I grew up with a big bowl of mash on the table and a crowd ready to swipe the last spoonful. These golden puffs give that same warm taste with a crisp shell and a soft middle. They use what you already have in the fridge and they bake fast. You asked for a mashed potatoes recipe and I heard you. This version stays flexible. It works as a healthy mashed potatoes recipe on light nights, it can pass as a vegan mashed potatoes recipe with plant milk and dairy free cheese, and it shines as a mashed potatoes recipe garlic when you want a cozy kick. Keep it simple and you get a simple mashed potatoes recipe that fits busy weekdays. Heat the oven, grab a muffin tin, and you have an oven mashed potatoes recipe that turns leftover mash into snack size bites. If you just want a quick recipe for mashed potatoes that still feels special, this one has you covered. I am Elena and I make these for friends when the day runs long. We pull them from the pan, we wait one minute, then we burn our tongues anyway. They smell like butter and chive. They taste creamy and a little sharp from cheese. They work with roast chicken or a salad or nothing at all.
Table of Contents
- 1) Key Takeaways
- 2) Easy Golden Cheesy Mashed Potato Puffs Recipe
- 3) Ingredients for Golden Cheesy Mashed Potato Puffs
- 4) How to Make Golden Cheesy Mashed Potato Puffs
- 5) Tips for Making Golden Cheesy Mashed Potato Puffs
- 6) Making Golden Cheesy Mashed Potato Puffs Ahead of Time
- 7) Storing Leftover Golden Cheesy Mashed Potato Puffs
- 8) Try these Side Dish next
- 9) Golden Cheesy Mashed Potato Puffs
- 10) Nutrition
1) Key Takeaways
I cook for real life. I need food that tastes good and fits a packed day. These puffs do that. The outside turns crisp. The inside stays soft. The pan comes out clean. The crowd smiles. I smile back.
Leftover mash finds a new job. A muffin tin shapes each puff. Heat moves fast and even. We get bite size comfort with little fuss. Kids grab two. Grown ups claim three then pretend they did not.
Elena at Elena Cooks shares this method with calm steps and simple gear. The dish pairs with roast chicken or salad or soup. It travels well for potlucks. It reheats well for late nights.
2) Easy Golden Cheesy Mashed Potato Puffs Recipe
I grew up on mash and gravy. I now keep trays of these puffs on standby. Here is my voice and my kitchen and my plan. I say mashed potatoes recipe twice before you ask for it. Mashed potatoes recipe shows up again because it matters for search and for you.
The mix holds eggs cheese and chive. The oven turns the top gold. Steam rises and carries a butter scent. I pull the pan and wait one minute. Then I forget to wait. We all do. We laugh and fan our mouths and go back for more.
Health set nights get a healthy mashed potatoes recipe version with light dairy. Plant based friends get a vegan mashed potatoes recipe with plant milk and dairy free cheese. Garlic fans ask for a mashed potatoes recipe garlic and I nod and reach for the jar.
3) Ingredients for Golden Cheesy Mashed Potato Puffs
Cold mashed potatoes I use yesterday mash from dinner. Cold mash holds shape and lifts tall in the oven. Warm mash spreads and slumps, so the chill helps.
Eggs I beat three in a bowl. They bind the mix and give lift. The crumb stays tender and light.
Cheddar I grate sharp cheddar by hand. A fresh grate melts smooth and tastes bold. A small handful goes on top for that pretty cap.
Parmesan A little scoop adds nutty bite. It tightens the mix and adds color at the edges.
Chives Fresh chive wakes the mash. The green flecks feel bright and fresh in each bite.
Milk or plant milk I splash just enough to loosen the mash. The spoon should move with light effort.
Butter Melted butter brings a rich note. I brush a little in the cups for extra crisp sides.
Garlic powder and smoked paprika Garlic gives comfort. Paprika adds a soft hum and a warm color.
Salt and black pepper Season with care. Taste the mash and adjust. Cheese already brings salt, so I go steady.
4) How to Make Golden Cheesy Mashed Potato Puffs
Step one Set the oven to four hundred. Grease a muffin tin. A light coat works well. I use a brush with butter or a spritz of oil.
Step two Beat eggs in a large bowl. Add cold mash milk butter garlic and paprika. Stir until smooth. Small lumps can stay. They melt in the heat.
Step three Fold in cheddar Parmesan and chives. Hold a small handful of cheddar for the top. The mix should look thick and scoopable.
Step four Fill each cup to two thirds. Top with the last cheddar. Tap the pan on the counter to settle the mix.
Step five Bake for twenty to twenty five minutes. The edges turn deep gold and the tops puff. Let the tray rest for three minutes.
Step six Run a small spatula around each cup and lift. Scatter fresh chive. Serve warm and breathe in that cozy steam.
5) Tips for Making Golden Cheesy Mashed Potato Puffs
Cold mash wins. The structure stays steady and the lift holds. If the mash looks stiff, add a spoon of milk and stir again. Aim for a gentle scoop.
Use a light hand with salt. Cheese lends plenty. Taste the mix before you bake. Pepper can speak up with a fresh grind at the end.
For a simple mashed potatoes recipe path, keep the list short. For an oven mashed potatoes recipe with garlic, use a little powder or a fine mince. For a recipe for mashed potatoes that reads creamy, add a splash more milk.
6) Making Golden Cheesy Mashed Potato Puffs Ahead of Time
I mix the batter in the morning. The bowl rests in the fridge. At dinner I scoop and bake. The wait stays brief and the reward shows up quick.
You can bake and chill for two days. Warm the puffs on a sheet at three hundred seventy five until hot. The tops crisp again. The centers stay soft.
For a fluffy mashed potato method, do not over mix. Stir only until smooth. Over work makes glue. Gentle folds keep the crumb light and happy.
7) Storing Leftover Golden Cheesy Mashed Potato Puffs
Store in a sealed box in the fridge for four days. They stack with parchment between layers. The shape stays neat and tidy.
Reheat in an air fryer at three hundred seventy five for six minutes. The outside turns crisp again. The center warms through without drying.
For a creamy mashed potato dish on day two, add a tiny swipe of butter when you reheat. The shine comes back and the bite feels rich.
8) Try these Side Dish next
9) Golden Cheesy Mashed Potato Puffs
Mashed Potatoes Recipe Golden Cheesy Potato Puffs
Ingredients
- 3 cups cold mashed potatoes
- 3 large eggs beaten
- 1 cup shredded sharp cheddar divided
- 1/4 cup grated Parmesan
- 1/4 cup chopped chives plus more for garnish
- 1/4 cup milk or plant milk
- 1 tablespoon unsalted butter melted plus more for greasing or use cooking spray
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika optional
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
- Heat oven to 400 F 200 C and grease a standard muffin tin or line with silicone cups.
- In a large bowl whisk eggs then stir in mashed potatoes milk butter garlic powder paprika salt and pepper until smooth.
- Fold in most of the cheddar and the Parmesan and the chives.
- Scoop the mix into the muffin cups and fill each about two thirds full then top with the last cheddar.
- Bake 20 to 25 minutes until puffed and deep gold at the edges.
- Cool 3 to 5 minutes. Loosen with a small spatula and lift out. Sprinkle with chives and serve warm.
10) Nutrition
Serving size one puff. About eighty five calories each. Protein five grams. Fat four grams. Carbs eight grams. Fiber one gram. These numbers help with planning and do not steal joy from the plate.
Recipe by Elena for Elena Cooks. Visit the site at Elena Cooks for more comfort plates and calm steps. Main keyword mashed potatoes recipe appears where it helps readers find this guide and helps search find you and me.
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