We should be thankful to eggs, sour-cream, cheddar Parmesan and the chives providing leftover potatoes (Or fresh when you don’t have leftovers !) A new lease of life !
Do not put them in behind your fridge in hopes that they will disappear. It will make you long for more leftovers.
Potato puffs can be baked inside cupcake pans (I make use of a square pan that is made by Wilton) until crispy and golden on the outside and soft and fluffy middles that are about to melt into your mouth.
They’re not like leftovers. There’s not a single drop.
From now on I’ll be making potato mash for the sole goal of making these puffs. Always and forever. They’ve put the potatoes in a dish. I can see many possibilities in the near future. . . And in yours. . .
It’s true that you can use any kind of potato mashed and there’s no need to have left over. It’s worth the effort making them fresh.
Once you have your foundation of mashed potatoes and eggs, you can mix anything in the eggs – cheese fresh herbs, bacon cooked. . . whatever flavor you enjoy with potatoes.
1/3 cup of sour cream plus more to serve
1 heaping cup shredded sharp cheddar cheese
Two tablespoons of grated Parmesan
2 tablespoons chopped , chopped, chives
black pepper and salt to taste
3 cups mashed potatoes
Pre-heat oven to 400 ° F. Butter 8 – 9 wells in cupcake pans, preferably non-stick.
In a mixing bowl, whisk the eggs , then add the sour-cream. Mix in the cheeses as well as the chives.
Check the potatoes for taste and add pepper and salt if required. Add the potatoes to the bowl and mix thoroughly.
Pour them into the pan and fill the cups close to the top, or slightly below.
Bake for 25 to 35 minutes or until they begin to pull out from their sides, and turn golden brown throughout.
Remove them from the oven and let cool 5 minutes in the pan. Transfer them to an apron. Serve with sour-cream.