About this Recipe

If you are looking for what to cook or a dinner party, this mashed potato puff recipe is one of the good dinner ideas for guests. Easy snacks for entertaining, mean you are going to have a lot more relaxing evening, which means a lot more fun with your friends and family. Prepared ahead of time, this mashed potato puffs recipe is one of the best dinner recipes for guests because it is filling and satisfying. Most people just love potatoes and prepared this way, your guests will enjoy the homemade comfort feeling of a good potato dish. These potato puffs were part of an appetizer dinner menu that we made for our family over the holidays. We have a great food warmer tray that worked so well for our family event. We just purchased it this season to see if we'd like it and well, it worked great and we know we'll be doing more food events this way.

Grandmother's Tips for the Mashed Potato Puffs Recipe:

1. If you have leftover mashed potatoes, this is fun way to use them up, but you can also make the whole recipe from scratch.

2. Use good food grade FDA approved silicone muffin liners if you have them. The potato puffs pop out of them easily. A good grade silicone liner has good value. Silicone bakeware is temperature resistant, super easy to clean, your food bakes evenly in them, they are long life and because they are a reusable product they are more planet friendly. Just be sure you know the quality of the product you are using.

3. If you don't have silicone liners it is better to grease the pan with a little oil or butter. Paper liners do not come off this potato muffin as easily. Only use a little, so you don't end up with a greasy outside.

4. Russet and Yukon gold potatoes are the best texture for mashing.

5. You will notice there is no butter in the recipe and that is because with the sour cream and cheeses, there is enough flavor without the addition of more butter.

6. Make the same day or make the day ahead, refrigerate in the muffin tins and reheat before serving.

7. Using a good old fashioned hand potato masher gives the best results with this recipe as you end up with a good texture. Using an immersion blender or processor will make the potatoes far to mushy.

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Ingredients

(Print)

Makes 24 muffin size portions

6 cups mashed potatoes (this took about 12 medium-large Russet potatoes)

2/3 cup sour cream

4 eggs

1 cup cheddar cheese, grated

4 Tablespoons Parmesan cheese

2 Tablespoons fresh parsley, chopped finely

1 teaspoon salt

1/2 teaspoon pepper

Directions

1. Boil the potatoes. Drain let cool until you can handle them. Peel and cut into quarters.

2. Mash with a potato masher.

3. Add the sour cream and mash in.

4. Break the eggs into a bowl and stir with a fork. Add to mixture and mash in.

5. Add the grated cheese and Parmesan cheese and mix in with the masher.

6. Add parsley, salt and pepper and mash in well to combine.

7. Heat the oven to 400 degrees F. when you are ready to bake the mashed potato puffs.

8. Line the muffin tins with silicone muffin cup liners or grease the tins.

9. Fill the muffin tins with the mixture so the cups are filled to the tops or just below.

10. Place into the preheated oven and bake for 25-35 minutes until the potato puffs pull away from the liners and are golden brown.

11. Remove from the oven and let sit in the pan for 5 minutes then transfer to a cooling rack or onto a serving dish if using right away.

If you are reheating later, let cool to room temperature and place covered into the refrigerator.

Reheat at 375 for 30 minutes.

ENJOY!

Return to this Mashed Potato Puffs recipe or check out more recipes at Grandmother's Kitchen

This recipe is uses a muffin tin for a savory recipe, but muffin tins are also most well known for cupcakes and of course muffins!

A few little things to know about muffin tins. They come in a variety of sizes. The standard muffin tins have a capacity of half a cup. You can get them with either 6 or 12 cup sizes.

Mini muffin tins are really fun for making bite sized cupcakes or muffins. They are idea for small children at a party as you won't find just a bite or two out of a big muffin with the rest wasted. They are also a very nice bite size portion to bring to an event. Sometimes people just want a bite or two of dessert and these sweet little cups have a two tablespoon capacity.

Next you have the jumbo muffin tins. Each jumbo muffin tin has a full one-cup capacity. These are for those monster muffins or a good savory recipe. This would be a great size for making mini Sheperd's pies or small meatloaf portions. Of course you can use them for sweets and savory recipes. Choosing the right size muffin cup is as much about the fun factor of presentation as it is who you are serving.

To grease or not to grease the muffin tin?

If you are not using a muffin liner then it is very advisable to grease the muffin tin. We personally like to use coconut oil, butter or grapeseed oil for any sweet recipe. For a savory recipe olive oil, grapeseed oil and butter are good choices. When you are greasing tins, a piece of parchment paper works well to spread the grease. Using a silicone pastry brush is another great way to grease a muffin tin.

You can line the muffin tins with paper liners. Be sure you get the right size for your tin. There are all sizes available. You have many choices, it depends on what you want to spend. There is a rainbow of colored liners, parchment paper liners, and tulip liners which are extra fancy and very pretty for a festive occasion. You can also use foil liners if you want a very strong liner that holds its shape. Some very inexpensive paper liners do not remove easily and end up breaking the bottoms when you are trying to remove them. One great thing about liners, is it means you are not handling the actual muffin or whatever you baked, so it is more hygienic, especially when baking for an event or cupcake sale.

Here is a little tip. Plan on letting the muffins cool a good 10 minutes on a wire rack before you peel the paper off. The paper should pull away more easily once the muffin or cupcake has has time to get to room temperature.