Leftover Mashed Potato Puffs


4 people

Cooking Time

35 mintues

Total Time

35 mintues

  • 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

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    • Preheat oven to 400 degrees F. Butter 8 – 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 – 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.




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