- 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
- Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
- In a medium mixing bowl
whiskthe eggs then whisk in the sour cream. Mix in both cheesesand 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.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes (Or fresh – if you don’t have any leftovers!) 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 (I use a square one made by Wilton) 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.