Ingredients

1 box of instant mashed potatoes (flake type, such as Idahoan brand)

1 cup shredded sharp cheddar cheese

3/4 cup sour cream

1 teaspoon black pepper

1 teaspoon paprika

2 tablespoons melted butter plus a small pinch of salt

1 whole egg

1 egg yolk

Water, butter, and salt as needed to prepare instant potatoes (omit milk)

Instructions

Step 1: Prepare the instant mashed potatoes according to the package directions for six servings. Use water, butter, and salt but omit the milk. Let the potatoes cool slightly before proceeding.

Step 2: In a large bowl, mix the shredded cheddar cheese and sour cream into the prepared potatoes. Stir well to combine, then add the black pepper. Allow the mixture to cool to room temperature and taste, adjusting salt as desired. Optional: add a sprinkle of garlic and onion powder.

Step 3: In a separate bowl, whisk together the whole egg and egg yolk. Fold this egg mixture into the cooled potato mixture until evenly incorporated.

Step 4: Transfer the potato mixture into one corner of a resealable plastic bag. Spray a mini muffin tin lightly with cooking spray. Use the bag like a piping bag by cutting a small tip off the corner.

Step 5: Pipe the potato mixture into each mini muffin cup, using an up-and-down motion to create layered puffs.

Step 6: In a small bowl, combine the paprika with the melted butter and a pinch of salt. Using a pastry brush, lightly brush the tops of the potato puffs with this mixture.

Step 7: Preheat your oven to 350°F (175°C). Place the muffin pans in the center of the oven and bake for 30 minutes. In the last 2 minutes, turn the broiler on and broil the puffs closely watching to avoid burning.

Step 8: Remove from the oven and let cool for 15 to 20 minutes. Carefully lift each potato puff from the pan and serve warm.

Tips & Variations

Use sharp cheddar for a more pronounced cheese flavor or substitute with Gruyère for a nuttier taste.

Try adding a bit of chopped chives or green onions into the potato mixture for a fresh bite.

If you prefer a spicier crust, mix a pinch of cayenne pepper with the melted butter before brushing.

Make sure the potato mixture is cool before adding the eggs to prevent curdling.

Use a piping bag with a larger tip or a spoon if you don’t have a plastic bag handy.

FAQs

Can I prepare these potato puffs ahead of time?

Yes, you can assemble the puffs and keep them in the refrigerator for a few hours before baking. Just be sure to bring them close to room temperature before baking for even cooking.

Can I freeze these potato puffs?

They can be frozen baked or unbaked. For baked puffs, cool completely, then freeze in a single layer before storing in a freezer bag. Reheat in the oven until hot and crispy. For unbaked, flash freeze piped puffs on a tray, then transfer to a freezer bag; bake from frozen, adding extra baking time.