Instructions:
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Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a mini muffin tin with non-stick cooking spray or line with parchment paper.
Prepare the Mixture: In a large mixing bowl, combine the leftover mashed potatoes, beaten eggs, chopped fresh chives, shredded Monterey Jack cheese, salt, and pepper. Mix until well combined.
Fill the Muffin Tin: Using a spoon or a cookie scoop, divide the potato mixture evenly among the wells of the mini muffin tin, pressing down gently to compact the mixture.
Bake the Potato Puffs: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the potato puffs are golden brown and crispy on the edges.
Serve and Enjoy: Once baked, remove the potato puffs from the oven and let them cool for a few minutes before carefully removing them from the muffin tin. Serve warm with a dollop of sour cream on top, if desired.
Cook Notes and Variations:
Customize the Cheese: Feel free to experiment with different types of cheese to suit your taste preferences. Cheddar, Gouda, or Swiss cheese would all work well in this recipe.
Add Extra Flavor: Enhance the flavor of the potato puffs by adding ingredients like cooked bacon bits, diced jalapeños, or minced garlic to the mixture.
Make Ahead: You can prepare the potato mixture ahead of time and refrigerate it until you’re ready to bake. This makes it perfect for entertaining or meal prep.
Keto and Low-Carb Versions:
Low-Carb Option: Substitute the mashed potatoes with mashed cauliflower for a low-carb alternative. Follow the same recipe instructions, using mashed cauliflower instead of potatoes.
Keto-Friendly: To make this recipe keto-friendly, use almond flour instead of regular flour for a gluten-free and low-carb option. You can also replace the breadcrumbs with crushed pork rinds for added crunch.
Frequently Asked Questions (FAQs):
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