1958 Cheesy Potato Puffs

A vintage side dish made from mashed potatoes and cheese, baked in a muffin tin until golden and crispy on the outside while remaining soft and fluffy inside.

Ingredients

• 3 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1 egg, beaten
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 200°C (400°F).
2. Grease a 12-cup muffin tin generously.
3. In a large bowl, combine mashed potatoes, cheddar cheese, egg, butter, salt, and pepper.
4. Fill each muffin cup with the potato mixture.
5. Sprinkle Parmesan cheese over the tops.
6. Bake for 20–25 minutes until golden brown and slightly crispy.
7. Let cool for 5 minutes before removing from the pan.
8. Serve warm.

Optional Additions

• Crumbled bacon
• Chopped green onions
• Garlic powder
• Fresh parsley

Servings

Makes 12 potato puffs.