LEFTOVER MASHED POTATO PUFFS

Ingredients:
  • 2 egg
  • 1/3 cup sour cream
  • 1 cup sharp cheddar cheese (shredded)
  • 2 Tbsp. Parmesan cheese
  • 2 Tbsp. chives (chopped)
  • 3 cups mashed potatoes
  • salt


Directions
step 1 :

Preheat oven to 400 degrees F. Butter 8 – 9 of the wells of a cupcake pan – preferably nonstick.

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.
step 4 :
Spoon them into the pan filling the cups just to the top or a little below.
step 5 :
Bake 25 – 35 minutes until they pull away from the sides of the cup and are golden brown all over.
stepĀ  6 :
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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