ats
tgh
So without gravy, let’s try and breathe some new life into mashed potatoes. Let’s add texture. By adding some eggs, we’ll puff it up in the oven so you’ll get crispy, puffy mashed potatoes on the outside, but creamy and soft mashed potatoes on the inside. And we’ll beef up the mashed potatoes by loading them up with tons of cheese, bacon bits and chives. Then once it’s all said and done, we’ll eat the puffs with sour cream. Think of this as a mashed potatoes version of my hash brown egg nests recipe that went viral.
By now, wonderful smells are coming from my oven while it bakes. It’s a little tough not to peek cause I’m an oven peeker but I’ll wait. And just as I was typing this, Mr. Cooking Jar chimed in unprompted: ‘Those smell really good!’ Yuuuup. Gonna be in mashed potato puff heaven in about 30 minutes!
mashed potato puffs
Prep Time: 10 mins Cook Time: 30 mins Yield: 12
INGREDIENTS
2 cups mashed potatoes
3 large eggs, beaten
1 cup cheddar cheese, shredded
1/4 cup bacon bits
1/4 cup chives, chopped
Pepper to taste
1/4 cup Parmesan cheese, shredded
INSTRUCTIONS
- Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives
- Season with pepper if needed
- Grease a muffin pan and mound a spoonful into each cup
- Sprinkle each cup with Parmesan cheese
- Bake for 30-35 minutes at 400 degrees F or until golden brown
- Cool for 5 minutes and dish and serve warm with sour cream
Full Recipes >> thecookingjar.com/mashed-potato-puffs/#more-4333