Herb Mashed Potato Puffs (rosemary + thyme)
Turn leftover mashed potatoes into crispy, bite-sized puffs using fresh rosemary and thyme. These make a refined appetizer or a cozy side dish.
Equipment
- Oven
- Mini muffin pan
- Mixing Bowl
Ingredients
For the Puffs
- 2 cups mashed potatoes cold
- 1 large egg
- 1/2 cup cheddar or parmesan cheese grated
- 1 tsp fresh rosemary finely chopped
- 1 tsp fresh thyme finely chopped
- To taste salt and black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the cold mashed potatoes, egg, cheese, rosemary, thyme, salt, and pepper until combined.
- Spoon the mixture into a greased mini muffin pan.
- Bake for 18 to 22 minutes until the puffs are golden brown and puffed up.
- Let the puffs cool slightly before you remove them from the pan.
Notes
Rosemary and thyme instantly elevate mashed potatoes. When baked into puffs, they look rustic yet polished.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.