Cheese Potato Puff
Turn ordinary potatoes into an irresistible crowd-pleaser with these golden Cheese Potato Puffs! This recipe combines creamy mashed russet potatoes with a blend of sharp cheddar and nutty Parmesan cheese, infused with aromatic garlic powder and fresh chives for a burst of flavor in every bite. Lightened with whisked eggs and baked until puffed and golden, these savory potato bites are wonderfully airy yet satisfying. Perfect as a side dish, party appetizer, or snack, they come together in just under an hour and can be elevated with a crunchy breadcrumb topping or extra chive garnish. Whether you're hosting a gathering or indulging in some comfort food, these baked cheese potato puffs are sure to wow your taste buds!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons butter
- 0.25 cup milk
- 1 cup cheddar cheese, shredded
- 0.25 cup parmesan cheese, grated
- 2 large eggs
- 2 tablespoons all-purpose flour
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives, chopped
- 2 tablespoons breadcrumbs (optional, for garnish)
Instructions
Peel the russet potatoes and cut them into evenly sized chunks.
Bring a large pot of salted water to boil. Add the potatoes and cook until fork-tender, about 15 minutes.
Drain the potatoes and return them to the pot. Mash them until smooth with a potato masher or ricer.
Stir in the butter and milk until fully combined, creating a creamy mashed potato base.
Mix in the cheddar cheese, parmesan cheese, garlic powder, salt, pepper, and chives. Let cool slightly before proceeding.
In a small bowl, whisk the eggs and stir them into the mashed potato mixture along with the flour. The mixture will become slightly sticky and thicker.
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper cups.
Spoon the potato mixture into the muffin tin, filling each cup about three-quarters full.
Optional: Sprinkle breadcrumbs on top of each portion for added crunch.
Bake in the preheated oven for 20-25 minutes, or until the tops turn golden brown and the puffs rise slightly.
Let the cheese potato puffs cool for 5 minutes before removing them from the tin.
Serve warm, garnished with extra chopped chives if desired.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.7 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1288 mg | 99% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4312 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
