Description
Deliciously golden and fluffy Mashed Potato Puffs made with creamy mashed potatoes, cheddar cheese, crispy bacon bits, and flavorful chives, baked to perfection and topped with Parmesan cheese for a crispy finish. Perfect as a warm appetizer or side dish.
Ingredients
Scale
Main Ingredients
- 2 cups mashed potatoes
- 3 large eggs, beaten
- 1 cup cheddar cheese, shredded
- 1/4 cup bacon bits
- 1/4 cup chives, chopped
- Pepper, to taste
- 1/4 cup Parmesan cheese, shredded
Instructions
- Combine Ingredients: In a large bowl, mix together the mashed potatoes, beaten eggs, shredded cheddar cheese, bacon bits, and chopped chives until well combined.
- Season: Add pepper to taste and gently mix to distribute the seasoning evenly.
- Prepare Muffin Pan: Grease a muffin pan thoroughly to prevent sticking.
- Fill Molds: Spoon a heaping portion of the potato mixture into each muffin cup, mounding it slightly.
- Add Topping: Sprinkle shredded Parmesan cheese evenly on top of each filled muffin cup.
- Bake: Place the muffin pan in a preheated oven at 400°F and bake for 35 minutes or until the puffs are golden brown and cooked through.
- Cool and Serve: Allow the puffs to cool for 5 minutes before removing them from the pan. Serve warm, optionally with sour cream on the side.
Notes
- You can use instant mashed potatoes to save time without sacrificing flavor.
- Prepare the mixture in advance by combining all ingredients and refrigerate overnight for convenience.
- Eggs are essential in this recipe to help the puffs rise and hold their shape; they cannot be omitted.
- Mashed potato puffs freeze well for up to 2-3 months. Reheat from frozen in the microwave for about 1 minute.
- For added flavor, consider mixing in herbs or spices like garlic powder or paprika.
Nutrition
- Serving Size: 1 puff
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
