Loaded Potato Puffs (sour cream + chives)
These puffs use leftover mashed potatoes to create a bite-sized snack featuring classic sour cream and chives flavors. They are simple to prepare and bake until the edges are browned.
Equipment
- Oven
- Muffin Tin
- Mixing Bowl
Ingredients
For the Puffs
- 500 g mashed potatoes cold leftovers work great
- 2 eggs approx. 100 g
- 120 g shredded cheddar
- 60 g sour cream
- 15 g chopped chives
- 1 g salt or to taste
- 1 g pepper
- 60 g turkey bacon cooked and crumbled, or use smoked turkey bits
For Serving
- small dollop sour cream extra for topping
- extra chives for topping
Instructions
- Preheat your oven to 200°C. Grease a muffin tin.
- In a bowl, mix the mashed potatoes and sour cream until the mixture is smooth.
- Add the eggs and mix well. The mixture will loosen slightly; this is normal.
- Fold in the cheddar, chives, turkey bacon, and pepper. Taste the mixture and adjust the salt if needed.
- Spoon the mixture into the muffin cups, filling each cup about three-quarters full.
- Bake for 18 to 22 minutes, or until the puffs are set and the edges are browned.
- Serve the puffs warm with a small dollop of sour cream and extra chives on top.
Notes
These simple flavors remind me how well-loved sour cream and chives are—they are flavors that do not disappoint.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.