Easy Cheesy Mashed Potato
A delightful comfort dish featuring creamy, cheesy mashed potato puffs that are perfect for busy weeknights or casual gatherings.
Ingredients
For the potato mixture
- 2 cups chilled leftover mashed potatoes Best if made with leftover mashed potatoes.
- 2 large eggs Add moisture and binding.
- 1 cup shredded cheddar cheese Feel free to substitute with other types of cheese for different flavors.
- 1/4 cup milk or cream Adds creaminess.
- 1/4 cup chopped green onions or chives For garnish and flavor.
- 1/2 teaspoon garlic powder For added flavor.
- Salt to taste
- Ground black pepper to taste
- Butter, or any nonstick spray, just to grease To prevent sticking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease each muffin tin well with butter or nonstick spray.
- In a large bowl, combine the chilled leftover mashed potatoes, eggs, milk or cream, shredded cheddar cheese, and chopped green onions or chives.
- Add garlic powder, ground black pepper, and salt. Mix until everything is smooth and well incorporated.
- Scoop the potato mixture into the greased muffin tin, filling each space almost to the top. Level the tops gently with the back of a spoon.
Cooking
- Bake in the oven for 25 to 30 minutes, or until the tops are crispy and golden.
- Allow to cool in the pan for about five minutes. If they stick, slide a knife around the edges to loosen.
- Serve warm, optionally with cheese, ketchup, or a dollop of sour cream on top.
Notes
Make sure not to overmix the ingredients to maintain a light and fluffy texture. Experiment with different types of cheese for unique flavors. Leftover mashed potatoes provide the best taste and texture. You can freeze the unbaked potato mixture for up to three months; thaw it overnight in the fridge before baking.