1/4 cup finely chopped green onion or chives
Directions
Preheat your oven to 400°F (200°C). Lightly grease a mini muffin pan (24-count) with cooking spray, shortening, or a little butter. If you don’t have a mini muffin pan, grease a regular muffin pan and plan on fewer, slightly larger puffs.
In a medium mixing bowl, add the cold mashed potatoes. Break them up gently with a fork so there are no big clumps.
Stir in the beaten eggs until the potatoes look smooth and the eggs are fully worked in. The mixture should be thick but scoopable.
Add the shredded cheddar cheese and the chopped green onion or chives. Stir until everything is evenly combined. If your mashed potatoes were very plain to start with, you can taste a tiny bit and add a pinch of salt and pepper if needed.
Using a small spoon or a tablespoon measure, scoop the potato mixture into the prepared mini muffin cups, filling each one almost to the top. Gently press the tops to smooth them out just a bit, then lightly mound the center so they puff nicely.
Bake on the middle rack for 18–22 minutes, or until the puffs are set, the edges are golden brown, and the tops look lightly crisp. If you’re using a regular muffin pan, they may need a few extra minutes; watch for that same golden color.
Remove the pan from the oven and let the potato puffs cool in the pan for about 5 minutes. This helps them firm up so they don’t fall apart.
