Ingredients
Scale
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup milk, warmed
- 1/4 cup butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
Instructions
- Step 1: Boil potatoes in salted water until tender (about 15-20 minutes). Drain well.
- Step 2: Return potatoes to the pot and mash until smooth. Stir in warmed milk and butter until creamy.
- Step 3: Stir in cheddar cheese, parmesan cheese, salt, and pepper until melted and combined. Gently fold in the beaten egg.
- Step 4: Preheat oven to 375°F (190°C). Grease a muffin tin or use paper liners.
- Step 5: Fill each muffin cup about ¾ full with the mashed potato mixture.
- Step 6: Bake for 20-25 minutes, or until golden brown and puffed. Let cool slightly before serving.
Notes
- Store leftover puffs in an airtight container in the refrigerator for up to 3 days.
- Reheat puffs in the microwave for 30-60 seconds, or until warmed through, for a quick and easy snack.
- Serve these cheesy puffs alongside a hearty chili or a vibrant salad for a complete and satisfying meal.
- For extra cheesy flavor, sprinkle a little extra parmesan cheese over the puffs before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American