Cheesy Mashed Potato Puffs

Here’s a delicious recipe for Cheesy Mashed Potato Puffs — the perfect way to take your mashed potatoes to the next level! These puffs are crispy on the outside, creamy and cheesy on the inside. They’re great as a side dish or appetizer.

Ingredients:

• 3 cups mashed potatoes (preferably leftover)

• 1 cup shredded cheddar cheese (or any cheese you like)

• 1/4 cup grated Parmesan cheese

• 1/4 cup sour cream or cream cheese

• 2 tbsp butter, melted

• 1 large egg

• 2 tbsp chopped green onions or chives (optional)

• 1/4 tsp garlic powder

• Salt and pepper to taste

• 1/2 cup breadcrumbs (panko or regular)

• Olive oil spray or extra butter for greasing

Instructions:

1. Preheat your oven:

   • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with butter or cooking spray.

2. Mix the ingredients:

   • In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, sour cream or cream cheese, melted butter, egg, green onions (if using), garlic powder, and a pinch of salt and pepper.

   • Mix everything together until fully combined and smooth.

3. Form the puffs:

   • Use a spoon or cookie scoop to portion out the mashed potato mixture. Shape each portion into a ball or oval shape, pressing gently to form a puff.

   • Roll the potato balls in the breadcrumbs to coat evenly. If you like extra crunch, you can double coat them by dipping the puffs back in the mashed potato mixture and then in the breadcrumbs again.

4. Bake the puffs:

   • Place the potato puffs onto the prepared baking sheet.

   • Lightly spray the puffs with olive oil or brush with a little extra melted butter to help them crisp up.

   • Bake for 20-25 minutes, or until the puffs are golden brown and crispy on the outside.

5. Serve:

   • Let the cheesy mashed potato puffs cool for a few minutes before serving. They can be enjoyed as is or with a dipping sauce like ranch, sour cream, or ketchup.

Tips:

• Leftover mashed potatoes work perfectly for this recipe, but if you’re making fresh mashed potatoes, make sure they’re not too runny. The consistency should be thick enough to hold the shape.

• Add-ins: You can stir in cooked bacon bits, sautéed onions, or even spinach for extra flavor.

• Make-ahead: You can assemble the puffs ahead of time and refrigerate them for up to 2 hours before baking. Just bake them right before serving.

These cheesy mashed potato puffs are a fun and tasty way to enjoy mashed potatoes in a new form. Enjoy! Let me know how they turn out or if you want to try any variations!