Mashed Potato Puffs

mashed potato puffs-4aOf 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?

mashed potato puffs-1aOf 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.

Mashed Potato Puffs
Delicious mashed potato puffs that are crispy on the outside and soft, creamy and cheesy on the inside.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2 cups mashed potatoes (I made mine fresh, but you can use leftovers)
  2. 3 large eggs, beaten
  3. 1 cup grated Cheddar cheese
  4. 1/4 cup minced chives
  5. 1/4 cup diced bacon (optional)
  6. 1/4 cup Parmesan cheese
  7. Salt and freshly ground pepper
  8. Sour cream, to serve
Instructions
  1. Heat oven to 180 C. Grease a mini muffin pan really well.
  2. Whisk together the mashed potatoes, eggs, Cheddar cheese, chives and bacon. Season if necessary, depending on the seasoning of the original mashed potatoes.
  3. 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.
  4. Allow to cool in the pan for 5 minutes, and gently release with a spoon or knife. Serve immediately with sour cream.
Notes
  1. I made mashed potatoes by mashing boiled potatoes with butter and milk, and seasoning well.
  2. You can use bigger muffin pans if you want, just increase the cooking time.
Adapted from The Kitchn
Adapted from The Kitchn
YummyGraphy http://www.yummygraphy.com/
mashed potato puffs-2a

 

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.

mashed potato puffs-3a

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.

mashed potato puffs-5a

 

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!mashed potato puffs-7a

34 thoughts on “Mashed Potato Puffs

    • Hi Monica

      180 C is roughly 356 F, which is the temperature scale I believe your country uses. This is easily convertable in Google. 🙂

  1. Jeannie says:

    Awesome !!!! But can never make again!!! I ate the ENTIRE batch I will look like the puffs if I do that again!!

    • I made them with mini pans, but I don’t see why you can’t make them with larger ones… just adjust the cooking times 🙂

    • That depends on your potato sizes 🙂 I had small ones so used quite a few… I would say maybe 2 large potatoes, or 7-8 small ones?

  2. Millich says:

    Even though I didn’t use any of the embellishments (bacon, sour cream), these were a huge hit with my family. Comments were “five stars”, “put this on your keeper list”, and “put this on your make again soon list”.

    I baked them at 375 degrees. There weren’t any left to see how well they would freeze!

    • I think I got about 24 puffs out of this. Depends on how much you want each person to eat, really! Basically, I would use the number of potatoes needed per person and use that as a base for teh puffs.

  3. Pat says:

    Three eggs to 2 cups of mashed potatoes sounds like the mixture would be quite runny. I hope someone who has made the recipe posts.

  4. Yardley Pal (Mrs) says:

    Made this recipe as soon as I read it.Used cilantro instead of chives and its merrily baking away in the oven as I write this.Thank you for this wonderful recipe.

  5. Yardley Pal (Mrs) says:

    Made this recipe as soon as I read it.Used cilantro instead of chives and its merrily baking away in the oven as I write this.Thank you for this wonderful recipe.
    Hey ! one more tip if you guys are interested.I keep boiled potatoes in the fridge all the time. It comes in handy during an emergency.

  6. Raji says:

    Hi, it looks delicious. Can i use microwave instead of normal oven? What would be the temperature and the timeing?

    Thank you

  7. Maureen A Wright says:

    I made these and everyone loved them. My three year old granddaughter loved them too.

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