Mashed Potato Cupcakes

By srumbel

Turn leftover mashed potatoes into a fun leftover with these potato cupcakes.
Read more at http://farmerswiferambles.com/2014/06/potato-cupcakes/#WhVeMzFkxV0df4Lq.99

Ingredients

• 3 cups of mashed potatoes
• 2 eggs
• 1/3 cup sour cream
• 1 cup shredded sharp cheddar cheese (heaping cup)
• 2 tablespoons Parmesan cheese, grated
• 2 tablespoons chives, chopped
• Salt and pepper, to taste
• Extra sour cream for serving
• Read more at http://farmerswiferambles.com/2014/06/potato-cupcakes/#WhVeMzFkxV0df4Lq.99

Preparation

Step 1

Preheat oven to 400 degrees F.
Lightly grease 9 of the wells of a nonstick muffin pan. I prefer butter keeping with the theme of mashed potatoes.
In a medium mixing bowl whisk the eggs.
Mix in the sour cream.
Stir in both cheeses and the chives.
Add potatoes and mix well.
Spoon them into the pan filling the cups full but not overflowing.
Bake 25- 35 minutes until the cupcakes are golden brown.
Remove from oven and let them cool 5 minutes. Remove from pan.
Serve with sour cream and extra cheese if desired.

Read more at http://farmerswiferambles.com/2014/06/potato-cupcakes/#WhVeMzFkxV0df4Lq.99