Mashed Potato Puffs

Ingredients

• 2 cups (480 g) cold mashed potatoes (leftover, well-seasoned)
• 2 large eggs
• 3/4 cup (85 g) shredded sharp cheddar cheese, plus extra for topping
• 3 tablespoons sour cream
• 3 tablespoons fresh chives, finely chopped
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Softened butter or cooking spray, for the tin

Instructions

1. 1

   Preheat and grease: Heat the oven to 400°F (200°C). Grease every cup of a 24-cup mini muffin tin very thoroughly with softened butter or cooking spray, including the flat surface around each cup.

2. 2

   Mix the filling: Combine the cold mashed potatoes, eggs, cheddar, sour cream, chives, and garlic powder in a large bowl. Season with salt and pepper. Stir until evenly combined with no streaks of egg.

3. 3

   Fill the cups: Scoop the mixture into the prepared muffin cups, filling each about 3/4 full. Press lightly to compact and top each one with a small pinch of extra cheddar.

4. 4

   Bake until golden: Bake for 20 to 22 minutes until the tops are set and turning golden. Let the puffs rest in the tin for 5 minutes before removing.

5. 5

   Release and serve: Run a thin knife or offset spatula around each puff to release cleanly. Pop them out and serve warm.