These. are. DELICIOUS. Crispy on the outside, fluffy on the inside. I can’t get enough of them. Here’s a warning: you should probably make two batches to avoid family feuding! The more leftover mashed potatoes you have the better. Heck, these are so good you should make creamy mashed potatoes just to make them. YUM-MEH.
Okay, onto some technique. When you mix it all together, it’ll look a little mushy. But have faith. It’ll work some puff magic in the oven and lose that mushy, flat, lifeless form. Have faith in the puff magic. It’ll happen.
Ingredients:
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
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Ingredients:
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
Directions:
1 – Preheat oven to 400 degrees F.
2 – Lightly grease with butter 8 – 9 of the wells of a nonstick muffin pan.
3 – In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well.
4 – Spoon them into the pan filling the cups to slightly below the top.
5 – Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
submitted by Cinnamon Spice and Everything Nice – more here!
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