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Herb-Infused Cheesy Mashed Potato Puffs with Spinach are a delightful twist on the classic comfort food we all love. This recipe combines the creamy goodness of mashed potatoes with the savory flavors of cheddar and Parmesan cheese, enhanced by the freshness of herbs and spinach. It's a perfect way to use up leftover mashed potatoes and sneak in some greens for the kids. These puffs are ideal for family gatherings or as a fun appetizer for friends.

These cheesy potato puffs pair wonderfully with a fresh garden salad or a bowl of tomato soup for a cozy meal. For a heartier option, serve them alongside roasted chicken or grilled fish. They also make a great addition to a brunch spread, accompanied by scrambled eggs and crispy bacon.

Servings: 24 mini puffs

2 cups chilled mashed potatoes
1 large egg
1 cup shredded cheddar cheese
2 tablespoons chopped chives
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped fresh spinach
1/2 cup grated Parmesan cheese

Preheat your oven to 400°F (200°C) and grease a mini muffin pan.

In a large bowl, combine the chilled mashed potatoes, egg, shredded cheddar cheese, chopped chives, all-purpose flour, garlic powder, salt, pepper, and chopped fresh spinach.

Mix until all ingredients are well combined.

Roll the mixture into small balls, about 1 inch in diameter.

Coat each ball in grated Parmesan cheese.

Place the coated balls into the greased mini muffin pan.

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crispy.

Let them cool slightly before serving warm.

For a different flavor profile, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper for a bit of heat. You can also substitute the cheddar cheese with mozzarella or pepper jack for a unique twist. If you have picky eaters, consider blending the spinach into the mashed potatoes to make it less noticeable. For a gluten-free version, replace the all-purpose flour with almond flour or a gluten-free flour blend.