Cheesy Mashed Potato Puff
Serves 4
This recipe is a great way to use leftover mashed potatoes! Add crème fraiche, chives, and bacon like we do at the winery, and pair with our Merlot.
Ingredients
- 3 cups mashed potatoes
- 2 eggs
- ⅓ cup sour cream, plus more for serving
- 1 heaping cup sharp cheddar cheese, shredded
- 2 Tbsp parmesan, grated
- 2 Tbsp chives, chopped
- salt and black pepper to taste
Procedure
- 1Preheat oven to 400F F.
- 2Butter 8 – 9 of the wells of a cupcake pan, preferably nonstick.
- 3In a medium mixing bowl, whisk eggs, then whisk in sour cream. Add cheeses and chives, mixing well. Add potatoes, mix, and season to taste with salt and pepper if needed.
- 4Spoon mixture into the cupcake 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.
- 5Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter and serve as you would a baked potato. Happy Cooking!
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