Cheesy Mashed Potato Puffs

 Whenever I have leftover mashed potatoes, these cheesy mashed potato puffs are the first thing I make. They’re golden on the outside, fluffy inside, and bursting with cheesy comfort. Whether I’m serving them at brunch, packing them for lunch, or offering them as a party bite, they never last long on the plate. They’re warm, crispy, and incredibly satisfying with every single bite.

Why You’ll Want These on Repeat

These baked mashed potato puffs are my secret weapon for transforming leftovers into something new and exciting. Here’s why I love them:

• Crispy edges: Baked in a muffin tin, the outside gets golden and lightly crunchy
• Melty cheese center: The cheddar creates rich, savory pockets inside
• Portable and prep friendly: Great for make ahead meals, snacks, or lunchboxes
• Customizable: Add herbs, veggies, or protein for your own spin

If you love our stuffed potato nests or crispy potato onion pancakes, these puffs are another must try. They take simple ingredients and turn them into something totally new.

Ingredients

• 3 cups mashed potatoes (cold or room temperature)
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/4 cup chopped chives
• Salt and pepper to taste

Step by Step to Make Cheesy Mashed Potato Puffs

1: Preheat and Grease

• Preheat the oven to 400°F (200°C).
• Grease a standard muffin tin with butter, oil, or nonstick spray to prevent sticking.

2: Combine the Ingredients

• In a large bowl, mix the mashed potatoes, shredded cheese, eggs, chopped chives, salt, and pepper until fully combined.

3: Fill the Muffin Tin

• Spoon the mixture evenly into each muffin cup, filling each one all the way to the top.

4: Bake Until Golden

• Bake for 25-30 minutes, or until the tops are golden brown and edges are crispy.

5: Cool and Serve

• Let the puffs cool for a few minutes before gently removing them from the tin with a spoon or butter knife.
• Serve warm as a side, snack, or light meal!

• Creative Ways I Customize These Puffs

  This is one of those recipes that I make differently every single time. The base of mashed potatoes and cheese is solid on its own, but I often mix in whatever’s left in the fridge. These cheesy puffs are forgiving and flexible, which makes them one of my favorite leftover transforms. Here are some of the ways I like to remix the base:

  • Protein boost: Add crumbled beef sausage, turkey bacon, or diced cooked chicken
  • Veggie twist: Mix in finely chopped bell peppers, cooked broccoli, or caramelized onions
  • Herbaceous lift: Swap the chives with parsley, dill, or thyme for a different aroma
  • Spicy version: Add a pinch of chili flakes or a dash of hot sauce into the mix
  • Cheese swap: Try mozzarella, gouda, or a sharp white cheddar for new flavor profiles

  This same approach works great with our stuffed mashed potato nests and fluffy savory bakes use the structure and add whatever brings life to your meal.

  How I Serve These for Meals, Snacks, or Parties

  Cheesy mashed potato puffs are one of those rare recipes that’s just as good on a breakfast plate as it is next to a main course or stacked on a snack tray. I often serve them in place of traditional bread or side starches they’re more flavorful, and they reheat better too. Here’s how I like to use them:

  • As a breakfast side: Serve two alongside scrambled eggs or an omelet
  • With soups: Perfect dunked into hearty vegetable soup or cowboy soup
  • On a party platter: Arrange with dipping sauces like sour cream, ranch, or spicy ketchup
  • For kids’ lunch: Pack them cold in a bento box with veggie sticks and fruit
  • Mini sliders: Slice one open and stuff with a piece of sausage or crispy tofu

  They’re just as versatile as our quiche muffins portable, reheatable, and always welcome at the table.

  How I Store and Reheat These Potato Puffs

  These puffs are at their absolute best right out of the oven golden, cheesy, and crispy around the edges. But I’ve made them in bulk enough times to know they store and reheat really well, which makes them perfect for batch cooking and meal prepping. Here’s exactly how I keep them fresh and reheat them like new:

  • Refrigerate: Store in an airtight container in the fridge for up to 4 days
  • Freeze: Wrap individually or store in a freezer bag, they’ll keep well for 1-2 months
  • Reheat in oven: Bake at 350°F (175°C) for 8-10 minutes until warmed through and crisp
  • Reheat in microwave: Heat for 30-40 seconds (they stay soft but lose crisp edges)
  • Reheat in air fryer: 5-6 minutes at 375°F (190°C) brings back that crunchy finish perfectly

  I use the same process for other baked snacks like our breakfast egg muffins or fluffy crepes they all thrive with just a quick warm up when stored correctly.

  Common Mistakes and How to Avoid Them

  Even though this recipe is beginner friendly, there are still a few pitfalls I’ve hit when making them in different kitchens. The key is making sure your potatoes are seasoned and that your muffin tin is well greased. Here’s a quick guide to help you troubleshoot like a pro:

  Problem	Cause	Fix
  Puffs stick to the pan	Insufficient greasing or using a nonstick pan that’s worn	Grease each cup well or use silicone muffin liners
  Puffs fall apart	Not enough egg to bind the mixture	Stick to the 2 egg ratio for structure and texture
  Too soft inside	Undercooked or potatoes had too much moisture	Drain excess moisture from potatoes and bake fully until golden
  Flat flavor	Mashed potatoes not seasoned	Always taste your mash before mixing, adjust salt and pepper accordingly
  Soggy bottoms	Muffin tin was overfilled or oven not hot enough	Stick to 400°F (200°C) and fill cups just to the top, not over

  Why These Puffs Work for Any Occasion

  I’ve served these cheesy mashed potato puffs at everything from quiet family dinners to full brunch spreads and even birthday parties. What makes them so special is how easily they blend in with any meal humble enough for a weeknight, fancy enough for guests. Here’s why they’ve become a regular in my kitchen rotation:

  • Quick to assemble: No special equipment or rising time needed
  • Great use for leftovers: Perfect when you have extra mashed potatoes from dinner
  • Kid approved: Soft, cheesy, and easy to eat with little hands
  • Presentation friendly: They look elegant straight from the muffin tin no reshaping or slicing required
  • Naturally gluten free: No flour or breadcrumbs needed

  Much like our zucchini patties and crispy lentil patties, these puffs give you the look and feel of something fancy without the stress or cleanup.

  Frequently Asked Questions

  Can I use instant mashed potatoes?

  Yes, as long as they’re thick and fully cooled before mixing. Just make sure they’re well seasoned and not runny.

  Can I make these dairy free?

  Yes. Use a plant based cheese alternative and dairy free mashed potatoes. They may be a bit softer, but they’ll still hold together well.

  Can I freeze them after baking?

  Definitely. Let them cool fully, then freeze in a single layer. Reheat in an oven or air fryer for best texture.

  How do I know when they’re done?

  The tops will be golden and slightly puffed. A toothpick inserted should come out clean and the edges will be crispy.

  What’s the best type of cheese to use?

  Sharp cheddar gives bold flavor and a melty texture, but gouda, mozzarella, or a mix of cheeses all work well too.

Pain ciabatta simple et abordable

Today, I'm going to show you the easiest way to make delicious and affordable ciabatta bread. This traditional Italian bread is known for its light and crispy exterior, making it ideal for sandwiches or dipping in olive oil. With just a few simple ingredients and easy steps, you can make delicious ciabatta bread at home. Let's get cooking! 

 

It's time to get ready.

Time required for preparation: 15 minutes

Rise time: 1-2 hours

Cooking time: 20 minutes

Duration: Between 1 hour and 35 minutes and 2 hours and 35 minutes.

 

Ingredients: List of items needed.

500 grams of bread flour, which is equal to 3 and 1/3 cups.

5 grams of salt, which is equivalent to 1 teaspoon.

5 grams, which is equivalent to 2 teaspoons, of active dry yeast.

Use 375 to 400 ml of water. Start with 375 ml and add more if needed.

30 grams, which is equivalent to 2 tablespoons, of olive oil.

 

Instructions

Start the yeast.

In a small bowl, mix the dry yeast into 100 ml of warm water (of a total of 375 to 400 ml).

Leave it for about 5 minutes until it bubbles.

2. Mix the ingredients to make the dough.

In a large bowl, mix the bread flour and salt.

Mix the yeast mixture, the remaining water and the olive oil with the flour mixture.

Mix until the ingredients come together to form a sticky dough. If the dough is too dry, add a little water until it reaches the right thickness.

First increase:

Place a clean towel or plastic wrap over the bowl and let the dough rise in a warm place for 1 to 2 hours until doubled in size.

Shape the dough into a shape.

Preheat your oven to 220°C (430°F) before using.

Sprinkle a flat surface with plenty of flour and gently place the dough on it. Be careful not to press the dough too hard.

Form the dough into a rough rectangle by folding it several times.

Place the dough on a baking sheet lined with parchment paper or a floured tea towel, cover, and let rest for about 30 minutes.

Bake in the oven.

Place the bread in the preheated oven and bake for 20 minutes until golden brown and crispy.

To achieve a crispy crust, place a small pan of water in the oven while baking to create steam.

Chill and serve.

Remove the ciabatta bread from the oven and let it cool on a wire rack before cutting and serving.

Ways to serve.

Serve with olive oil and balsamic vinegar for dipping.

Use for sandwiches or toasted sandwiches.

Serve with soups or salads to make a complete meal.

Cooking Tips

Make sure the water is lukewarm and not hot to properly activate the yeast.

Be careful when touching the batter to keep it light and fluffy.

Health benefits of food.

Olive oil is a source of good fats.

Bread flour contains more protein, which helps the gluten develop better.

Food and nutrition information.

I am a vegetarian.

I am vegan.

Tips for storing items.

Store leftover food in an airtight container at room temperature for up to 2 days.

To store bread for a long time, wrap it tightly in plastic wrap and freeze it for up to one month. Reheat in the oven before serving.

Reasons to enjoy this recipe

Easy and affordable: This recipe is simple and easy to prepare, so anyone can try it.

Light and crispy consistency: The ideal ciabatta bread has a light and airy interior and a crispy outer layer.

Versatile: Ideal for sandwiches, dips or as an accompaniment to meals.

END.

Try this simple and affordable ciabatta bread to enhance your meals in a tasty and versatile way. It's easy to prepare and the result is truly enjoyable. Whether you enjoy it with a meal or on its own, this ciabatta bread is sure to make a great impression. Happy baking! 

 

Questions people often ask.

Can I use regular flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour is suggested for better texture as it contains more protein.

What should I do if my dough is too sticky?

It's common for ciabatta dough to be sticky. If the dough is too wet, you can dust it with a little more flour. Just be careful not to add too much, as this could change the texture.

Can I let the dough rise overnight?

Yes, you can let the dough rest overnight in the refrigerator. Just let it warm to room temperature before shaping and baking.

Do I need a specific pan to make ciabatta bread?

You don't need a specific pan. A regular baking sheet lined with parchment paper will work just fine.

Can I put herbs or other flavorings in the dough?

Of course! You can add herbs, garlic, or olives to the dough to give it more flavor.

How do I know when ciabatta bread is ready?

The bread should be a nice golden color and sound hollow when tapped on the bottom. The interior should be about 90°C (195°F).

Can I make twice as much recipe?

Yes, you can use twice as many ingredients to make two loaves. Be sure to divide the dough evenly before letting it rise a second time.

What can I do if I don't have active dry yeast?

You can use rapid-rise yeast. The procedure is the same, but instant yeast does not require prior activation in water.

How to make the crust crispier?

To make your crust crispier, you can create steam in the oven by placing a pan of water in the bottom or spraying water inside during the first few minutes of baking.

Can I use a bread machine to mix the dough?

Yes, you can use a bread machine to make dough. Simply follow the machine's instructions, then shape the dough as directed and bake.

BEST EASY SHEET PAN SCORED POTATOES RECIPE

 Simple Sheet Pan Scored Potatoes Recipe

Elevate your dinner table with our Easy Sheet Pan Scored Potatoes recipe. This simple yet flavorful side dish requires minimal effort but delivers maximum taste. Perfectly seasoned and roasted to crispy perfection, these scored potatoes are sure to become a family favorite. Whether served alongside a hearty main course or as a tasty snack, these potatoes are guaranteed to impress with their crispy exterior and fluffy interior.

A Brief Overview of Scored Potatoes

Scored potatoes, also known as hasselback potatoes, originated in Sweden and have become popular worldwide for their unique appearance and delicious taste. The method involves making thin slices across the potato without cutting all the way through, allowing the potato to fan out slightly as it bakes. This creates a crispy exterior while maintaining a tender interior, making them the perfect canvas for a variety of seasonings and toppings. Our Easy Sheet Pan Scored Potatoes recipe simplifies the process even further, making it accessible to home cooks of all skill levels.

Ingredients

for Sheet Pan Scored Potatoes

Gather these basic ingredients to create the ultimate Easy Sheet Pan Scored Potatoes:

4 medium-sized russet potatoes
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Here are some variations and tips for your Easy Sheet Pan Scored Potatoes:

1. Cheese Topping: Add shredded cheese like cheddar or Parmesan in the last few minutes of baking for a cheesy finish.

1. Spicy Kick: Sprinkle some red pepper flakes or cayenne pepper on top before roasting for a bit of heat.
2. Herb Infusion: Experiment with different herbs like thyme, oregano, or even fresh basil for added flavor.

1. Bacon Bits: For a savory twist, add cooked and crumbled bacon on top before serving.
2. Balsamic Glaze: Drizzle some balsamic reduction over the scored potatoes after baking for a sweet and tangy flavor.
3. Cooking Time: Ensure that the potatoes are evenly spaced on the sheet pan to allow for proper roasting. Bake at 425°F (220°C) for about 45-50 minutes, or until they are crispy and tender.

1. Rest Before Serving: Let the potatoes rest for a few minutes after baking to allow the flavors to meld.

To store your Easy Sheet Pan Scored Potatoes, follow these steps:

1. Cool Down: Allow the potatoes to cool completely after baking. This helps prevent condensation, which can make them soggy.

1. Airtight Container: Place the cooled potatoes in an airtight container. You can also use a resealable plastic bag, but make sure to remove as much air as possible.

1. Refrigeration: Store the container in the refrigerator. The scored potatoes can last for about 3-5 days.
2. Reheating: When you’re ready to enjoy them again, preheat your oven to 375°F (190°C) and place the potatoes on a baking sheet. Bake for about 15-20 minutes or until heated through and crispy again.

1. Freezing (Optional): If you want to store them for a longer period, you can freeze the scored potatoes. Place them on a baking sheet in a single layer to freeze individually, then transfer them to a freezer-safe container or bag. They can last up to 2-3 months in the freezer. Reheat from frozen in the oven as described above, adding a few extra minutes to the cooking time.

This way, you can enjoy your delicious scored potatoes even after the initial meal!

Enjoy!

GARLIC BUTTER LOBSTER AND SCALLOPS

 

Introduction

Indulge in a gourmet dining experience with this elegant lobster tail and scallops recipe, complemented by a zesty lemon orzo. Perfect for a special occasion or a fancy date night, this dish brings a restaurant-quality feast straight to your kitchen.

Succulent lobster tail, seared scallops, and a rich garlic butter sauce create a symphony of flavors, transforming any meal into an unforgettable occasion.

.

Ingredients

For Lobster Tails & Garlic Butter:

• 20 oz (2) lobster tails
• 1/2 cup butter
• 3 tablespoons olive oil

• 2 heads garlic
• 1/2 teaspoon salt
• 1 onion
• Fresh parsley for topping

For Scallops & Lemon Orzo:

• 8 scallops
• 2 tablespoons garlic butter
• 1 cup orzo
• 1 cup seafood stock
• 1/2 cup white wine

• 4 tablespoons Parmesan cheese
• 4 tablespoons lemon juice
• Salt & pepper to taste
• Fresh parsley for topping
• Lemon wedges for serving

Instructions

1. Prepare the Garlic and Onion: Preheat the oven to 400°F. Cut off about 1/2 inch from the top of each head of garlic to expose the cloves. Remove any loose papery skin.

Drizzle each head with one tablespoon of olive oil and wrap loosely in foil. Place on a baking sheet.

1. Roast the Onion: Cut the onion into wedges, leaving the base intact so that it holds together. Wrap in foil with a drizzle of olive oil and place on the baking sheet with the garlic.

Bake for 40 minutes to an hour, until the garlic cloves are soft and browned, and the onion is translucent and tender.

1. Make the Garlic Butter: Allow the butter to reach room temperature while the garlic and onion are baking.

Squeeze the roasted garlic cloves out of their skins and mash into the softened butter along with salt. Stir until well combined and smooth.

1. Cook the Scallops: Melt two tablespoons of the prepared garlic butter in a large skillet over medium heat. Space the scallops evenly in the pan, ensuring they are not too crowded, and sear for 1-2 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside.

1. Cook the Orzo: Deglaze the skillet with the white wine, scraping up the flavorful brown bits.

Allow the wine to reduce slightly before adding the orzo and seafood stock. Bring to a simmer and let the orzo cook for about nine minutes, or until al dente.

1. Prepare the Lobster Tails: While the orzo is cooking, split the top of each lobster shell down the center with scissors and carefully lift the meat out to rest on top of the shell.

Place on a baking sheet and bake in the preheated oven for 10-12 minutes, until the lobster shells are bright red and the meat is cooked through. Be careful not to overcook to avoid rubbery lobster.

1. Finish the Orzo: Stir in the lemon juice, then mix in the cooked scallops along with Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Remove from heat.

1. Serve: Arrange the lobster tails on a bed of the lemon orzo and scallop mixture. Add the roasted onion alongside. Provide melted garlic butter and lemon wedges for extra flavoring at the table.

Tips for Perfect Garlic Butter Lobster and Scallops

1. Use Fresh Ingredients
   For the best flavor and texture, always opt for fresh lobster tails and scallops. Frozen options can work in a pinch, but make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan. A dry surface ensures a perfect sear and enhances the caramelization of the scallops.

1. Control the Heat
   Cooking seafood is all about precision. Use medium to medium-high heat to sear the scallops until they develop a golden crust without overcooking. Lobster tails should be cooked until their meat turns opaque and tender, taking care not to overcook, as this can result in a rubbery texture. Garlic burns quickly, so add it toward the end to infuse flavor without bitterness.

Variations

1. Citrus Twist
   Add a burst of freshness by incorporating lemon or lime zest into the garlic butter. You can also drizzle freshly squeezed lemon juice over the lobster and scallops just before serving to balance the richness of the butter with a hint of acidity.

1. Herb-Infused Butter
   Experiment with different herbs to customize the flavor profile. While parsley is a classic choice, you can try thyme, dill, or tarragon for a unique twist. A pinch of red pepper flakes or smoked paprika can also add a subtle heat or smokiness to the dish, elevating its complexity.

.

Conclusion

This lobster tail and scallops recipe is a feast for both the eyes and the palate. The richness of the garlic butter, the delicate sweetness of the scallops, and the zestiness of the lemon orzo come together to create an unforgettable meal.

Whether it’s for a date night, New Year’s Eve, or simply a luxurious treat, this dish transforms your home dining experience into a five-star affair. Enjoy!