We eat a lot of potatoes. Mostly because we like them and they are filling. Partly because potatoes — even organic ones — are inexpensive. And there are so many varieties and colors. Have you tried purple fingerling potatoes? They are a mouthful of awesome roasted in the oven with olive oil and good salt.
You know what else is a mouthful of awesome? Potato puffs. They are super tasty and are a wonderful way to use leftovers. I occasionally make too many mashed potatoes. These potato puffs are a great way to use leftover mashed potatoes for a completely new and delicious dish.
In addition, these potato puffs are versatile. They’d make great appetizers or a quick dinner and they’d be especially yummy for breakfast on the go. I made them for an on-the-go dinner one night and then had a couple the next morning for breakfast. I thought they tasted even better the next morning.
Here’s the recipe!
- 8 cups of mashed potatoes (I used 3 jumbo baking potatoes.)
- 3 large eggs
- 1cup sour cream
- 1/2 cup Parmesan cheese
- 1/2 cup cheddar cheese
- 2 tsp salt
- 1/2 tsp pepper
- butter for baking tin
- Preheat oven to 400 degrees.
- Butter the baking pan of your choice (I used a mini muffin pan, so the cooking times and temps are based on that.)
- In a large bowl, combine all of the ingredients with a mixer.
- Spoon or pipe mixture into mini muffin cups.
- Bake for 16 minutes or until lightly golden and puffed.
- Remove from pan by sliding a spoon beneath each puff to lift.
- You can try these together or separately
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic
- crumbled bacon or sausage
- Potatoes are versatile and a fun medium to experiment with flavors, so don't be afraid to try something new with this dish!