Get ready for a new favorite snack! These flavorful mashed potato bites are light, fluffy, and packed with flavors. With just 4 ingredients this recipe uses leftover mashed potatoes, sharp Parmesan and fragrant rosemary to create golden perfection in bite-sized puffs.
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They're perfect for any gathering or holiday spread, and they're guaranteed to disappear fast. A fun twist on classic mashed potatoes, these puffs bring elegance and a touch of cozy flair to your table. I like to serve these alongside my ricotta on salami chips and a Cajun Crab dip for easy peasy entertaining.
I wanted to make the perfect potato appetizer that didn't require bread crumbs or deep frying. Too messy and too heavy. I was inspired by my potato souffle to make an elevated version of this party favorite.
📖Why My Recipe Works
I separated the eggs and whipped the whites to make the potato puffs light and fluffy. I also cook these on a baking sheet rather than a muffin tin. Yes, they spread but they don't get stuck. No sense in wasting any!
🧾Ingredient Notes
- Mashed Potatoes- Leftover mashed potatoes are the obvious choice but if you want to make these for a party you can make a small batch of mashed potatoes or even by premade storebought! I have tested this and they work just fine.
- Eggs- I tested using the egg whole and by operating. Seprating is the way to go for light and fluffy bites.
- Parmesan Cheese- Use fresh grated cheese.
- Herbs- I used rosemary but fresh thyme is also an excellent option. And try chives in the spring.
💭 Loaded Mashed Potato Puffs
Swap out the flavors for a loaded potato inspired snack. Add diced bacon, green onion and cheddar cheese. Serve with a side of sour cream.
⏲️How to Make Mashed Potato Bites
- Warm the potatoes, they should be warm but not hot.
- Separate your eggs and stir the yolks, cheese, and rosemary into the potatoes.
- Use a mixer on high speed to whip your egg whites into soft peaks.
- Add a little of the egg whites to the mashed potato mixture to loosen it up. Fold in the remaining egg whites.
- Use a cookie scoop to onto a rimmed baking sheet. You can also use a greased mini muffin tin but they can be hard to get out.
- Baked until golden brown and puffy.
Expert Tip
Add a splash of milk and heat the potatoes in 30-second increments in the microwave to warm them up. Stir well so there are no hot spots.
Easy Appetizer Recipes
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📖 Recipe Card
Rosemary Parmesan Mashed Potato Puffs
Ingredients
- 2 cups cooked mashed potatoes warmed
- 3 large eggs see notes
- 1 cup grated parmesan cheese
- 1 Tablespoon minced fresh rosemary
- Oil for pan
Instructions
- Preheat oven to 375 F degrees. Spray a sheet pan with oil or line with parchment paper.Oil for pan
- Sperate the egg yolks and whites. Whisk the eggs yolks. Set aside the egg whites.3 large eggs
- Place the warm potatoes in a mixing bowl. Stir in the egg yolks, parmesan cheese and rosemary.2 cups cooked mashed potatoes, 1 cup grated parmesan cheese, 1 Tablespoon minced fresh rosemary
- In a clean bowl beat the egg whites with an electric mixer until stiff peaks form. About 6 minutes. Gently fold the egg whites into your mashed potatoes.
- Scoop the potatoes onto the sheet pan. Bake for 20 to 25 minutes until the top is lightly golden brown.
Notes
- Your potatoes need to be warm but not steaming hot.
- If you using leftover potatoes, you can add a little milk when reheating to loosen them up.
- I tested these by baking in a mini muffin tin but they always stuck. While they spread a little on the pan the results were mush better,
- You can mix in the eggs without separating and beating the whites. This will result in a heavier potato bite but they won't spread as much.
- Store leftover potato bites in airtight container in the refrigerator for up to 3 days. reheat in the oven or air fryer.
Equipment
- Mini Muffin Tin
Dawn Young says
Can these be made with instant mashed potatoes?
Jen Wooster says
I haven't tested it with instant potatoes but I have used premade mashed potatoes from the deli. If you want to try instant I would make them with milk not water and try to make them thicker than you would normally want to eat them.