I stole this recipe for Mashed Potato Puffs from thecookingjar.com who stole it from Faith Durand at the thekitchn.com. This is a great recipe to use up leftover mashed potatoes and ham from Easter. Mashed potatoes are mixed with eggs, cheddar cheese, ham and chives. Spoonfuls of the potato mixture are placed in muffin tins with Parmesan cheese sprinkled on top. The potato mixture puffs up while cooking in the oven. You can also substitute instant mashed potatoes if you don’t have any leftover mashed potatoes.
In a large bowl add 2 cups mashed potatoes, 3 large beaten eggs, 1 cup shredded cheddar cheese, ¼ cup bacon bits (I use ham instead), ¼ cup chopped chives and pepper to taste.
Stir well to combine.
Grease muffin tins and mound spoonfuls into each cup. Sprinkle with ¼ cup shredded Parmesan cheese.
Bake 30-35 minutes at 400 F or until golden.
Cool 5 minutes and serve warm.
Mashed Potato Puffs
Ingredients
- 2 cups mashed potatoes
- 3 large eggs beaten
- 1 cup cheddar cheese shredded
- ¼ cup bacon bits
- ¼ cup chives chopped
- Pepper
- ¼ cup Parmesan cheese shredded
Instructions
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Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives.
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Season with pepper.
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Grease muffin tins and mound spoonfuls into each cup.
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Sprinkle with Parmesan cheese.
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Bake 30-35 minutes at 400 F or until golden.
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Cool 5 minutes, serve warm with sour cream.
Recipe Notes
I use a packet of instant mashed potatoes, they make 2 cups exactly. The cheese flavored packet is a good choice for flavoring. You can substitute ham for the bacon bits.