Cheesy Mashed Potato Puff
Big bowls of mashed potatoes, doused with butter, are the most reassuring food in the world. You can’t have a dinner without them; they are the classic accompaniment. Despite my undying affection for mashed potatoes, I must admit that they may get tedious after a time.
For that reason, I get a thrill out of coming up with novel, imaginative uses for leftover mashed potatoes, since they may be transformed into something entirely new and irresistible.
Here we have these mashed potato puffs that are just delicious—crisp and fluffy with a creamy and cheesy inside. When I first produced them, it was because I had to use up the large batch of mashed potatoes that had been sitting in my fridge. I opted to try this puff recipe instead of reheating them, as that never makes them taste quite right. What a relief!
I knew I had hit the jackpot the moment I took the first baking sheet of potato puffs from the oven. A deliciously light and fluffy quiche-like interior—almost like a soufflé!—was revealed behind the crispy, golden brown shell. However, what really made them tempting were the little bits of melty cheese that were strewn throughout.
After just one taste, my husband and I couldn’t stop. Indulge in these potato puffs that are the epitome of potato perfection—cheesy, creamy, and addictive. They had a fantastic texture and were quite delicious. That batch, needless to say, was gone in an instant.
Since then, these cheese potato puffs have become an absolute go-to for me whenever there are leftover mashed potatoes. As an entertaining side dish for special occasions or weeknight dinners, I sometimes whip them up. There are occasions when I’ll whip up a batch to enjoy as a tempting appetizer.
These potato puffs will be a hit with guests in any presentation. The combination of the crunchy, cheesy outside and the creamy potato within brings back so many fond memories. They’re very delicious, like a cross between mashed potatoes and tater tots!
What You Need:
- 3 beaten eggs
- 2 cups thawed mashed potatoes
- 1 cup Monterey Jack cheese, divided
- 1/4 cup fresh chives, minced, plus more for garnish
- Salt and pepper to taste
- Sour cream for serving (optional)