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.
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!
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
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.
Print this recipe!
- 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
- 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.
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!