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Turn your day-old mashed spuds into crunchy, cheese-filled bites that work great in lunch boxes or when you need something tasty between meals.
Key Components:
- Mashed potatoes: Forms the foundation
- Mixed cheeses: Makes everything tasty
- Fresh chives: Adds nice taste
- Sour cream: Keeps things moist
- Eggs: Holds it all together
- Flour: Gives proper texture
Step-by-Step Guide:
- Mix Everything
- Combine eggs and sour cream
- Stir in all the cheeses
- Mix potatoes in carefully
- Add plenty of seasoning
- Shape Your Puffs
- Oil the muffin tin really well
- Pack mixture to the rim
- Level off the tops
- Sprinkle more cheese on top
- Cook Till Done
- Warm oven to 400°F
- Cook for 20-25 minutes
- Look for golden color
- Cool them down
- Sit in tin for 5 minutes
- Take out gently
- Let cool all the way
- Ready for lunch boxes
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We found out that putting the mixture in the fridge for a bit before baking helps them hold together better.
Keeping Fresh:
They'll stay good in the fridge for 5 days. You can freeze them up to 3 months with no problem.
Great Sidekicks:
They go well with raw veggies and some dip on the side.
Pro Suggestions:
- Don't skimp on salt and pepper
- Get eggs out early so they're not cold
- Watch so they don't get too dark
- Put on wire rack after baking
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After trying these many times over the years, I've learned that good flavor and careful baking time makes these the best grab-and-go snack.
Frequently Asked Questions
- → What cheese works best?
- Any melty cheese like cheddar or mozzarella.
- → How should I store them?
- Pop them in the fridge for up to 5 days. Reheat when needed.
- → Can I freeze these?
- Absolutely! Freeze them for 3 months and heat them directly when ready.
- → Do specific mashed potatoes work?
- Nope, any leftovers you've got are perfect.
- → Tips for prepping in advance?
- Prep a batch earlier in the week. They taste even better the next day.