Crispy Mashed Potato Cheese Puffs
A delightful blend of creamy mashed potatoes and gooey cheese, these crispy puffs make a perfect snack or side dish, elevating any meal into a festive occasion.
Ingredients
Base Mixture
- 2 cups cooked mashed potatoes The base of our dish; creamy and comforting.
- 1 cup shredded cheese (cheddar, mozzarella, or a blend) Adds that cheesy goodness!
- 1/4 cup green onions, chopped Introduces a fresh bite and bright color.
- 1 egg egg Acts as a binding agent; can replace with flaxseed meal for a vegan option.
Seasoning and Binding
- 1/2 cup all-purpose flour Helps bind the mixture for shaping.
- 1 teaspoon garlic powder Packs in flavor; fresh minced garlic can be used for more punch.
- 1/2 teaspoon salt Enhances the flavors of the puff.
- 1/4 teaspoon black pepper Adds a gentle kick.
For Baking
- Olive oil or cooking spray For that crispy texture when baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed potatoes, shredded cheese, green onions, garlic powder, salt, black pepper, and egg. Mix until well incorporated.
- Gradually add the flour to the mixture, stirring until the dough comes together. It should be slightly sticky but manageable.
- Scoop about a tablespoon of the mixture and shape it into small balls. Place them on the prepared baking sheet, leaving space between each puff.
- Lightly brush or spray the tops with olive oil to encourage browning.
Baking
- Bake for 15-20 minutes, or until the puffs are golden brown and crispy on the outside.
- Remove from the oven and let cool for a few minutes before serving. Sprinkle with additional green onions if desired.
Notes
Use leftover mashed potatoes to reduce waste. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. To make ahead, shape the puffs and freeze them before baking. Bake directly from the freezer, adding extra time as needed.