The pressure builds and you start counting down minutes until you eat. You already spot the golden edges starting to peek out, and your kitchen smells like heaven, cheesy and warm. It’s kinda comforting waiting with that slow pressure build inside your cooker.
You catch yourself daydreaming about that first crispy bite, hot and gooey, with just the right salt and pepper kick. It’s amazing how fast those potatoes get tender, and packed with cheese, even if you started with cold leftover mashed potatoes.
You remember the sealing ring locking in all that steam, trapping all that broth depth flavor so every puff is bursting with yum. You think about that quick release trick, letting out steam, so you don’t overcook but still get those perfect puffs.
The Truth About Fast Tender Results
- The sealing ring gotta be in place perfect to trap the steam right. Learn about perfect sealing in our pressure cooking essentials.
- Pressure build usually takes just a few minutes, so watch out!
- Quick release stops cooking fast, keeping that nice soft inside. Our natural release tips can complement this technique.
- Slow release means longer cooking, good for tougher potatoes but not for these puffs.
- Broth depth adds moisture and flavor you don’t wanna miss.
- Using cold leftover mashed potatoes speeds things up and adds texture.
- Mix in sharp cheeses for that punchy bite you’ll crave.
The Complete Shopping Rundown
You gotta grab a few simple things for these cheesy puffs. Spray to grease your mini muffin tin is key so those puffs pop right out.
Next, grab 2 cups of cold leftover mashed potatoes, best if they're just sitting in your fridge, because they hold up awesome in this recipe.
Three large eggs make it nice and fluffy, binding everything. Cheese is the star so get ½ cup sharp Cheddar plus ½ cup Vermont white Cheddar for a nice mix.
You want fresh-tasting green onions chopped up, about 2 of ’em, plus a teaspoon dried chives to boost that green onion vibe.
Don’t forget two slices bacon, cooked ’til crisp and crumbled for that smokey pop.
A half tablespoon grated Parmesan cheese adds that sneaky umami kick.
You also need salt and freshly ground pepper for seasoning just right.
And finally sour cream to dip them in, because it’s amazing with the hot puffs.
The Exact Process From Start to Finish
First you gotta preheat that oven to 400 degrees F (200 C). Spray your mini muffin tin with cooking spray so nothing sticks.
Next, grab a large bowl and toss in those cold mashed potatoes with eggs and both kinds of shredded Cheddar. Mix it good so it’s even.
Add in your chopped green onions, dried chives, crumbled bacon, and that Parmesan cheese. Sprinkle in salt and pepper to taste, then mix again until everything’s blended.
Now spoon that mixture into the mini muffin tin, fill each cup all the way to the top, and smooth it out with your spoon.
Pop it in the oven and bake for about 25 to 30 minutes. You’ll know it’s done when the puffs are puffed up and golden brown.
Let ’em cool in the pan for five minutes. Then pop ’em out, serve warm with a dollop of sour cream, and watch ’em disappear fast.
Time Savers That Actually Work
Start by using cold leftover mashed potatoes instead of making fresh. It saves you from dirtying another pot.
Cook the bacon in advance in a big batch, keep it in your fridge to add smokey crunch anytime you want.
Chop green onions and stash 'em in a container in the fridge too. That way, you’re just mixing and baking when the craving hits.
The Flavor Experience Waiting for You
When you bite into one of these puffs, the outside is crispy and golden, but inside it’s soft and cheesy like a warm hug. The sharp Cheddar and Vermont white cheese blend with the savory bacon creates this tasty cheesy explosion.
You feel the little bites of green onion and chives, bringing fresh flavor that cuts through the richness just right. And the Parmesan sneaks in with a salty depth that ties it all together.
That dollop of sour cream you dip ’em in cools and adds creaminess without overpowering. You’re gonna enjoy every single puff like it’s a fancy snack but super cozy.
How to Store This for Later
If you got leftovers, just put them in an airtight container and pop them in the fridge. They stay great for about 3 days.
You can also freeze them; lay puffs out on a tray so they don’t stick, freeze solid, then put them in a freezer-safe bag. They keep for around 2 months.
To reheat from the fridge, microwave for 30 seconds to warm up fast. For frozen, allow ’em to thaw in the fridge overnight, then warm them in the oven so they get crispy again.
You can also use your pressure cooker on slow release with a little broth depth inside to steam and warm ’em gently without drying out.
Common Questions and Real Answers
- Can I make these puffs without leftover mashed potatoes? Sure, you can make fresh mashed potatoes, but cold leftover ones hold better and give more texture.
- Do I really need both kinds of cheddar? Using two kinds gives you that extra cheesy depth that’s hard to beat, but if you gotta substitute, just sharp Cheddar works too.
- Is the bacon necessary? It adds smokey crunch, but you can skip it if you want vegetarian puffs—just add a bit more cheese or herbs.
- Can I freeze the puffs? Yep, freeze ’em on a tray first so they don’t stick then bag ’em. Thaw overnight in fridge before reheating.
- What’s the best way to reheat without losing crispiness? Oven or air fryer works best to keep that crunchy outside, microwaving’s okay but softens the crust.
- How do I know when to do quick release or slow release? For these puffs, quick release is perfect. Slow release would make ’em soggy, you wanna keep ’em light and fluffy.
Cheesy Mashed Potato Puffs Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
- 1 Mini muffin tin Greased with spray
Ingredients
Main Ingredients
- 2 cups mashed potatoes cold leftover
- 3 eggs large
- 0.5 cup sharp Cheddar cheese shredded
- 0.5 cup Vermont white Cheddar cheese shredded
- 2 green onions chopped
- 1 teaspoon dried chives
- 2 slices bacon cooked and crumbled
- 0.5 tablespoon Parmesan cheese grated
- salt to taste
- pepper freshly ground, to taste
- cooking spray for greasing tin
Instructions
Instructions
- Preheat oven to 400°F (200°C). Grease mini muffin tin with cooking spray.
- In a large bowl, mix mashed potatoes, eggs, and both Cheddars until blended.
- Add green onions, dried chives, bacon, Parmesan, salt, and pepper. Mix well.
- Spoon mixture into mini muffin tin, filling to top and smoothing surface.
- Bake 25–30 minutes until puffed and golden. Cool 5 mins in pan. Serve warm with sour cream.
