Potato Cheese Puffs (Print Version)

Mashed potatoes meet bubbly cheese and fresh herbs for crunchy little puffs. These easy bites are packed with flavor and work great as an appetizer or on the side.

# Ingredients:

→ Main Ingredients

01 - 2 eggs, whisked

02 - Salt, use as much or as little as you want

03 - 80 g sour cream

04 - 2 tablespoons fresh chives, finely chopped

05 - 2 tablespoons Parmesan cheese (if you like)

06 - 32 g all-purpose flour

07 - 100 g shredded cheese (mozzarella, cheddar, or any melty cheese you enjoy)

08 - 720 g leftover mashed potatoes, cold

→ Optional Variations

09 - Swap all-purpose flour for your favorite gluten-free blend

10 - Pick lactose-free sour cream or cheese if you can't have dairy

# Steps:

01 - Let those cheesy bites sit in the tin for a few minutes, pop them out, then enjoy while they're still a little warm with your best dip or alongside dinner.

02 - Pop 'em in the oven for 20 to 25 minutes. Take them out when they're looking golden on top and the edges are nice and crisp.

03 - Drop big spoonfuls of the mix into your greased muffin cups. Fill each spot about three-fourths of the way, so there's room to puff.

04 - Stir in the flour until the batter sticks together just enough. Make sure it doesn't get too wet or dry.

05 - Add your cold mashed potatoes and salt next. Give it a gentle stir. Try not to mash it all to bits—just blend until it's mixed.

06 - Now toss in the shredded cheese, any Parmesan, and chives. Mix so they're scattered throughout.

07 - Whisk eggs with sour cream in a big mixing bowl. Stop when they're blended and fluffy.

08 - Get your oven going at 200°C. Spray or grease the muffin tray, so you don't have to struggle when popping the puffs out.

# Notes:

01 - Using mashed potatoes straight from the fridge helps them keep their shape while cooking.

02 - Go wild with fresh herbs—try tossing in thyme or rosemary for a fun twist.

03 - Throw some breadcrumbs on top before they bake to get a nice crunch.

04 - Feel adventurous? Mix in blue cheese or Gruyere for a different vibe.

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