Cheesy Spud Puffs (Print Version)

Crunchy golden potato bites packed with gooey cheese and fresh herbs, baked in muffin trays for a mouthwatering side.

# Ingredients:

01 - 3 cups of cold mashed potatoes

02 - 1/4 cup plain flour

03 - 2 eggs, lightly whisked

04 - 1/3 cup of sour cream

05 - 1 cup of melty cheese (cheddar, mozzarella, or similar)

06 - A pinch of salt

07 - 2 tablespoons of grated Parmesan

08 - A couple of tablespoons of chopped fresh chives

09 - If you need it gluten-free, swap the flour for a gluten-free option

10 - Go lactose-free by using sour cream and cheese without lactose

01 - Set the oven to 400°F (200°C) and grease the muffin tin so nothing sticks.

02 - In a big bowl, mix the eggs with the sour cream until it’s smooth and creamy.

03 - Toss in the mozzarella, Parmesan, and fresh chives, then stir until all mixed up.

04 - Carefully blend the chilled mashed potatoes into your egg mixture. Don’t overdo it or it’ll get too dense.

05 - Scoop the mixture into the muffin tray, making sure to leave a little space at the top for puffing up.

06 - Bake for 20–25 minutes or until the tops turn a golden, crispy brown.

07 - Let the puffs cool just slightly, then take them out of the pan. Enjoy as a snack or pair with a dip!

01 - Chilled mashed potatoes work better because they hold together more neatly while baking.

02 - Boost the flavor with other herbs, like thyme or dill.

03 - Want a crunchy top? Sprinkle on some breadcrumbs before you bake.

04 - Switch up the cheeses! Try blue cheese, Gruyère, or Gouda for something different.