Ingredients:

  • 2 cups mashed potatoes, chilled
  • 1 large egg, beaten
  • 1/2 cup Parmesan cheese, finely grated
  • 1 cup sharp Cheddar cheese, shredded
  • 1/2 cup cooked bacon, finely diced
  • 3 tbsp fresh chives, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Combine chilled mashed potatoes, beaten egg, and Parmesan cheese in a large bowl. Note: Use a cold bowl to keep the fats stable.
  2. Fold in the shredded Cheddar, diced bacon, chives, garlic powder, salt, and black pepper. Mix until evenly distributed, avoiding over working the potatoes.
  3. Grease a mini muffin tin with butter or non stick spray. Note: Butter helps with browning.
  4. Portion the potato mixture into the cavities using a small scoop.
  5. Press down slightly to remove air pockets and fill nearly to the top.
  6. Bake in the oven at 400°F (204°C) for 15-20 minutes until the exterior is deep golden brown and rigid.
  7. Alternatively, air fry at 375°F (190°C) for 10-12 minutes until the edges are crisp and browned.
  8. Let the puffs sit in the tin for 2 minutes before removing. Note: This allows the structure to set.