Cheesy Potato Bites
makes two dozen
This is a great way to use up leftover mashed potatoes—but if mashed potatoes are always polished off at your house, you can pick some up in the refrigerated deli section of your local market. While many recipes include eggs and flour, we prefer the lighter texture you get from skipping these extras. Feel free to experiment with add-ins: switch up the cheese and herbs, or finish with a dollop of sour cream. The options are endless!
Ingredients
- 2 1/2 cups mashed potatoes (cold)
- 3/4 cup cheddar cheese (shredded)
- 1 tablespoon thyme leaves
- 1/2 teaspoon garlic powder
- Kosher salt (to taste)
- Pepper (to taste)
- 1/4 cup parmesan cheese (grated)
Optional Ingredients
- Prosciutto (thinly sliced and pan-fried until crisp)
Directions
- Preheat oven to 400°F. Generously grease a 24-cup mini muffin tin.
- In a large mixing bowl, gently combine potatoes, cheese, thyme, and garlic powder. Season with salt and pepper, to taste.
- Use a small ratchet-scoop to portion about 2 tablespoons into each muffin cup.
- Bake 14 to 16 minutes until the edges are golden and the centers puff slightly. Allow to cool in the pan a few minutes before transferring to a serving platter. Sprinkle with parmesan and top with prosciutto, if desired.
Nutrition
Amount Per Serving (based on 24 servings)- Calories: 45
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 5.0 mg
- Sodium: 115.0 mg
- Carbohydrates: 3.0 g
- Fiber: 0 g
- Added Sugars: 0 g
- Sugar: 0 g
- Protein: 2.0 g