Mashed Potato Puffs 🥔🧁
Golden, cheesy, and irresistibly fluffy, these Mashed Potato Puffs are baked bites of pure comfort. Perfect as a snack, appetizer, or creative side dish, they’re simple to make and even easier to love.
📝 Ingredients:
- 4 medium potatoes, peeled and boiled
- 2 tablespoons all-purpose flour
- 1 egg
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup grated cheese (optional – cheddar, mozzarella, or parmesan work great)
👨🍳 Instructions:
- Preheat oven to 200°C (400°F). Grease a muffin tin or mini muffin tin.
- Mash the potatoes until smooth while still warm. Let cool slightly.
- Mix ingredients:
In a large bowl, combine the mashed potatoes, flour, egg, salt, pepper, garlic powder, onion powder, and cheese if using. Mix until a thick, scoopable dough forms. - Scoop and fill:
Spoon the mixture into the greased muffin cups, filling each about ¾ full. You can use a small ice cream scoop or tablespoon. - Bake for 20–25 minutes, or until golden brown and lightly crispy on top.
- Cool slightly, then remove from the tin. Serve warm with ketchup, sour cream, or dipping sauce of choice.
🍽️ Servings:
Makes 12 mini puffs (or about 6 regular-sized muffin puffs)
📊 Nutritional Info (per regular puff, approx.):
- Calories: 90
- Protein: 2.5g
- Carbs: 12g
- Fat: 3.5g
- Fiber: 1g
- Sodium: 140mg
- Calcium: 40mg
(Values vary based on cheese type and potato size.)
💡 Notes:
- Great for leftover mashed potatoes — just skip the mashing step.
- Optional add-ins: chopped herbs, cooked bacon bits, green onions, or a pinch of chili flakes.
- Can be made ahead and reheated in a toaster oven or air fryer.
✅ Tips:
- For extra crispiness: Sprinkle a little grated Parmesan on top before baking.
- Cheese choice: Sharp cheddar or mozzarella gives great flavor and melt.
- Mini muffin pans yield crispier bites. Regular muffin tins give a soft center.
- Use non-stick spray or butter generously on the pan to avoid sticking.
💪 Health Benefits:
- Potassium-rich from the potatoes.
- Calcium from cheese.
- Customizable to include fiber (e.g., with skins or whole wheat flour).
- A fun way to sneak in veggies like grated carrots or spinach.
❓ Q&A:
Q: Can I make these ahead of time?
A: Yes! Store in the fridge for 3 days or freeze up to 1 month. Reheat in oven or air fryer to restore crispiness.
Q: Are they kid-friendly?
A: Totally! Mild in flavor and perfect for dipping—kids love them.
Q: Can I make them gluten-free?
A: Yes—just use a gluten-free flour blend instead of regular flour.
Q: Can I fry instead of bake?
A: You can shallow-fry small patties, but baking keeps them lighter and less greasy.