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Transform leftover mashed potatoes into crispy, cheesy puffs that make perfect lunch box additions or satisfying snacks.
Essential Ingredients:
- Mashed potatoes: Creates base
- Mixed cheeses: Adds richness
- Fresh chives: Provides flavor
- Sour cream: Ensures moisture
- Eggs: Binds mixture
- Flour: Helps structure
Detailed Instructions:
- Prepare Base
- Mix eggs with sour cream
- Add both cheeses
- Fold in potatoes gently
- Season well
- Form Puffs
- Grease muffin tin thoroughly
- Fill to top
- Smooth surface
- Top with extra cheese
- Bake Until Golden
- Heat oven to 400°F
- Bake 20-25 minutes
- Watch for browning
- Let set briefly
- Rest in pan 5 minutes
- Remove carefully
- Cool completely
- Pack for lunches
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The key discovery was that chilling the mixture briefly before baking creates better structure.
Storage Tips:
Keeps 5 days refrigerated. Freezes beautifully for 3 months.
Perfect Pairings:
Pack with fresh veggies and dipping sauce.
Chef's Tips:
- Season potatoes well
- Use room temperature eggs
- Don't overbake
- Cool on rack
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Years of experimenting taught me that proper seasoning and careful baking creates the perfect make-ahead snack.
Frequently Asked Questions
- → Best cheese to use?
- Any melting cheese works - cheddar, mozzarella, etc.
- → How to store?
- Keep refrigerated up to 5 days. Reheat in oven.
- → Can I freeze them?
- Yes, freeze up to 3 months. Reheat from frozen.
- → Type of mashed potatoes?
- Any leftover mashed potatoes work well.
- → Make ahead tips?
- Perfect for weekly meal prep. Taste better next day.