These scrumptious puffs are a perfect way to repurpose your leftover mashed potatoes. They’re little bites of savory heaven, crispy on the outside, tender and creamy on the inside, with delightful pockets of melted cheese. The added flavors of the fresh chives and optional bacon bits make them an irresistible appetizer or side dish. They’re easy to make and bake up to golden perfection in your oven.

Ingredients:

• 2 cups of buttery, creamy mashed potatoes
• 1 large egg, lightly beaten to act as a binder
• 1 cup sharp cheddar cheese, shredded to give a bold flavor
• 1/4 cup Parmesan cheese, finely grated for a subtle nutty taste
• 1/4 cup fresh chives, finely chopped for a light, onion-like flavor
• 1/4 cup bacon bits (optional), cooked until crispy
• 1/2 teaspoon of salt for seasoning
• 1/4 teaspoon of freshly ground black pepper for a touch of heat
• 1/2 cup breadcrumbs (optional), for a satisfying, crunchy crust

Instructions:

1. Preheat your oven to a hot 400°F (200°C), ensuring an evenly baked and golden brown finish. Lightly grease a mini muffin tin with non-stick spray or a bit of oil, preparing it for the potato mixture.
2. In a large, comfortable mixing bowl, combine your velvety mashed potatoes with the egg, creating a smooth mixture. Fold in the sharp cheddar and nutty Parmesan cheese, followed by the finely chopped fresh chives and crispy bacon bits (if using). Season this with a sprinkle of salt and freshly ground black pepper. Mix until everything is evenly distributed and the ingredients are well incorporated.
3. If you’re opting for an extra crunchy exterior, place your breadcrumbs in a separate shallow dish. With a spoon or ice cream scoop, portion out your potato mixture and shape it into a neat ball. Gently roll this ball in the breadcrumbs, ensuring it’s fully coated and ready for baking.
4. Position each breadcrumb-coated potato ball into its own cozy slot in the muffin tin.
5. Bake these beauties in the preheated oven for a good 18-20 minutes if you’re making mini puffs, or 25-30 minutes for larger puffs. They’re ready when they’ve turned a gorgeous golden brown and the surface is crisped to perfection.
6. Once they’re done, let the potato puffs rest and cool slightly in the pan. This will make them easier to remove. When they’re ready, use a spoon or a butter knife to gently ease them out of the tin.
7. These delightful puffs are best served warm, perhaps with a cool side of sour cream or your favorite dipping sauce to balance out the flavors.

There you have it! A brilliant, tasty solution to your leftover mashed potatoes. Enjoy your homemade mashed potato cheese puffs!