What To Make With Leftover Mashed Potatoes – An Easy Potato Puff Recipe

Over the years my family has eaten 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.

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Potato Puffs Are Great for Any Meal

Potato puffs are versatile and super frugal.  They make great appetizers or a quick dinner and they’re 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.

How much fun would it be to make potato puffs from different color potatoes? I think I’ll make potato puffs with purple potatoes next.

I hope your family enjoys this fun and frugal recipe as much as mine does!

Here’s the recipe!

Ingredients
8 cups of mashed potatoes (I used 3 jumbo baking potatoes.)
3 large eggs
1 cup sour cream
1/2 cup Parmesan cheese
1/2 cup cheddar cheese
2 tsp salt
1/2 tsp pepper
butter for baking tin

Instructions
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.

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