These golden and crispy baked potato puffs are a delightful appetizer or side dish. They’re made with mashed potatoes, cheese, and seasonings, then baked to perfection.
Ingredients:
- For the Potato Puffs:
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk (or heavy cream)
- 1/4 cup butter, melted
- 1 cup shredded cheddar cheese (or a blend of cheddar and Parmesan)
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- For Garnish (Optional):
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions:
- Prepare the Potatoes:
- Preheat oven to 400°F (200°C). Grease a muffin tin (about 12 cups) or line with paper liners.
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or electric mixer until smooth.
- Combine Ingredients:
- Add the milk (or cream), melted butter, cheddar cheese, Parmesan cheese, eggs, minced garlic, dried parsley, dried thyme, black pepper, and salt to the mashed potatoes. Mix well until everything is evenly combined.
- Fill Muffin Cups:
- Divide the potato mixture evenly among the prepared muffin cups.
- Bake:
- Bake for 25-30 minutes, or until the puffs are golden brown and crispy.
- Garnish and Serve:
- Let the puffs cool in the muffin tin for a few minutes before transferring them to a serving plate.
- Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired.
- Serve warm.
Tips and Notes:
- Potato Variety: Russet potatoes are ideal for mashed potatoes and potato puffs because they are starchy and absorb moisture well.
- Cheese Variations: You can use other cheeses like Gruyère, Swiss, or Monterey Jack for different flavors.
- Herb Variations: Feel free to use other herbs like rosemary, oregano, or chives.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the potato mixture for a spicy kick.
- Make Ahead: You can prepare the potato mixture ahead of time and refrigerate it for up to 24 hours before baking.
- Freezing: You can freeze the baked potato puffs for up to 3 months. Reheat in the oven or microwave.
Enjoy your delicious Cheesy Baked Potato Puffs!