Of all the ways you can get your fill of carbs, I’m probably the biggest fan of rice. Potatoes are not really my thing, unless it’s as French fries or potato chips. Those, I do love… maybe a bit too much, haha. Anyway, moving on. Mashed potatoes are not usually my thing. They’re a bit too… mashy, for me. I prefer things a bit crispier, with a bit of a texture to it.
But these mashed potato puffs looked and sounded really good. The premise is simple. Mashed potatoes (leftovers, but I made mine fresh), mixed with cheese and baked until crispy and aromatc and delicious. Sounds good right?
Of course, I do like anything with cheese. This recipe promises to be delicious. Crispy on the outside, but still creamy mash potato on the inside, studded with cheese, bits of bacon and chives. Yum yum. All those are a really good combination. And, the best thing is, its so easy to do. Have a look down below.
- 2 cups mashed potatoes (I made mine fresh, but you can use leftovers)
- 3 large eggs, beaten
- 1 cup grated Cheddar cheese
- 1/4 cup minced chives
- 1/4 cup diced bacon (optional)
- 1/4 cup Parmesan cheese
- Salt and freshly ground pepper
- Sour cream, to serve
- Heat oven to 180 C. Grease a mini muffin pan really well.
- Whisk together the mashed potatoes, eggs, Cheddar cheese, chives and bacon. Season if necessary, depending on the seasoning of the original mashed potatoes.
- Spoon the mixture into the prepared muffin pans. Sprinkle the tops with Parmesan cheese and bake in oven for 20 minutes, or until the tops are golden brown and the cheese is melted.
- Allow to cool in the pan for 5 minutes, and gently release with a spoon or knife. Serve immediately with sour cream.
- I made mashed potatoes by mashing boiled potatoes with butter and milk, and seasoning well.
- You can use bigger muffin pans if you want, just increase the cooking time.
Mmm, just look at that. Don’t they look delicious? Apparently it tastes better with yoghurt or sour cream, but I prefer mine plain. The cheesy taste really comes through. Cheddar and Parmesan are perfect here. You might want to be a bit careful with the seasoning of the mashed potatoes though. With the added cheese, it maaaaay just get a bit too salty for some people. 😡 I may have seasoned my potatoes a bit too well, haha.
From what I read, you don’t want to leave these to cool too long in the tin, as they will stick quite badly. So make sure you grease the tins well. I used a silicone muffin tin though, which doesn’t stick much at all. The only disadvantage to it would be that it doesn’t crisp the bottom of the potato muffin as well as a metal tin would. The tops were still crispy, but I feel like the bottoms and sides could use a bit more.
Either way, it’s all still delicious though.
If you were in the habit of making mashed potatoes, this would be such an easy way to give a variation to it. The best thing is, you can put basically whatever you want into here. Omit the cheese if you like and add meat instead. Or vegetables. Minced carrot might be nice here. Or sweet corn, if you like it. This is the best kind of recipe. One that gives you a canvas with which you can paint on anything you like. Enjoy!