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!
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!