POTATO PUFFS

Ingredients:

3 cups of mashed potatoes

2 eggs

1/3 cup sour cream (optional extra for serving)

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives or parsley

Salt and black pepper, to taste

 

Directions:

1 – Preheat oven to 400 degrees F.

2 – Lightly grease with butter 8 – 9 of the wells of a nonstick muffin pan.

3 – In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well.

4 – Spoon them into the pan filling the cups to slightly below the top.

5 – Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired

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submitted by Cinnamon Spice and Everything Nice – more here!