Description
These Cheesy Mashed Potato Puffs are crispy on the outside and creamy on the inside, made with a flavorful blend of mashed potatoes, cheddar and Parmesan cheeses, green onions, and a hint of garlic. Baked to golden perfection, they make a delightful appetizer or side dish that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Primary Ingredients
- 4 cups mashed potatoes (prepared)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten
Coating
- 1/4 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, chopped green onions, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
- Add Eggs: Stir in the beaten eggs until the mixture becomes cohesive and easy to shape, helping the puffs hold together during baking.
- Form Puffs: Using your hands, shape the potato mixture into small, approximately 2-inch diameter puffs. Carefully coat each puff evenly with breadcrumbs to create a crispy outer layer.
- Bake: Arrange the coated puffs on the prepared baking sheet, ensuring they are spaced apart. Bake in the preheated oven for 20 to 25 minutes or until they are golden brown and crispy on the outside.
- Serve: Remove from the oven and let cool slightly before serving hot as an appetizer or side dish to complement your meal.
Notes
- You can prepare the mashed potatoes from scratch or use leftover mashed potatoes for convenience.
- For extra flavor, consider adding chopped herbs like parsley or chives to the mixture.
- If you prefer a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed cornflakes.
- To make these ahead, form and coat the puffs, then freeze them on a baking sheet. Once frozen, transfer to a bag and bake straight from frozen, adding a few extra minutes to the baking time.
- Ensure the puffs are not too large to cook evenly; about 2 inches in diameter is ideal.
