Mashed Potato Cheese Puffs (Print-Friendly Version)

Enjoy golden, cheesy potato puffs with chives, baked to perfection for a tasty bite or side.

# Ingredients:

01 - 720 g chilled mashed potatoes

02 - 110 g shredded cheese (cheddar, mozzarella, or melting cheese of choice)

03 - 30 g all-purpose flour

04 - 2 eggs, beaten

05 - 80 g sour cream

06 - 2 tablespoons grated Parmesan cheese (optional)

07 - 2 tablespoons fresh chives, finely chopped

08 - Salt, to taste

09 - Substitute gluten-free flour for all-purpose flour for a gluten-free version

10 - Use lactose-free cheese and sour cream if needed

01 - Set oven to 200°C. Lightly grease a standard muffin tin to prevent sticking.

02 - In a large bowl, whisk together the beaten eggs and sour cream until the mixture is smooth.

03 - Add shredded cheese, Parmesan cheese, and finely chopped chives to the bowl. Stir until evenly distributed.

04 - Gently fold the chilled mashed potatoes into the egg and cheese mixture, seasoning with salt. Mix thoroughly without overworking.

05 - Sprinkle the all-purpose flour over the mixture and fold to combine, ensuring an even texture.

06 - Spoon the mixture into each muffin cup, filling them three-quarters full for optimal rise.

07 - Bake on the centre rack for 20–25 minutes until the tops are golden brown and puffed.

08 - Allow the cheese puffs to cool in the tin for a few minutes before removing. Serve warm as a snack or side dish.

01 - Cold mashed potatoes yield better structure for puffs; use fresh herbs or a breadcrumb topping for extra flavor.

02 - Experiment with cheeses like Gouda, Gruyère, or blue cheese for a richer flavor profile.