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Instructions:
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin lightly with butter or oil.
- In a mixing bowl, combine the mashed potatoes, cheddar cheese, egg, flour, green onions, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Spoon the mixture into the muffin cups, filling each about three-quarters full. Use the back of a spoon to smooth the tops.
- For a crispier finish, lightly brush each top with melted butter before baking.
- Bake for 20 to 25 minutes, or until the tops are golden and the edges are crisp.
- Allow the puffs to cool slightly before removing from the muffin tin. Serve warm and enjoy.
Variations:
- Spicy kick: Add chopped jalapeños or a pinch of cayenne pepper to the mixture.
- Extra cheesy: Use a blend of cheeses such as mozzarella, gouda, or pepper jack.
- Bacon bits: Stir in some cooked, crumbled bacon for a smoky twist.
- Vegetarian delight: Mix in chopped bell peppers or grated zucchini (squeeze out excess moisture first).
Tips:
- Ensure your mashed potatoes are cold and firm; freshly mashed or too creamy potatoes may not hold their shape well.
- If the mixture feels too loose, add an extra tablespoon of flour for better structure.
- To make ahead, store baked puffs in the fridge and reheat in the oven or air fryer for crispiness.
- Use silicone muffin cups or parchment liners if you prefer easier cleanup.
