We are obsessed with these puffs! So addictive and easy to make

Cheesy Herb Mashed Potato Puffs are my go-to for when I want to turn a classic comfort food into something a little more special. Growing up in the Midwest, mashed potatoes were a staple at every family gathering, but these puffs take it to the next level. They’re perfect for when you have leftover mashed potatoes and want to transform them into a delightful appetizer or side dish. Plus, baking them in a muffin tin makes them perfectly portioned and crispy on the outside, while staying fluffy on the inside.
These Cheesy Herb Mashed Potato Puffs pair wonderfully with a fresh green salad or a hearty bowl of soup. They’re also a great side for grilled chicken or steak, adding a touch of indulgence to your meal. If you’re hosting a party, serve them alongside a variety of dips like sour cream or a tangy aioli for a fun appetizer.

Ingredients
2 cups mashed potatoes
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup all-purpose flour
2 tablespoons chopped fresh chives
1 teaspoon garlic powder
Salt and pepper to taste
Non-stick cooking spray
Directions

Preheat your oven to 400°F (200°C) and lightly spray a muffin tin with non-stick cooking spray.
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, flour, chives, garlic powder, salt, and pepper. Mix until everything is well combined.Spoon the potato mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
Allow the puffs to cool in the muffin tin for a few minutes before carefully removing them. Serve warm.
Preheat your oven to 400°F (200°C) and lightly spray a muffin tin with non-stick cooking spray.
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, eggs, flour, chives, garlic powder, salt, and pepper. Mix until everything is well combined.Spoon the potato mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
Allow the puffs to cool in the muffin tin for a few minutes before carefully removing them. Serve warm.