potato puffs

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!

Potato Puffs
  1. 8 cups of mashed potatoes (I used 3 jumbo baking potatoes.)
  2. 3 large eggs
  3. 1cup sour cream
  4. 1/2 cup Parmesan cheese
  5. 1/2 cup cheddar cheese
  6. 2 tsp salt
  7. 1/2 tsp pepper
  8. butter for baking tin
  1. Preheat oven to 400 degrees.
  2. Butter the baking pan of your choice (I used a mini muffin pan, so the cooking times and temps are based on that.)
  3. In a large bowl, combine all of the ingredients with a mixer.
  4. Spoon or pipe mixture into mini muffin cups.
  5. Bake for 16 minutes or until lightly golden and puffed.
  6. Remove from pan by sliding a spoon beneath each puff to lift.
  1. Additions
  2. You can try these together or separately
  3. 1 tsp paprika
  4. 1 tsp onion powder
  5. 1 tsp garlic
  6. crumbled bacon or sausage
  7. Potatoes are versatile and a fun medium to experiment with flavors, so don't be afraid to try something new with this dish!
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Quick and Easy Potato Puffs (Grain-Free)