Cheesy Herb Mashed Potato Puffs

These delightful puffs are a brilliant way to use up leftover mashed potatoes! They’re crispy on the outside, fluffy and cheesy on the inside, and perfect as a side dish or appetizer.

📝 Ingredients

2 cups cold mashed potatoes (preferably day-old)
1 large egg, lightly beaten
½ cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
2 tbsp finely chopped fresh herbs (chives, parsley, or a mix)
2 tbsp all-purpose flour or breadcrumbs
½ tsp garlic powder
¼ tsp black pepper
Salt, to taste (depending on how seasoned your mashed potatoes are)
Cooking spray or olive oil

Optional Toppings:

Extra shredded cheese for topping
Paprika for color

👩‍🍳 Instructions

1. Prep and Preheat

Preheat your oven to 400°F (200°C).
Generously grease a standard muffin tin with cooking spray or olive oil.

2. Mix the Ingredients

In a large bowl, combine the cold mashed potatoes, egg, cheddar, Parmesan, herbs, flour, garlic powder, and pepper.
Mix gently until everything is well incorporated. Taste and add salt if needed.

3. Fill the Muffin Tin

Divide the mixture evenly among the 9-10 cups of the muffin tin, pressing down lightly. They should be filled to just below the rim.
For extra crispiness, you can sprinkle a little extra cheese on top and a dash of paprika.

4. Bake

Bake for 20-25 minutes, or until the edges are golden brown and the tops are firm to the touch.
For a browner, crispier top, you can broil for the last 1-2 minutes (watch closely!).

5. Cool and Serve

Let the puffs cool in the pan for 5-10 minutes. This helps them set.
Carefully run a knife around the edges to loosen them, then transfer to a serving plate.
Serve warm with sour cream, extra herbs, or your favorite dipping sauce.

💡 Pro Tips & Variations

Leftover Magic: This is the perfect recipe for Thanksgiving or holiday leftovers.
Add-Ins: Feel free to mix in cooked, crumbled bacon, finely diced ham, or sautéed onions.
Make Ahead: You can prepare the mixture and fill the muffin tin a day ahead. Cover and refrigerate, then bake as directed (may need 2-3 extra minutes).
For a Lighter Version: Use low-fat cheese and reduce the egg to one if your mashed potatoes are already very moist.

Enjoy these cheesy, herby, golden puffs of potato goodness! They’re a guaranteed crowd-pleaser.