Instructions

1. 1

   Heat the oven and prep the pan. Preheat your oven to 400°F. Grease a mini muffin pan well with cooking spray or butter, making sure each cup is coated so the puffs release easily.

2. 2

   Mix the filling. In a large bowl, combine mashed potatoes, beaten eggs, 3/4 cup cheddar, Parmesan, chives, garlic powder, black pepper, bacon if using, and flour. Stir until evenly mixed. The texture should feel thick and scoopable, like a soft dough.

3. 3

   Fill the muffin pan. Spoon the mixture into each cup, filling them nearly to the top. Smooth the tops gently with the back of a spoon. Sprinkle the remaining cheddar over each puff.

4. 4

   Bake until golden. Bake for 20 to 25 minutes. The tops should look lightly browned with crispy edges around the sides, and the cheese on top should be bubbling.

5. 5

   Cool slightly and remove. Let the puffs rest in the pan for 5 minutes. Run a butter knife around the edges and lift them out while still warm.

6. 6

   Serve warm. The outside stays lightly crisp while the centers stay creamy and cheesy.