What We Ate {Mashed Potato Puffs}

I'll be perfectly honest.  I make mashed potatoes from scratch exactly one time each year:  New Year's Day. They're a must to pair with our traditional pork and sauerkraut, and year after year, I tell myself 'If I'm going to go to all the work to make these suckers, then I'm going to make a big batch.

One problem.  I'm not really a big fan of leftover mashed potatoes.  So this year, I combined my leftover potatoes with some other yummy ingredients and baked them in single-sized portions, creating hot and crispy mashed potato puffs.  They were so good!!

Mashed Potato Puffs

4 cups mashed potatoes

3 eggs, beaten

1 1/2 cup shredded cheddar

3 Tbs. Parmesan cheese

3 Tbs. chives

1/2 cup sour cream

Salt

Pepper

Combine eggs, sour cream and cheeses.  Stir mixture into leftover mashed potatoes. Stir in chives and salt/pepper to taste.  

Spoon mixture into greased cupcake pan, filling each spot about 3/4 full.  

Bake 30 minutes at 400 degrees.  Let cool for 5-10 minutes and turn puffs out of pan.  Serve hot.

I froze the leftover puffs and am going to try to reheat them for quick weeknight sides.  Hopefully they freeze well!!