Saturday, September 6, 2014

Mashed Potato Puffs

Cook's notes: I have used this pan to make cake, cupcake and cornbread squares. And now I can add to the list... mashed potato puffs. But any cupcake pan will work just fine for this recipe.
Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers. But if no leftovers-no problem make a batch of mashed potatoes the day before and then asemble the recipe next day. 
These puffs make a great side for roasts, salmon and fish. 
Recipe makes 8 and was adapted from

Mashed Potato Puffs
  • 2 eggs
  • 1/3 cup sour cream, plus more for serving
  • 1 heaping cup shredded sharp cheddar cheese
  • 2 tablespoons grated Parmesan
  • 2 tablespoons chopped chives
  • 1 tsp. parsley flakes
  • salt and black pepper, to taste
  • 3 cups mashed potatoes
  • Preheat oven to 400 degrees. Grease 8 - 9 of the wells of a non-stick cupcake pan.
  • In a medium mixing bowl whisk the eggs, then whisk in the sour cream. Mix in both cheeses and the chives.
  • Add in mashed potatoes, salt and pepper to taste and mix well.
  • Spoon potato mixture into the cupcake wells just to the top or a little below.
  • Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  • Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Grate frozen butter straight into pastry dough for fast, even distribution.

Caramelize onions in half the time by adding a little baking soda.
You can read the full explanation of how this works at Serious Eats

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