Cheesy Mashed Potato Puffs (Print Version)
# Ingredients:
01 -
3 eggs, beaten.
02 -
2 cups mashed potatoes, at room temperature.
03 -
1 cup shredded Monterey Jack cheese, divided.
04 -
1/4 cup finely chopped fresh chives, plus more for garnish.
05 -
Salt and pepper to taste.
06 -
Sour cream for serving (optional).
# Instructions:
01 -
Preheat your oven to a cozy 400°F (200°C). Lightly grease a 24-cup mini muffin tin, preparing the space for your little puffs to rise.
02 -
In a large, welcoming bowl, whisk together the creamy mashed potatoes with the beaten eggs, mixing in 3/4 cup of the shredded cheese and chopped chives. Season generously with salt and pepper, letting the flavors come together.
03 -
Scoop the potato mixture into the prepared muffin tin cups, filling them nearly to the brim to ensure a delicate puff and perfect set.
04 -
Sprinkle the remaining 1/4 cup of shredded cheese onto each puff, adding a hint of golden brown crispiness.
05 -
Bake your puffs in the oven for 15-20 minutes. Watch them puff up, becoming lightly golden brown with anticipation of the first bite.
06 -
Allow them to cool slightly for about 5 minutes. Then, using a butter knife or offset spatula, gently guide each puff out of the tin.
07 -
Serve them warm, adorned with a sprinkle of extra chives, and a touch of sour cream if desired. Delight in every cheesy, satisfied bite!.
# Notes:
01 -
Cool the mashed potatoes completely before mixing with the eggs to ensure a perfect puff.
02 -
Avoid overmixing the potato mixture to prevent it from becoming dense.
03 -
For easier pouring, use a small cookie scoop to fill the muffin tin.
04 -
For extra crispness, try using a standard muffin tin instead of mini.
05 -
Position your baking rack on the lower part of the oven to achieve the ideal golden finish.