These start with three cups of cold mashed potatoes. An egg, sharp cheddar, Parmesan, a little flour and garlic powder turn them into a mixture firm enough to bake in a muffin pan.
They are baked, not fried. The edges crisp against the pan while the insides stay soft and cheesy throughout.
How to Make It
Oven to 400°F, muffin pan sprayed
Heat the oven to 400°F and coat a 12-cup muffin pan with nonstick spray.
Potato, egg and cheese mixture
Mix the cold mashed potatoes, egg, cheddar, Parmesan, flour, garlic powder, black pepper and half the parsley until evenly combined.
Divided into the muffin cups
Divide the mixture among the muffin cups and mound the tops lightly.
Baked 22 to 25 minutes
Bake 22 to 25 minutes, until the edges are crisp and the tops are golden.
Rested, lifted out, parsley
Rest 5 minutes, lift out the puffs and finish with the remaining parsley.
Checks for Crisp Puffs
Mixing
The mixture is evenly combined and holds a mound on a spoon.
A mixture that slumps will not form a raised puff.
Filling the pan
Each of the 12 cups is filled evenly with a lightly mounded top.
Even portions bake at the same rate.
22 to 25 minutes
Crisp edges and golden tops.
That colour means the egg-bound mixture is set and hot through.
After 5 minutes
The puffs lift out cleanly.
Resting firms them so they do not break.
Success Tips
- Spray the muffin cups well, including the rims, so the crisp edges release.
- Mound the tops rather than smoothing them flat; the peaks brown more.
- Run a thin knife around each puff if it sticks after resting.
Ingredient Notes
- Cold mashed potatoes
- Three cups, straight from the refrigerator for the firmest mixture.
- Sharp cheddar and Parmesan
- A cup of cheddar and a third of a cup of Parmesan, mixed all the way through.
- Egg
- One large egg binds the puffs and must be baked through.
Why This Recipe Works
- Cold mashed potatoes are firmer than warm ones, so the mixture holds a mound in each cup.
- The egg binds the potato and cheese so the puffs lift out in one piece.
- A hot 400°F oven browns the edges where they touch the pan.
- A five-minute rest lets the puffs firm up before you lift them out.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat in a hot oven until steaming to crisp the edges again.
Frequently Asked Questions
Are these deep-fried?
No. They are baked in a muffin pan.
How do I know they are cooked?
The edges are crisp, the tops golden and the centres steaming hot, which means the egg has set.
Serving Ideas
Pile the golden puffs on a plate while warm, with parsley scattered over and one broken open to show the soft cheesy inside.
