Description
These Mustard Potato Poppers are a crispy and creamy snack with a delightful mustard kick. Perfect for any gathering, they are easy to make and sure to impress your family and friends!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1/4 cup whole grain mustard
- 1 cup shredded cheddar cheese
- 1/4 cup chopped chives
- Salt and pepper to taste
- 1 beaten egg
- 1 cup breadcrumbs
Instructions
- Start by washing and peeling 2 pounds of Yukon Gold potatoes. Cut them into even-sized chunks to ensure they cook evenly.
- Place the potato chunks in a large pot filled with cold water. Add a pinch of salt, then bring to a boil. Cook for about 15-20 minutes or until they are tender when pierced with a fork.
- Once cooked, drain the potatoes and return them to the pot. Mash them until smooth, then let them cool slightly.
- Stir in 1/4 cup of whole grain mustard, 1 cup of shredded cheddar cheese, 1/4 cup of chopped chives, and salt and pepper to taste. Mix until well combined.
- Preheat your oven to 400°F (200°C). Set up a breading station with one bowl for the beaten egg and another for 1 cup of breadcrumbs.
- Take a tablespoon of the potato mixture and shape it into a small ball. Dip it into the egg, then roll it in the breadcrumbs to coat. Place the coated poppers on a baking sheet lined with parchment paper.
- Bake the poppers in the preheated oven for 20-25 minutes or until they are golden brown and crispy.
- Remove the poppers from the oven and let them cool for a few minutes before serving. They are perfect as a snack or appetizer!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Feel free to add spices like paprika or garlic powder to the potato mixture for an extra kick. You can prepare the potato mixture a day in advance and keep it covered in the fridge.