Description

Simple Potato Goodness is a delightful recipe featuring creamy, cheesy mashed potato puffs baked to perfection. Using instant mashed potato flakes as a base, combined with sharp cheddar cheese, sour cream, and seasoned with black pepper and paprika butter, these savory bites are piped into mini muffin tins and baked until golden and slightly crispy on top. Perfect as a comforting side dish or party appetizer.

Ingredients

Scale

Mashed Potatoes Base

1 box Instant Mashed Potatoes flakes (enough for 6 servings)
Water (as per package instructions)
Butter (omit milk; amount per package to prepare potatoes)
Salt (a small pinch for mashed potatoes)

Mix-ins

1 cup shredded sharp cheddar cheese
3/4 cup sour cream
1 teaspoon black pepper
Salt (to taste, for final mixture)
Optional: Garlic powder and onion powder (sprinkle, to taste)

Binding Ingredients

1 whole egg
1 egg yolk

Topping

2 tablespoons melted butter
1 teaspoon paprika

Instructions

Prepare Potatoes: Follow the package instructions to prepare the Instant Mashed Potatoes for six servings, using water, butter, and salt only; omit adding milk even if instructed. Once prepared, allow the potatoes to cool slightly.
Add Cheese and Sour Cream: Mix in the shredded sharp cheddar cheese and sour cream with the prepared mashed potatoes. Stir thoroughly until well combined. Season with 1 teaspoon black pepper and salt to taste. Optionally, add a sprinkle of garlic and onion powder for extra flavor. Let the mixture cool to room temperature.
Incorporate Eggs: In a separate bowl, whisk together 1 whole egg and 1 egg yolk. Fold the egg mixture gently into the cooled potato mixture until fully combined.
Prepare for Piping: Spoon the potato mixture into one corner of a large Ziploc bag. Spray mini muffin tins lightly with cooking spray to prevent sticking.
Pipe Potato Puffs: Cut a small corner off the Ziploc bag to create a piping tip. Pipe the potato mixture into each muffin cup, filling them evenly. Use an up-and-down motion to create layers within each cup.
Prepare Topping: In a small bowl, combine the melted butter with paprika and mix well. Using a pastry brush, lightly brush the paprika butter over the tops of each potato puff to add flavor and encourage browning.
Bake: Preheat the oven to 350°F (175°C). Place the muffin tins in the center rack and bake for 30 minutes. In the last 2 minutes, switch the oven to broil and broil the potato puffs for 2 minutes to achieve a golden, crispy top. Watch carefully to prevent burning.
Cool and Serve: Remove the tins from the oven and allow the potato puffs to cool for 15-20 minutes. Carefully lift each puff from the muffin tin and serve warm.

Notes

Omitting milk from the instant mashed potatoes keeps the final texture firm enough to pipe and bake properly.
Using a Ziploc bag as a piping bag allows for easy shaping and layering of the potato mixture.
Broiling at the end creates a crispy top; watch closely as broiler intensities vary by oven.
Optional garlic and onion powder add extra flavor but are not required.
Allowing potato puffs to cool before removing helps them set and hold their shape.

Prep Time: 15 minutes
Cook Time: 32 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: instant mashed potatoes, cheesy mashed potato puffs, baked potato bites, party appetizers, comfort food, easy potato recipe