Cheesy Mashed Potato Puff Bites

LEEZA JOHAN

These mini, individual mashed potato bites are a fun and delicious way to use up leftover mashed potatoes, or to make from scratch. Each puff is loaded with the flavors of mashed potatoes, shredded mozzarella cheese, a bit of parmesan, and a dash of herbs, all baked to a golden brown perfection with an irresistible cheesy crust. They make a perfect appetizer, side dish, or even a savory snack. The combination of creamy mashed potato and melted, stretching cheese inside, with a slightly crisp outside, is sure to be a hit. Best of all, they're incredibly easy to put together!

Cheesy Mashed Potato Puff Bites

Recipe

Ingredients

  • 2 cups cold, leftover mashed potatoes (or make a batch from scratch and let them cool)

  • 1 large egg, beaten

  • 1/2 cup shredded mozzarella cheese, divided

  • 1/4 cup grated parmesan cheese

  • 2 tablespoons chopped fresh parsley or chives

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • Salt, to taste (the leftovers might already be salted enough, so adjust as needed)

  • Olive oil or non-stick cooking spray

Instructions

  1. Preheat & Prepare: Preheat your oven to 400°F (200°C). Generously grease a 12-cup mini muffin tin with olive oil or non-stick cooking spray.

  2. Mix the Base: In a large bowl, combine the cold mashed potatoes, beaten egg, half of the mozzarella cheese (1/4 cup), all of the parmesan cheese, the parsley or chives, garlic powder, and black pepper. Mix everything together with a spoon or a spatula until well combined. Taste the mixture and add a pinch of salt if needed.

  3. Assemble the Puffs: Scoop the mashed potato mixture into the prepared mini muffin tin, filling each cup almost to the top. Press down slightly with your fingers or a small spoon.

  4. Add the Cheese Top: Sprinkle the remaining mozzarella cheese (1/4 cup) over the top of each potato puff, dividing it evenly.

  5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the puffs are heated through and the tops are golden brown and bubbly.

  6. Cool & Serve: Remove the tin from the oven and let the potato puffs cool in the pan for 5-10 minutes. This helps them firm up so they are easier to remove. Run a small knife or offset spatula around the edges of each puff to gently lift it out. Serve warm, sprinkled with extra fresh herbs if desired.

Tips

  • Leftovers are Key: This recipe works best with cold, slightly firm mashed potatoes. If you're making fresh ones, ensure they are fully cooled before making the puffs.

  • Don't Skimp on the Grease: Making sure your muffin tin is well-greased is crucial for preventing the puffs from sticking.

  • Customize: Add in crumbled bacon bits, chopped jalapeños, or other types of shredded cheese (like cheddar or pepper jack) to the mixture for different flavor variations.

  • Sauce Pairing: These puffs are fantastic on their own, but can also be served with a side of sour cream, marinara sauce, or a spicy ranch dip.

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