Cheesy Mashed Potato Puffs

Left over mashed potatoes? Try making these crispy, creamy, cheesy mashed potato puffs for a quick breakfast, side dish or starter.

READ RECIPE
DISH

Breakfast/Brunch/Starter/Side

PREP TIME

15 minutes

COOK TIME

35 minutes

MAKES

12-24 Puffs

Ingredients

  • 420g mashed potatoes
  • 3 large eggs, beaten
  • 100g grated cheese
  • 10g fresh chives
  • 25g cooked bacon, or ham (optional)
  • Salt and pepper to taste
  • Sour cream to serve (optional)

Method

  • Preheat oven to 200°c and lightly grease the cups of a mini-muffin tin.
  • Whisk together the potato, eggs, most but not all of the cheese, the chives, and ham if using. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining the remaining grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through.
  • Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
  • They keep in the fridge for up to 3 days – to reheat bake at 200°c for 15 mins.
  • Try with different toppings, if you like!

Our thanks go to Potatoes USA and In Sock Monkey Slippers for this delicious recipe.