It never fails, whenever I make mashed potatoes I always make way too much. Then I have leftovers and I wonder what I’m going to do with them. Sometimes they get eaten with the next night’s dinner but sometimes they don’t. I hate throwing out food and have since vowed to always try and do something with my leftovers.
Thankfully mashed potatoes are a dish that can be easily and quickly turned into something else. They can go the savory route or, believe it or not, the sweet route. I typically stick with the savory road myself. I love mashed potatoes. A comfort food for me that I often turn to when I need a big comfy sweatshirt and a hug.
This is a recipe I created so that I could use up the small amount of leftover mashed that was sitting in my fridge. The rest of the meal that accompanied the potatoes had been eaten and they were all that remained. I pulled out some other things from the fridge to add to the potatoes and my little potato puffs were born.
Andrea’s Ham and Cheddar Potato Puffs
- 1 1/4 C of mashed potatoes
- 1 egg
- 3 TBSP of sour cream
- 1/4 C shredded cheddar
- 3 slices of deli ham chopped
- 6 chives chopped
Preheat oven to 375 and with some nonstick spray, grease a mini-muffin pan. In a medium sized mixing bowl combine all of the above ingredients until everything is well mixed. Spoon into the mini-muffin pan, filling the each area to the top. Bake for about 15-20 minutes until the potatoes are puffed, browned, and set. Makes about 15 mini potato puffs.
These make perfect little appetizers or a nice side to a meal. You can mix in whatever strikes your fancy. Perhaps doll them up a bit more with some parm and prosciutto. Maybe add some swiss and bacon. The possibilities are endless with these.
You can freeze them and reheat them whenever the mood strikes or as a make ahead dish to a party. Just put the oven on at 350 and heat until they are warmed back through. Enjoy guys! And remember, always play with your food!