Serve the potato puffs warm, garnished with extra green onions or a side of sour cream for dipping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore their crispiness.
Variants:
Bacon Bliss: Add crumbled bacon bits to the mixture for a smoky flavor.
Herb-Infused: Mix in fresh chopped parsley, thyme, or rosemary for an herby twist.
Veggie Boost: Incorporate finely grated carrots, zucchini, or spinach for added nutrition.
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for some heat.
FAQ:
Q: Can I make these puffs gluten-free?
A: Yes! Use gluten-free breadcrumbs or skip them entirely for a softer texture.
Q: Can I freeze these puffs?
A: Absolutely. Let the puffs cool completely, then freeze in a single layer. Reheat directly from frozen in an oven or air fryer for best results.
Q: Do I have to use a muffin tin?
A: Not at all! You can shape the potato mixture into small balls and bake them on a parchment-lined baking sheet instead.
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