Preheat oven to 400°F. Lightly grease a 24-cup mini muffin tin and set aside.
In a large bowl, whisk together the mashed potatoes, beaten eggs, 3/4 cup of the shredded cheese, and chives until fully combined. Season with salt and pepper to taste.
Use a small scoop or spoon to portion the potato mixture into the prepared muffin tin cups, filling them nearly to the top.
Top each puff with the remaining 1/4 cup shredded cheese.
Bake for 15-20 minutes until puffed, set, and lightly golden brown on top.
Let cool for 5 minutes, then use a butter knife or offset spatula to gently remove the puffs from the tin.
Serve warm, garnished with extra chopped chives and dollops of sour cream if desired. Enjoy!
Notes:
Be sure to let any freshly made mashed potatoes cool completely before mixing in the eggs.
Don’t overmix the potato mixture or it can become dense and gummy.Use a small cookie or portion scoop to easily fill the muffin tin cups.For crispier puffs, use a standard muffin tin instead of a mini one.
Bake puffs on the lower oven rack for optimal browning.
Let puffs rest for 5 minutes before removing from tin so they can set up.
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