Cheesy Mashed Potato Puffs (Print)

Game was on, everyone was hungry. Found leftover mashed potatoes in the fridge, mixed in cheese and herbs. Twenty minutes later these crispy puffs saved snack time!

# 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).

# Directions:

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.