Mashed Potato Puffs


The theme of the 2014 SacFoodies Potluck (our 7th annual!) was “Small Bites” and I was inspired to return to my 2011 potluck roots and decided to select a recipe from (one of our clients is the US Potato Board). The Mashed Potato Puffs recipe had been calling my name ever since I first saw it on the popular food website The Kitchn.

Now, I must admit, I did cheat a little bit and I did not make my own mashed potatoes when I prepared this recipe for the potluck (sorry fellow SacFoodies). Yes, I cheated and went with the pre-made store-bought mashed. However, I didn’t hear any complaints from the crowd at the potluck as we all enjoyed chowing down on the various Small Bites-themed dishes. I’m including the full recipe below, but now you know my little time-saving trick. Enjoy!

mashed potato puffs

Mashed Potato Puffs

Recipe courtesy of Faith Durand from The Kitchn

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

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.

Makes 12 to 24 puffs, depending on size of the pan used.

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