Description
Transform leftover mashed potatoes into delightful Cheesy Herb Mashed Potato Puffs with a crispy exterior and a fluffy, cheesy interior infused with cheddar and fresh herbs. Perfect as a snack, appetizer, or side dish.
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped fresh herbs (such as parsley, chives, rosemary, or thyme)
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: Extra herbs or cheese for topping
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- In a medium bowl, combine the leftover mashed potatoes, shredded cheddar cheese, chopped fresh herbs, beaten egg, flour, salt, and pepper. Mix well until all ingredients are incorporated.
- Form the mixture into small balls, about 1-1.5 inches in diameter. You can also shape them into small patties or logs.
- Place the formed puffs onto the prepared baking sheet.
- If desired, top each puff with a little extra cheese or herbs.
- Bake for 15-20 minutes, or until golden brown and heated through.
- Serve your delicious Cheesy Herb Mashed Potato Puffs warm.
Notes
- Ensure your mashed potatoes are firm enough to hold their shape. If they are too soft, you may need to add a little more flour.
- Feel free to experiment with different types of cheese and herb combinations to create your favorite Cheesy Herb Potato Mash.
- These puffs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish/Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 puffs
- Calories: 150-200 kcal
- Sugar: 2-3 g
- Sodium: 200-300 mg
- Fat: 8-12 g
- Saturated Fat: 4-6 g
- Unsaturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 15-20 g
- Fiber: 1-2 g
- Protein: 5-7 g
- Cholesterol: 30-40 mg