Cheesy Mashed Potato Puffs Pressure Cooker Recipe
These cheesy mashed potato puffs are irresistibly crispy on the outside and gooey on the inside. Made with cold leftover mashed potatoes, sharp Cheddar, green onions, and bacon, they bake up golden and puffed in just 30 minutes for the perfect savory snack or appetizer.
Equipment
- 1 Mixing bowl Large
- 1 Mini muffin tin Greased with spray
Ingredients
Main Ingredients
- 2 cups mashed potatoes cold leftover
- 3 eggs large
- 0.5 cup sharp Cheddar cheese shredded
- 0.5 cup Vermont white Cheddar cheese shredded
- 2 green onions chopped
- 1 teaspoon dried chives
- 2 slices bacon cooked and crumbled
- 0.5 tablespoon Parmesan cheese grated
- salt to taste
- pepper freshly ground, to taste
- cooking spray for greasing tin
Instructions
Instructions
- Preheat oven to 400°F (200°C). Grease mini muffin tin with cooking spray.
- In a large bowl, mix mashed potatoes, eggs, and both Cheddars until blended.
- Add green onions, dried chives, bacon, Parmesan, salt, and pepper. Mix well.
- Spoon mixture into mini muffin tin, filling to top and smoothing surface.
- Bake 25–30 minutes until puffed and golden. Cool 5 mins in pan. Serve warm with sour cream.
Notes
Serve warm with a dollop of sour cream. Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 2 months.