Cheese stuffed mashed potato puffs work nicely for a side dish, main entree, or even as an after school snack. I always make extra mashed potatoes now when I make them just so that I can be sure to have enough to make these the next day. I know for sure the kids are going to be happy when these come out of the oven. Check out what they are saying about this recipe over at The Recipe Rebel:
“And anything make ahead that can make leftovers new again? That’s creamy, and comforting and cheesy? Well that’s a win in my books.”
No matter what time of day these go out, they disappear in just seconds.
Ingredients
1.5 lbs Little Potatoes (I used Blushing Belles)
¾ cup Swanso chicken broth or milk
salt and pepper
1 teaspoon Italian herbs
½ teaspoon minced garlic
3 eggs
12 (1 cm or ½”) cubes of Kraft cheddar cheese
½ cup shredded cheddar cheese
Green onions for garnish as desired
Instructions
In a large pot of boiling salted water, cook potatoes until tender, about 12-15 minutes.
Mash with chicken broth, season with salt and pepper, Italian herbs and garlic. Taste and adjust seasonings as necessary. (*NOTE: if using leftover mashed potatoes, you will likely skip straight to the next step). Let cool.
Preheat oven to 400 degrees F and lightly grease a metal muffin pan (I made some in a silicone pan, but they do not brown the same way!).
Stir in eggs until completely combined. Spoon enough into each of the 12 muffin cups to cover the bottom. Place one cube of cheese in the center of each (don’t push down!) muffin cup. Cover with enough potatoes to hide the cube of cheese. Sprinkle the tops with remaining cheese.
Bake at 400 degrees F for 20 min until lightly browned. Let cool for 3-4 minutes before removing from the pan. Serve with sliced green onions as desired.
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Quick Tip: You can also make these into mini muffins.
Thanks again to The Recipe Rebel for this kid-friendly recipe.
