Cheesy Mashed Potato Puffs (Print Version)
# Ingredients:
01 -
2 cups of fluffy mashed potatoes, brought to room temperature.
02 -
3 large eggs, whisked gently.
03 -
1/4 cup of finely sliced fresh chives, with a pinch more for decoration.
04 -
1 cup of grated Emmental cheese, separated.
05 -
Season with a bit of salt and pepper, adjusting to your liking.
06 -
Optional: Crème fraîche to pair alongside while serving.
# Instructions:
01 -
Get your oven ready at 200°C (400°F). For baking, grease a 24-cup mini muffin tray to host your tasty creations.
02 -
In a generous-sized bowl, bring together the room-temperature mashed potatoes and whisked eggs, toss in 3/4 cup of grated cheese, along with the fresh chives. Add salt and pepper, stirring to blend everything nicely.
03 -
Spoon the potato mix into the greased muffin holders, nearly filling them so each one forms a satisfying puff.
04 -
Before the oven magic, sprinkle the last 1/4 cup of shredded cheese on top of your filled cups for that perfect cheesy crust.
05 -
Put the tray in and bake for about 15-20 minutes, keeping an eye out for them to puff up and turn a lovely golden shade.
06 -
After baking, let them cool in the tray for five minutes. Then, use a knife or spatula to carefully lift each one out.
07 -
Serve warm, dressed up with some extra chives and a dollop of crème fraîche if you're feeling fancy. Take a bite and enjoy the cheesy goodness!
# Notes:
01 -
Let the mashed potatoes chill completely before working with the eggs—this helps keep the mixture airy.
02 -
Stir gently! Overmixing can make the puffs a bit too dense.
03 -
For more control when filling, grab a small cookie scoop for easy transferring.
04 -
If you want more crunch, try swapping the mini muffin tin for a regular-sized one.
05 -
To get that golden finish, bake your puffs on a rack in the lower section of the oven.