POTATO PUFFS
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 Tbsp grated Parmesan
2 Tbsp chopped chives or parsley
Salt and black pepper, to taste
Preheat oven to 400F.
Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
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.
Spoon them into the pan filling the cups to slightly below the top.
Bake 25- 35 min. until they pull away from the sides of the cup and are
golden brown.
Remove from oven and let them cool 5 min. in pan. Serve with sour cream if
desired
"A day without a friend is like a pot without a drop of honey."
-Winnie the Pooh
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Hugs, Sugar
