Leftover Mashed Potato Puffs

Mashed Potato Puffs

Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes 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.

The potato puffs are baked in a cupcake pan until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: about 8 puffs

Leftover Mashed Potato Puffs

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.

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

Instructions:

  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.

Notes:

Inspired by The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/

Comments

  1. Daniela says

    I only have one cupcake pan (6). Can I put the leftover mix into a baking dish? I’m making this in an hour or two! haha!!

  2. Noreen says

    Hi Reeni! That is what my nieces & nephews call me, but spelled “Reenie”. 8-)

    My gramma used to make potato cakes for breakfast every Christmas, with the leftovers from supper the night before. I miss those cakes! – & Gramma!! – but these sound reminiscent of them. I am looking forward to trying them!!
    I think these would make an excellent side dish for meatloaf!! I intend to try that myself. Or perhaps with some otherwise boring pork chops!!

    Question: you do not say when to add the 3 C of mashed potatoes! Before the eggs are whisked? Or whisk the eggs then add the mashed potatoes, then the cream?? Help!! 8-)

    • Reeni says

      Hi Noreen! I’m glad these reminded you of your Gramma! That’s sweet! I hope you like them! From the recipe: Step 2 : In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Step 3: Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well. Enjoy!

  3. Vicki says

    by cupcake pan do you mean muffin pan and if so yours are square how did you bake those? just wondering not being critical just wondering. thanks I bet I could use my mini muffin pan!

    • Reeni says

      Hi Vicki! Yes – a muffin pan! I used a square one by Wilton. I’ve done mini ones before too! They just take more time and patience to fill. :-)

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