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I stumbled upon these fantastic Mashed Potato Puffs while trying to spice up some holiday leftovers. These days my family won't stop asking for them! The crunchy exterior pairs perfectly with the soft, cheese-filled center. They're tiny morsels of pure comfort that actually taste way better than the original potatoes.
Everything You Need For These Delightful Potato Treats
- Instant Mashed Potatoes: 1 box that makes 6 servings. I wasn't sure about them at first but they're actually perfect for this.
- Salt: Just a touch to bring out all the flavors.
- Eggs: 1 whole egg plus 1 yolk for that amazing consistency.
- Melted Butter: 2 tbsp to get that nice golden finish.
- Paprika: 1 tsp adds lovely color and a hint of smokiness.
- Black Pepper: 1 tsp fresh ground works best.
- Sour Cream: ¾ cup to make everything super velvety.
- Sharp Cheddar Cheese: 1 cup grated fresh. Get the sharpest you can find for the best taste.
Time To Create Some Tasty Wonders
- The Finish Line
- Let them sit for a few minutes then carefully remove them and watch them vanish!
- Bake Away
- Stick them in a 350°F oven for 30 minutes and finish under the broiler until golden - keep an eye on them, they burn fast!
- Butter Magic
- Combine that melted butter with paprika and paint it over the tops.
- Fill Those Tins
- Coat your mini muffin tin with spray then pipe the potato mix using up and down motions to create nice texture.
- Get Ready to Pipe
- Take a plastic bag, put your mixture in it and cut the corner - you've got an easy piping bag!
- Egg Time
- Beat your egg and yolk together and mix them into your cooled potato blend until everything's nicely combined.
- Mix It Up
- Add the sharp cheddar, sour cream and pepper. Sample it and throw in salt if needed then cool to room temperature.
- Start With The Potatoes
- Prepare those instant mashed potatoes using just water and butter. Cool them down a bit so we don't cook the eggs!
Clever Kitchen Tips
- Make Them Pretty: Don't rush the piping part - they'll look extra fancy when done right!
- Save Some For Later: Store extras in the fridge and warm up in the oven to get that crispiness back.
- Flavor Boost: I sometimes add a bit of garlic powder or onion powder when I want to get creative.
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What Makes These Potato Gems Extra Special
Whenever I serve these at gatherings, people can't get enough. There's something almost magical about how they rise with that beautiful golden top while staying soft and creamy inside. I love seeing the look on people's faces when they take their first bite. They've become such a must-have at our family celebrations that we can't imagine a holiday table without them!
Frequently Asked Questions
- → Why pick instant potatoes over fresh ones?
Instant ones give you smooth, consistent results and don’t take long to prepare. They’re super convenient for piping, too.
- → Is prepping ahead an option?
You can pipe the mixture into muffin trays up to a day early. Cover well, keep chilled, brush with butter, and bake when ready.
- → Why does the potato mix need to cool first?
If it’s still hot, the eggs might scramble and make it clumpy. Letting it cool helps keep things silky and smooth.
- → What keeps these from sticking?
Give your muffin pan a good coating of oil—don’t forget the corners! Let them cool before popping them out so they release cleanly.
- → How do I reheat these later?
Pop leftovers in the oven at 350°F for about 5-10 minutes until warm and crispy again. Skip the microwave—it'll make them soggy.