Mashed Potato Puffs

Printed from: www.grandmotherskitchen.net

Ingredients

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