Ingredients
Scale
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup milk (whole milk recommended)
- 1/4 cup butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
Instructions
- Step 1: Boil potatoes in salted water until tender (about 15-20 minutes). Drain well.
- Step 2: Return potatoes to the pot. Mash thoroughly. Stir in butter, milk, cheddar cheese, and Parmesan cheese until smooth and creamy. Season with salt and pepper. Stir in the beaten egg.
- Step 3: Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Step 4: Fill each muffin cup about 2/3 full with the mashed potato mixture.
- Step 5: Bake for 20-25 minutes, or until golden brown and heated through.
- Step 6: Let cool slightly in the muffin tin before carefully removing. Serve warm.
Notes
- Store leftover puff bites in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated bites, pop them in a microwave for 30 seconds to a minute, or until warmed through.
- Serve these cheesy delights alongside a flavorful chili or a hearty soup for a complete and satisfying meal.
- To prevent soggy bottoms, ensure your muffin tin is well-greased and that the potato mixture isn't overfilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American