A Crispy and Creamy Potato Side Dish Delight

2 cups mashed potatoes (leftover or freshly made)
1 cup shredded cheddar cheese (or cheese of your choice)
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup milk (whole or 2%)
1/4 cup chopped green onions or chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs (optional, for added crunch)
Cooking spray or melted butter, for greasing the muffin tin

Turn pven up to 400°F. While that’s heating up, grab yourself a 12-cup muffin tin and give it a good spray with cooking spray or brush a little melted butter into each cup. Trust me, you don’t want to be prying these cheesy bites out later.

Grab a big mixing bowl — bigger than you think you’ll need. Toss in:
A few scoops of mashed potatoes (cold leftovers work just fine)
A good handful of shredded cheddar
A sprinkle of grated Parmesan
Two eggs, cracked right in
A splash of milk
Some chopped green onions or chives (whatever you have handy)
A dash of garlic powder, a pinch of onion powder, and of course, a little salt and black pepper

Give everything a good stir until it’s creamy and cheesy.
If you like a little extra crunch, (and who doesn’t?), throw in about ¼ cup of breadcrumbs. It just gives the outside that little crispy edge we all love.

Now, grab a spoon and start filling each muffin cup about three-quarters full. You don’t need to pack it down hard, just give it a little tap to smooth out the tops.

Sprinkle a little extra cheddar or Parmesan right on top before they head into the oven.

Bake for 20 to 25 minutes. You’re looking for the edges to turn a gorgeous golden brown, and the tops to firm up just enough to hold together.

Tip: Keep an eye on them toward the end. Every oven has a mind of its own, and you don’t want them too dark.

Once they’re done, pull them out and let them sit for about 5 minutes. This gives them a little time to settle and makes it way easier to pop them out without any fuss.

Run a little butter knife around each puff and gently lift them out. Arrange them on a platter and sprinkle a few extra chives over the top if you’re feeling fancy. Serve ‘em warm.


Serving Suggestions:
As a side dish with roast chicken, steak, or grilled veggies
As a game-day snack (dip them in sour cream, ranch, or spicy aioli!)
As a brunch treat with scrambled eggs and a mimosa or coffee


Helpful Notes:
Use whatever cheese you love or have on hand. Mozzarella, Swiss, gouda, even pepper jack if you like a little heat. They all work — it’s pretty hard to mess this up.

If you like your puffs super smooth, mash the potatoes really well. If you’re like me and don’t mind a few little chunks, leave it a little rustic. Both ways taste great.

Make-Ahead Tip
I usually mash the potatoes the day before and leave them in the fridge. When it’s time to bake, I just scoop and go. Super easy, and one less thing to worry about.