Cheesy Leftover Mashed Potato Cups

By lorik

Ingredients

• Makes 12 to 24 puffs, depending the size of the pan used
• 2 cups mashed potatoes
• 3 large eggs, beaten
• 1 cup grated cheese such as Parmesan or Gruyere, divided
• 1/4 cup minced chives
• 1/4 cup diced cooked bacon or ham, optional
• Salt and freshly ground pepper
• Sour cream, to serve

Details

Adapted from thekitchn.com

Preparation

Step 1

Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. 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 1/4 cup of 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.

Make-Ahead Notes:
You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size).

I assume these also freeze well, but I haven't experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above.

More Flavoring Ideas for Mashed Potato Puffs:
Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives

Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber.
Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese.

Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.