Welcome everyone to another edition of Yummy Recipe Wednesday. Today I bring you a great recipe for using up any leftover mashed potatoes that you might have in the fridge. Combined with the rest of the ingredients and baked in a cupcake pan (circle or square) these puffs turn out slightly crispy on the outside and soft on the inside. You definitely won’t have any leftovers after you make these. Of course, if you don’t have any leftover mashed potatoes you can always just make new mashed potatoes to use. I actually enjoy these puffs so much that I might just make these instead of regular mashed potatoes from now on. There’s so much potential for variations with these that you can mix it up and have different puffs with every meal. Give these a try for yourself and let me know in the comments below what variations, or ideas for variations, that you’ve come up with. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.
Mashed Potato Puffs
- 2 Eggs
- 1/3 cup Sour Cream
- 1 cup Shredded Sharp Cheddar Cheese
- 2 Tbsp Grated Parmesan
- 2 Tbsp Chopped Chives
- 1/4 - 1/2 cup Crumbled Bacon, to taste
- 3 cups Mashed Potatoes, fresh or leftover
- Salt and Black Pepper, to taste
1. Preheat the oven to 400 degrees F (204 degree C); butter the wells of a nonstick cupcake pan.
2. In a medium bowl, beat the eggs and then add the sour cream and whisk to combine.
3. Mix in both cheeses, the chives, and the bacon until combined.
4. Season the mashed potatoes with salt and pepper, if needed, and then add them to the bowl and mix well to combine.
5. Spoon the mashed potato mixture into the cupcake pan, filling the wells to just below the top.
6. Bake for 25 - 35 minutes until they pull away from the sides of the wells and are golden brown.
7. Remove them from the oven and let them cool for about 5 minutes in the pan; turn them out onto a platter and serve with a little sour cream.
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