Sunday, August 24, 2014

Potato Puffs

Left over mashed potatoes? Here's a great way to re-create them. You can serve these puffs as a side dish or you can use a mini-muffin pan and serve them as an appetizer.  Great, either way.

Get creative too by trying different variations.  Add cooked drained chopped spinach, ham or roasted peppers.  (My husband loves his carbs and by adding spinach, broccoli or peppers, I get to sneak in a few veggies.)

Potato Puffs
  • 3 cups of prepared mashed potatoes (home made or instant)
  • 2 eggs
  • 1/3 cup sour cream (optional extra for serving)
  • 1 heaping cup shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped chives or parsley
  • Salt and black pepper, to taste

Preheat oven to 400 degrees F. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then 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 to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan.

*Serve with sour cream if desired.

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