Description
These irresistible bites feature a crispy exterior and a creamy, cheesy, herb-infused interior. Perfect as an appetizer or a delightful side dish, they’re sure to become a family favorite.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter, melted
- 1/4 cup whole milk (or plant-based milk)
- 1/2 cup shredded sharp cheddar cheese (or dairy-free alternative)
- 2 tbsp fresh chives, finely chopped
- 1 small onion or 2 shallots, finely minced and sautéed
- 2 cloves garlic, minced and sautéed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Olive oil or cooking spray, for baking
Instructions
- 1. Boil Potatoes: Place cubed potatoes in a large pot, cover with cold salted water. Bring to a boil, then simmer until fork-tender (15-20 mins). Drain thoroughly and let steam dry for a few minutes.
- 2. Mash & Mix: Return potatoes to the pot. Add melted butter, milk, sautéed onion and garlic, cheddar cheese, chives, garlic powder, onion powder, salt, and pepper. Mash until mostly smooth, don’t overmix. Taste and adjust seasoning.
- 3. Chill Mixture: Allow potato mixture to cool slightly, then chill in the refrigerator for at least 30 minutes to firm up.
- 4. Form Bites: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Scoop about 1 tablespoon of mixture and roll into 1 to 1.5-inch balls. Place on the baking sheet, ensuring space between each.
- 5. Bake: Lightly brush or spray bites with olive oil. Bake for 20-25 minutes, or until golden brown and crispy. For extra crispiness, broil for the last 1-2 minutes, watching carefully.
- 6. Serve: Remove from oven, let cool for a few minutes, and serve warm with your favorite dipping sauce.
- Prep Time: 20 mins
- Cook Time: 25 mins