Left over mashed potatoes? Try making these crispy, creamy, cheesy mashed potato puffs for a quick breakfast, side dish or appetizer.
2 | Cup | Mashed potatoes |
3 | Large | Eggs, beaten |
1 | Cup | Grated cheese such as Parmesan or Gruyere, divided |
1⁄4 | Cup | Minced fresh chives |
1⁄4 | Cup | Diced cooked bacon or ham, optional |
Salt and freshly ground pepper | ||
Sour cream, to serve, optional |
Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
Whisk together the mashed potatoes, eggs, 3/4 cup of the cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through.
Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
Notes: You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size).
More Flavoring Ideas for Mashed Potato Puffs:
Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives
Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber.
Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese.
Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.
Yield | |
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Source | Photo and recipe courtesy of Potatoes USA |
Prep time | 15 minutes |
Cook time | 35 minutes |
Recipes | Breakfast |