#2,802: Mashed Potato Puffs

So one of my kids is a self-proclaimed mashed potato hater.  Actually he hates all forms of potatoes if it's not a hash brown, a french fry, or a potato chips.  So when I told him we were having these mashed potato puffs for dinner he was not happy.  We told him he had to take one bite, and boy was I shocked when he said he liked these and asked for seconds (he had to dip it in catsup though).  These are a great recipe to use with leftover mashed potatoes.  Or, if you get the steam and mash frozen kind (that you microwave) from Ore Ida, you can whip these up super fast!  You know when these are done when they start to pull away from the sides.  If you can't get them out of your muffin tins, they probably aren't done.  As you can see from the photo, I used my square muffin tin, but any muffin tin would work! 

2 eggs

⅓ cup sour cream, plus more for serving

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives

salt and black pepper, to taste

3 cups mashed potatoes

Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.

In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.  Season with salt and pepper. Add them to the bowl and mix well.

Spoon them into the pan filling the cups just to the top or a little below.

Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.

Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.