Cheesy Mashed Potato Puffs: Crispy, Creamy, and Irresistible

Serving: These puffs are great on their own, but they also pair well with a dipping sauce like ranch dressing, sour cream, or even ketchup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–10 minutes to crisp them up.
Variants:

Bacon Cheddar Puffs: Add cooked and crumbled bacon to the potato mixture for a smoky flavor.
Herb-Infused Puffs: Add finely chopped fresh herbs like chives, thyme, or rosemary to the mashed potatoes for an extra burst of flavor.
Spicy Puffs: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for a spicy kick.
Vegan Option: Use dairy-free cheese and vegan sour cream, and skip the egg, substituting with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
FAQ:

Q: Can I use instant mashed potatoes for this recipe?
A: Yes, you can use instant mashed potatoes as a quick alternative. Just be sure they are well-seasoned and creamy before mixing with the other ingredients.

Q: Can I make these puffs ahead of time?
A: Yes, you can prepare the puffs ahead of time and refrigerate them until you’re ready to bake. Alternatively, you can freeze them after shaping, then bake directly from frozen—just increase the baking time by a few minutes.

Q: What can I serve these with?
A: These cheesy mashed potato puffs make a perfect side for grilled meats, roasted vegetables, or a fresh salad. They also work great as a party appetizer or snack!

Enjoy these cheesy, crispy mashed potato puffs for a fun, delicious twist on your classic mashed potatoes!