Instructions:
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or oil to prevent sticking.
- In a large bowl, combine the cold mashed potatoes, shredded cheese, egg, flour, and chopped green onions. Season with salt and pepper to taste.
- Stir the mixture thoroughly until all ingredients are evenly incorporated.
- Scoop the mixture into the prepared muffin cups, filling each about three-quarters full. Smooth the tops with the back of a spoon.
- Optional: For extra crispiness, lightly brush the tops with melted butter before baking.
- Bake for 20–25 minutes, or until the tops are puffed and golden brown.
- Allow to cool for a few minutes before gently removing from the muffin tin. Serve warm for best texture and flavor.
Variations :
- Add-ins: Mix in crumbled cooked bacon, caramelized onions, or sautéed mushrooms for added flavor.
- Different Cheeses: Try Monterey Jack, parmesan, or a pepper jack blend for a spicy twist.
- Herb Infusion: Add fresh dill, chives, or parsley to brighten up the flavor profile.
- Mini Version: Use a mini muffin tin to make bite-sized versions for party platters.
Tips :
- Use mashed potatoes that are firm and not overly creamy for best results.
- If the mixture seems too soft, add an extra tablespoon of flour to help with structure.
- These puffs reheat beautifully in a toaster oven—just warm at 350°F for 5–7 minutes to regain crispness.
- Serve with sour cream, garlic aioli, or a drizzle of hot sauce for dipping.
These puffs prove that leftovers don’t have to be boring—they can be golden, cheesy, and totally addictive.
