Potato Puffs

 A great tasty recipe to make with leftover mashed potatoes. 

POTATO PUFFS

(makes 12)

Potato Ingredients:

*2 cups mashed potatoes, cooled

*2 large eggs

*1 cup sharp cheddar cheese, shredded

*1/4 cup freshly grated parmesan cheese

*1/4 cup sour cream

*2 tablespoon chopped green onion tops

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon onion powder

*1/2 teaspoon baking powder 

Dip Ingredients: (or dip in sour cream, ranch dressing, ketchup or have it plain)

*1/4 cup sour cream

*1/2 cup mayonnaise (or greek yogurt)

*1 teaspoon dried dill weed

*1 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika

*1/4 teaspoon ground black pepper

*1/4 teaspoon salt

Dip Directions:

~In a small bowl, whisk 1/4 cup sour cream, 1/2 cup mayonnaise,  1 teaspoon dried dill weed, 1 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt until well combined.

~Cover and refrigerate for at least 1 hour.

Potato Directions:

~Preheat oven to 400 degrees.

~Grease a muffin tin (or line with paper liners).

~In a large mixing bowl, mix 2 cups cooled mashed potatoes, 2 large eggs, 1 cup sharp cheddar cheese, 1/4 cup freshly grated parmesan cheese, 1/4 cup sour cream, and 2 tablespoons chopped green onion tops until smooth.

~Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon onion powder, and 1/2 teaspoon baking powder until mixture in light and airy.

~Divide evenly into prepared muffin cups (about 3/4 full).

~Bake in preheated oven for 20-25 minutes, or until tops are a golden brown and a little crispy.

~Allow to cool for 5 minutes before removing from muffin tin.

~Serve with dip or plain.