Ingredients:

  • 3 cups cold leftover mashed potatoes
  • 2 large eggs, lightly beaten
  • 1/2 cup plain Greek yogurt
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp fresh chives, finely minced
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper, freshly cracked
  • 2 tbsp unsalted butter, melted
  • 2 tbsp additional Parmesan cheese for topping

Instructions:

  1. Preheat your oven to 400°F (200°C). <small>Note: A high temperature is vital for immediate steam production.</small>
  2. Grease the tin. Generously coat a 12 cup muffin tin with non stick spray or melted butter.
  3. Whisk the liquids. In your large bowl, beat the 2 large eggs and 1/2 cup Greek yogurt until smooth.
  4. Incorporate seasonings. Stir in the 1/2 tsp garlic powder, 1/4 tsp black pepper, and 3 tbsp minced chives.
  5. Add the potatoes. Fold in the 3 cups cold mashed potatoes. Mix until no large lumps remain.
  6. Fold in the cheese. Add the 1 cup sharp cheddar and 1/4 cup Parmesan. <small>Note: Don't overmix or the puffs will become tough.</small>
  7. Add the fat. Drizzle in the 2 tbsp melted butter and give it one final, gentle stir.
  8. Scoop the batter. Fill each muffin cup about 3/4 full using your cookie scoop.
  9. Add the topping. Sprinkle the remaining 2 tbsp Parmesan evenly over the tops.
  10. Bake to perfection. Bake for 20 minutes until the edges are dark golden and the tops have puffed.