Potato puffs are so easy to make! After you make your favorite style or recipe of mashed potatoes (do not forget to season it well), pour them by tablespoonful into a greased muffin tin. Bake them up and they will stay soft on the inside while getting a little crispy on the outside. I am telling you, these are the best way to make them.
They turn out like little muffins. My husband absolutely loves when I make them like this and these are kid approved, too! What could be better?!
Check out what our friends over at Cinnamon Spice and Everything Nice had to say about this:
“The potato puffs are baked in a cupcake pan (I use a square one made by Wilton) until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.”
Yep, these are definitely a far cry from regular ol’ leftovers. These are just amazing!
Ingredients
2 Eggland’s eggs
1/3 cup Daisy sour cream, plus more for serving
1 heaping cup Kraft shredded sharp cheddar cheese
2 tablespoons grated Kraft 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.
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Quick Tip: Freeze these and have them ready for any go-to dinner.
Thanks again to Cinnamon Spice and Everything Nice for this amazing recipe.
