Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/3 cup all-purpose flour (or breadcrumbs)
- 2 tbsp green onions, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust based on mashed potatoes)
- 1/4 tsp paprika
- Oil for frying (or spray for baking)
Instructions
- In a large bowl, mix mashed potatoes, cheddar cheese, eggs, flour, green onions, garlic powder, pepper, salt, and paprika until well combined.
- Preheat oil in a skillet to medium heat (or preheat oven to 400°F / 200°C if baking).
- Scoop mixture and form into small balls or spoon into mini muffin tin.
- For frying: cook in batches for 2–3 minutes per side until golden and crispy.
- For baking: place in greased mini muffin tin and bake for 18–20 minutes until golden.
- Drain on paper towels if fried.
- Serve warm with sour cream, ranch, or dipping sauce of choice.
PREP TIME & NUTRITION:
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Servings: 18 puffs
- Calories: 120
- Net Carbs: 10g
- Fats: 6g
- Protein: 4g