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Left Over Mashed Potato Puffs
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Reviews
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By:
Wanda Jasperson
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Left Over Mashed Potato Puffs Recipe fills muffin tins with mixture of eggs, sour cream, cheddar cheese, Parmesan cheese, chopped chives or parsley and salted and peppered mashed potatoes thn bakes until golden brown.
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INGREDIENTS
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2 eggs
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1/3 cup sour cream, plus more for serving
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1 heaping cup shredded sharp cheddar cheese
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2 tablespoons grated Parmesan cheese
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2 tablespoons chopped chives or parsley
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salt and black pepper, to taste
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3 cups mashed potatoes
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DIRECTIONS
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1:
Preheat oven to 400°F. Butter the wells of a cupcake pan - preferably nonstick.
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2:
In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed.
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3:
Add the potatoes to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below.
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4:
Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream and fresh cut chives.
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