POTATO PUFFS

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Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes (Or fresh – if you don’t have any leftovers!) a new lease on life!

No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

Leftover Mashed Potato Puffs
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Mashed potatoes baked into puffs in a muffin pan with sour cream, cheese and bacon! A great and delicious way to use up leftovers!
Author: Reeni
Recipe type: Side Dish
Cuisine: American
Serves: about 8 puffs
Ingredients
  • 2 eggs
  • ⅓ cup sour cream, plus more for serving
  • 1 heaping cup shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped chives
  • salt and black pepper, to taste
  • 3 cups mashed potatoes
Instruction


  1. Preheat oven to 400 degrees F. Butter 8 – 9 of the wells of a cupcake pan – preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
  4. Spoon them into the pan filling the cups just to the top or a little below.
  5. Bake 25 – 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

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