Ingredients
- 2 cups mashed potatoes (leftover or freshly made)
- 1 cup shredded cheddar cheese
- 2 large eggs
- 3 tbsp chopped green onions (optional)
- ¼ cup grated Parmesan cheese
- ¼ cup milk or heavy cream
- Salt and pepper, to taste
- Nonstick cooking spray or butter, for greasing muffin tin
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin with cooking spray or butter.
- Mix the batter – In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, eggs, milk, and green onions. Season with salt and pepper. Mix until smooth and well combined.
- Fill the muffin tin – Spoon the potato mixture evenly into each muffin cup, filling almost to the top.
- Bake for 20–25 minutes, or until the puffs are golden brown and slightly crispy on the edges.
- Cool and serve – Let them sit in the tin for 2–3 minutes before removing. Serve warm as a snack, appetizer, or side dish.
If you want, I can also give you a crispy bakery-style golden top trick for these potato puffs so they look extra tempting.