Directions:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and return the potatoes to the pot.
Mash the potatoes with butter, milk, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Stir in the shredded cheddar cheese and chopped parsley.
Let the mashed potatoes cool slightly, then add the eggs and breadcrumbs. Mix well to combine.
Spoon the mashed potato mixture into the muffin tin, filling each cup about 2/3 full.
Lightly spray the tops of the potato puffs with olive oil spray to promote crispiness.
Bake for 25-30 minutes, or until the tops are golden brown and the puffs have formed a crispy exterior.
Allow the potato puffs to cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 210 kcal | Servings: 12 puffs
FOR MORE RECIPES CLICK HER
To the instructions