this my secret weapon

1. Preheat your oven to 400 degrees F (200 degrees C) and grease a mini muffin pan with cooking spray or butter.

2. In a large bowl, mix together the chilled mashed potatoes, egg, shredded cheddar, chives, flour, garlic powder, salt, and pepper until well combined.

3. Roll the mixture into 1-inch balls, then roll each ball in grated Parmesan cheese to coat.

4. Place the coated potato balls into the cavities of the prepared muffin pan, gently pressing down to form a puff shape.

5. Bake for 15-20 minutes, or until the puffs are golden brown and crisp on the outside.

6. Let them cool for a few minutes before removing them from the pan. Serve warm and enjoy watching them disappear!

– Feel free to mix in other ingredients for an added twist—think cooked and crumbled bacon, diced jalapeños for a kick, or swap out cheddar for your favorite cheese blend.
– If you’re short on time, you can use instant mashed potatoes as a quick substitute. Just be sure to let the mixture cool to room temp before handling.
– These puffs freeze beautifully. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. When you’re ready to eat, reheat them in the oven until they’re warm and crisp.
– For a lighter version, try using low-fat cheese and swapping half the potatoes for mashed cauliflower. It’s just as delicious with a few fewer calories.

Remember, the best part about cooking is making it your own, so don’t be afraid to play with your food! These Cheesy Mashed Potato Puffs are just the beginning of your culinary adventure.