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Leftover Mashed Potato Cheese Puffs

Leftover Mashed Potato Cheese Puffs

EASY POTATO PUFFS.

WHAT ARE LEFTOVER MASHED POTATO PUFFS?

To put it simply, what they are is genius. A hearty breakfast made from leftover mashed potatoes, sausage, cheese, eggs, chives and a little spice. Mix it up, plop it into a pan and enjoy cute muffin shaped deliciousness all week long.

FAQ’S: LEFTOVER MASHED POTATO PUFFS

CAN YOU USE STORE-BOUGHT MASHED POTATOES?

You can! Just keep in mind that most store-bought mashed potatoes are already on the salty side, so go easy or skip adding more salt to the recipe.

CAN YOU MAKE THIS RECIPE WITHOUT THE SAUSAGE?

Yes! This recipe is nothing if not customizable. Add in fresh veggies, swap sausage for ham, skip the meat altogether… you do you!

CAN THIS RECIPE BE MADE WITHOUT THE EGGS?

Unfortunately not. The eggs are the “binder” in this recipe and are necessary for holding the potato puffs together.

ARE LEFTOVER POTATO PUFFS FREEZER FRIENDLY?

Yep. To freeze, arrange cooled mashed potato puffs into a single layer on a sheet pan. Pop into the freezer for 3-4 hours or until puffs are frozen through. Store frozen potato puffs in an airtight bag for up to 1 month.

Note: They aren’t as pretty after being frozen, but they still taste great. Thaw in the fridge overnight and then heat in an oven at 350 until warmed through to serve.


Leftover Mashed Potato Cheese Puffs Recipe

INGREDIENTS:

2 eggs
1/3 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

INSTRUCTIONS :

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.
Taste the potatoes and season them with salt and pepper if needed. 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.

Source : allrecipes.com

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