Leftover Mashed Potato Puffs

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Chives
  • 3 cups Mashed potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Salt and black pepper

• Dairy

  • 1 heaping cup Cheddar cheese, sharp
  • 2 tbsp Parmesan, grated
  • 1/3 cup Sour cream

Found on cinnamonspiceandeverythingnice.com

Description

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

Directions

• 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.