Baked Mashed Potato "Puffs"

This is a simple & delicious way to re-invent
leftover mashed potatoes.

Ingredients:

butter for greasing

2 cups leftover mashed potatoes, cooled

1 cup grated cheddar cheese

1/4 cup finely grated parmesan, asiago or gouda cheese

2 eggs, lightly beaten

1/4 cup sour cream or milk

1 teaspoon dried chives

1/2 teaspoon black pepper

Optional Garnish:

2 tablespoons finely chopped cooked bacon

Method:

Preheat oven to 375*. Use a small amount of butter to grease 9 standard size cups in a muffin pan. Place on a rimmed baking sheet and set aside.

Add the potatoes, cheeses, eggs, sour cream, chives and black pepper to a large bowl. Stir just until all of the ingredients are combined, being careful not to overmix.

Divide the mixture evenly between the greased muffin cups.  Bake for 30 to 40 minutes or until the tops are golden brown and the edges are crispy.

Allow to rest in the pan for a few minutes befroe removing. If desired, sprinkle a few bits of bakon over the top before serving. Makes 4 1/2 to 9 servings.

Notes:

To make 12 potato puffs, use 3 cups potatoes, 1 1/2 cups cheddar cheese, 1 1/2 teaspoons chives, 3/4 teaspoon pepper, 3 eggs, and increase the parmesan cheese and sour cream by 2 tablespoons each.

These mashed potatoes are light and fluffy. They taste a bit like the filling inside of a twice baked potato.