Ah, Cheesy Herb Mashed Potato Puffs—crispy on the outside, soft and cheesy on the inside, with a fragrant herb kick. Perfect as a side dish or appetizer! Here’s a detailed recipe:
Ingredients (makes ~12–16 puffs)
- 2 cups mashed potatoes (preferably chilled or day-old for firmer texture)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 tbsp chopped fresh herbs (parsley, chives, thyme, or a mix)
- 1/4 cup grated Parmesan (optional, for extra flavor)
- 1 egg, lightly beaten
- 1/2 tsp garlic powder (optional)
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for coating)
- 2–3 tbsp melted butter or oil (for brushing or tossing)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the filling: In a large bowl, combine mashed potatoes, shredded cheese, herbs, Parmesan, egg, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Form the puffs: Scoop small portions (about 2 tbsp each) and roll into balls.
- Coat (optional for extra crisp): Roll each ball in breadcrumbs. Place on the baking sheet.
- Bake: Brush lightly with melted butter or spray with oil. Bake 20–25 minutes until golden brown and crispy on the outside.
- Serve warm: These pair wonderfully with sour cream, ranch dip, or a garlic aioli.
Tips for success:
- Using day-old mashed potatoes helps them hold their shape better.
- You can freeze the formed puffs before baking—just add a few extra minutes to the cooking time.
- Mix in bacon bits or caramelized onions for an indulgent twist.
If you want, I can also give a stovetop-fried version that’s extra crispy and golden—almost like homemade tater tots. Do you want that version too?
