Rosemary Parmesan Mashed Potato Puffs
Turn your favorite mashed potatoes into an elegant appetizer. Seasoned with parmesan and fresh herbs, these mashed potato bites are perfect for parties.
Servings: 24
Calories: 43kcal
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.
- Sperate the egg yolks and whites. Whisk the eggs yolks. Set aside the egg whites.
- Place the warm potatoes in a mixing bowl. Stir in the egg yolks, parmesan cheese and 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.
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