Title: Cheesy Mashed Potato Puffs – A Crispy, Creamy Comfort Food

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  1. Prepare the mashed potatoes:
    If you don’t have leftovers, begin by boiling peeled potatoes until soft, then mash them with butter, cream, or milk. Let them cool slightly before using them for the puffs. The mashed potatoes should be thick and not too runny for the best puff texture.

  2. Mix the ingredients:
    In a large bowl, combine the cooled mashed potatoes, shredded cheddar cheese, Parmesan cheese, green onions (if using), garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated. Add the egg and stir until the mixture is smooth and sticky.

  3. Form the puffs:
    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    Using your hands or a spoon, scoop out small portions of the mashed potato mixture and form them into balls or small mounds. Roll each puff in the breadcrumbs to coat them evenly. Place them on the prepared baking sheet.

  4. Brush with butter:
    Brush each puff lightly with the melted butter to help them brown and crisp up during baking.

  5. Bake the puffs:
    Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and crispy on the outside. You can flip them halfway through for even browning.

  6. Serve:
    Once the puffs are done, remove them from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped parsley, if desired, and serve warm.

Serving and Storage Tips:

  • Serve fresh: These Cheesy Mashed Potato Puffs are best enjoyed fresh and crispy. Serve them with ketchup, ranch, or a dipping sauce of your choice.
  • Storage: Leftover puffs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 350°F (175°C) for 10 minutes to restore the crispiness.
  • Freezing: To freeze, place the unbaked puffs on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. When ready to cook, bake from frozen for an extra 5-10 minutes.

Variants:

  1. Bacon Cheddar Puffs: Add crumbled cooked bacon to the mashed potato mixture for an extra savory, smoky flavor.
  2. Herb Version: Add finely chopped fresh herbs like rosemary, thyme, or chives for a fragrant and flavorful twist.
  3. Spicy Version: Mix in some diced jalapeños or chili flakes to give the puffs a spicy kick.

FAQ:

1. Can I make these ahead of time?
Yes, you can prepare the puffs ahead of time. Shape them and refrigerate them before baking. You can also freeze them for later use, baking them directly from the freezer.

2. Can I use a different type of cheese?
Absolutely! You can use mozzarella, gouda, or a cheese blend for a different flavor profile. Just make sure the cheese melts well for the best texture.

3. Can I make these puffs without breadcrumbs?
If you don’t have breadcrumbs, you can substitute with crushed crackers, panko, or even cornflakes for a crispy coating.

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