Leftover Mashed Potato Puffs

By dette

Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese, and chives, then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers, because they become crispy and browned around the edges. Serve this recipe with sour cream for dipping.

Ingredients

• 2 eggs
• 1/3 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

Details

Servings 8
Preparation time 10mins
Cooking time 45mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Preheat oven to 400°F. Butter 8 to 9 of the wells of a cupcake pan, preferably nonstick.

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. Add them to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below.

Bake 25 to 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.