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Close-up shows golden brown and delicious Mashed Potato Cheese Puffs, ready to eat as a tasty appetizer or side dish.
Lady Maria

Mashed Potato Cheese Puffs

These mashed potato cheese puffs are a delightful combination of creamy potatoes, cheesy goodness, and a light, airy texture. Baked to golden perfection, they're a perfect appetizer or side dish that's sure to impress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Appetizer, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped chives optional

Equipment

  • Large Pot
  • Potato ricer or masher
  • Mixing bowls
  • baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop or tablespoon
  • measuring cups and spoons
  • whisk
  • Oven

Method
 

  1. Prepare the Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
  2. Mash the Potatoes: Return the potatoes to the pot. Add milk and butter. Using a potato ricer or masher, mash until smooth. Be careful not to overmix.
  3. Season the Potatoes: Stir in salt, pepper, and garlic powder.
  4. Add the Cheese: Add cheddar cheese and Parmesan cheese. Stir until melted and well combined.
  5. Incorporate the Egg: Let the mashed potato mixture cool slightly (about 5 minutes). This is crucial to prevent the egg from scrambling. Gradually drizzle in the beaten egg, stirring constantly until fully incorporated.
  6. Add Chives (Optional): Stir in chopped chives, if using.
  7. Shape the Puffs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop or tablespoon, scoop mounds of the mashed potato mixture onto the prepared baking sheet, leaving about 1 inch between each puff.
  8. Bake the Puffs: Bake for 20-25 minutes, or until golden brown and puffed up.
  9. Cool and Serve: Let the puffs cool slightly on the baking sheet before serving. They are best served warm.

Notes

For best results, use Russet potatoes due to their high starch content. Avoid overmixing the potatoes to prevent a gluey texture. Ensure the mashed potato mixture cools slightly before adding the egg to prevent scrambling. These puffs are best served warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture. For a spicier kick, add a pinch of cayenne pepper to the potato mixture.