In a large mixing basin, thoroughly incorporate the chopped cheddar, chives, cold mashed potatoes, egg, flour, garlic powder, salt, and pepper.
3. Coat each dough ball with grated Parmesan cheese after rolling it into 1-inch balls.
4. Carefully push the greased potato balls into the muffin pan’s cavities to create a puff shape.
5. Puffs should be baked for around 15 to 20 minutes, or until they turn a golden brown and are somewhat crunchy on top.
Step 6: After a few minutes of cooling, take them out of the pan. Serve when still warm and savor the sight of them vanishing!
Changes & Hints – Incorporate other components for a novel touch—imagine crumbled cooked bacon, sliced jalapeños for heat, or substitute cheddar with your preferred combination of cheeses.
Instant mashed potatoes are a time-saving alternative that you may use in a pinch. It is important to wait until the mixture reaches room temperature before handling it.
These little puffs are perfect for freezing. Freeze them on a baking sheet for a few minutes when they’ve cooled entirely, and then put them in a freezer bag. Reheat them in the oven until crisp and toasty, then serve.
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