Ingredients:

  • 4 cups (950ml) leftover mashed potatoes, preferably made with butter and milk (not cream)
  • 1/2 cup (115g) unsalted butter, softened, cut into cubes
  • 2 large eggs
  • 1/4 cup (60ml) whole milk, room temperature
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100g) shredded cheddar cheese, sharp or medium, your preference
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons finely chopped fresh chives
  • Vegetable oil spray

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed potatoes, butter, eggs, milk, and nutmeg. Beat with an electric mixer until smooth and well combined. Season with salt and pepper to taste.
  3. Gently fold in the shredded cheddar cheese, Parmesan cheese, and chopped chives until evenly distributed.
  4. Using an ice cream scoop or tablespoon, drop rounded portions of the potato mixture onto the prepared baking sheet, leaving some space between each puff.
  5. Bake for 20-25 minutes, or until golden brown and puffed up.
  6. Let cool slightly before serving.