them sit in the pan for about 5 minutes so they firm up. Run a thin knife around the edges and gently lift each puff free with a small spatula.
- Serve warm with a dollop of sour cream and a scattering of extra chives, if you like.
Notes
- Let hot mashed potatoes cool fully before adding eggs — otherwise the eggs can start to cook and you’ll end up with a weird texture.
- Mix gently; overworking the potato mix tends to make the puffs dense instead of airy.
- A portion scoop makes filling the cups neat and quick.
- Want crunchier puffs? Use a standard muffin tin (bigger cups = crispier edges).
- For deeper browning, bake on a lower oven rack.
- Give them a short 5-minute rest in the pan before removing so they hold their shape.