Photo by: CinnamonSpiceandEverythingNice


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


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

submitted by Cinnamon Spice and Everything Nice - more here!
POTATO PUFFS POTATO PUFFS Reviewed by Emma on December 13, 2017 Rating: 5


  1. I'm starving! and these recipes show up on my FB...this recipe looks so delicious! I've already shared it with friends. Can't wait to try it..have to dig out a small muffin tin.

  2. Our family loves mashed potatoes and this was a hit!

  3. Even nicer with a mix of sweet potatoes and white :-)

  4. does anyone know-do these re-heat well??

  5. SO have to try this! I reckon I'll try with White and Sweet potato like Bruce suggested!

  6. Ok so di u use instant madhed potatoes uncooked

  7. Can you make these ahead of time and just pop in the oven when ready?


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